The healthy kitchen — Good spoons, knives, and food

By Richard Blunt Issue #102 • November/December, 2006 Despite being omnivores endowed with the ability to eat nearly everything, we humans are very selective about what we consider acceptable food. A close look at the culinary...

How to tell a bad egg

By David Scott Matthews Issue #53 • September/October, 1998 One of the things that my family loves most about living in the country is that we get to eat fresh eggs from our genuine free-range chickens....

Breakfast Cereal

Recipe of the Week  Breakfast Cereal  Courtesy of C.L. Fitzmaurice   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 5 cups quick-cook oatmeal 1 cup brown sugar 2/3 cup light corn syrup 1 cup wheat germ or cracked...

Masala jheenga

Recipe of the Week  Masala jheenga  Courtesy of Richard Blunt   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 1-1/2 tsp. white poppy seeds 2 lbs. medium-sized raw shrimp (about 30-35 shrimp per lb.) 1/2...

Old-fashioned hot chocolate

Recipe of the Week  Old-fashioned hot chocolate  Courtesy of Richard Blunt   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 2 cups whole milk 4 oz. bittersweet chocolate, chopped into pieces 2 Tbsp. granulated sugar 1/8 tsp. kosher...

Baked Beans, Two

Recipe of the Week  Baked Beans  This week we have two variations of baked beans. They came in at roughly the same time, so we thought we'd let you enjoy both recipes. Baked Beans, One Courtesy of Doreen...

Apple-glazed Barbecued Chicken with Spring Vegetables

Recipe of the Week  Apple-glazed Barbecued Chicken with Spring Vegetables  Courtesy of Erika Sheets  Ingredients Chicken 1 cup apple juice 4 tablespoons sugar 2 teaspoons molasses 1/2 cup tomato puree 2 tablespoons cider vinegar 2 teaspoon dried thyme, crumbled 1/4 teaspoon hot pepper sauce 1 cut-up whole...

More tips and tricks for the kitchen

By Richard Blunt Issue #62 • March/April, 2000 (This is a follow-up to Richard Blunt's article, Tips and tricks for the kitchen, Issue #60, Nov/Dec. 1999.) After years of watching my mother prepare thousands of wonderful foods...

My garden — A springboard of food, pleasure, and history

By Habeeb Salloum Issue #80 • March/April, 2003 "You mean that from this postage-size garden you grow enough vegetables and herbs to last you all year?" my friend asked in disbelief as he watched me plant...

Potato soup

Recipe of the Week  Potato soup  Courtesy of Alice Brantley Yeager   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 4 cups peeled, diced Irish (white) potatoes 1 medium onion, coarsely chopped 3 Tbsp. flour 1...

Irish coffee

Recipe of the Week  Irish coffee  Courtesy of Ivan Brown  Thanks to Ivan for this recipe, which we present here as it was submitted, with just a few formatting changes for the web site. St Patrick's Day is just...

Green tomato kosher dill pickles

Recipe of the Week  Green tomato kosher dill pickles  Courtesy of Marjorie Burris   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients small, firm green tomatoes celery stalks sweet green peppers, cut into fourths garlic...

Pastoral bread

Recipe of the Week  Pastoral bread  Courtesy of Richard Blunt   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 2 pkg. active dry yeast 2 Tbsp. sugar 1/3 cup peanut oil 3 cups warm water (110°-115°) 5 cups...

Potato Bread

Recipe of the Week  Potato Bread  Courtesy of Dolly Wilcox  Ingredients 15 cups whole wheat Flour 1 medium Potato, peeled 2 cups Water 1 teaspoon Salt 1/3 cup white Sugar 1/3 cup Oil OR Shortening 1 tablespoon...

Tomato-Avocado-Buttermilk Soup

Recipe of the Week  Tomato-Avocado-Buttermilk Soup  Courtesy of Jimmy Andalli  Ingredients 3 pounds tomatoes, peeled and seeded 2 tablespoons tomato paste 1 cup buttermilk 1 tablespoon olive oil 1 avocado, mashed to a puree Juice of 1 lemon 2 tablespoons finely minced fresh parsley Salt...

Demystifying real rye bread

By Richard Blunt Issue #141 • May/June, 2013 Rye has been a popular bread grain in many parts of Europe for hundreds of years, second only to wheat. Popular regional rye breads can be found in...