Elegant desserts for entertaining

By Jennifer Stein Barker Issue #48 • November/December, 1997 Early winter is my favorite time of the year to bake up a storm. Days are short, the weather is either rainy or cold, and it feels...

Czarist Chicken Salad

Recipe of the Week  Czarist Chicken Salad  Courtesy of Frannie Burdette  Ingredients 4 chicken breast halves (about 1-1/2 pounds) 4 small red potatoes, boiled, peeled, sliced 1/2 cup coarsely chopped deli-style dill pickle 1 onion quartered, divided 1 rib celery,...

Canning game meat

By Linda Gabris Issue #166 • July/August, 2017 Attempting to can meat (or any other low acid food, for that matter) without the use of a pressure canner is every bit as foolhardy as arming up...

Broiled fish fillet with piri piri sauce

Recipe of the Week  Broiled fish fillet with piri piri sauce  Courtesy of Richard Blunt   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 1 lb. fish fillets 1 1/2 cups white wine 1/3 cup fresh...

Creating and maintaining your own sourdough starter

By Emily Buehler Issue #97 • January/February, 2006 Most people know about sourdough starter—it can be used instead of yeast to make bread rise, resulting in bread with a sour flavor and a chewier texture. Bakers...

How to make kombucha

By Kristina Seleshanko Issue #172 • July/August, 2018 Kombucha is an ancient drink that’s recently enjoyed a revival because it’s a fizzy and healthy alternative to soda pop. Despite urban myths, it contains only trace amounts...

Fermented dill pickles

Recipe of the Week  Fermented dill pickles  Courtesy of Olivia Miller   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 50-60 smooth small cucumbers 1 oz. whole mixed spices dill 1 lb. pure salt 1 gallon water 1 pint cider...

You can safely and easily can your own meat

By Jackie Clay Issue #105 • May/June, 2007 Of all the foods I can every year, the most useful is the wide variety of meats. While we aren't huge meat eaters, these rows and rows of...

Homemade Cottage cheese, rhubarb pie, lemon custard pudding cake, pasties, beef stew, biscuits, butter,...

By Jackie Clay Issue #82 • July/August, 2003 We've all been there; we are striving toward a self-reliant lifestyle, growing, raising, and foraging much of our family's food. After all, we realize that not only does...

French Onion Soup

Recipe of the Week  French Onion Soup& Julia Child's Beef Stock  Courtesy of Richard Blunt  Thirty-some years ago the publisher, Dave Duffy, the food editor, Richard Blunt, and I all lived in or near Boston. Butch, that’s Richard Blunt,...

Canned bacon — Roll your own

By Enola Gay Issue #127 • January/February, 2011 I have to admit, I am somewhat of an extreme canner. I love to can unusual things—canned foods you just don't find on everyone's shelves. My latest canning...

Just for Kids: Some pioneer recipes

By Lucy Shober Issue #30 • November/December, 1994 Click on pictures for printable, full-sized versions to color. When I was a little girl, I used to visit my grandfather's home town in Edgecombe County, North Carolina. He...

Vidalia Onion Pie

Recipe of the Week  Vidalia Onion Pie  Courtesy of Mattie Silverman  Ingredients 3 medium Vidalia Sweet Onions 1/2 cup butter 3 eggs, lightly beaten 1 cup low-fat sour cream 1/4 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon cayenne red...

Kugel

Recipe of the Week  Kugel  Courtesy of Ilene Duffy   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 8 oz. wide egg noodles 2 eggs 1 can cream of celery soup 1 cup cottage cheese 1/2 cup sour cream 1/2...

Root vegetable casserole

Recipe of the Week  Root vegetable casserole  Courtesy of Richard Blunt   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 2 cups medium parsnips (peeled and diced medium) 1-1/2 cups medium carrots (peeled and diced medium)...

Woodstove cooking

By Cindi Myers Issue #127 • January/February, 2011 If you have a woodstove for heat, take advantage of the fire to cook your dinner for no extra cost and very little effort. The heat of a...