Food and recipes

Recipe of the Week  Thai fried rice  Courtesy of John Silveira   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 6-8 oz. thinly sliced chicken (shrimp can be used *) 2-1/2 oz. cooking oil 1 egg 4 cups...

Recipe of the Week  Two beans and wild asparagus salad  Courtesy of Jackie Clay   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 1/2 cup cut wax beans 1/2 cup canned red kidney beans or other...

Recipe of the Week  Moroccan mint tea  Courtesy of Habeeb Salloum   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 4-1/2 cups boiling water 3 tsp. green tea (if not available, Indian tea may be...

Recipe of the Week  Grilled Steak with Olive-Blue Cheese Sauce  Courtesy of Gail Chen  Ingredients 4 6-ounce beef tenderloin steaks, cut 1-1/4-inches thick 1 cup canned beef broth 1/2 cup thinly sliced shallots (or chopped onion) 1/2 cup sliced black...

By Habeeb Salloum Issue #139 • January/February, 2013 One cannot think of our culinary world without chicken or eggs. Chicken is one of the world's most consumed meats and eggs are on the tables of the...

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...

Recipe of the Week  Fiery Frittata  Courtesy of Adam Kingman  As the name suggests, this dish is very spicy. Substitute some or all mild chiles to lower the heat. Ingredients 1/4 cup olive oil 2 large potatoes, diced 1/2 cup chopped...

Recipe of the Week  Blueberry Vareniki (Bluberry Filled Dumplings)  Courtesy of Madd Russian  Ingredients Dough 3 cups all-purpose flour 1 teaspoon salt 3 egg yolks 1/2 cup cold water Filling 3-1/2 cups blueberries 1/2 cup sugar 1/2 to 1 teaspoon cinnamon (to taste) 3/4 tablespoons all-purpose flour Also 2 egg...

By George Erdosh Issue #103 • January/February, 2007 A great pleasure of a winter night is to crawl into a warm bed under a thick goose-down comforter, as soft and fluffy as the first snow of...

By Jackie Clay Issue #78 • November/December, 2002 In today's hurry-up, prosperous world, bread has come to mean that white, pasty stuff you buy in the store and slap together into boring, equally tasteless sandwiches. Or...

By Jackie Clay-Atkinson Although we have a big freezer, I can up most of our meat. We raise beef cattle, turkeys, chickens, and we hunt, so we have a lot of meat. (Besides that, I...

Recipe of the Week  Lentil and meat stew  Courtesy of Habeeb Salloum   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 4 Tbsp. butter 1/2 lb. beef, cut into 1/2-inch cubes 2 medium onions, chopped 4 cloves garlic,...

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...

<!--Vegetarian pies They kept us healthy on the farm By Habeeb Salloum--> Issue #87 • May/June, 2004 Delicate, flavorful, and very satisfying are the descriptions with which a number of culinary experts label the countless pies...

Recipe of the Week  Potato Latkes  Courtesy of Erica Bernstein  Ingredients 8 large potatoes (about 2-1/2 pounds) 2 medium onions 2 large eggs 1-1/2 teaspoons salt 1/2 teaspoon ground white pepper 1/4 cup flour Peanut or vegetable oil for frying Method Preheat...

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...