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...
