Wild edibles in delectable dishes

By Rebekah L. Cowell Issue #123 • May/June, 2010 Many of us are surrounded by "free" foods we never think of utilizing. Perhaps you look out on your backyard or meadow, and think G-R-A-S-S! But you...

Mint julep non-alcoholic

Recipe of the Week  Mint julep non-alcoholic  Courtesy of Alice Brantley Yeager   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 5 lemons 1 bunch fresh peppermint 1-1/2 cups sugar 1/2 cup water 3 qts. ginger ale ice Method Squeeze juice from...

Mexican Stuffed Shells

Recipe of the Week  Mexican Stuffed Shells  Courtesy of Rebecca Weinstein  Ingredients 18 uncooked jumbo pasta shells 32 ounces tomato sauce 1 teaspoon chili powder 3 teaspoons ground cumin 3/4 pound extra-lean ground beef 1 small onion, chopped 1 teaspoon ground cumin 1 tablespoon fresh cilantro,...

Pistachios — Historic and healthy nuts

By Habeeb Salloum Issue #125 • September/October, 2010 Pistachios (Pistacia vera), whose name derives from the Persian word pisteh, is believed to have originated in Iran. For thousands of years they thrived in western Asia, in...

Kids in the Kitchen

By Sharon Palmer, RD Issue #97 • January/February, 2006 The freeway en route to home resembles a parking lot, allowing you plenty of time to add up all of the tasks awaiting you once you walk...

Louisiana gumbo

Recipe of the Week  Louisiana gumbo  Courtesy of Alice Brantley Yeager   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 1 large dressed frying chicken, including giblets & neck 1-1/2 cups of flour for dredging 1/2 tsp....

Making baby food at home

By Michele Lightfoot Issue #78 • November/December, 2002 Homemade baby food is not only delicious and economical, it is simple to prepare as well. Being able to control the ingredients, choosing organic produce and meats, and...

Easy homemade dairy products

By Maggie Howe Photos by John Gibney Issue #137 • September/October, 2012 Queso blanco, sliced and ready for cooking I have a strong interest in cooking and in local foods and I very much enjoy making my own...

Home canning safety tips

By Liz Case Issue #66 • November/December, 2000 Like many who were born shortly after World War II, I grew up in a family with a solidly "city" lifestyle. My mother saw canning as drudgery. For...

Glazed spiced mocha brownies

Recipe of the Week  Glazed spiced mocha brownies  Courtesy of Richard Blunt   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients soft shortening 5 oz. bittersweet chocolate 6-1/2 oz. unsalted butter 1/8 tsp. kosher salt 1/2 tsp. powdered, instant...

Grilled Steak with Olive-Blue Cheese Sauce

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...

Baby bok choy with tofu

Recipe of the Week  Baby bok choy with tofu  Courtesy of Leland Edward Stone   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 3 cups baby bok choy, cut in half lengthwise or veggies of...

Make elderberry syrup for flu season

By Karen M. House Issue #169 • January/February, 2018 Elderberry (Sambucus nigra) has been a traditional influenza remedy for hundreds of years. I first learned about using elderberry syrup as a flu treatment a few years...

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...

Grape Leaves Stuffed with Chevre & Figs

Recipe of the Week  Grape Leaves Stuffed with Chevre & Figs  Courtesy of Lane Franklin  Ingredients 3 ounces fresh Figs 3 ounces Cream (or goat milk) 4 ounces Chevre (fresh goat cheese) 1 Egg, beaten 2 oz. Pine Nuts, toasted 2...

Sorrento Salad

Recipe of the Week  Sorrento Salad  Courtesy of Larry Herman  Ingredients 1/2 pound mushrooms 3 to 4 stalks celery 1/2 cup pimento 1/2 cup black olives 1 small onion lettuce 1/2 cup virgin olive oil 2 teaspoons Dijon mustard 1 clove garlic 1/2 teaspoon oregano 1/2...