Seven secrets of Dutch oven cooking
By Roger L. Beattie
Issue #47 • September/October, 1997
Squatting heavily in dank basements, drafty attics, and dusty, cluttered garages, these three-legged hulks from a bygone era wait impatiently to release their treasures. Until then, they...
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....
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...
The incredible cattail — The super Wal-Mart of the swamp
By Kevin F. Duffy
Issue #43 • January/February, 1997
I can think of no other North American plant that is more useful than the cattail. This wonderful plant is a virtual gold mine of survival utility....
Ribeye Steak with Chianti Sauce
Recipe of the Week
Ribeye Steak with Chianti Sauce
Courtesy of
Ellen Lancer
Ingredients
4 boneless ribeye steaks
2 Tablespoons peanut oil
Salt and pepper
1 Cup Chianti
1/2 Cup beef stock
1 Tablespoon balsamic vinegar
1 Tablespoon shallots,...
Thai fried rice
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...
The real “Q” — Barbecue the way it’s supposed to be
By John DePresca
Photos by Carolyn DePresca
Issue #119 • September/October, 2009
The next time you go to the grocery store or supermarket check out the price of a pound of already prepared barbecue. If you're shocked...
Southern mint julep
Recipe of the Week
Southern mint julep
Courtesy of
Alice Brantley Yeager
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
4 sprigs fresh peppermint
1 tsp. sugar
cracked ice
1 1/2 jigger bourbon whiskey
Method
Crush mint leaves and...
Fig preserves
Recipe of the Week
Fig preserves
Courtesy of
Alice Brantley Yeager
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
1 lb. small figs (Brown Turkey, Celeste, etc.)
3/4 lb. sugar
juice of 1/2 lemon (optional)
1/2 lemon...
Aunt Mildred’s honey cake
Recipe of the Week
Aunt Mildred’s honey cake
Courtesy of
Katherine Myers
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
1 cup brown sugar
1 cup honey
4 eggs
1 cup strong black coffee (cold)
1/2 cup chopped...
Traditional trail foods — Transportable calories
By Brad Rohdenburg
Issue #81 • May/June, 2003
Napoleon said that an army marches on its stomach. Frederick the Great defined an army as a group of men who demanded daily feeding. One can imagine the...
Easy, no-knead bread by Melissa Souza
By Melissa Souza
Issue #156 • November/December, 2015
There is nothing more delicious than homemade bread hot out of the oven.
This no-knead bread costs me about a dollar per loaf to make, and it's so easy...
Chicken and dumpling stew
Recipe of the Week
Chicken and dumpling stew
Courtesy of
Richard Blunt
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Stew Ingredients:
1 cooked, skinned, and boned 5-6 lb. chicken (cut meat into 1/2-inch pieces)
8...
Venison — From the Field to the Fork
By Linda Gabris
Issue #149 • September/October, 2014
Moose steaks marinating in my special marinade
I shudder whenever I hear a fellow hunter complaining about his meat tasting gamey, high, or, worse yet, ripe (which is a...
Wonderful wilderness wines
By Linda Gabris
Issue #88 • July/August, 2004
From spring's first delicate blossoms to the last clinging berries of autumn, hobby winemakers can cash in on nature's bounty to rack up an exciting array of distinctive...
