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...
Black beans and rice
Recipe of the Week
Black beans and rice
Courtesy of
Tom Barth
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
1 lb. black beans, rinsed and sorted
2 Tbsp. margarine
2 onions, coarsely chopped
3-4 bay leaves
3...
Stewed tomatoes
Recipe of the Week
Stewed tomatoes
Courtesy of
Alice Brantley Yeager
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
1 gallon ripe tomatoes
2 cups onions, coarsely chopped
1 cup celery, coarsely chopped
1 cup sweet peppers,...
Chicken Enchiladas
Recipe of the Week
Chicken Enchiladas
Courtesy of
Mari Susan Bell
Two large pans (double recipe) can feed quite a crowd when accompanied by refried beans or Spanish Rice and a green/citrus/sweet onion salad. Delicioso! Enjoy!
Chicken Enchiladas
Ingredients
3...
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 thingscanned foods you just don't find on everyone's shelves. My latest canning...
Penne with Provencal eggplant and peppers
Recipe of the Week
Penne with Provencal eggplant and peppers
Courtesy of
Tim and Anna Green
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
2 medium-sized eggplants, unpeeled and cut into 1 inch cubes
1...
Old-fashioned applesauce cake
Recipe of the Week
Old-fashioned applesauce cake
Courtesy of
Muriel Sutherland
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
2 cups sifted all-purpose flour
1/2 tsp. salt
1 tsp. soda
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2...
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...
Pasteurizing milk
By Patrice Lewis
Issue #123 • May/June, 2010
In the last hundred years of urban migration, the home or small farm dairy became a lost breed. Who needed to keep a cow when it was so...
Turkey the old-fashioned way
By Linda Gabris
Issue #90 • November/December, 2004
When I was a kid, mom did all her cooking on a McClary wood stove that sat in the corner of her big country kitchen. The stove, fondly...
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...
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...
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...
Dishpan cookies
Recipe of the Week
Dishpan cookies
Courtesy of
Darlene Campbell
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
4 cups all-purpose flour
2 tsp. soda
1 tsp. salt
2 cups brown sugar
2 cups granulated sugar
2 cups oil
4...
Jerusalem artichokes with brown rice
Recipe of the Week
Jerusalem artichokes with brown rice
Courtesy of
Richard Blunt
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
4 Tbsp. extra virgin olive oil
1 medium carrot, peeled and diced small
1 small...
Boston Baked Beans
Recipe of the Week
Boston Baked Beans
Courtesy of
Elinor McFee
Ingredients
2 cups dry navy beans
2 quarts cold water
1/2 teaspoon salt
1/2 cup molasses
1/3 cup brown sugar
1 teaspoon dry mustard
4 ounces salt pork...
