Making sausage
By Linda Gabris
Issue #95 • September/October, 2005
While most folks in my neck of the woods are busy barbecuing during the last leg of summer, my thoughts are wistfully drifting to autumn and the brand...
Lemon-Tarragon Veal
Recipe of the Week
Lemon-Tarragon Veal
Courtesy of
Lynzi Porter
Ingredients
1 to 1 1/2 pounds veal scallops, pounded to flatten
flour
2 tablespoons olive oil
4 tablespoons butter
2 teaspoons lemon zest
3 tablespoons fresh lemon juice
6...
You can become a hardcore forager
By Larry Cywin
Issue #47 • September/October, 1997
Most homesteaders and country dwellers forage a little. It might be hunting for morels in the spring, berries in the summer, or boletes in the fall. Some forage...
Vegetarian pies
<!--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...
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...
Succulent venison stew
Recipe of the Week
Succulent venison stew
Courtesy of
Edith Helmich
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
3-4 lbs. fat-trimmed venison, cut into 2-inch cubes
Marinade:
2 thinly sliced onions
1 thinly sliced carrot
2 stalks...
Cannellini Bean And Mushroom Casserole
Recipe of the Week
Cannellini Bean And Mushroom Casserole
Courtesy of
Wendy Nakken
Ingredients
2 cups cooked cannellini beans
1 cup mushrooms, coarsely chopped
2 tablespoons butter, for frying
2 tablespoons butter, cold
1/2 cup sour...
Stuffed Mushrooms – Greek Style
Recipe of the Week
Stuffed Mushrooms - Greek Style
Courtesy of
Fran Chiodo
Ingredients
1 large pkg whole white mushrooms (around 25 count)
2 pkg (10oz.) chopped frozen spinach (thawed and drained)
1 can or jar (about 5oz) Greek black olives...
Blackened Chicken With Guacamole And Black Beans
Recipe of the Week
Blackened Chicken With Guacamole And Black Beans
Courtesy of
Marty Robertson
Ingredients
Blackened Chicken
4 chicken breasts, boneless, skinless
2 ounces butter, melted
1 teaspoon salt
1 tablespoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried thyme
1/2...
The enchanting Chanterelle — Gourmet goodies free from the forest
By Devon Winter
Issue #101 • September/October, 2006
They're prized by the world's top chefs. They're served in the most elegant restaurants. You'll pay a pretty penny for them at farmers' markets. Yet they're abundant and...
A few favorite recipes and books
By Ilene Duffy
Issue #110 • March/April, 2008
I was talking with another mom in the produce section of the market the other day. During our conversation, she happened to mention that earlier in her life...
Tomato and basil sauce
Recipe of the Week
Tomato and basil sauce
Courtesy of
Richard Blunt
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
1 clove of garlic
1 small onion
4 fresh basil leaves or 2 dried leaves
4 Tbsp....
Tortellini Soup
Recipe of the Week
Tortellini Soup
Courtesy of
Martha Desimone
Ingredients
6 cups chicken broth
3/4 cup onion, chopped
1 cup carrot, diced fine
4 to 6 green chiles, diced
2 cloves garlic, minced
1 teaspoon dried basil
1 tablespoon olive oil
10 to 12 ouces...
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,...
A Native American feast
By Jackie Clay
Issue #66 • November/December, 2000
When the holidays roll around, a lot of folks get bored with the "same-old meal." You know, turkey, mashed potatoesthe whole traditional meal. But some adventurous families might...
Dehydrating food
By Kristina Seleshanko
Issue #173 • September/October, 2018
Dehydration is one of the oldest and easiest methods of food preservation. Anyone can easily dry and store almost any food; there are just a few basic rules...
