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...
Lamb Curry with Yogurt
Recipe of the Week
Lamb Curry with Yogurt
Courtesy of
Gail Stromb
Ingredients
4 green chile peppers, chopped
1 tablespoon fresh ginger, minced
2 cloves garlic, minced
1 large onion, minced
2 tablespoons ground coriander
2 teaspoons ground tumeric
1 teaspoon...
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...
Garlic – the glorious bulb
By Linda Gabris
Issue #86 • March/April, 2004
Whether you know it as ail in French, lashun in Hindi, da suan in Chinese, aglio in Italian, fokhagyma in Hungarian or plain old garlic in English, the...
Stovetop Teriyaki
Recipe of the Week
Stovetop Teriyaki
Courtesy of
Alice Robertson
Although this recipe calls for chicken, any meat or firm fish may be used.
Ingredients
2 pounds Chicken tenders or boneless breast cut into 1inch thick strips
2 Tbsp. Peanut or...
Dehydrating eggs at home
By Patrice Lewis
Issue #156 • November/December, 2015
Here's a trivia question for you: What do you do when your chickens are laying gangbusters and you have no less than 10 dozen eggs in the fridge,...
Chocolate — Food for the Gods
By Richard Blunt
Issue #56 • March/April, 1999
My mother loved chocolate. She knew and understood it just as a wine master knows and understands wine. When she made some of her old world style bittersweet...
Asparagus au gratin
Recipe of the Week
Asparagus au gratin
Courtesy of
Jackie Clay
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
2 lbs. tender wild asparagus spears
1 cup sharp cheddar cheese, grated
2 Tbsp. butter
2 Tbsp. flour
1...
Canning meat plus how to use your canned meat
By Jackie Clay-Atkinson
Although we have a big freezer, I can up most of our meat. We raise beef cattle, turkeys, chickens, and we hunt, so we have a lot of meat. (Besides that, I...
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,...
Basic chicken broth
Richard Blunt
Ingredients
1 5-6 lb. stewing hen or roasting chicken
6 qts. cold water
2 medium onions, peeled and cut into quarters
1 celery rib with leaves attached
1 whole carrot
2 bay leaves
8 whole black peppercorns
3 whole cloves
1 piece...
Baking Bread
By Linda Gabris
Issue #168 • November/December, 2017
Growing up in the rural woods miles away from the nearest country store, store-bought bread was seldom seen in Grandma’s house. So to keep up with demand, she...
Baked Cod with Summer Squash
Recipe of the Week
Baked Cod with Summer Squash
Courtesy of
Miriam Spencer
Ingredients
1/4 cup plain dried bread crumbs
1/4 cup grated Parmesan cheese
1/2 teaspoon rosemary, crumbled
2 tablespoons olive oil
1 medium onion, finely chopped
3...
Pickled fish and rollmops
By Linda Gabris
Issue #91 • January/February, 2005
The zesty creations called rollmops (those mouthwatering appetizers that you buy in jars at the supermarket or by bulk in a deli) have deep European roots, but there's...
Kalbi Chim
Recipe of the Week
Kalbi Chim
(Korean steamed beef ribs)
Courtesy of
Lois Kwan
Ingredients
2 - 3 pounds beef ribs
1-1/2 cups water
6 tablespoons sugar
1 tablespoon rice-wine (sake)
6 tablespoons soy sauce
2 tablespoons sesame
1 tablespoon sesame oil...
