Tabbouleh

Recipe of the Week  Tabbouleh  Courtesy of Jeremy Finich  This salad is considered a staple in may middle eastern homes. Eat it spooned onto your favorite crackers, spread on pita bread or as a side dish to...

Scallop Crunch Appetizer

Recipe of the Week  Scallop Crunch Appetizer  Courtesy of Larry Fielding  Ingredients 12 large scallops 6 slices bacon, cut in half 6 water chestnuts, sliced in half 12 one-inch pieces green onion 2 tablespoons sherry 1/2 teaspoon sugar 1/2 teaspoon...

Cherries and Chocolate Cake

Recipe of the Week  Cherries and Chocolate Cake  Courtesy of Lauren Smeltzer  Ingredients Cake 3 cups sifted cake flour 3 cups light brown sugar, packed 1-1/3 cups sour cream 1-1/2 cups boiling water 3/4 cup butter 3/4 cup cocoa 4 eggs 1 tablespoon baking soda 2 tsp. vanilla...

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,...

Anne’s Sausage and Cabbage

Recipe of the Week  Anne's Sausage and Cabbage  Courtesy of Elizabeth Flora  Ingredients 8 slices Bacon 4 Italian Sausages, casings removed 1 large Onion, chopped 1 large Cabbage, shredded 1-1/2 cups Chicken Broth Salt & Pepper to taste Cayenne Pepper...

Venison Stew

Recipe of the Week  Venison Stew  Courtesy of Jamie Flanders  Ingredients 2 pounds venison, cubed 6 medium potatoes, cubed 3 large carrots, chopped 24 ounces canned chopped tomatoes 12 ounces tomato paste 2 stalks celery, chopped 1/4 cup chicken stock 2 large hot peppers, sliced thin 1...

Algerian honeyed lamb kebabs

Recipe of the Week  Algerian honeyed lamb kebabs  Courtesy of Richard Blunt   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients meat: 2 lbs. boned lamb leg cut into 1 inch cubes marinade: 3 cloves peeled fresh garlic 2...

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...

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...

Barmbrack

Recipe of the Week  Barmbrack  Courtesy of Richard Blunt   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 1/4 cup unsalted butter at room temperature 1/4 cup whole milk 1/2 cup water 1/2 tsp. sugar 1 pkg. active dry...

Cornmeal sour cream biscuits

Recipe of the Week  Cornmeal sour cream biscuits  Courtesy of Arthur Vernon II   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 1 cup unbleached all-purpose flour 1 cup cornmeal 1 Tbsp. sugar 1 1/2 tsp. baking powder 1...

Vegetarian and semi-vegetarian: Healthy meals that satisfy the omnivore

By Richard Blunt Issue #122 • March/April, 2010 Humans are omnivores, which means we can eat just about anything nature has to offer. In fact, research has shown we need to eat a wide variety of...

Cooking from long-term food storage

By Jackie Clay Issue #55 • January/February, 1999 All self-reliant families know they should have at least a year's worth of food and essential supplies stored up in a large pantry. Unfortunately, actually eating from long-term...

Making Yogurt

By Patrice Lewis Issue #132 • November/December, 2011 When you get to the point where you're milking your own cow, you'll need to figure out what to do with the excess milk. One of the easiest...

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...

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...