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Get Freekeh with Ancient Grains: Braised Lamb with Freekeh Pilaf
“Let’s get freekeh for when we have friends over in a few days!” I said to my husband in a voice much louder than I thought. Curious and amused gazes drifted towards us as we stood in the quiet health...
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Sole Meuniere
Sole meunière is heavenly – slightly crispy, dripping with brown butter and infused with lemon and parsley. For all its flavor of citrus, butter and fresh parsley, sole meunière is so simple to...
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Portable Soup: My Homemade Bouillon
Portable soup, a sort of homemade bouillon, sustained travelers before Cup O’ Noodles lined rest stop shelves and salty powdered bouillon cubes gave home cooks a short cut in making soups, stews and...
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campfire roast chicken with flowering onion and dill
When the snows recede and the forests open we like to venture out: reveling in the woods, fishing in lakes and streams and cooking over the campfire in rustic simplicity. And while it’s too cold to...
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A Traditional Siberian Dumpling: Pelmeni
Pelmeni, traditional dumplings that hold a near-sacred place in the hearts of the Siberian people inhabiting the Ural mountains, have made their way to convenience stores and the freezer sections of...
View ArticleA Recipe for Easy, Everyday Lunch Meat
Seductive in their papers and casings, hams and salamis always peer at me from my favorite butcher’s deli case, luring me with their heady fragrances of garlic and smoke. I have a not-so-hidden love of...
View ArticleMake Real Food Challenge: Beef Jerky!
Beef jerky – sweet, hot and salty – is one of my family’s favorite snacks. I make it once or twice a year – using up the round steaks and other cuts of meat that lurk in our freezer before we get a...
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Chicken and Vegetable Turnovers with Sourdough Einkorn Crust
Chicken turnovers – also overflowing with leeks, carrots, celery and kale – baked in my oven while my husband and son raked leaves in the yard on Sunday afternoon. It’s autumn, now. The aspen leaves...
View ArticleNabemono: Japanese Salmon and Shiitake Hot Pot
Nabemono is a traditional Japanese soup typically served in winter time, when the warmth of hot broth seems particularly welcome. It’s a simple, throw-it-together kind of a food – one that can adapt...
View ArticlePotatoes with Bacon and Liver
Potatoes with bacon and liver is my sneaky solution to ensuring my family consumed adequate amount of this nutrient-dense, old-fashioned staple. Yes, I still love my Chicken Liver Pate, and my son...
View ArticleBison Stew with Red Wine and Sweet Bay
Bison stew warms our bellies on the coldest of days. While winter recedes and spring emerges across most of the northern hemisphere, here, in the high country, it continues to snow. Spring doesn’t...
View ArticleFarmhouse Beef and Bacon Stew
In the last few weeks, my family has been traveling. We packed one backpack each, left our little home in the mountains, and headed off on a 6-week tour on the trail of real food – stopping first at a...
View ArticleOven-fried Chicken Drumsticks
I’m a lover of lard and butter, and all those rich, delicious old-school traditional fats. So while I’ve nothing against fat, I do try to avoid frying foods at all costs. I can’t handle the mess, and...
View ArticleSavory-Roasted Chicken with Lemon, Garlic and Potatoes
Every Sunday I slow-roast a chicken. I truss the bird, dress it with herbs, olive oil and a generous sprinkling of salt and set it on a bed of vegetables – whichever I happen to have on hand. It’s a...
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A Recipe: Salisbury Steak for Grown-ups
This is not your lunch lady’s Salisbury steak recipe. No. Not by any means. In this Salisbury steak recipe, we pair grass-fed beef with earthy oyster and shiitake mushrooms, fresh thyme and...
View ArticleHow to Truss a Chicken in 6 Easy Steps
Once a week, I roast a chicken. I stretch what I can into several meals, and I throw the chicken’s frame into a slowcooker for perpetual broth all week long. Trussing the bird first, before roasting,...
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Einkorn and Spotted Shrimp Risotto with Butternut Squash and Almonds
In wintertime, I rely on simple, warming one-dish dinners – and risottos appear often on our dinner menu. They require so little clean-up, and the slow commitment to stirring the risotto as it cooks...
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Czarnina: Traditional Polish Duck Blood Soup
This recipe and charming story come to you from my close friend, Becca. She visited me recently, and shared her Great-Grandmother’s Czarnina, or traditional Polish Duck Blood Soup. I asked her to...
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An Heirloom Recipe: Buttered Spinach from an 1840s Farm Journal
Greens are springing up at area farms, and have arrived in abundance in our weekly CSA box, among them the youngest and most tender spinach. I reserve these young bunches of greens for one of my...
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Spicy Korean Seafood and Vegetable Stew
I’m on vacation this week (you can follow our travels in pictures on instagram), and I’ve asked a number of up-and-coming natural foods bloggers to take my place and keep you completely sated with all...
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