Intimidated by the idea of using fermented foods in your standard, everyday fare? This book is here to help you include fermented vegetables in every meal you eat.
Photo by Judith Hausman Any hard cheese will work in this tomato cheese biscuit recipe. I love community cookbooks because they are historical artifacts. Measurements might be a “soup spoon” of honey or “butter, the size of an egg.” Casseroles might use “convenience foods,” such as canned mushroom soup, and salads might be based on green […]
We’ve always had a casual love affair with the slow cooker, which many folks may know under the trademarked brand name “Crock-Pot.” But our friend and cookbook author, Kathy Hester, turned that occasional fling of ours into a deeply rooted relationship. Pumpkin purée in a slow cooker? Who knew? Crock-Pots rock.