Most folks associate the do-it-yourself movement with building bookshelves or birdhouses, saving money by making your own. But there’s another group of DIYers that play around with things like making cocoa and dry milk, homemade equivalents of processed food with healthier, better-quality ingredients.
I harvested the last of our Brussels sprouts last week, and they were delicious. After washing them, I peeled off the outer leaves, then cut them each in half. I put about 2 tablespoons of water and the same amount of butter in the bottom of a lidded pot, turned it onto medium heat and tossed in the sprouts.
There’s nothing more enticing to the eye, nose and palate than eggs Benedict, especially when made with a couple slices of Canadian bacon and poached farm-fresh eggs with their nutrient-rich orange yolks. It’s a work of art on the farm-breakfast plate.
When we say we’re farmstead chefs, it means we operate from a kitchen that looks out onto a farmyard, not from a stainless-steel commercial kitchen with a cacophony of cooking gear and a fancy set of matching knives. We’re first to admit, we don’t even own a chef’s knife.
Heat up the table with this chili made with beans, tomatoes and beef.
Put an unexpected twist on your bowl of chili by adding pumpkin and turkey.
For a winning comfort meal, scoop this version of a cheesy favorite onto your plate.
This simple breakfast casserole has its origins in England, where it has taken the chill off many a cold morning.
Assemble this hearty breakfast before bed for a warm and delicious greeting come morning.
If you feel like you’re on annual autopilot when it comes to your Thanksgiving menu, give gratitude for the opportunity to transform classic fall-garden ingredients in new holiday-inspired ways.
The mushroom salad I had in Italy featured delicious, prized mushrooms called ovoli (Amanita caesarea), or Caesar’s mushrooms, but almost any mushroom with character can be substituted. This “small plate” mushroom salad was one of the best things I ate while in Italy last week, and that’s saying something because I ate a lot of […]
