Basic sauerkraut is the gateway of fermented foods. It’s straightforward and simple, the ingredients are inexpensive, and the reward is fairly quick. It is wonderfully sour, slightly crunchy, and fantastic loaded onto a big sandwich for a burst of flavor or eating right out of the jar as a daily probiotic.
Auntie Flo lived right next door to us. Her door was always open to my four brothers and me. Try her recipe for fall’s favorite cookie.
With this method you can enjoy fresh, warm apple butter in a few minutes instead of hours.
Curious about making fermented foods, but not sure where to start? This is the launchpad recipe for you!
The cake turned out PERFECTLY – the precise ratio of juicy blueberries to moist zucchini, and the icing alone was to die for. Ah, summer – don’t leave us too soon!
Glass is good, but stainless steel is even better – easier cleanup, more attractive and my clumsy self can’t break it if dropped. But here’s the #1 greatest thing about this pan: the raised lid!
Sorghum. At last the project has reached completion. From mail-ordered seeds that arrived in May, to sorghum syrup in my jars on the counter, to molasses crinkle cookies.
This fabulous ice cream is bursting with fresh-picked strawberry flavor and a just-right balance of sweetness and creaminess. It’s dairy-free, egg-free and paleo-friendly, too.
Getting ready for a holiday weekend cookout? Plan ahead, and “cook” once to have delicious, easy meals the following week.
Try this simple French dessert that takes advantage of the freshest fruit all season long!
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