Every year at Easter, ham takes the spotlight. A traditional slow roasted smoked ham with brown sugar glaze was my family’s favorite. Yet what about the “forgotten ham” – the uncured, fresh ham? Pick out a fresh picnic ham (shoulder roast) and you’ve got a delicious alternative for the holidays. Read more: The Forgotten Ham
This recipe is modified from a soup made by the Ovens of Brittany in a small cafe on a busy business thoroughfare in Madison WI. For nearly five years, I ate this soup at least once a week; it’s still my very favorite tomato soup. Read more: Comfort Food: Tomato Dill Soup
Gail Nickel-Kailing, February 17th, 2014
Why would I make noodles when I can pop into my neighborhood grocery and get them for less than $2 a pound? And that question has a logical answer: Because if I make them, they are fresh, and I know exactly what goes into them. Read more: Noodles: Like Mama Used to Make
Kate McLean, January 3rd, 2014
From the snowy woods of Vermont, Kate offers maple-glazed nuts; now you can make them too! Read more: Kate’s in the Kitchen: Maple-Glazed Nuts
Ina Denburg, November 26th, 2013
Unmeatloaf is a “mileage” food for sure (when something takes a little longer to prepare but you can freeze some for later use). It’s not hard to make, but there are a few steps involved. I think you could add whatever vegetables you wanted into the saute, just as if it were your own “meatloaf” recipe. Feel free to experiment. It feels great to have this in the freezer for that weeknight home cooked meal. Read more: Ina’s Unmeatloaf
Gail Nickel-Kailing, November 2nd, 2013
We’ve been slowly moving away from any processed foods in our household, and crackers have been a holdout. I never could seem to get something that was crisp enough and with enough flavor. These are yummy, crispy, and soooo easy to make with real ingredients! Read more: Sourdough Crackers – Easy and Versatile
Ina Denburg, October 18th, 2013
Easy to make, full of autumn goodness, and yummy! Spicy without a hint of curry. Read more: Spicy Coconut Sweet Potato Soup with Collard Greens
Ina Denburg, October 17th, 2013
These croquettes are tasty. They are made with millet and short grain brown rice, which together, create a chewy binding for the vegetables. If you only use one grain, I suggest trying the millet, especially if you’ve not tasted it before. The addition of red pepper adds beautiful flecks of color throughout the croquette. Read more: Meatless Monday: Cauliflower Croquettes
Ina Denburg, July 19th, 2013
Everything is interconnected, and all actions have consequences. Whether they are intended or not, some consequences are better than others. My recent discovery that New York’s Greek yogurt production is getting whey out of hand is exemplary. But I’m getting ahead of myself. Read more: Whey-ing the Pros and Cons: It’s All Greek to Me!
Kate McLean, July 1st, 2013
Now that summer is in full-swing, it’s time to take advantage of the season! That means making use of all the seasonal produce we can get our hands on, but it also means making quick and affordable meals that you can take on-the-go. Read more: Kate’s in the Kitchen: Quick, Seasonal, and Affordable!
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Book of the Month
Stand Together or Starve Alone: Unity and Chaos in the U.S. Food Movement
By Mark Winne
“The Food Movement” is a pretty big concept – it can incorporate anything and everything from farming and food production to distribution, marketing, and retail sales. Then toss in farmers markets, food co-ops, and CSAs (Community Supported Agriculture) and it’s a topic that is hard to get your mind around.
In Stand Together or Starve Alone, Mark Winne uses the term “food movement” as an over-arching concept, however he rounds it up into a more straightforward description: “Food Security.” Read on...
A Video You Don't Want to Miss!
As a member of the Blackfeet Nation, Mariah Gladstone, IndigiKitchen, shares the importance of an Indigenous-based diet.
Gladstone poses the question of whether a nation can truly be soverign if they are unable to provide for themselves. Something we should all ask ourselves as we move farther from being able to do so.
LEARN MORE ABOUT HOW YOUR FOOD GETS TO YOUR PLATE
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