How To Sprout Grain
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How To Make Sprouted Grain

Sprouts are how our ancestors accessed the sugar locked inside starchy grains like farro, wheat, barley, rye, buckwheat, and millet.
Green Tomato, Bacon, Cheddar Tart Recipe
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Green Tomato, Bacon & Cheddar Tart

“I wonder how many people don't get the one they want, but end up with the one they're supposed to be with.” ― Fannie Flagg, Fried Green Tomatoes at the Whistle Stop Cafe
Blueberrry muffins with pine nut streusal topping
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Blueberry Pine Nut Streusel Muffins

This is my favorite muffin and the best way to start a long lazy brunch, sweet enough for dessert, or just munchies anytime.
Cuban Bread soft crumb interior
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Cuban Bread

Crusty on the outside, with a soft crumb, this is my favorite white bread, perfect for meats and cheeses. You can't make a real Cuban Sandwich without some.
Cinnamon Rolls with Cream Cheese Frosting by Lemons and Time
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Cinnamon Rolls with Cream Cheese Frosting

Made-from-scratch cinnamon rolls with cream cheese frosting are the best way to wake and bake on Sunday mornings.
Molasses cured pork pies in hot water pastry crust
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Molasses Pork Pies

Molasses-cured pork loin and gravy inside a flaky, sage-scented pie crust is totally worth a little time and effort.
Buttermilk Biscuit Recipe from scratch
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Buttermilk Biscuits

There seems to be a lot of confusion in America these days. Of course, I'm talking about the correct way to make a fluffy, flaky buttermilk biscuit!
White Chocolate Rosemary Shortbread recipe
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Rosemary Shortbread

A traditional recipe for Rosemary Shortbread with the option for a non-traditional White Chocolate-Pepper glaze.
Sweet Potato Biscuit Recipe by Lemons and Time
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Sweet Potato Biscuits

These little orange clouds of goodness are easy to make in a flash and are not your typical biscuit recipe. There's a vegan version too!
Step 5 Prepare Kimchi
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Kimchi

Use this recipe to preserve anything the Korean kimchi way. Just make sure to get the right kind of salt!
Lemon Ginger Turmeric Tart with a Shortbread Crust
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Lemon Ginger Turmeric Tart

I love the New York Times cooking section, but if you try to follow their Lemon-Ginger Tart recipe it will be an unmitigated disaster. The key is to blind bake a shortcrust pastry until it is fully golden with no cracks. I also use a lot more organic turmeric and ginger than they do!
Lemons & Time recipe for Pavo Pibil Smoked Achiote Turkey
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Pavo Pibil - Smoked Turkey in Achiote

Pasture-raised turkey, marinated in achiote and smoked, looks ferociously orange but is not spicy, getting all that pigment from anatto seed, not chile.
Instapot Yogurt recipe from Lemons & Time
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Ricotta Cheese

Smooth, rich, and tangy, this homemade ricotta cheese is so much better than storebought, it is like an entirely different product. You can hang it in cheesecloth until creamy or leave to intensify in flavor a little longer so it crumbles like feta.
Step 4 Instapot Yogurt recipe from Lemon & Time
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Instapot Yogurt

Making yogurt from fresh milk is an ancient preservation technique because milk fermented in this way will keep for at least 5 times longer. Try it along with Grilled Flatbread and Marinated Olive Salad, mixed with tahini and cucumbers, or in traditional Indian riata.
Marinated Olive Salad Recipe from Lemon & Time
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Marinated Olive Salad

These olives and pickled vegetables get better the longer they marinate. Try generously heaping atop hummus, spreading on grilled sandwiches, and mixing it in with pasta.
Lemons and Time Grilled Flatbread
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Grilled Flatbread

Using leftover whey from homemade yogurt or ricotta cheese results in a softer loaf with large air pockets, perfect for grilling over charcoal. You can also use water or get creative upcycling liquid ingredients like beer or vegetable juice. This recipe is very versatile. If you're not up for grilling, it turns out perfectly well baked in a 500-degree oven.