During early colonial American history, ginger ale exceeded the production of both beer and cider. Until Johnny Appleseed changed the game, it was a favorite brew of Martha Washington and the recipe she published was almost certainly the invention of Chef Hercules Posey, a slave owned by the Washingtons
“At the end of hardship comes happiness.” – Korean Proverb
From the bonny bells of Heather, they brewed a drink long-syne, was sweeter far than honey, was stronger far than wine…
Probably the greatest contribution Anglos have ever made to cuisine, Pimento Cheese is a kitchen staple in the Deep South.
“If you wish to drink deep at a banquet and to enjoy your dinner, eat as much raw cabbage as you wish…” – Marcus Porcius Cato, De Agri Cultura
Wienerschnitzel is always veal, but when made with pork it is called ‘schweineschnitzel.’ Serve with a lots of fresh lemon wedges.
Don’t you just love simple and adaptable recipes that let you get creative within the guardrails of always turning out delicious?
Everything you’d expect from a really good donut shop apple fritter, plus an extra touch of maple!
Sprouts are how our ancestors accessed the sugar locked inside starchy grains like farro, wheat, barley, rye, buckwheat, and millet.
“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
This is my favorite muffin and the best way to start a long lazy brunch, sweet enough for dessert, or just munchies anytime.
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.
Made-from-scratch cinnamon rolls with cream cheese frosting are the best way to wake and bake on Sunday mornings.
Molasses-cured pork loin and gravy inside a flaky, sage-scented pie crust is totally worth a little time and effort.
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!
A traditional recipe for Rosemary Shortbread with the option for a non-traditional White Chocolate-Pepper glaze.
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.
Use this recipe to preserve anything the Korean kimchi way. Just make sure to get the right kind of salt!
The key is to blind bake a shortcrust pastry until it is fully golden with no cracks, and use a lot of organic turmeric and ginger.
Pasture-raised turkey, marinated in achiote and smoked, looks ferociously orange but is not spicy, getting all that pigment from anatto seed, not chile.
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.
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.
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.
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.