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a jar of bbq sauce

Carolina-Style Barbecue Sauce

Carolina-style barbecue has a decidedly piquant flavor in comparison to its ketchup-based cousins. This sauce is great with grilled chicken, and it makes a mean pulled-pork sauce. You can even use it as a marinade before grilling. Substitute a ½ cup honey or ½ cup maple syrup for the granulated sugar, if you wish.
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how to cook collard greens and ham

Collard Greens With Ham

This soulful side dish is a nice accompaniment to a roasted chicken. For a vegetarian version, simply omit the ham and, if you like, add a teaspoon of smoked Spanish paprika.
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a bowl of bbq sauce

BBQ Sauce With Cocoa and Molasses

Commercial BBQ sauces are often high in sugar, usually in the form of high-fructose corn syrup. This recipe balances the sweetness of caramelized onions, tomatoes, honey, and molasses with the earthiness of cocoa powder. This sauce is best made a day in advance to allow the flavors to meld.
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gingered carrot relish

Gingered-Carrot Relish

This lacto-fermented relish makes a lovely condiment for Asian-inspired grilled meats and fish, and it is wonderful in a salad, sandwich, or rice-bowl dish. Adapted from Nourishing Traditions, by Sally Fallon.
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caraway sauerkraut

Caraway Sauerkraut

You can make this sauerkraut with just one head of cabbage. You don’t need a special crock or a root cellar; it may simply be stored in the refrigerator. This recipe is adapted from Nourishing Traditions, by Sally Fallon.
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Parsnip fries and beet ketchup

Beet Ketchup

A creative and healthy alternative to commercial ketchup, which is usually made with high-fructose corn syrup. Try to make this the day before serving so the flavors can meld.
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seed and nut butter

Seed Butter

Make a peanut-butter alternative with your favorite seeds. Roasting the seeds before blending gives the butter a lovely flavor and color. You could try adding a dash of cinnamon or cocoa powder if you like.
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quellenes millet

Quenelles of Millet Polenta

Cooked like polenta and presented like a French quenelle (an oval-shaped dumpling), this recipe has complex and complementary flavors to enhance stews, meats or other protein entrées.
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Apple Cabbage Coleslaw

Apple Cabbage Coleslaw With Poppy Seed Vinaigrette

Apples and braised cabbage is the classic flavor pairing that inspired this salad. Traditional mayonnaise is replaced with poppy seed vinaigrette, which adds a great contrast of color and flavor. Full-fat yogurt is also a great substitute for mayo-based coleslaws.
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Baked-Italian-Squash

Baked Italian Acorn Squash

In the fall, sweet and slightly caramelized baked squash is a real treat. Try topping it with fresh herbs and olive oil, or drizzle with cinnamon and maple syrup.
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Lemon-Aioli

Lemon Aioli

This French-style mayonnaise of garlic, olive oil and lemon is wonderful as a condiment with steamed or grilled vegetables, fish and soups, or as a spread when making sandwiches. Lasts for one week in a tightly sealed jar in the refrigerator.
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healthy turkey gravy

Turkey Gravy

Serve this delicate yet deeply flavorful, and healthy gravy over sliced turkey, mashed potatoes — and all kinds of Thanksgiving leftovers.
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