Grab some whole grain rye flour and I’ll show you how to make a sourdough starter! A lively, vigorous natural sourdough starter is the core component in beautiful loaves of bread, sourdough pancakes, pizzas, and so much more. You can make your own starter with flour, water, the natural yeasts and bacteria in the air, and a bit of patience. Find a glass jar and let’s go!
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Good apple butter is something you make when you’re not in a rush. My preferred method rewards patience. It starts on the stovetop then transfers to the oven allowing flavors to concentrate, bringing forward deep apple and toasted caramel notes. I add a finishing dollop of miso for added complexity and magic.
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An invigorating homemade nut butter made from a mix of ground ginger, cinnamon, and cayenne pepper blended with walnuts and vanilla extract.
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Zucchini butter is a great way to use up two pounds of zucchini or other summer squash. It’s creamy and spreadable and having it on hand makes for quick meals. It’s great mixed into pasta, baked onto pizza, and smeared across crackers and flatbread.
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The green smoothie recipe from Tara O’Brady’s cookbook, Seven Spoons. An invigorating, bottom’s up, morning kickstarter made from kale, almond butter, almond milk, banana, and pineapple.
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A list of fun pasta shapes to make from scratch in your own kitchen Including hand-rolled pici, cavatelli, and tagliatelle.
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This homemade sunflower seed butter is accented with a blizzard of cinnamon and a slather of vanilla bean paste. It’s a dream on your favorite toasted bread.
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I get a lot of questions related to sourcing and using edible flowers. Here are a few of the things I do to ensure I have a supply throughout the year.
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Homemade onion powder is a fantastic way to minimize waste and put the tops of spring onions, leeks, and scallions to good use. You can use it as a simple seasoning or to transform everything from ranch dressing to compound butters. It’s the perfect finishing touch for salads, grain bowls, and so many pastas.
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This recipe can deliver rustic rye flour crepes for days. Fill them with sweet or savory fillings for any meal of the day.
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Homemade tagliatelle pasta is long, slender, flat, and a much-loved pasta shape. For good reason! It works with a range of sauces and if you have flour, eggs, olive oil, and salt you can make it immediately.
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Popovers are the most delightful thing my oven produces – sky-high and billowy. Here’s my go-to recipe, a few tips, and the overall technique I use.
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The defining detail of this spicy chili crisp is the use of chopped dates and fresh orange zest alongside chili flakes, chili powder, garlic, fried shallots and a dynamic list of spices. Use it to top everything from noodles to a morning scramble and you’ve got something wildly delicious and special on your hands.
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These homemade power bars are based on the recipe I published years ago in Super Natural Cooking. The main difference here is I made these savory with toasted walnuts, crumbled kale chips, and oil-cured olives.
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If you tend to keep a lot of citrus around the kitchen, this citrus furikake is a great way to use grapefruit, orange, yuzu or lemon peels. It is a homemade seasoning that works on everything from eggs to rice bowls, noodles to salads.
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This is how you make simple, garlic kale – just right. If you love sautéed greens, the keys are avoid overcooking, and adding plenty of garlic to the pan. And yes, this technique works with kale, chard, or spinach. Super flexible!
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You’ve got this! Perfect hard boiled eggs – every single time. Here’s the method.
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Leveling up lunch ideas with lots of color, clever use of leftovers, and feel-good ingredients. These are two lunchboxes I packed recently.
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When you have an abundance of blueberries, blackberries, raspberries, or huckleberries, this is the berry pie to make. It’s classic, with a juicy, sugar-kissed, mixed berry filling. Pair it with a flaky, all-butter crust and you have the ideal berry pie on your hands.
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A special ingredient in the coating of this salt and pepper tofu is what makes it extra good. You’re going to want to have it over cold noodles, salads, or as a straight-up snack.
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If you’re looking for quick, easy and inspired camping recipes to deploy on your next camping trip, you’re in the right place.
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This chile-infused blackberry syrup is slow-burning, sweet and spicy, and homemade. Inspired by a recipe in the September 2007 issue of Gourmet Magazine, it’s great in spritzers, over pancakes, in oatmeal, and on and on.
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There are just a couple details to get right for the perfect kale chips. This is how I make crispy pom-poms of kale everyone loves to snack on.
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We purchased an induction stove a few months back. I cook on it three meals a day, and then some. This is an ongoing list of all the things I love, loathe, and am surprised by related to induction cooking.
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If you want to make beautifully creamy polenta on the stovetop, you’re on the right page. The ingredient list is short, and the leftovers deliver meals for days.
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