Herby Bamburgers
No, this is not some kind of play on Emeril. Bob and I have been talking up these burgers to all our customers, and we decided we’d finally share a recipe for them. By combining the beef and the lamb, then adding in a few fresh herbs growing outside the kitchen door, we find we’re getting […]
I am not my troubles.
We all face problems. That doesn’t mean they define us. I wade out of the pond and my skin tingles in the cool air as I slip out of my bathing suit and into warmer clothes. Bob offers me a turn in the kayak, but I refuse. He and Ula paddle off. Dusky perches on […]
Butterflied High-Roast Chicken with Crispy Potatoes
The new edition of The Grassfed Gourmet Cookbook is nearly finished! We hope to have copies available for sale by the end of the month. To celebrate, here’s one of the recipes. Maryellen Driscoll, Free Bird Farm, New York Maryellen writes: “This chicken is roasted at a high temperature, which normally creates a lot […]
Honoring My Inner Goddess (of destruction)
Sometimes, the route that seems the most cruel is the most direct path to kindness. I have a habit of starting most mornings before the sun. I like to move through the house in the dark, avoiding artificial light as much as possible, slipping outside to watch the stars before the sky begins to lighten, […]
The 6 (or 7 or 8) pound lasagna
I don’t cook grains very often in our house. We don’t do much pasteurized cheese anymore, either. But when Ula pointed to some rice lasagna noodles in the grocery store a few weeks ago and asked me to tell her what they were and how they were used, I couldn’t resist. I mean, there was all […]
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