RECENT RECIPES
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Mmm… food made from scratch using ingredients fresh-picked from the garden
Scallop Squash Stuffed with Pesto Chicken
We're up to our eyeballs in squash so I'm always looking for new ways to use it in meals. Here's an easy recipe for pesto chicken stuffed in baked squash that everyone seems to love.
Real Smoked Beef Jerky Recipe
Homemade beef jerky hits a new high point when you add real smoke. Here's how you can smoke jerky even if you don't have a fancy smoker.
When the World Gives You Discount Corned Beef, Make Pastrami
Pastrami is actually smoked corned beef. After St Patrick's Day, you can often pick up on sale for as little as $2 a pound. Here's how to turn it into Pastrami.
How to Make Awesome Hot Sauce
Fermented hot sauce is more complex and flavorful than a standard hot peppers and vinegar sauce. Better yet, it's not hard to make your own. Here's how.
How to Make Banana Chips
Got bananas going brown? Forget making more banana bread, try making banana chips. They're dead simple to make and taste delicious (like banana candy but better for you). Here's how to make them.
Terri’s Chewy Hoagie Roll Recipe
Here's a super easy recipe for making chewy, delicious deli-style hoagie rolls at home. An all time family favorite for submarine sandwiches, meatball sandwiches, cheesesteak sandwiches and ever cheesy garlic bread.
Sage’s Homemade Ketchup Recipe
Making real ketchup is super simple and the results are delicious. Make your own once, and you may never go back to the store-bought stuff (TL/DR: Click here to skip straight to the recipe) It’s mid-winter and as usual we’re still sitting on something like 1,329 jars of preserved tomatoes from the summer. Not surprisingly, we’re always looking for new ways to use all these tomatoes before the new crop starts to come in late spring, so when we ran out of ketchup a couple [keep reading...]
Make your own Mustard
Making your own mustard is dead simple and delicious! Here's how to do it. (TL/DR: Click here to skip straight to the recipe) My wife loves mustard. Not the vinegary yellow liquid you get in packets at the hamburger joint, but the spicy, seedy brown stuff that’ll make your eyes water and sinuses clear along with the tongue tingling goodness. If we don’t have 10 different varieties on hand at all times, she’ll claim “we’re out of mustard!” and carry on like we’d run dry [keep reading...]
Terri’s Fresh Rosemary Bread
Finding things to do with all the herbs, fruits and vegetables Sage grows around here, can be a challenge (what does one do with a pound of Borage?), but one use that’s always guaranteed to be a big hit is fresh rosemary from the garden in my homemade rosemary bread. It’s actually a simple bread recipe, but when it’s spiked with a little biga and finely chopped fresh rosemary, it makes a nutty, woodsy, slightly chewy bread that’s great all by itself, as well as [keep reading...]
Terri’s Biga Recipe
The secret to great bread is old dough. Not the “hey, I found this package of ready-bake biscuits at the back of the fridge” type of old dough, but the kind that turns a pretty good loaf into a delicious toasty, tangy, chewy, sensory delight. Old dough is the magic behind sourdough as well as many Italian, French and other breads and goes by names like “biga”, “poolish” and “starter.” Bakers call these “pre-ferments”, but it’s more accurate to call them “initial ferments” since what [keep reading...]