Food

Recipes and kitchen tips for rural America

Salt-Preserved Citrus Skins Recipe

By Alex Elliott-Howery and Sabine Spindler and photos by Alan Benson

Use this simple recipe for citrus skins once the fruit has been juiced. All you need is salt, citrus peels and time.


Oven-Dried Preserved Tomatoes Recipe

By Alex Elliott-Howery and Sabine Spindler and photos by Alan Benson

You can only make so much marinara sauce with all those tomatoes from your garden. Why not turn some of them into flavor gold instead?


Pickled Cherries Recipe

By Alex Elliott-Howery and Sabine Spindler and photos by Alan Benson

You couldn’t ask for an easier way to preserve cherries —no pitting required! The finished product pairs with wine and cheese, cocktails or salads.


Still Cutting the Mustard

By Renee Pottle

North America’s only stone-ground mustard mill uses its original grindstones to produce a gold-medal-winning condiment.


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WHY BAKE YOUR OWN BREAD?

By Loretta Sorensen

Some important reasons to bake your own bread.


12 Steps for Trouble Shooting Bread Dough

By Loretta Sorensen

Follow these 12 simple steps to successfully prepare bread dough.


BREAD MACHINE RYE BREAD

By Loretta Sorensen

Homemade rye bread is so easy with a bread machine.


FLAX IN YOUR BREAD RECIPE

By Loretta Sorensen

Flaxseeds are a powerhouse of nutrition.



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