Recipes and kitchen tips for rural America

The Dirty Dozen Versus The Clean 15

By Lois Hoffman

Eating fruits and vegetables is part of a healthy eating plan. Yet certain varieties carry a lot more pesticide residue than others. Find out which ones fall into the "dirty dozen" and which are in the "clean 15."

Short and Sweet

By Becky and Andy

Becky talks about the short syrup season in Wisconsin and more lessons learned from sugarin'.

Nothing Like a Donut to Perk Up a Bad Day

By Connie Moore

Seeking solace in a donut can’t be all bad.

Punching Up the Pizza with Cast Iron

By Allan Douglas

A homemade pizza is a weekly event at our house. The recent purchase of a cast iron pizza pan has taken our pizza-making to professional levels.


Finding Cooking Inspiration

By Faithful Homesteader

It wasn't until after I was married that I became inspired to cook. I find inspiration through my husband and a desire to live a healthy lifestyle.

Supergrain Gluten Free Hero Quinoa to the Rescue

By Liberty V Justice

I enjoy telling you how us Gluten Free freaks will love this versatile grain and some ways it can be used!

Anise Biscotti Recipe

Many Old World classic meals are finished with a plate of these anise biscotti and an espresso.

Roasted Portobello Mushrooms with Caramelized Fennel Recipe

Portobello mushrooms are the steaks of the edible fungi world, with a meaty texture and earthy flavor.

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