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Farm Cooks

Let us eat cake

By JEAN TELLERGRIT MagazineMarie Antoinette, the French queen during the Revolution, may not have actually uttered the words, but the phrase has gone down in history as a famous saying from a royal personage. "Let them eat cake!" was actually "Let them eat brioche!" Brioche, a French pastry, is ...

Overcooked and underloved jam

By RENEE POTTLEGRIT MagazineI'm asked over and over: "How do I fix my overcooked jam?"It's frustrating. You spend time, money, and energy to lovingly make a batch of beautiful jam. You have visions of tucking jars of it into Christmas presents or serving it on top of homemade biscuits. You ...

Preserving marmalade appeal

By RENEE POTTLEGrit MagazineThe first time I fell in love was at a Howard Johnson's restaurant, and it was with marmalade. With their striking orange roofs and booths, Howard Johnson's restaurant chains were everywhere in 1960s New England. They served BLT sandwiches and big slices of pie to ...

Keeping the crisp

By ANDREA CHESMANGrit MagazineWhen it comes to making crispy pickles, heat is the enemy. Although you could guarantee crisp pickles by never subjecting them to heat, that would mean avoiding the canner, which is necessary for long-term storage.When you're making pickles to preserve from your ...

Sweet and savory barley recipes

By ROBIN ASBELLGrit MagazineYes, whole barley is right up there with the best of the whole grains, reducing risks of heart disease, obesity, inflammation, cancer and even gum disease. It's loaded with antioxidants, including tocotrienols, a form of vitamin E that may reduce damage to your DNA. ...

Sweet and savory barley recipes

By ROBIN ASBELLGrit MagazineYes, whole barley is right up there with the best of the whole grains, reducing risks of heart disease, obesity, inflammation, cancer and even gum disease. It's loaded with antioxidants, including tocotrienols, a form of vitamin E that may reduce damage to your DNA. ...

Enticing Easter breads

By JEAN TELLERGrit MagazinePaska, a yeast bread made with milk, butter, eggs, flour and sugar, is a traditional Easter dish found in a number of Eastern European cultures, including the Ukraine, Romania, Poland, Slovakia and Bulgaria. The Mennonites are sometimes credited with bringing the ...

Crack an egg

By JEAN TELLERGrit MagazineBreak a few eggs, and discover a delicious use for those creamy whites and sunshine yolks with great recipes from the American Egg Board. For even more great recipes, check out www.grit.com/egg-recipes.Whether it's for breakfast, lunch, brunch, supper or dinner, a ...

Comfort foods from the grill

By STEVEN RAICHLENGrit MagazineGrilling is the world's oldest and most universal cooking method, practiced in virtually every country and culture on six continents (seven if you consider the cookouts staged by grill-obsessed scientists in Antarctica). Especially during the warmer months, ...

Sourdough simplified

By VICTORIA REDHED MILLERGrit MagazineI've often wondered how it is that bread, which is so basic to most of the world's food cultures, has turned into something that we are intimidated to make ourselves. Homemade bread is often much more nutritious, and certainly less expensive, than ...