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Farm Cooks

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 ...

Hooray for ham

By VALERIE BOESEGrit MagazineBaked ham is a popular main course, but don't forget its versatility when added to everyday dishes. Its succulent flavor can quickly turn ordinary fare into extraordinary meals. Ham can jazz up a variety of foods, including soups and stir-fries. Ham added to a ...

Ag egg saved is an egg earned

By KRISTI COOKGrit MagazineWhen my family started our first tiny flock of laying hens several years ago, I quickly learned the meaning of "feast or famine." Within months, we were eating golden, delicious eggs until we couldn't stomach the sight of another omelet or quiche. In desperation, I ...

The pressure’s on

By CHRIS COLBYGrit MagazineVersatile and useful cooking gadgets, electric pressure cookers make wonderful braised meats, will cook beans without soaking, and are great for stocks and most one-pot soups and stews. Dishes that traditionally take a long time to cook can be made in substantially ...