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NEW SOCIETY BLOG — Cooking
If you don't have a large garden, there are still plenty of plants that you can grow in your home. Growing herbs indoors leads the list of the healthiest and most useful indoor activities we can do. And they're tasty! Today, we take an excerpt from the book, Your Indoor Herb Garden: Growing and Harvesting Herbs at Home by DJ Herda on companion planting, why it's beneficial for your plants.
DIY Sourdough: The Beginner’s Guide to Crafting Starters, Breads Snacks, and More by John & Jessica Moody offers a variety of recipes for nourishing and delicious whole grain sourdough recipes that cover breakfast, lunch, dinner, and snacks. Today we’re sharing a recipe for making crackers. They don't need to rise, and cost a fraction to make at home compared to store-bought crackers.
The Art of Plant-Based Cheesemaking by Karen McAthy has recipes to help you create plant-based cheeses for your meals. Her book is a highly practical guide that extends traditional cheesemaking methods into the realm of plant-based media as a substitute for dairy. Today, we look at a recipe from her first edition to help us create the perfect Walnut Ricotta.
Today's author interview featuring our winning giveaway questions is with John Moody, co-author of DIY Sourdough: The Beginner’s Guide to Crafting Starters, Breads, Snacks and More
Over the past few months we have seen a sourdough frenzy...with mixed results. The new book, DIY Sourdough: The Beginner's Guide to Crafting Starters, Bread, Snacks, and More by John and Jessica Moody, is your personal guide to succeeding with sourdough using a simple-time saving approach. Today's blog kills two birds with one stone, use up your zucchini and sourdough with this recipe for Zucchini Waffles...
In Victoria Redhed Millers new book, From No-Knead to Sourdough: A Simper Approach to Handmade Bread she shows us how to create delicious, healthy breads in our own kitchen, no experience necessary.
Today's author interview, featuring our winning giveaway question, is with Crystal Stevens, author of Your Edible Yard: Landscaping with Fruits and Vegetables
If we revisit the idea of the home system, let’s start in the kitchen. What do you eat? How much money do you spend on food? What percentage of food do you grow and preserve? What changes would you like to make with the food you purchase and consume
From the Blog Vault: We hear from Meredith Leigh author of The Ethical Meat Handbook Complete Home Butchery, Charcuterie and Cooking for the Conscious Omnivore and the recently released Pure Charcuterie: The Craft and Poetry of Curing Meat at Home. Today Meredith shares with us her top 5 reasons to cure our own meat.
Today's author interview featuring our winning giveaway question is with Meredith Leigh, author of The Ethical Meat Handbook, Revised and Expanded 2nd Edition: From Sourcing to Butchery, Mindful Meat Eating for the Modern Omnivore.
Our Acquisitions Editor Rob West offers an introduction to our Spring 2020 season in today's blog. All of these books are now available for pre-order.
Today's recipes include a vegan hot cocoa with whipped cream from Hollyhock: Garden to Table and an Irish Cream from Farmsted Chef.
Over the past few days we have shared recipes for corned beef and pastrami, along with chutney, pickles, and candied jalapeños, and a couple of different cheeses. Now we need a reliable method to transfer all this yummy goodness from the charcuterie board to our eagerly awaiting lips...enter the homemade cracker! And to counter the savory we have added a little sweet with a caramel corn recipe. Both recipes, and many more, can be found in Ecothrifty: Cheaper, Greener Choices for a Happier, Healthier Life. Be sure to come back tomorrow when we will be sharing an Irish Cream and vegan hot cocoa recipes.
Cheese, how do I love thee let me count the ways! I think we can agree that cheese is one of the stars of the holiday food season, but for a variety of reasons; allergies, ethical, or otherwise, we can't all abide in animal dairy. So in the name of inclusion, and to aid in the continuation of the cheesy love affair, we are including two recipes today.
Cured meat products arose from the need for preservation, in a time when cooking and refrigeration were not always available. Today, charcuterie is an embodiment of art in the kitchen, combining precision, balance, patience, and creativity.