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How to Make Bone Broth: The Backbone of Good Health
“Eye of newt and toe of frog, Wool of bat and tongue of dog, Adder's fork and blind-worm's sting, Lizard's leg and owlet's wing, For a charm of powerful trouble, Like a hell-broth boil and bubble” -...
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Nourishing Fat: How to make your own Lard
Lard--the very word can conjure up images that we associate with obesity or unhealthfulness. But once upon a time, lard was considered to be essential to many food preparations, from the creation of...
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Ghee: The Traditional Indian Clarified Butter
Ghee is a class of clarified butter that originated in ancient India and is used in Indian and many South Asian cuisines. Ghee tends to have a higher smoke point than butter (485°) which can be ideal...
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How to Make Homemade Mustard: Pint O' Beer Mustard Recipe
Love beer? Love mustard? Well then, personalize this mustard by using your favorite beer! Porter or pale, stout or wheat--each are different and delicious in their own way. As you may already know....
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Spiced Cranberry Sauce: a Holiday Classic
If you are not familiar with the water bath canning method watch our water bath canning video workshop. Always make sure you are following all safety guidelines outlined by the USDA when canning...
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Easy and Delicious Chai Tea Recipe
Originally hailing from India, Chai Tea has become a staple in coffee shops the world over. Like many traditional dishes, there are differing methods of preparation, with each claiming to be the best,...
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3 Salt Blends for Pantry and Present
These salt blends are an easy and elegant way to add style and flavor to your pantry. They also make an unique homemade gift during the holidays. Enjoy! Lemon Rosemary Salt Use this simple yet elegant...
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Dried Persimmons - An Easy Winter Snack
Directions 1. Wash and Slice the Persimmons Wash the persimmons. Fuyu or Haichiya will both make delicious dehydrated slices; if using Haichiya, choose fruits that are fully orange but not as ripe as...
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Horseradish Mustard Recipe
Mustard is truly the easiest homemade condiment to make. Mustard seeds, wine and vinegar, spices and salt; all combine with time to create a condiment that's at once earthy and spicy, tangy and...
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Maple Breakfast Sausage
Here’s a treat for a lazy Sunday morning. This sausage is the anchor of a perfect breakfast; mildly sweet and subtly sagey, with hints of black pepper and mustard. While it can easily be stuffed into...
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Understanding and Making Your Own Vinegar
Vinegar is pretty fancy these days! From artisanal shrub cocktails, to whole stores devoted to the olive oil and vinegar pairings, vinegar is finally having its' day in the sun. Unless it has been...
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What to Do With All That Whey: Using Leftover Whey
If you make cheese, or Greek yogurt, or any number of other dairy ferments, you’ve no doubt been left staring at a pot of lovely light green whey. What to do with it? Perhaps you’ve heard strange...
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Almond Milk…And Beyond
For those looking to replace or reduce their consumption of dairy milks, nut milks are a simple and tasty way to get involved with creating your own healthful food, free of additives and stabilizers....
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Cast Iron Skillet Cornbread
It seems a simple enough concoction, cornbread. A few basic ingredients, a fairly standard quick bread. But dig a little deeper, as with so many things, and a shifting landscape reveals itself....
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Mason Jar Butter
There is nothing in this world like freshly made butter. It’s simple and rich and hearty and decadent, all at once. There’s several ways to make butter, all of which rely on different methods to...
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Cured Fish: Gravlax with Dill Mustard Sauce
Most of us are familiar with lox, a cold smoked salmon that is very similar to gravlax. However, gravlax is easier to make at home, no cold-smoking is required! Gravlax is a word and a food of...
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Vegetable Stocks for Ramen and Beyond
A light vegetable stock is made using raw vegetables simmered in water. It is delicately flavored and is an excellent base for refreshing dishes like cold soup, or grain-based salad. It can be used in...
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