By guest blogger Paul Kita, food & nutrition editor at Men’s Health You’ll need a skillet, some mayonnaise, and a brick… Fast food tries to fool us about chicken. Ask a poultry farmer to point out the nugget on a Cornish Cross and watch what happens. Request that a butcher pack you up a bag […]
Main Dishes with Meat
Abruzzi Fish Stew
When I first met my former father-in-law, whose parents were from Abruzzi, Italy, all he could talk about was the fish stew. So when we went to Abruzzi to visit my former husband’s relatives while on our honeymoon, of course we had to have the fish stew. It was incredible. Unfortunately, what I now know, […]
Homemade Posole
by guest blogger Andrew Norelli, product manager and food photographer I don’t usually equate Mexican with comfort food, but when I tried posole for the first time at a local Mexican restaurant, I instantly fell in love with its warm, comforting flavors. Posole is a simple stew of pork, hominy, and a chile sauce. What’s […]
How to Make an Aussie Meat Pie from Scratch, Part II: Savory Short Crust
Part II of my three-part Aussie Meat recipe series Why, oh, why is it called a “short” crust? I have no idea. One website says it’s short for “shortening” but really, what crust doesn’t have shortening in it? The only difference I can see from my regular piecrust is that it has more water and […]
How to Make an Aussie Meat Pie from Scratch, Part I
It’s not as easy as you might think to find the ultimate Aussie meat pie recipe, and to then merge it with other flavors to match the taste of the Royal Sydney Easter Agricultural Show top prizewinning meat pie from Mick’s Bakery I had in Sydney. That pie was soft, crunchy, peppery, yummy goodness […]
Authentic Paella, Simplified
Pin Recipe for Later I don’t know about you, but come Christmas, my Facebook feed is filled with pictures of people making paella. And yet, the best paella I ever had was on a sunny day at an outdoor café in Barcelona, Spain. In other words—why make it only once a year? In winter? Fortunately, […]
A New Year’s Day Tradition: Roast Pork, Mashed Potatoes & Sauerkraut
Growing up, our New Year’s Day meal was always a pork roast, mashed potatoes, and sauerkraut, whether we liked it or not. It’s a Pennsylvania Dutch New Year’s tradition. Why? Well, legend has it that it’s because a pig roots forward, which is good luck for the new year, but it’s probably also because it’s […]
Beyond Kale: Go Green Like the Greeks
by Diane Kochilas, author of Ikaria: Lessons on Food, Life, and Longevity from the Greek Island Where People Forget to Die It’s a global world. A few weeks ago at my local farmer’s market, I saw kale for the first time. It took me by surprise. I live in Greece and spend a lot of […]
Scratch
Raised on America’s first organic farm, Scratch author Maria Rodale learned how to make everyday favorites from, yes, scratch — the way you remember them; the way they turn out best.
Order NowOrganic Manifesto
Drawing on findings from leading health researchers as well as conversations with both chemical and organic farmers from coast to coast, Maria Rodale irrefutably outlines the unacceptably high cost of chemical farming on our health and our environment.
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