Chaotic times call for comfort food. You know. Those foods and family favorite recipes. We all have them. Make one of your comfort favorites today. Cornbread has always been one of mine.
The tangy taste of sourdough bread? Less work involved? The use of a Dutch oven? Visions of Jack London stories, the history of the Gold Rush, San Francisco, the Klondike and my addiction to cooking with cast iron, especially a Dutch oven. I had to try this recipe.
I love cooking with cast iron. Guess I’m just old school. Recently, I noticed my skillets and Dutch oven needed re-seasoning. Previously, I’d used vegetable oil to season them. This time, I decided to use flaxseed oil after reading a Cooks Illustrated article. They tried it in their test kitchen and came away impressed with […]
We paid a visit to Allen and Barbara Primm of Hampton, in Calhoun County. The couple were the 2019 Southwest District Farm Family of the Year and they’ve partnered together for 26 years raising cattle, timber and hay. They love life on their farm and introducing others to it. This is their story.
We visited the Heart Hospital Clinic’s garden and greenhouse to see how the hospital’s culinary team is growing and incorporating microgreens and other fresh produce into their hospital’s meals.
On Big D Ranch near Center Ridge, members of the DeSalvo family have been raising cattle since the 1800s. Today they focus on the development of registered Ultrablack bulls and heifers using artificial insemination, genetic selection and ultrasound data to advance the breed.
A fusion of an old school wild game recipe with new school Momofuku Korean-American influenced cuisine from New York City chef David Chang brightens venison breakfast sausage patties in an unprecedented way.
Deer hunting is in full swing now. Have you ever wanted to try dry aging venison meat? You can do it. I took a back-strap cut I was given last year and laid it on butcher paper uncovered in the refrigerator, allowing it to dry age in the controlled, chilled environment. I turned it every […]
A great relationship between two women entrepreneurs gives new meaning to farm-to-table. Rose Schweikhart of Superior Bathhouse Brewery in Hot Springs National Park and Valorie Lee of JV Farms in Bismarck turn waste grain from beer making into food for hogs. And then the hogs are turned into franks and bratwursts and served at the brewery restaurant. Watch their story.