This glaze seals the pores of fish, meat or chicken during high heat cooking (roasting, grilling, or frying). The seal prevents loss of natural juices, and the Dijon herb combination adds delicious, basic flavor. I promise that this glaze will … Continue reading →
If you can’t get Patak’s Garam Masala Curry Paste® this is a good substitute. It is also a good basting sauce on grilled or baked chicken, pork, flank steak, prawns, halibut, Chilean sea bass, or other firm-fleshed, white fish. Moroccan … Continue reading →
I just finished reading Kurt Timmermeister’s new book Growing a Farmer and I’m filled with inspiration, motivation, resolve and just plain admiration. I’m inspired to try to grow more edibles in my garden this year, I’m motivated to drastically improve … Continue reading →
Bread pudding is a quintessential Real Food. At one time or another cooks of every culture that eat bread, eggs and milk have had a little of all of them left over, and one creative cook put them all together, … Continue reading →
