by Toby Amidor in Dining Out, April 22, 2015
by Dana Angelo White in Cookbooks, June 25, 2014
Fast-food establishments touting eco-friendly fare have been soaring in popularity. It’s a misconception that all meals created with more-sustainable options are healthy — the nutrition still matters. Here are five meals offered by popular fast-food joints around the country that are anything but healthy, each followed by a menu choice that’s a better bet. Read more
Sustainable. Gorgeous. Rich in nutrients. These are three ways The Nourished Kitchen captures the fresh and simple elegance of food. In her new cookbook, blogger and real-food proponent Jennifer McGruther — who favors the likes of bone-enriched broths and fermented goods — entices readers to once again get their hands dirty in the kitchen.
What are you growing in your garden this year?
This time of the year, we’re just starting our garden, as mountain living means that snow can linger into June and arrive again in September. This year, my family is planning to plant lettuce, hearty greens, radishes, carrots and a wide variety of mints. Chocolate mint and mountain mint are always favorites.
Do you have a favorite seasonal food or dish, something you look forward to every cooking year?
Every season brings something I cherish, some recipe my family looks forward to all year. In summer, it’s true sour pickles, seasoned with dill, garlic and spice. Pickling cucumbers enjoy such a short season. I buy them by the case, pack them into stoneware crocks and ferment them with a spiced brine until they come out sharp, salty and sour. Fall brings quince, and I like to pair it with apples and pears in a simple sauce, or to poach the quince and drop them into flaky pie crusts. In winter, I lean on savory winter squash pies and stews of root vegetables, grass-fed beef and broth. In springtime, it’s lovage soup — all clean and bright in flavor, but still warm enough to take the edge off the cold evenings of spring.