While I haven't been trolling the Epicurious website like I used to do, I do obsessively read their tweets, and when they had an artic...

All over the world, people in various cultures are taught that they must do a certain something in order to achieve prosperity for the new ...

I have been trying for over a year now to make a proper veggie burger. And by proper, I mean that I wanted it to be vegetarian, not pro...

 One of the perks of living in the northeast are the amazing apple orchards that let you go in and pick apples each fall. It's beco...

I can't even tell you why I made this dish originally. I don't really care for tomatoes, nor do I like making side dishes. Or even ...

I am a huge fan of potatoes in all forms, and I think most people would agree with me. A few years ago I noticed that potatoes, again in al...

I was first introduced to tomatillos a few years ago; before that I had never even heard of them! In case you're new to them like me, ...

I have been working on perfecting this biscuit recipe. Every weekend, I make a slightly different version, and then I force my friends an...

The very first "crunchy" skincare product I ever made was deodorant. My work contract had just ended and I didn't have anyt...

While I'm not typically a fan of eggs by themselves and egg-heavy food items like an omelette or certain types of quiche, I do really lo...

I look forward to making this dessert every summer. I troll the farmer's markets carefully, always on the prowl for bright red rhubar...

This post is a bit late, but since my Father's Day gift was a bit late (sorry, dad!), I suppose it's okay. What do you get for the...

So not only do I make most of my food from scratch (or try to, at least!), I also try to make most of my toiletries from scratch as well, fo...

For lots of reasons, I've been rather lax about preparing meals lately. I'm not proud of it, and I've definitely not felt as ama...

Sometimes I make kefir cheese, and I'm not really sure what to do with it. Sometimes it's too sour, sometimes it's too hard, a...

I think I've made my position known here before: I am not a huge fan of spicy foods. However, I make a lot of spicy food anyway bec...

Even though I enjoy experimenting with different ferments, I felt a little strange about this one. For those that don't know, preserved ...

Mustard is a new friend of mine. Growing up I hated it - or at least I hated yellow mustard, which was really all that was offered to me ...

I love garlic. Before I started fermenting, I would cook garlic in everything. When I discovered that garlic is antibacterial and anti...

This is the perfect recipe when it's warm out. Or whenever, really. I found the inspiration for this recipe at the Realistic Nutrit...