Think “lard” is a dirty word? I used to. The lost art of rendering lard deserves a revival. There is something absolutely rustic and fulfilling about rendering lard from pig fat. Here’s how to do it in a cast iron skillet!
I’ve been cooking up a storm lately… And so I cook soup. I want bone broth and veggies and cheese. I want warm and creamy and soothing. I can’t really ask for a better soup than this to settle in and cozy up with: a creamy broccoli-cheese soup that is nothing like the gloppy, gooey mess you pour out of a can.
There’s just something about opening a can of spaghetti sauce… Said no one ever. Every household needs a recipe for homemade marinara sauce because it’s such a staple ingredient in many of our Italian-American dishes, such as spaghetti and lasagna. And nothing out of a can or a jar even comes close to tasting as delicious as what you can make in your own kitchen. Can I get an amen?
Coconut butter is nothing more than the pureed meat of dried, unsweetened, shredded coconut. It’s a versatile staple with tons of healthy fat and lauric acid from the coconuts. Store-bought coconut butter costs a fortune, but you can save a ton by making it yourself, at home, in 5 minutes! Here’s how!
A little spicy and a little smokey, this Super Simple Salsa Verde Chicken is a fast and easy weeknight staple. With less than 5 minutes of prep time involved, this nourishing, healthy, Whole30/Paleo recipe can be customized with tons of fun and flavorful toppings!
I grew up with my Memaw and my mother making salmon croquettes. Crispy on the outside and moist on the inside, salmon croquettes (or patties) were one of my favorite comfort foods as a kid…
Salmon taking sun-less tanning pills and teeming with lice?? If that sounds like something out of a weird nature documentary or sci-fi magazine, I thought so too. Actually, it’s real. And you might be eating that salmon if you’re not careful about where your salmon comes from.