This lusciously fresh Paleo and Keto Lemon Curd is made with fresh lemons and zest and lots of nourishing fats. The recipe includes dairy-free and non-keto options. Perfect as a base for dessert, spread on crepes or waffles, or eaten straight out of the jar!
Lard is a perfect fat in so many ways. Its high smoke point makes it an excellent choice for frying. Its large fat molecules give pastries and pie crusts a beautiful, flakey texture. My favorite reason to use lard? It’s super high in Vitamin D! It’s time to bring back the ages-old tradition of rendering fat in our kitchens! Here’s how to render lard in your crock pot.
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!
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…