We had a ton of tomatoes from our backyard garden during our most recent harvest. Last year I canned tomatoes, but this year I decided to take it one step further and make and can my own sauce. When deciding on the consistency of my sauce, I decided to make a sauce that’s smooth and chunk-free; that way I could easily use it as a pizza sauce, and could then use fresh tomatoes (or a can of diced tomatoes) to add chunks to a spaghetti sauce.

Because the amount of tomatoes you have may vary, I decided to keep this recipe fluid; you could make this sauce with as many or little of those red, savory fruits as you’d like.

Read Full Article

NOTE: An updated version of this recipe appears in my cookbook, The Ancestral Table.

I decided to make a pork stock using our Easter Day ham – what else am I going to do with a huge ham bone? Although bean soups are usually the best and easiest use of ham stock, I may use it to steam some greens, make jambalaya, or a bean-free soup. Regardless of what I end up making with it, here’s how to make your own ham stock.

Read Full Article

No burger should go without fries. Unfortunately, making fries at home is a mildly infuriating process, because each cooking method has serious flaws. Frying them on a stovetop can produce excellent results but uses a lot of precious oil. Reducing the oil produces uneven results and dried out potatoes. Baking them in the oven generally results in either soggy or crispy-beyond-belief potatoes. I set out to find a better oven fries recipe to save on oil costs as well as the messy, tedious work of frying potatoes in batches. I found one through Cook’s Illustrated that works well, and with a few modifications, is also Paleo-friendly.

This recipe is unique in that you cover the fries with tinfoil for the first few minutes to steam them. Also, you add salt and pepper to the pan BEFORE adding the potatoes, which actually works to keep the fries from sticking to the pan as well as evenly coating them.

Read Full Article