Meet Magnus Nilsson. Having taken a long time to find his own feet, this Swedish chef finally decided to embrace every product given to him by Mother Nature. The result? Pure, no-nonsense cuisine with each ingredient having a part to play!

Colorful, fresh and simple to make, this stew is everything wholesome. This is another one of my mom’s recipes that she has been making since I can remember. My mother grew up in a small village in Greece with no markets whatsoever nearby. They ate off of the land and the animals that they had. […]

Do you miss your grandma’s cooking? Here are old-fashioned recipes to try.

The only thing better than a homemade food gift for Mother's Day is one as beautiful as it is delicious. Treat your favorite Mom with one of these 9 ideas.

My friend got this recipe from a tourist leaflet but I've changed it to use quick(breadmaker) yeast so I can have oatcakes quickly! Staffordshire oatcakes are nothing like Scottish oatcakes. These are large, soft and holey.. like a combination crumpet and crepe. Fill as you would crepes, usually the fillings are bacon and cheddar, cheddar and onion, or even cheddar and baked beans (British ones are a lot less sweet than "Boston" ones). I usually have one or two for lunch, they're extremely filling and cheap to make. Usually only found around Stoke-on-Trent and not all over Staffordshire.

These flavor-packed, football-shaped flatbreads, stuffed with a summer pasture’s-worth of wild herbs and greens, hail from the breakaway region of Nagorno-Karabakh (aka Artsakh in Armenian).

Traditional Maltese Rabbit Stew.

These delicious Spring Recipes are vibrant and healthy and feature the best of spring produce! ( Creamy Polenta with Spring Veggies)

This homemade vegan Italian cannoli recipe will take you straight to Sicily, the mother land of authentic cannoli siciliani. Our filling is made of vegan homemade ricotta and is sweet and creamy. The shell, is every bit as bubbly, light and crisp as the traditional one, but without eggs, lard, or butter.

Your 1-acre homestead can be divided into land for raising livestock and a garden for raising fruits, vegetables, plus some grain and forage crops. Illustration: Dorling Kindersley Jul 21 UPDATE: B…

This Easy As Australian Seafood Risotto is guaranteed to land you in Mum's good books this Mother's Day.

South African koeksisters are a from-scratch braided donut that's cooked crisp then soaked in sweet spiced syrup. A favorite sweet treat that you can commonly buy in South Africa, and a special taste of home for ex-pats around the world.

Read more from The Land Report Blog: Food for Thought: Mother Nature

Eating Mama's kiflice brings back fond memories from my childhood. Mama would make them & my brother, and I would hoover them down instantly.

Recipe for Traditional Croatian Biscuits with Plum Spread with home made pastry Kifle sa Pekmez fun to bake Home Cooking and baking made easy

A woman turns to smile at her laughing baby, in a sling on her back, while she transplants vegetables to a garden, in the village of Noussou, Nord Region, Burkina Faso She is a member of a collective of 54 women who each manage one hectare of land. With support from the UNICEF-assisted local NGO Association Solidarité et Entraide Mutuelle au Sahel (Solidarity and Mutual Association in the Sahel), the collective produces vegetables year-round, despite seasonal interruptions in agricultural production that are characteristic of the region. The region is participating in the UNICEF/EU-supported nutrition security programme. Globally, more than one-third of child deaths and 11 per cent of the total disease burden are related to child and maternal under-nutrition. © UNICEF/NYHQ2012-0824/OLIVIER ASSELIN

Dziś pyszny smak polskiej klasyki, czyli aromatyczne uszka z grzybami. Są oczywiście idealne do czerwonego barszczu, ale można podać je z każdą inną zupą, na przykład jarzynową. Ich przygotowanie jest dość pracochłonne, ale dla mnie bardzo przyjemne. Polecam nie tylko na świąteczny stół, smacznego:) na ciasto: 250 g mąki pszennej, pół szklanki gorącej wody, pół łyżeczki soli, na farsz: 30-40 g suszonych grzybów (borowików, prawdziwków), mała cebula, 3-4 łyżeczki łyżeczki bułki tartej, sól, pieprz, tymianek (do smaku) Przygotować farsz: grzyby namoczyć na kilka godzin w wodzie (lub całą noc), ugotować do miękkości. Cebulę posiekać i zeszklić na niewielkiej ilości tłuszczu. Grzyby i cebulę zmielić w maszynce do mięsa lub drobno posiekać w robocie kuchennym. Dodać bułkę tartą, doprawić do smaku. Ciasto: zagotować 250 ml wody, poczekać 10-15 minut (powinna być wciąż gorąca). Do połowy podanej ilości mąki dodać sól i wodę, wymieszać łyżką. Stopniowo dodawać więcej mąki i wyrabiać, aż powstanie gładkie, elastyczne ciasto (nie trzeba użyć całej mąki). Cienko rozwałkować na posypanym mąką blacie, wykrawać kółeczka o średnicy 7cm. Na środku każdego kółeczka nałożyć 1/3 łyżeczki farszu, zlepiać jak pierogi, a następnie złączyć boki (można zawijać na palcu, aby powstała dziurka). Przykryć ściereczką ulepione uszka podczas formowania reszty pierożków. Gotować kilka minut w osolonej wodzie (można wlać kilka kropel oleju, by uszka się nie sklejały), są gotowe, gdy wypłyną na powierzchnię. ENGLISH: for the dough: 250 g of flour, 1/2 cup of water, 1/2 tsp of salt for the filling: 30-40 g of dry mushrooms (porcini/cep mushrooms/borowiki are the best for the recipe), small onion, 3-4 tsp of breadcrumbs, salt, pepper and dry thyme (to taste) Prepare the filling: soak the mushrooms in water for few hours or overnight. Drain from the liquid and cook for about 30 minutes, until tender. Heat a small amount of oil in a pan, add the chopped onion and cook, until tender. Mix the mushrooms with the onion and chop finely in a food processor. Add the breadcrumbs and season to taste. Make the dough: boil the water and set aside for 10 to 15 minutes - it should reamin hot. Mix half of the flour (125g) with salt, add the water and mix with the spoon. Gradually add remaining flour and knead for few minutes, until smooth and elastic (you don't have to use whole flour). Roll out finely on a floured surface, cut out small circles (7 cm). Place 1/3 tsp of the filling in the center of each circle. Fold the edges together (as for pierogi) and seal well. Pinch both sides of the dumpling. Drop ushka into boiling water, simmer for 2 to 4 minutes or until they float on a surface. Drain and serve in your favourite soup - in Poland they are served in red borscht, very traditional on Christmas Eve dinner.

In this blog post I am sharing two delicious family recipes using Scottish Haggis. While haggis might seem daunting to some, it’s actually a versatile ingredient that can be used in a variety…

These just popped up in my memories and I had to share with you all how amazing a few ingredients can be. These are my za’atar rolls in the making and the finished result. Look at how gorgeous the za’atar is straight from Palestine drizzled in olive oil from the mother land. This is incredible eaten with labneh, tomatoes, olives and mint. Tastes like home. These were initially and originally inspired by the Queen of cooking herself @nigellalawson cinnamon buns which i have made a million times and decided to make them savoury and they turned out perfectly. Try them.

South Africa has been making headlines across the globe for its burgeoning food scene and with good reason.WATCH: CNN shines

Prep: 15 mins |Cook: 30 mins | Extra time: 10 mins, cooling

Find 1-acre farm ideas to start your 1-acre homestead layout plan with a dairy cow to keep your family healthy with quality dairy products, all while improving your land's soil fertility.

Forfar Bridies are handheld Scottish savory pies filled with a tasty mixture of minced beef, onion, and spices baked inside puff pastry. You'll love each bite of these delicious, traditional bridies!

The food of Scotland is, of course, much like that of England. The two countries have, after all, been joined at the hip for over 200 years. But all is

We're adding to our traditional Croatian recipe menu! Here is how to make roast turkey with mlinci - aka purica s mlincima.

Skirlie is a traditional oatmeal side dish, also sometimes known as “Scottish stuffing”. It’s also often mixed in with mashed potato to give it a little crunch. It’s generally made with pinhead or steel cut oats, onion, seasonings, and some kind of fat like beef or vegetable shortening. Every family has their own way to make it, and it’s the kind of recipe that you can experiment with to make it your own too.

An interview with Soul Fire Farm co-founder Leah Penniman on farming, gardening, race, and her new book Farming While Black.

Organic food sales in the U.S. doubled over the last decade, but organic farming hasn’t kept pace. That may change as farmers partner with brands.

Find the perfect breakfast, dinner or dessert to make mom happy this Mother's Day!

Skirlie is a traditional oatmeal side dish, also sometimes known as “Scottish stuffing”. It’s also often mixed in with mashed potato to give it a little crunch. It’s generally made with pinhead or steel cut oats, onion, seasonings, and some kind of fat like beef or vegetable shortening. Every family has their own way to make it, and it’s the kind of recipe that you can experiment with to make it your own too.

My mother-in-law, Amptee, is a very traditional Jordanian woman, having lived on and from the desert

Chances are, you've seen cattails growing on the edge of your local lake or stream at least once or twice. Instead of just passing these plants, try foraging for and cooking them to create delicious seasonal dishes! The following excerpt is from The New Wildcrafted Cuisine by Pascal Baudar. It has been adapted for the