This fermented salsa fresca is a simple and delicious way to use your garden bounty and get a daily dose of probiotics.

I am really excited about this month's Cooking Light magazine because I have found several recipes I want to make, starting with this one. This recipe for lemony chicken saltimbocca was perfect to try

With slightly crisp edges and a soft center, these potato pancakes are very tasty. We loved the apple sauce on top for a sweet contrast to the savory potato pancakes. But sour cream adds a creamy tang that is also delicious.

Over the years, this recipe which was first posted in 2020, has been our most popular recipe of all time. It makes me so happy that folks are discovering the wonderful health benefits - and deliciousness of grassfed beef live. I want to share the recipe that took me from a liver hater to a liver lover! I think the world’s divided into three groups when it comes to liver: A small minority who love it. A slightly bigger group who have tried it and don’t like it. A vast majority who haven’t tried it (and are convinced they won’t like it). Which group are you in? The reviews on our liver shopping page are a testament to the love affair many people have with liver. I used to be in the middle group - but I recently realized my negative bias was based on two things - I wasn’t cooking it right and I hadn’t had my own Heartstone Farm grass-fed beef liver. SHOP HEARTSTONE FARM 100% GRASS FED BEEF LIVER - Over 80 5-star reviews So now I’m in group #1 - and I’m here to share how I now cook beef liver and why it made all the difference. Here’s the biggest thing I can share - don’t overcook it. That right there will probably turn you from a hater to a lover. You want a bit of pink - no more, no less. The ingredients for this recipe are bacon, milk, onions, and butter - and salt. Don’t skimp on the salt. (By the way, salt is not nearly as bad as you might have thought.) Ingredients 1 pound Heartstone Farm grass-fed beef liver SHOP HERE 4 strips bacon 3 tbsp pasture butter 1 large onion 4 large garlic cloves 10 ounces sliced button mushrooms Instructions Unwrap the beef liver and lay flat on a layer of paper towels. I like to cook it and serve it sliced up. Soak the liver in a dish or bowl of milk for 30-60 minutes. This is an important step in removing the bitter flavor from the liver. Salt and pepper the liver generously, and leave it out at room temperature while you prepare the remaining ingredients. Pat the liver dry. Dice bacon and fry in 2 tablespoons of butter in a large skillet. When crispy, remove the bacon bits from the pan and drain on paper towels. Leave the grease and butter in the pan. Slice onion roughly. Slice the mushrooms. You want your pieces of onion to be similar in size to a bite of liver. Saute the mushrooms and onions on low in bacon grease and butter until they start to soften but the onion is not yet translucent. Add garlic for 30 seconds. Put the onion, mushrooms and garlic to one side of the pan, away from heat. Turn the heat up to medium and add the last tablespoon of butter When the butter is melted, add half the liver slices. Cook until you start to see the edges cooking. They’ll turn from red to gray. When that border is a few millimeters thick (2-3 minutes, or so), flip them over. Fry on the second side for another 2-3 minutes. Until you know how you like your liver, the best way to check is to cut into it. If it’s still red, keep flipping until it is just barely cooked through. You want just a tinge of pink so it’s cooked but still tender Place liver on a platter and cook remaining liver in the same fashion. Toss the bacon bits and smother the liver with them. Add the onions and mushrooms. Serve! I like to have liver about once a month. It’s such a healthy meat, and I think you’ll love it - if you cook it right. CLICK HERE TO SHOP FOR HEARTSTONE FARM GRASS FED BEEF LIVER

Asian Inspired Cabbage Rolls

Before Cafe Rio came to my little corner of Wyoming, it seems like I was the only person in existence who hadn’t tried something from their menu. Copycat recipes were flooding the internet and I have to say my curiosity peaked. I wanted to know what all the hype about!!! So when they opened their ... Read More about Cilantro Lime Vinaigrette {Cafe Rio Copycat}

Ideal for having with a salad or on their own as a snack, these mini quiches will keep you on track and best of it is, you can change the fillings to suit your taste.

Here is a list of Bosnian foods you can't miss. Deciding which food in Bosnia & Herzegovina to try is made easy with this tasty guide.

I have my doubts if anyone will actually try this recipe but I wanted to post it for documentation sake. This recipe originated with Terry's Grandma. He loved it . . .talked about it. . .asked her to make it for me. . .and she did. . .once. Shortly after that ... .I made it .. . once. . .20 years ago. I know of no one else in the extended family that makes it and even when asking my mother in law to recall all the ingredients we had a hard time remembering exactly how it was. I decided to tackle it yesterday and really .. . it was quite a fun challenge. After dinner. . . he walked over to our new coffee table book for our grand babies. . and pressed the little pig. . .the little pig immediately oinked. . He loved it. . .I quite enjoyed it. . . and will likely try it again. It starts out simply. . .making some homemade noodles. Noodles 2 1/2 cup flour 2 teaspoons salt 2 extra large eggs 1/2 cup milk Mix all the ingredients to make a hard dough. It will be easier if you let it rest in between covered with plastic wrap. I left it for 10 minutes at a time. When the dough is smooth. . cover it up for a good half hour. You will need some smoked farmer sausage. . or other Ukrainian style sausage. enough fresh potatoes for your family a large onion a handful of fresh parsley Roll the dough out very thin. You should be able to barely see the counter underneath. At this point. . you could simply make noodles by flouring the top of the dough a bit.. . cutting 2 inch wide strips and layering them and cutting through all the layers to make 1/4 inch wide noodles. . and simply cook them. . .. but not me. . .oh no. . I brushed some bacon drippings over the dough and rolled it up. . jelly roll style. I put the farmer sausage in the pot. I then chopped up the onion and puit that on top. . . .diced the potatoes and layered that over the onions. and then the parsley over that. . some salt and pepper and then. . I added to the pot. . enough water to come half way up the sausage. I covered the pot and brought the sausage, potatoes and onions to a boil. Turn down the heat and simmer with the lid on about 15 minutes. After I rolled up the noodle dough .. I cut it into 1 inch pieces. . . next time I would cut it narrower .. perhaps 1/2 inch pieces. After the potatoes had cooked for about 15 minutes.. . I lifted the lid and put the noodles on top. Close the lid quickly. . .you don't want to lose the steam. Continue to have on a medium low heat for about 20 minutes or until the water has cooked out. You should start to hear the sausage sizzle. . it is then finished. The noodles will be firm but well cooked. I made a cream sauce of 1/4 cup butter and 1 cup of heavy cream. . simmered until slightly thickened. I also sauteed some onions. . and of course steamed green beans for .. color and health. If anyone. . attempts this . . . please leave a comment and let me know how it worked out for you .. I have done my family duty. . The recipe is now recorded for future generations. . No longer will I hear. . . "no one wrote it down?"

Recently a Mendocino Farms opened up right next to my house. I had always been a fan of their fresh […]

Quick and easy spicy Korean coleslaw

Wondering what to do in Bogota Colombia? How about a farmers’ market tour and Colombian cooking class with a local? 5Bogota has just the tour for you, which for me is one of the best things to do in Bogota!

We’ve decided to take stock of some of New York’s old-time iconic foodstuffs­ like bagels, bialys, pike quenelles, and baked Alaskas.

This is a simple, nutritious recipe for serving with any shape of pasta noodle for babies (and the whole family!).

a guide through all things in life

Swap farro in for rice when making risotto and you have something deliciously hearty and flavor-packed.

For every wallet-busting New York restaurant, there are three times as many amazing cheap eats. We've rounded-up the best bargains around the city.