So many recipes have this kraut being made in a pint or quart size container! If you are going to make kraut go ahead and use a wide mouth larger crock (glass, enameled earthenware or plastic will do) and make enough to last for a few weeks.
Read MoreIs actually called dried beef in Thai and is a classic Northeastern dish served as part of a meal. This is a recipe I get a hankering for when I am having childhood memories of Thailand.
Read MoreThis is a recipe using ground meat is inspired by Native pemmican.
Read MoreSo many people have asked me for this recipe! I am so glad to share it.
Read MoreVibrant preserved lemons: these delicious guys are a staple for quick cooking in my kitchen.
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