Jerusalem artichokes with brown rice
Recipe of the Week
Jerusalem artichokes with brown rice
Courtesy of
Richard Blunt
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
4 Tbsp. extra virgin olive oil
1 medium carrot, peeled and diced small
1 small...
Glazed spiced mocha brownies
Recipe of the Week
Glazed spiced mocha brownies
Courtesy of
Richard Blunt
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
soft shortening
5 oz. bittersweet chocolate
6-1/2 oz. unsalted butter
1/8 tsp. kosher salt
1/2 tsp. powdered, instant...
Old-fashioned hot chocolate
Recipe of the Week
Old-fashioned hot chocolate
Courtesy of
Richard Blunt
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
2 cups whole milk
4 oz. bittersweet chocolate, chopped into pieces
2 Tbsp. granulated sugar
1/8 tsp. kosher...
French Onion Soup
Recipe of the Week
French Onion Soup& Julia Child's Beef Stock
Courtesy of
Richard Blunt
Thirty-some years ago the publisher, Dave Duffy, the food editor, Richard Blunt, and I all lived in or near Boston.
Butch, that’s Richard Blunt,...
In search of the perfect cup of coffee
By Richard Blunt
Issue #68 • March/April, 2001
As an active member of the worldwide fraternity of "Java Junkies," I feel it is time that I stand up and be recognized for my contribution to the...
Deconstructing a bowl of red
By Richard Blunt
Issue #138 • November/December, 2012
When we eat, we incorporate all of our senses (sight, touch, hearing, taste, and smell) to help us make a general determination about the food in front of...
Demystifying real rye bread
By Richard Blunt
Issue #141 • May/June, 2013
Rye has been a popular bread grain in many parts of Europe for hundreds of years, second only to wheat. Popular regional rye breads can be found in...
The best apple pie you’ll ever bake
By Richard Blunt
Issue #132 • November/December, 2011
Dave Duffy, the publisher of Backwoods Home Magazine, asked me to review some of my early recipes and see if any needed updating. After rereading a few, I...
Family dinner at Backwoods Home Magazine
By Richard Blunt
Issue #129 • May/June, 2011
Last fall I was invited to Gold Beach, Oregon, to spend some quality time with my lifelong friend, Dave Duffy, and his family. On these visits it is...
Fried Foods
By Richard Blunt
Issue #126 • November/December, 2010
Over the past 30 years I've devoted many hours to researching, developing, and testing recipes that provide my family and me with healthy and good tasting meals. My...
Gourmet nutrition with beans and rice
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Gourmet nutrition
with beans and rice
By Richard Blunt
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By Richard Blunt
Rice is one of the first grains man domesticated. Today it is one of our most important food sources, accounting for one-fifth of the calories consumed...
Vegetarian and semi-vegetarian: Healthy meals that satisfy the omnivore
By Richard Blunt
Issue #122 • March/April, 2010
Humans are omnivores, which means we can eat just about anything nature has to offer. In fact, research has shown we need to eat a wide variety of...
Whole grain breads baked at home
By Richard Blunt
Issue #112 • July/August, 2008
Bread baking is an ancient craft that some food historians believe reaches back over 15,000 years to the time when the last Ice Age was losing its grip...
A healthy heart starts in the kitchen
By Richard Blunt
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Issue #100 • July/August, 2006
The Surgeon General of the United States recently referred to obesity as "the terror within." But who is the enemy? When we finally started paying attention to what...
The healthy kitchen — Good spoons, knives, and food
By Richard Blunt
Issue #102 • November/December, 2006
Despite being omnivores endowed with the ability to eat nearly everything, we humans are very selective about what we consider acceptable food. A close look at the culinary...
