Storey publishes modern recipes and time-tested culinary know-how for everything from cooking with garden-fresh produce to powerhouse preserving techniques.
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Boneless Chicken Thighs with Peanut-Sesame Pesto
Pestos, pastes, and purées are ancient recipes made around the world with greens and herbs, garlic and spices, seeds and nuts, oils, and other ingredients depending on a country’s agriculture and cuisine. One of the most familiar pestos originated in Genoa, Italy, in the province … Read More
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Make Herb Lovers’ Cheese Wheels in Your Instant Pot
Having an Instant Pot is like having your own mini dairy facility at home. After all, it provides a sturdy, stainless steel, temperature-controlled, insulated environment. Some of the issues that beginners may come across — such as inconsistent heat when making yogurt, milk boiling over … Read More
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Fresh Strawberry Frozen Yogurt
Yes, you can make frozen desserts at home with the tangy, fresh flavor of premium frozen yogurts. Great frozen yogurt starts with delicious yogurt, so you should always choose a brand that has a flavor you like. Alternatively, you can make your own yogurt and … Read More
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Incubate Yogurt Using Common Kitchen Equipment
To create successful ferments, you need to provide a comfy temperature for the microbes you are trying to cultivate. Some microbes, like those in kefir and many heirloom ferments, do well at room temperature, so all you need to do is set those ferments on … Read More
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Classic Indian Cucumber Raita with Homemade Yogurt
For almost all of my adult years I have made yogurt for my family, mostly from store-purchased milk and later from our own goat’s milk. It’s always been for a trifecta of reasons: to save money, to reduce plastic waste, and (the best reason) for … Read More
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Bread Machine Recipe: Overnight Oatmeal Bread
This is a great breakfast bread, perfect to put together in the evening to be ready for the next morning. Then use what remains for sandwiches at lunch. Pour the water right on top of the oatmeal, so that it soaks overnight. This … Read More
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How to Make and Maintain Bread Leaven
Maintaining a nice leaven embroils you much more intimately in the interior life of your bread. For those who bake only occasionally, keeping a sourdough culture going may not make sense, but for anyone who bakes a lot or most of their bread, the practice … Read More
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Five Ways to Feed Your Community in Uncertain Times
Hope in the time of coronavirus? Yes, there is. In the last month or so, I’ve found inspiration in watching the businesses that feed my little western Massachusetts community give what they have, however they can. Restaurants and bakeries are providing free lunches for healthcare … Read More
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Easy Fermented Foods: Curtido and Chickpea Miso
In the way life was, not too long ago, the way we ate had more to do with accommodating our lifestyles than it did with maximizing nourishment. Every ingredient was available any time we needed it, and for some, wholesome, ready-to-eat meals could be easily … Read More
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Sheet Pan Fajitas with Lime Crema
The only thing that makes me happier than fajitas is an easy cleanup meal. Bring the two together, like in this recipe, and I’m one happy cook. And that’s even without the lime crema, which I can eat by the spoonful. This is one of … Read More