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Roasted Duck 101
Roasting a duck doesn’t need to cause you intense anxiety. Learn how to become a pro at this awe-inspiring meal.
Counterfeit Duck Confit
Duck - Counterfeit Duck Confit Duck Confit (literally Duck Preserved) is one of my favorite meats of all time and so there's no need to mention how excited I was to find this recipe in David Lebovit's cookbook, My Paris Kitchen....
Grilled Chicken Kebabs with Bacon Paste
Brayden’s at it again with his new favorite way to cook chicken kebabs
8 Common Misteaks People Make When Cooking Steak
We all love a juicy, well-cooked (though not well-done!) steak. When you’ve got a quality piece of meat, you don’t have to gussy it up with complicated cooking techniques and extravagant sauces—and that’s precisely why we love it. It’s simplicity at its best: just...
Chicken – Tostadas Salsa Verde
Chicken - Tostadas Salsa Verde This is a perfect recipe to use up leftover shredded chicken. You can also bake 2 or 3 chicken breasts for about 20 minutes while you prepare the rest of the ingredients. 4 flour or corn tortillas3 ounces pepper jack cheese (about...
Chicken – Roasted Chicken Breast with carrots and onions
Chicken - Roasted Chicken Breast with Carrots and Onions This recipe calls for prunes but any sweet, dried fruit works great. Normally you see these ingredients mixed together in a long braise but this is a nice, quick recipe that the whole family will love. This...
Chicken – Buttermilk Baked Chicken
ken Chicken - Buttermilk Baked Chicken This is a great recipe for any and all pieces of chicken. For the least expensive route learn how to cut up a whole chicken. For the quickest route, grab River Cottage Farm boneless thighs, boneless, skinless chicken breast or...
Beef Brisket – Honey-Braised
Beef Brisket- Honey Braised The sweetness of the honey along with meat, carrots and onions - how can you go wrong. The ingredient list looks long but it is really just loaded with spices you will have around the house. If you don't have the demi-glace just boil down...
Beef Short Rib Ragù
Beef Short Rib Ragu This sauce is a game changer: it’s so easy to make, yet it’s so impressive, your friends will think you’ve seriously upped your cooking game when they eat it. Serve over wide pasta ribbons or creamy mashed...
Garlic and Rosemary-Roasted Leg of Lamb
Lamb - Garlic and Rosemary-Roasted Leg of Lamb The lamb is first roasted at a higher temperature (425°F) to help produce a flavorful, browned exterior. Then the oven is reduced to 350°F so the interior of the meat will be cooked without the outer section being...
Finding Joy in Simple Living
Our culture lends itself to busyness, and often even those of us who are drawn to local sustainable agriculture and natural, organic foods and products can find ourselves rushing through things and hurrying more than we'd like. In the midst of all the important and...
Is Organic Farming “Easier”?
Last week I went out to the Aveda school in Brentwood for a haircut and the woman getting her haircut next to me mentioned about how she was trying to eat organically but didn't know where to go to find good, healthy food. Of course I piped up and told her I was...
The Making of a Great Cow
It never, ever fails! Whenever there's historical storm a baby will be born on River Cottage Farm and with a full moon to boot this baby had no choice but to be born in the snow. So, after a week overdue according to our records, baby Michi Storm was born last night...
Winter 2016 in Pictures
How to Roast a Duck
There's a world of intense flavor to be discovered when you choose to roast a duck instead of taking the tried-and-true path with chicken. Yet many cooks find duck intimidating. The reason, in a word, is fat. Ducks wear a thick coat of it, and fatty skin is not a...
A Fleeting Glimpse of Beauty
A fleeting glimpse of Beauty The other day while I was alone on the farm I found a little surprise up on the hill by Narnia; a sprite little bull calf from Sweetie Pie our Ayrshire cow. He is SO cute and has such a funny personality, even then at the ripe old age of 2...
Fall is in the Air
It's been an amazing fall so far; rain, rain and more rain and now 75 degree weather - that spells grass growing weather to us. This week has been a week of assessing everything from the cows with their newly born or still "in the oven" calves to the chickens to the...
Trying to Beat the Heat
With temperatures still hovering just below 100 today we are on full alert against heat stroke for man and beast. Part B of my fun chick hatching experiment is in full swing; now that I successfully hatched 22 cute little baby chicks in my new handy dandy incubator. ...
3 days without my Farming Partners
I am so thankful that my children choose to spend their vacations (and their money) moving a family from under piles of cardboard (or if they're lucky, a couple of ping pong tables) and into a new 12x20 home they build together over a week. I know that every year...
8 Common Misteaks People Make When Cooking Steak
We all love a juicy, well-cooked (though not well-done!) steak. When you’ve got a quality piece of meat, you don’t have to gussy it up with complicated cooking techniques and extravagant sauces—and that’s precisely why we love it. It’s simplicity at its best: just...
Beef Short Rib Ragù
Beef Short Rib Ragu This sauce is a game changer: it’s so easy to make, yet it’s so impressive, your friends will think you’ve seriously upped your cooking game when they eat it. Serve over wide pasta ribbons or creamy mashed...