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Last night I made up 10 pints of the roasted tomato sauce. I roasted all the veggies and herbs in the oven and then put them through a food mill. Oh my goodness, what an incredible flavour! Thank you, thank you for the hints from this site. I'll make all my spagetti sauce this way from now...

Just wondering if any of you out there make your own kraut? I just made a five gallon crock for the winter. The way I make it is cut cabbage, pound it out and add salt to taste. Put a weight on top of the juice and let ferment for 14 days in a warm spot. Any other kraut makers out there...

I hope this is where I should post it. If not, excuse the newbie, but this recipe has made me famous with friends and even the baker next door. After I post it, I'd like your favourite bread recipe. My Favourite Hearth Loaf Step One for the sponge: 1 cup bread flour 1/4 cup whole wheat...

Yes it might sound like a dumb question, but how do you put the pizza on the stone without one of those wood paddles? I've tried sliding it off of another dish with parchment, but it does look somewhat defected in shape. Mind you, the taste is mighty fine.

My daughter absolutely goes crazy over the deep fried chicken wings that we get at different chinese restaurants. I've tried soaking the wings in buttermilk, and many other things. I'd appreciate any suggestions you have so that I can serve her up some that she will say, " Now that's a ten...

Hi All ! I found this site tonight and am excited about joining as I love to cook, read recipes, make up my own recipes and share ideas. I'm an avid gardener too and love to use my fresh or preserved produce in my recipes. Looking forward to trading ideas and recipes as I'm from a rural...