Cast iron is wonderful cookware: durable, non-stick (when properly seasoned) without potentially harmful coatings, and built to last. You also get a workout – mostly upper body – when using cast iron (bonus!). We have many Lodge cast iron products, but one of the coolest is the Lodge Sportsman’s Grill. This little charmer has traveled extensively with us, but spent the last few years in the garage and gathered a little rust. No problem – cast iron cleans up nicely!
So, say you’re a busy person who’s also concerned with clean eating…and maybe you also have a long daily commute. How do you save time in the morning and still get in a great breakfast that will fuel you for several hours? By preparing a quick and tasty soaked muesli cup that’s ready to eat, right out of the fridge!
We recently made a sourdough loaf with half wheat and half barley flour, and it was fantastic. Our next experimental loaf? Buckwheat!
Winter often means fewer eggs, so vegan recipes are especially welcome. Despite the fact that most people think of challah as a very eggy bread, it can be eggless and delicious…thanks to an ingredient that could be considered “waste”!
While it’s not technically “Slow Cooking Month” anymore, I’m still making delicious meals in my slow cooker and will be for the remainder of the year! This time, I’ve adapted a stovetop recipe for one of my favorite Indian dishes, Palak Paneer, into a one bowl meal where tofu stands in for the traditional cheese.
You probably already know that sourdough bread is delicious, but did you also know about its health benefits? We love our homemade sourdough with wheat and rye flours…and, now, with barley flour!