Anatomy of a Blended Soup

Anatomy of a Blended Soup | The sky's the limit when it comes to deciding what to put in your blended soups. Use up any stray produce: an extra potato that didn't get baked, bits of broccoli or red pepper from a party tray, zucchini that's gone soft, wilty herbs that might be thrown out anyway... Anything is fair game. And delicious! | TraditionalCookingSchool.com

The sky’s the limit when it comes to deciding what to put in your blended soups. Use up any stray produce: an extra potato that didn’t get baked, bits of broccoli or red pepper from a party tray, zucchini that’s gone soft, wilty herbs that might be thrown out anyway… Anything is fair game. And delicious! [by Lindsey Dietz]

3 Variations of the Traditional Holiday Cheese Ball

Holiday Cheese Ball: 3 Variations | A cheese ball is PERFECT for holiday gatherings. They're easy to serve and keep well, plus they're upbeat and (can be) healthy and appeal to a large crowd. | TraditionalCookingSchool.com

Throughout the holiday season, I serve cheese balls all the time: they can be made well in advance, they are easy to serve, and they keep well. A cheese ball is upbeat and (can be) healthy, and appeals to a large crowd. I’ve adapted three approaches to the cheese ball. Enjoy! [by Jenny Cazzola]

Sourdough Pizza in an Outdoor Pizza Oven (Video)

Sourdough Pizza in an Outdoor Pizza Oven (Video) | I'm thrilled to introduce you to my parents, Ibrahim and Martha. Not only do they live in beautiful Montana, they've got this absolutely amazing outdoor pizza oven. I begged just a little bit, and they said yes to filming one of their pizza baking days. Be sure to watch ALL the way to the end... for a laugh! Plus photos from the videos and more info on creating a pizza oven. | TraditionalCookingSchool.com

I’m thrilled to introduce you to my parents, Ibrahim and Martha. Not only do they live in beautiful Montana, they’ve got this absolutely amazing outdoor pizza oven. I begged just a little bit, and they said yes to filming one of their pizza baking days. Be sure to watch ALL the way to the end… for a laugh! Plus photos from the videos and more info on creating a pizza oven. [by Wardee Harmon]

Avoid Additives with 45 Homemade Dressings, Sauces, and Seasonings

45 Homemade Dressings, Sauces, and Seasonings | Want to feed your family safe dressings, sauces, and seasonings without worrying about the ingredients or adverse effects? You need these 45 alternative recipes for additive-free dressings, sauces, and seasonings. | TraditionalCookingSchool.com

Want to feed your family safe dressings, sauces, and seasonings without worrying about the ingredients or adverse effects? You need these 45 alternative recipes for additive-free dressings, sauces, and seasonings. [by Paula Miller]

Sourdough English Muffin Bread (Soda Bread)

Sourdough English Muffin Bread | What if I told you that you could have the same tastiness of the sourdough English muffin but with even less effort? Truly! I worked for about six minutes to get a delicious and beautifully-risen loaf of bread. No it's-just-too-sour, or it's-kind-of-like-a-brick-but-we'll-still-eat-it. Enjoy and join my victory dance as we enjoy slice after slice of nourishing, whole grain, sourdough goodness -- fresh from our very own ovens. | TraditionalCookingSchool.com

What if I told you that you could have the same tastiness of the sourdough English muffin but with even less effort? Truly! I worked for about six minutes to get a delicious and beautifully-risen loaf of bread. No it’s-just-too-sour, or it’s-kind-of-like-a-brick-but-we’ll-still-eat-it. Enjoy and join my victory dance as we enjoy slice after slice of nourishing, whole grain, sourdough goodness — fresh from our very own ovens. [by Erin Vander Lugt]

Crispy Deep-Fried Parsnip Strings

Crispy Deep-Fried Parsnip Strings | Enter: the lowly parsnip. I just happened to have one last quart of home-rendered, grass-fed beef tallow and several pounds of parsnips on my hands, so I knew just what to do: deep fry them! Serve instead of French fries, add to salads for extra crunch, or eat them alone as a snack. | TraditionalCookingSchool.com

Enter: the lowly parsnip. I just happened to have one last quart of home-rendered, grass-fed beef tallow and several pounds of parsnips on my hands, so I knew just what to do: deep fry them! Serve instead of French fries, add to salads for extra crunch, or eat them alone as a snack. [by Lindsey Dietz]