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    Chef Ryan Gabel made it easy to learn vegan and gluten-free meals on a budget.

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    Homestead Cooking with Carol: Bountiful Make-ahead Meals shows you, the busy homesteading homemaker, how to prepare your food at harvest time so you spend less time making supper the rest of the year.

    Imagine cooking a meal for these great chefs...that's what our Southwest Bootcampers did!

    You know it will be a treat when James Campbell Caruso is in the kitchen!

    Happy chefs = happy guests!

    Always a pleasure to see Chef Jeremiah in the kitchen.

    Chef James Campbell Caruso toted his huge paella pan over to our place for a Spanish Market that's what we call a good friend and a dedicated chef!

    Chef Noe explains the ins-and-out of the mandeline.

    Chef Patrick has everyone's attention as he demonstrates how to make caramel bread pudding....YUM!

    Chef Tracy Pikhart Ritter has a way with a fine cut of meat.

    Chef Andrew Cooper from Terra made our Culinary Bootcamp an extraordinary experience.

    Chef John Rivera Sedlar makes time in his busy schedule to teach a class at the School!

    Home Cured Smoked Bacon- SO much better than store bought so easy to do! | www.farmsteadcook...

    How to make Rhubarb Wine - use up all that extra rhubarb to make this easy and delicious summer drink. Sweet, tart, and plenty tipsy :-)

    How to Make Fermented Blackberry Soda And Here We Are...

    How to Cure and Smoke Your Own Ham at Home! It's really not that hard, and the results are SO delicious!

    how to store fresh produce

    Learn how to make your own homemade wine using fruit, flowers and veggies - Loads of recipe recommendations and instructions on how to do it yourself! #wine #recipe #drinks #fermenting #boozy

    Rendering lard doesn't have to be tricky! Here are 6 tricks I use to get snow white lard. | www.farmsteadcook...

    A pinner says: Stopped buying the jar stuff once I tasted this homemade salsa. Simple and delicious: Chop 5-6 Roma tomatoes,1 small onion and 1/2 cup fresh Cilantro. Mince 2 seeded Serrano or Jalapeño peppers and 1 clove of garlic. Add 2 tbsp. freshly squeezed lime juice and salt and peper to taste. Mix everything together and let sit overnight for flavors to meld.