giveaway: heidi swanson's ‘super natural’ recipes

These non-toxic solutions can wipe out the problem of garden bugs without causing much harm to the rest of your yard. Know everything about DIY Insecticidal Soap Recipes for the Garden!

Try these delicious flavoursome summer cocktail recipes to recreate Chelsea at home. We’ve even got the kids covered with a homemade elderflower cordial recipe just perfect for this time of year.

Super Star is one of my star picks when it comes to late blooming roses. The petal colour is a luminous vermillion, a reddish orange with some slight veining to add mystery. Heavily scented, Super Star spreads its perfume on still September evenings. Super Star is free flowering with a vigorous growth habit that will see it reach 3-4 feet tall. The buds and double flowers have a high center that opens out as the flower matures. As a Hybrid Tea rose, Super Star is a good bedding rose that flowers through the season.

Probiotics can play a vital role to improve immunity, boost gut health, safety from potential diseases, and promote strength in humans. If used in the right way, they work similarly in plants, helping them to thrive and stay green. Let’s have a look at the best DIY Plant Probiotic Recipes!

Making the ideal growing medium is crucial for a healthy growth of any plant. In this guide, discover expert tips and Snake Plant Soil Recipes to ensure your plant thrives.

Many of our tried and true recipes and dishes can be ‘modified’ to increase vegetables, fiber, and fruits by making simple adjustments to meals we already eat. Many of us love watching chefs on TV but tend to go back to old favorites, i.e., macaroni and cheese, potato salad, beef stew, soup, fried chicken, broccoli casserole, spaghetti, etc.

“I recently made homemade dill pickles by my grandmother’s recipe; I have made pickles by this recipe for a very long time. This year the pickles were bubbling when I opened them. There is a white film in the jars. They taste just fine, but I am wondering if they are safe to eat. Here is the recipe:

I first met Deb Perelman in my former life, when I worked for Martha Stewart. It was late 2007 or early 2008—a millennium ago in internet years—and we’d invited in a group of bloggers we admired to get better acquainted.  Deb sat to my left (and beyond her was Heidi Swanson of 101Cookbooks.com, with the founders of Apartment Therapy and theKitchn.com across the table, and more). I think that gathering is what crystallized my intention to start a website: such an inspiring group.But I digress. If you haven’t visited Smitten Kitchen, prepare to be entertained, educated, and called to action.DEB PERELMAN is a self-taught home cook, and is funny in that self-deprecating way I love (often using the cross-out strikethrough key on her editing dashboard to good effect). On the blog, and in the new cookbook, Deb invites you into her kitchen, and family, teaching you (her Tips section online alone is worth a visit, let alone all her recipes) while tempting you. You always come away hungry…until you get out the ingredients

The way I cook is all about big potsful of things, and freezing or canning for later: cook once, eat multiple times. For the price of 1 pound of dry beans and a few simple ingredients, the yield is enough for six or eight portions, most of which are frozen in small containers for later use.This easy recipe takes very little active prep, but lots of waiting on each end for soaking and then baking. We gardeners are patient types, no?baked-bean tips and tricksDon’t want to pre-cook the beans? Soak them for 24 hours, changing water several times, and plan to bake them longer, perhaps all day. No good tomatoes in winter? I avoid needing to use canned by freezing a few bags of whole paste types at harvest time (above) for just this

I paid a visit this summer to historic Beekman 1802, the rural residence of my ex-Martha Stewart colleague Brent Ridge and his partner Josh Kilmer-Purcell, also known as “The Fabulous Beekman Boys” from the Planet Green reality show and from the popular memoir “The Bucolic Plague” that Josh published last year about their city-to-country transition.For the Beekman Boys’ latest project (do theyever stop?), the cookbook team included another old friend, Sandy Gluck, former food editor of Martha’s “Everyday Food” magazine and one of the smartest cooks I know. The result: a happy combination of fresh-from-the-garden ingredients, including many heirlooms, that Brent and Josh grow at their Sharon Springs, New York, farm or purchase nearby, combined into well-written, practical recipes that invite me to try them. No crazy-long lists of ingredients; no daunting step-by-steps, thank you.

“In a way,” she writes in the introduction to “Vegetarian India,” “I have been traveling for this book forever.” I suspect other readers will be grateful as I am for every mile she logged and every recipe gleaned from a vast and diverse nation of many cuisines.In Madhur’s talk and in the book since, I’ve been transported to India’s roadside food stands offering spiced potato fritters or perhaps mung-bean pancakes (topped with chutney and perhaps an egg, please). We stopped in home kitchens, and for a workplace lunch with a Bombay jeweler; at an ashram, enjoying a simple, not-too-spicy cauliflower dish; in Southwest India for an unexpected fusion of ingredients: mushroom curry made with coconut milk.About 200 simple-to-prepare recipes