Cooking from scratch is sometimes simple, sometimes complicated. It requires a mixture of experience and knowing what flavors work best with each dish. The down-home recipes on this blog are designed for the new cook as well as the very experienced. All it takes is a little time in understanding the ingredients and steps. I prepare these often.
The NOTE section of recipe will tell you in advance if it is one that requires a bit of thought as I sometimes do not measure exact ingredients. These you can experiment with easily and none of them are complicated. That's the best part of scratch cooking, you can claim the dish as your own.
To new cooks: from scratch means you start with basic ingredients where nothing is pre-mixed and you have to measure the quantities. It also means there are very frew processed foods used.
Of course, there are recipes from others that have proven just too good to not share. Like the Best Breadmachine White Bread. It would be wrong to keep that to myself. Then there are those that are simply links to articles I've written elsewhere but they take you directly to the recipe.
We discuss using fresh vegetables, making your own seasonings, growing your own herbs and how to use them. I hope you stay for a while and enjoy using the recipes and suggestions. Leave a comment or share something. I will post the recipe with full credit to you if you do.