Three, written out in full
The Hearth Cookbook
Three recipes, each with the constraint that actually decides it: the ferment started two weeks early, the dumplings crimped tight, the starter fed the night before.
🍲
Borshch on Beet Kvas
Built on beet kvas, with cabbage, dill and caraway.
View Full Recipe → 🥟Saskatoon Berry Varenyky
Hand-crimped dumplings filled with the berry whose English name is a Cree word.
View Full Recipe → 🌾Prairie Sourdough
Dark rye and a living starter, baked in a covered pot.
View Full Recipe →These recipes are ours. They are cooked from documented ingredients and documented constraints, and they are presented as our cooking; they are nobody's heritage recipe. See our sources.