Kitchen Caravan is a web project that brings together food, culture, history and nourishment. It was conceived as a way to reconnect viewers with the lost techniques and ingredients of our culinary landscape, the goal being to provide a resource and point of embarkation for people to make their own food journey.
This deliciously simple recipe uses fine fine angel hair pasta, it is taken from "The Geometry of Pasta" a great new cookbook that gives the history and appropriate sauces of different pasta shapes.
There was a time when jars of pickled eggs adorned countertops of many diners and general stores. ;While they are now much less ubiquitous, they still make a great afternoon snack. Now you can make them at home --they are delicious and easy to make.
Caribbean-themed quiche with crab, red pepper, herbs and coconut milk
Emma of Kitchen Caravan visited some permaculture projects in Jordan last year, to see how local farmers are adopting alternative agricultural practices in an effort to combat water shortages in the area.
Interview about freekeh with Tycho of Cayuga Pure Organics
We make a goat, lamb, and beef version of the Italian classic Bolognese sauce from Emilia Romagna. There is nothing more comforting than a bowl of bolognese, and adding these deep ruminant flavors makes it even more so.
There are a wide variety of edible greens growing wild in Kythira (and most other places in Greece, and the world), many of them are in the wild dandelion or chicory family.
Wild leeks grow throughout the countryside in Greece in late winter and early spring. We show them here prepared simply over a fire on the beach. If you need salt-- dip them in the sea!