Slow Living Kitchen

Slow Living Kitchen

Slow Living Kitchen embodies the essence of healthy eating, embracing time spent in the kitchen, garden, and nature. It encourages savoring the cooking experience, tailored to what suits you best. Stephanie Gravalese merges her interests in writing, photography, food, and discovering her surroundings. Through this platform, she shares her insights on cooking with seasonal produce and foraging for wild ingredients found in the Northeast. Stay with us to discover how you can weave slow food and a slower pace of life into your routine.

National
English

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Domain Authority
15
Ranking

Global

#983365

United States

#333399

Food and Drink/Cooking and Recipes

#3544

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Monthly visitors

Articles

  • 2 weeks ago | slowlivingkitchen.com | Stephanie Gravalese

    Drying mulberry leaves is one of the easiest ways to preserve their flavor and nutritional benefits for year-round use. Whether you’re making tea, tinctures, or herbal blends, learning how to dry mulberry leaves properly will help you get the most out of this underrated plant. Yes! You can air dry or dehydrate mulberry leaves at home with minimal equipment. The process is similar to drying mint or lemon balm—quick, easy, and shelf-stable for months (or even years).

  • 2 weeks ago | slowlivingkitchen.com | Stephanie Gravalese

    Type: Herbal infusion (naturally caffeine-free)Made from: Fresh or dried mulberry tree leavesBrew time: 10–15 minutesFlavor: Mild, earthy, and slightly grassy—similar to green tea, but gentlerWhy drink it: Traditionally used for gentle support with digestion and blood sugar regulation*Clove water is one of those quietly powerful kitchen staples—simple to make, surprisingly effective, and rooted in traditional wellness practices.

  • 1 month ago | slowlivingkitchen.com | Stephanie Gravalese

    Start small. Use what you have. Waste less. Preserving food isn’t just about stocking up. It’s about being resourceful with what you already have—and creating a pantry that supports your everyday life. Whether you’re saving fresh herbs before they wilt or turning past-their-prime berries into syrup, building a pantry with preserved food is one of the best ways to stretch your food, your time, and your budget.

  • 1 month ago | slowlivingkitchen.com | Stephanie Gravalese

    Published: May 13, 2025 by Stephanie Gravalese · This post may contain affiliate links ·Bourbon-Brined Tofu on BriocheGrilled tofu that actually holds its own? This bourbon-brined brioche burger is smoky, savory, and stacked high with all the fixings. This recipe comes from grilling legend Steven Raichlen, developed in partnership with Bib & Tucker Bourbon for their summer BBQ series—shared here with permission.

  • Jan 6, 2025 | slowlivingkitchen.com | Stephanie Gravalese

    🔍 : Even though the product is off shelves, it may still be at home.

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