Slow Living Kitchen

2 weeks 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.

3 weeks 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.

Jan 6, 2025 | slowlivingkitchen.com | Stephanie Gravalese

Abbey Specialty Foods has issued a voluntary recall for specific lots of Wicklow Gold Cheddar Nettle & Chive and Wicklow Gold Cheddar Tomato & Herb due to potential contamination with Listeria monocytogenes. While no illnesses have been reported, the recall was initiated after a supplier notified Abbey Specialty Foods about the possible health risk.

Dec 4, 2024 | slowlivingkitchen.com | Stephanie Gravalese

Cut them in small pieces, as this will allow more surface area for the honey to get into