Free recipe & food news every week

Search & Social

Buy 3 Wildly Good Cook videos, get 4th one free!

organic cooking video: best use of your resources shopping planning and cooking

 Regularly $14.95 each. Anniversary special just $44.85 and free shipping! 

organic cooking class video: delicious healthy beans

Learn the key skills in Wildy Affordable Organic with these fun cooking videos

organice cooking class video: seasonal vegetables and saucy pastas

Recipe Index
#SNAPcut acorn squash adzuki beans Afghan agar agar all-purpose flour Anna Thomas anti-shingles recipe apple cores apple peels apple sauce apple-cider vinegar apples arganine Asian asparagus avocado bake @ 325 bake @ 350 bake @ 400 bake @ 450 balsamic vinegar banana pancakes bananas barely cooked tomato sauce barley basketball bay leaf bbok choy bean broth beartrack farm beet sauerkraut beets bell peppers besan flour beverages black beans blackberries black-eyed peas blog tour blueberries bok choy braise bread bread machine brown bagging burgers butternut squash cabbage cake candied orange peels candy cantaloupe carrots cashew cream cashews casseroles cast-iron skillet recipes Catherine Watson cauliflower ccompany celery chemotaxis chia seeds chicken soup chickpea broth chickpea flour chickpea flour crackers chickpeas chili chilled soup chinese recipes chipotle Chiradelli chocolate chips chocolate cholesterol-free Christmas cinnamon cinnamon cashew cream cinnamon crackers cloves cocoa coconut dream coconut drink coconut milk coconut oil coffee coffee cake cold soup cold-brewed coffee colds cole slaw collards comfort food company cook ahead cooked apples cookies Cooking Green corn bread coughs crackers cranberries cream substitute Cuban black beans cucumbers daikon dairy-free DAK bread machine dandelion greens daylilies daylily DIY Donvier dried basil easy edible flowers egg eggplant eggs emergency preparedness fall family sized tea bags fat-free fennel fig first course flaxseed food safety free freezer French fresh tomato sauce frosting frozen desserts fruit funny gajar halwa garbanzo bean crackers garbanzo bean flour garlic ggreen onions ginger gingerbread gluten free gluten-free glycemic index grab-and-go lunches graham cracckers gravy greek dressing green beans green onions greens grilled grilled cabbage grilling healthy heart-healty hemp seed homemade homemade truffles honey h'ors dourves hot vinegar hummus IACP ice pops iced coffee improv Indian jalapeƱo jalapeno peppers jalepeno jicama Jif peanut butter John Griffith kabocha squash kadu kale Kate Heyhoe Kathy Hester Kitchen Riff kiwis kohlrabi Larry's Beans lasagna leeks left-over pasta lemon lemons lentils lime low fat low salt low-fat lunch lysine Madhur Jaffrey main-course salad make your own make-ahead making solar cookers mandarin orange spice tea maple syrup meal in a jar meals in jars Mexican Michigan State microwaved milk miso momentum Momofuku mother muffins mushroom mustard mustard greens NC State new year's day no fat no knead nooch noodles nutmeg nutritional yeast nylons oatmeal oilve oil okra olive oil one pot meals onion onions oranges organic packaging paint parsley parsnips pasta pea shoots pea tips peach peanut butter peanuts pecans Persian pesto pickles pie pinto beans pizza plant-powered plant-strong popsicles potatoes power jars probiotic pudding pumpkin quick quinoa radish pods radishes rainbow chard raisins raw recipe recipe rescue recipes red lentils red onion red zinger tea refrigerator pickles reuse rhubarb rice rice cooker roasting rocket pops romaine lettuce root vegetables rotini russian salad salad dressing salsa sandhills farm sandwiches Santa Cruz Organic peanut butter sauce sliders slow slow cooker small bites smoothie snacks socca solar cooking something for nothing sorbet sorghum syrup soup sourdough spa cuisine spartans spinach spread spring spring onions stand mixer starters steamed Steve Jobs stew stir fry stir-fry stockings strata strawberries strawberry sauce summer summer squash sun tea SunDrop candy super-food Super-Wok sweet potato sweet sixteen swiss chard tahini tea Thanksgiving The Vegan Slow Cooker thrifty tomato tomato sauce tomatoes Tovolo trail mix travel recipes truffles turmeric turnips Two Chicks Farm udon noodles undefined vegan vegan grilled side dishes vegan holiday recipes Vegan Slow Cooker for Two or Just You vegetable soup vegetarian Vegetarian Epicure video vinegar vvegetable soup walnuts watermelon Welbilt bread machine what to do with bitter dishes wheat berries wheat germ whipped cream white whole wheat flour whole wheat whole wheat berries winter winter squash wolfpack wwhite whole wheat flour yeast yogurt yogurt substitute zest zlaw Zojirushi bread machine zucchini

Wildly Good Summer Challenge 2014

Make this the summer when you really learn how to cook and revel in summer's amazing bounty. Enjoy the fun of cooking fabulous food. By early August, you'll have fun new skills  that help you save money, get healthier, and become safer and more secure.

Share your experiences and help others learn in our online community. Make the Challenge even more fun by taking it with a group of friends or a community group (think health club, CSA, co-op, church, PTA, more).

Update: The Challenge wll be rescheduled in late July to begin in August. Sorry for the delay! I've been flattened by shingles.

Sign up! Find out about the Wildly Good Cook Summer Challenge! You can also sign up for the weekly Cook for Good newsletter, with a free recipe and food news or the Cook for Good highlights (about 6 times a year).

 (Looking for the #SNAPcut Challenge or other previous Challenges? Click here.)

Weekly class menu

Our four classes will follow the time-tested structure of great Italian meals.

  • Antipasto (before the meal): Each Thursday, you'll get an email that will whet your appetite for the week's projects. What will we be doing? What should you have on hand? What should you hope to get out of it? 
  • Primo (first course): On Fridays, watch a Wildly Good Cook video and review the related chapters of Wildly Affordable Organic and the Wildly Good Cook handbook.
  • Secundo (second course): On Saturdays, do a project from the Wildly Good Cook handbook, such as visiting your farmers' market, refreshing your spice collection, or making a recipe with a new ingredient. Use the handbook and your online discussions to fit what you've learned into your own cooking style.
  • Contorno (the "contour" which helps shape the meal): On Sundays from 4 to 5pm EST, watch a live, online cooking demonstration and join in a live Q&A.  If you'd like, make the dish yourself in with your own ingredients if you like so you can enjoy the full sensory experience.
  • Dolce (dessert): Each Monday, you'll get an email that serves as a sweet reminder of what we've learned. You'll also get a chance to take another nibble of anything that seemed especially delicious or that you want to try again.  Take a fun quiz to show off your wildly good new skills.

Premio! (Bonus!)

  • Connect with other Wildly Good Cook participants in our private online community.
  • Share the love on social media using the hashtag #WildlyGood. I'll be there with you, liking, retweeting, and repinning.
  • Finish all four classes, pass the quizzes, and become a certified Wildly Good Cook! You'll get a signed certificate that just cries out to be framed and displayed in your kitchen or office.
  • If you are thinking about becoming a Wildly Good Cook coach and teaching cooking classes yourself, this is the way to get started.