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Get the Wildly Good Cook kit: an autographed book, all 4 one-hour videos, and a class guide for only $64.80.

Save $12 and get free shipping! While supplies last.

To get them separately on Amazon, click on the images.

Learn how to save money, get healthy, and eat fabulous food!

Get your signed book personalized for yourself or as a gift. Also available at independent booksellers.

Recipe Index
#SNAPcut acorn squash adzuki beans Afghan all-purpose flour almond flour amaranth Anna Thomas anti-shingles recipe apple cores apple peels apple sauce apple-cider vinegar apples arganine Asian asparagus avocado 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 beet tops beets bell peppers besan flour beverages black beans blackberries black-eyed peas blackstrap molasses blog tour blueberries bok choy braise bread bread machine breakfast brown bagging burgers butternut squash cabbage cake callaloo candied orange peels candy cantaloupe caramelize onions carrot tops 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 cinnamon rolls cloves cocoa coconut 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 cornbread coughs crackers cranberries cranberry sauce cream substitute crockpot Cuban black beans cucumbers curry powder daikon dairy-free DAK bread machine dandelion greens daylilies daylily dessert dessert bar DIY Donvier dried basil dried beans easy edible flowers eggplant emergency preparedness fall family sized tea bags fat-free fennel fig first course flaxseed Flying Dragon food presentation 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 glaze gluten free gluten-free glycemic index grab-and-go lunches graham cracckers gravy greek dressing green beans green gumbo green onions greens grilled grilled cabbage grilling gumbo gumbo z'herbes hardy citrus healthy heart-healty hemp seed high protein homemade homemade truffles honey h'ors dourves hot vinegar hummus Hundred-Foot Journey 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 sugar 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 meatless Mexican Michigan State microwaved miso molasses momentum Momofuku mother muffins mushroom mushrooms mustard greens NC State new year's day no fat no garlic no knead no onions nooch noodles nutmeg nutritional yeast nylons oatmeal oilve oil okra olive oil one pot meals one-pot cooking 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 potluck power jars probiotic pudding pumpkin quick quinoa radish pods radishes rainbow chard raisins raspberry 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 Thanksgiving recipes The Vegan Slow Cooker thrifty tomato tomato sauce tomatoes Tovolo trail mix travel recipes truffles turmeric turnips Two Chicks Farm udon noodles 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 substitute zest zlaw Zojirushi bread machine zucchini

Wildly Good Spring Challenge - March 5 through April 6 2015

Celebrate spring's arrival and enjoy the fun of cooking fabulous food. Before Tax Day, you'll be racking up the savings! Become and even better cook with fun new skills that help you make amazing food, get healthier, and become safer and more secure. We'll even have a session on feeding your freezer that will help you get the best rate of return from that under-used appliance.

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). We'll do the challenge for three weeks, take a week off for Easter, and then have a final week to put it all together.

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

Sign up for the 2015 Spring Challenge today!

Wildly Good Cook Harvest Challenge notebook

You'll get about 20 emails this month with inspiration, recipes, ideas for projects, and practical tips. Watch live, online cooking demonstrations every Sunday from 4 to 5 EST. (We will do our best to record these so that you can watch them later if you can't be part of the live sessions.) Try out key ideas of Wildly Affordable Organic and get new updates and techniques. Share your experiences in our private WGC online community.

Only $99 for four weeks of classes, emails, inspiration, and community. Includes the best-selling paperback Wildly Affordable Organic, all four Wildly Good Cook DVDs, four streaming online cooking classes, handouts, and a members-only discussion area. Pass the quizzes and get a certificate suitable for printing showing you are a certified Wildly Good Cook. 100% satisfaction guaranteed. Get a full refund on the course anytime this year if it doesn't help you save money, eat well, and make a difference. Class handouts and discussion area will be available online through May 15th.

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? Check out the first antipasto on my blog; the rest will be emailed to participants.
  • 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 certificate suitable for printing 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.