Deborah Madison

Deborah Madison was the founding chef of Greens restaurant in San Francisco and is the author of 11 books on food and cooking. She has also been involved with establishing a school garden in Santa Fe, has managed her local farmers market, and served on many boards, including the Seed Savers Exchange. She lives, writes and gardens in Galisteo, New Mexico. Visit deborahmadison.com.

I was smitten the first time I tasted Ancient Organic’s Ghee; it’s that delicious!
Slip as little as a teaspoon (or less) into a bowl of hot cereal and it’s suddenly transformed into something very special.
Eggs cooked in ghee are divine. So is ghee on toast – and this is just breakfast.
I use it all day long, with vegetables, grains, in soups, desserts. I scarcely buy butter anymore.
The flavor of this organic ghee is so deep and rich with caramel overtones, that it transforms the simplest things, from a baked potato to a bowl of polenta.

Click on the link to enjoy Deborah’s recipe: Fingerling Potatoes Browned in Rosemary Infused Ghee

 

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I was a life long and devoted user of both butter and olive oil in all my cooking endeavors before being introduced to Ancient Organics Ghee. It lends the most supreme and comforting flavor to all foods it graces. It takes a bit of practice to get out of the old habit and into the new, but once you are there, you will never look back!

— Alexis Girard
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