Peter Hosey

And I mean “companies that make and sell ice cream”, not just “companies that sell ice cream someone else made” (we have those too, like Ghirardelli).

Like, just off the top of my head:

• Humphrey Slocombe
• Bi-Rite
• Smitten
• Mitchell's
• Hometown Creamery

I further marvel at the fact that so many of these places are open so late. All of the ones above are open until 10 or 11 PM or so.

I assume it's largely to promote the use of crops grown and animals raised in the state. Some examples:

• Alaska
• California (plus our Department of Education has their own page of recipes—though since that list is geared for school lunch programs, the yields on those recipes are on the order of dozens of servings)
• Idaho
• Washington
• West Virginia (several cookbooks plus other publications)

At the Federal level, USDA has two resources: MyPlate.gov seems the more general of the two, while Nutrition.gov seems more focused on healthy eating (and has a smaller selection). And the NIH also has a heart-healthy recipes site.

Best part: At least some of these don't pad the word count with pages of blah-blah-blah before the actual recipe!

That's just what I could find with some quick web-searching; feel free to drop a link in the comments if your state (or other government if not in the US) Department of Agriculture (or equivalent) has recipes and/or cookbooks available.

Recursive Recipes is a cooking site in which the ingredients can be unfolded into the recipes for that ingredient. Want to make tortillas from scratch? Great, here's instructions on how to produce the olive trees that will produce the olives that will produce the olive oil. Don't forget the seawater - you'll need it for the salt.

I needed this when I was in NYC trying to make a game about baking an apple pie from scratch. Maybe someday, I'll revisit The Big Apple Pie again

For a similar idea, see “How to make a $1500 sandwich in only 6 months”, or the ingredient-by-ingredient playlist version.