For Carre\u00f1o, that meant adopting the progressive-at-the-time task of making Rufus\u2019 food from scratch, especially after learning from a friend that many store-bought formulas contain corn and wheat \u2014 potential allergens for dogs. Instead, she purchased made-just-for-your-pet meat blends at Huntington Meats and mixed in steamed or baked sweet potatoes, fresh broccoli, ground beef and bone meal for a concoction she called Rufus\u2019 hash. <\/p>\n
While Milady typically eats vet-approved kibble and I don\u2019t make her food daily, during the summer her treats turn from dehydrated slices of sweet potato to bone broth that I freeze into cubes with blueberries, cucumbers or raspberries. <\/p>\n
And who knows? Maybe I\u2019ll start following Carre\u00f1o\u2019s example and eventually devise a homemade meal plan for Milady. In the meantime, I\u2019ll be gauging her tastes with the following recipes.<\/p>\n
Eating out this week? Sign up for Tasting Notes<\/a> to get our restaurant experts\u2019 insights and off-the-cuff takes on where they\u2019re dining right now.<\/p>\n \u2018Rufus Hash\u2019 Raw Dog Food Blend<\/p>\n Carre\u00f1o recommends using her recipe for Rufus as a \u201cjumping-off point\u201d and adjusting based on what your pup likes. She recommends making the mixture in big batches, freezing it and stirring in boiling bone broth or water before serving. (Anne Fishbein \/ For The Times)<\/p>\n An Easy Homemade Hash for the Best Dog Ever (Yours)<\/p>\n Novelist and food writer Michelle Huneven rescued a dog \u2014 Tatty Jane \u2014 that had previously suffered from a bad diet. Determined to rectify that, she began researching homemade dog food and eventually landed on a blend of the following recipe with a topping of vet-approved kibble to ensure Tatty Jane got all of her recommended trace vitamins and minerals. (Anne Fishbein \/ For The Times)<\/p>\n Bon Temps Dog Biscuits<\/p>\n Former Food editor Amy Scattergood scored this recipe for dog biscuits from chef Lincoln Carson of now-shuttered Bon Temps restaurant. Carson once sold these treats alongside his famous French pastries. The recipe is perfect for vegetarians who prefer not to handle meat. (Mariah Tauger \/ Los Angeles Times)<\/p>\n Cecilia Leung\u2019s Gluten-Free Dog Biscuits<\/p>\n
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Cook time: 25 minutes. Makes about 3 quarts.<\/p>\n <\/p>\n
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Cook time: 1 hour. Makes about 5 quarts.<\/p>\n <\/p>\n
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Cook time: 2 hours 30 minutes. Makes about 2 dozen cookies.<\/p>\n <\/p>\n