Wednesday, September 20, 2017


Wednesday, July 14, 2010

Creamed vegetable dishes are delicious, comforting classics. But it can be a bit troubling to take nature's healthiest foods and essentially nestle them in a pool of fat.

Many recipes for creamed corn or spinach call for using a traditional white sauce made from whole milk thickened with a butter and flour roux. Others are primarily reduced heavy cream and sour cream, which don't have a stellar nutritional profile, either.

Yet creamy lower-fat vegetable dishes can be every bit as tasty and satisfying as their full-fat cousins.

Wednesday, July 14, 2010

We all know pulled pork makes a killer sandwich. But I wanted to see how it held up to another carb – pasta.

So I started by making a basic pulled pork. But instead of barbecue sauce, I used a blend of sun-dried tomatoes, roasted red peppers, crème fraîche and garlic. This combination would offer bold flavors and colors, and would work better with the pasta than barbecue sauce would.

Wednesday, July 7, 2010

The box office is open, and I finally got to see the third installment of the Twilight saga last weekend.

It was a great movie and a terrific way to start the long weekend. Of course, it made focusing on work a bit more difficult so instead of thinking of new ways to save money on our grocery bill, I wanted to share a few of the food-related lessons we can learn from the Twilight saga.

Don't skip mealsor go hungry

Wednesday, June 30, 2010

With the Fourth of July right around the corner, it's time to fire up the grill. The long weekend is the perfect time to brush up on your grilling skills and save some cash.

Vegetarians, beware. Because meat is often the most expensive part of any meal, I'll be focusing on meat again! I've found that if we can keep the price of our main dish low, the rest of the meal is easy.

The price is right

Wednesday, June 30, 2010

The Fourth of July is right around the corner so plan on giving your celebration some extra fireworks with these delicious and patriotic desserts!

Featuring festive red, white and blue colors these summery delights from Taste of Home magazine will be the star of your get-together and a great way to end a fantastic party.

Whip up a Patriotic Trifle or some Patriotic Cupcakes and you'll have your guests begging you to host another party.

For more patriotic recipes, visit

Patriotic Trifle

1 package (3 ounces) berry blue gelatin

Wednesday, June 30, 2010
An American berry tart is seen in this May 30, 2010 photo. A holiday as big as the Fourth of July deserves a big dessert with serious panache like this Independence Day worthy fresh summer berry tart. (AP Photo/Larry Crowe))

Like the classic French fresh fruit tarts you see in pastry shops, this American berry tart has serious panache. But we want you to enjoy your July Fourth celebration, so we came up with a simpler approach.

We've replaced the pastry cream filling with a sweetened cream cheese, and used a simple press-in crust. And if you can't be bothered to arrange your berries neatly, you can just pile them on top.

Serve with a dollop of whipped cream and you have the perfect, impressive summertime dessert.

American Berry Tart

For the crust:

1 1/2 cups all-purpose flour

Wednesday, June 23, 2010

Unless you work from home, you probably eat about 20 lunchtime meals each month outside of the house! That's a lot of opportunities to save or waste money.

Your noon meal can have a big impact on your budget. It can also affect your weight, health, mood, and .... You get the idea.

Don't overlook lunch when you're trying to trim costs or improve your health.


Wednesday, June 23, 2010

Right about now farmers' market devotees start coming home with more than they know what to do with, simply because it's all so beautiful.

But an unusually good crop of produce-centered cookbooks offers inventive ways to use the bounty to its best advantage.

Susie Middleton's "Fast, Fresh and Green" injects your cooking with a little "Huah!!" and offers a strategy for decoding and deploying a greater variety of vegetables.

Wednesday, June 16, 2010

We recently returned from a trip to Pittsburgh for a close friend's wedding. It takes about four hours to drive there, which meant that we were bound to get hungry on the road. This was a great chance to flex our frugal muscles!

Most of the meals out there were paid for but we still had to feed ourselves on the drive out and back, and we like to have snacks and drinks on hand. How can you save money on the road this travel season? By planning ahead, of course.

Meals on the go

Wednesday, June 16, 2010

Warm weather inspires us to cook on the grill. The grill's flames can develop rich, complex flavors in standard fare like burgers and chicken and in untraditional dishes, such as pizza and desserts.

Rubs and marinades are a simple, healthy way to ensure flavorful, juicy results without adding a lot of fat or calories.

Oiling the grill rack helps prevent foods from sticking to the grill.