April 2008

Step One: Plan
Meal planning is the foundation of all other cost-saving strategies.

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The Economist�s food-price index is the highest it�s been since 1845; it increased 30 percent in 2007 alone.

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What to make when an unexpected guest stops by? Beluga lentils

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(adapted from Super Natural Cooking by Heidi Swanson) Makes about 2 dozen 1 1/4 c. beluga lentils (try Trader Joe’s pre-cooked) 1 whole grain baguette loaf 1/3 c. good olive oil 3 to 4 cloves garlic 8 oz. fresh goat cheese, room temperature splash of milk 1 large bunch fresh chives Kosher salt and freshly […]

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Spaghetti carbonara is one of our favorite weekday meals and one of the simplest dishes you can add to your cooking repertoire. Adapted from Sunday Suppers at Lucques by Suzanne Goin. Serves 6 1 Tbls. extra-virgin olive oil 4 oz. smoked bacon (about 4 slices of the thick, meaty kind) 6 oz. pancetta 6 egg […]

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Spring is a moody season: one day it’s warm and soft breezes blow and the next it’s blustery and chilly out. Don’t banish creamy pasta dishes just yet; simply add spring flourishes. This time of year calls for cooking techniques that don’t dull the delicate flavors of young, fresh ingredients popping up everywhere. This spaghetti […]

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With Middle Eastern influence, this recipe goes well with fish or meat making it a very versatile menu option. Serves 8 6 Tbls. good olive oil 6 med.-size fennel bulbs, trimmed of their stalks and sliced into medium sized pieces 3 cloves garlic, thinly sliced 5 Tbls. chopped fresh dill 1/2 c. water Lemon Kosher […]

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“Raised Catholic and now married to a Jewish husband, cooking for the holidays has been self-taught

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With due respect to Heidi Swanson. Serves 8 1 1/2 c. white whole wheat flour 1 1/2 tsp. baking powder 3/4 tsp. salt 3/4 c. unsalted butter, at room temperature 1 1/2 c. natural cane sugar 3 lg. eggs 1 tsp. pure vanilla extract 3/4 c. fresh strawberries, hulled and thinly sliced 3/4 c. lemon […]

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Sweetening the Day

April 14, 2008

Most of us use regular white granulated sugar and don�t really give it much thought.

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