There are a lot of stems, stalks and tops going down the garbage grinder that could actually be put to use. It’s called “doubling your vegetable dollars,” and it just takes looking at vegetables in new and creative ways. Remember the article on Radishal Solutions? It talked about a new way to use those radishes … Read more
With grocery prices rising dramatically, convenience foods are an obvious cost-cutting target. But how can we make everyday meals without the convenience of ready-made and packaged foods? Three tricks of the trade: Strategic Substitution, Stretching and Simplifying.
There are several ways to cook dried beans: Stovetop Surprisingly, small pebbles can sometimes be found in dried beans, so start by spreading them on a plate and check for intruders, as well as any shriveled or darkened beans. Place 1 cup sorted beans in a saucepan and fill with enough water to cover beans … Read more
If you don’t feel comfortable cooking rice without a box (or even if you’re experienced), check out these tips and hints.
If you’re feeling overwhelmed trying to use all the leafy greens that are currently in season, here are the recipes I’ve been making the last week.
Get out of the peanut butter rut with freshly ground, rich and creamy cashew butter.
Seeing an article on hard-to-take-seriously shoe claims reminds me of all the food claims I see at the grocery store–and why it pays to be just as skeptical.
An editorial by The New York Times’ David Brooks about our dangerous flirtations with debt sparks a question: Is it time for a little more frugality in the kitchen?
The Skinny: Radishes are a great springtime vegetable, but they can be harsh-tasting. If you don’t have a taste for that taste, here’s an option: Try them cooked, as in this recipe for Asian Radish and Carrot Salad