If you want to begin using more and/or more interesting herbs and spices, the most important step is taking the plunge. Don’t get persuaded to hunker down in your comfort zone by a possibility of un-success that’s really pretty small and hardly disastrous.
Of all the dozens and dozens of pantry staples in the grocery store, how do you know which to buy that won’t just sit on the shelves unused? Mary offers a “Canvasses and Accents” approach to help.
How to Stock the Pantry without Wasting Money Ever consider the amount of money tied up in your pantry? By some accounts, it’s one of the biggest household investments. As a big believer in stocking up when things are on sale or in season, I don’t doubt that I’ve got several hundred dollars tied up … Read more
Who wudda thunk? That’s what I thunk when Denver’s Fox 31 producer contacted me in August with a novel proposition: Join anchor Ken Clark on a grocery shopping trip to the dollar store and see how much money we can save. I had no idea that dollar stores stocked food items beyond bags of snack … Read more
After a summer hiatus, the blog is back and a new website is up: www.everydaygoodeating.com
There are lots of slow cooker recipes to choose from. The problem lies in choosing just one or two to actually make. While a lot of that choosing is a matter of personal taste, here’s one thing I’ve learned specific to slow cooker recipes: Look for recipes that take advantage of a slow cooker’s two big advantages: cooking the heck out of tough characters, and fixing it and forgetting about it.
No doubt about it: a specialized appliance can make cooking a lot easier, save a lot of time and produce really delicious meals—but only if you first invest a little time getting ready to use it.
The idea is perfect: throw a few ingredients into a stoneware crock, turn it on and voila! At the end of the day, you walk in the kitchen and there waits a richly aromatic meal, all cooked and ready to go. So why are so many slow cookers sitting in the cupboard instead of cooking on the counter?
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.