Ever since I was a kid I've looked forward to Thanksgiving. As soon as Labor Day passed, my sister, my mom and I would scour magazines and cookbooks to find new recipes. Every year we tried a couple of new dishes, some of which became instant classics in our family. Take our cranberry sauce: we loved the one I brought home from nursery school so much we've made it every Thanksgiving since.
To this day, planning my Thanksgiving menu is a balancing act. I want to eat my favorite dishes, but the food editor in me wants to try something new. So my solution is this: rather than breaking entirely new ground (no smoked turkey and sage sushi...read full post »
Last fall at my husband’s grandmother’s 100th birthday party in Minneapolis was when I first heard of “hotdish.” The word, spoken with a slight Minnesotan lilt, seemed so much more nostalgic than “casserole,” which is in essence what a hotdish is. Apparently hotdish has been the answer to what’s for dinner in Minnesota, as well as the Dakotas, Wisconsin and parts of Iowa, since at least the 1800s.
Related Link: Healthy Casserole Recipes
To be proper, the dish should include meat of some sort, a starch (potatoes, rice or noodles are common), a bit of vegetable (frozen or canned, preferably, for ease) and a binder, which is typically a creamy soup, such as cream of mushroom...read full post »
My pantry at home is always well-stocked. (Actually most people would probably call it overstocked.) I don’t feel right if my cupboards are bare. And once I started working on our new book, EatingWell on a Budget, I realized that my pantry-stocking obsession also had the benefit of helping me save money: when I have key ingredients on hand to make dinner, I’m much less likely to call for delivery or go out. (Plus cooking at home is almost always cheaper than going out.)
Here are eight of my favorite ingredients to keep on hand that help stretch my food dollars further.
Cost: about 44¢ apiece
Russet potatoes, which are a good source of...
When I started doing research for our latest book, EatingWell on a Budget, I was blown away by the stats I came across. The one that sums it all up for me: a third of adults and 16 percent of children in the U.S. are obese and the highest obesity rates are associated with the lowest incomes and education levels, according to a survey by the Centers for Disease Control and Prevention. Adam Drewnowski, Ph.D., professor of epidemiology at the University of Washington, says, “Simply put, fats and sweets cost less, whereas many healthier foods cost more.” For many Americans, cooking healthy food on a budget seems impossible.
But it doesn’t need to be that way. A couple years ago we started costing out EatingWell recipes and we found that if you cook at home, with basic, all-...read full post »