NEWS
By Kate Shatzkin | December 10, 2008
Tuna Noodle Casserole is a comforting family classic. This made-over version from a new EatingWell cookbook shaves calories and fat and speeds preparation. As a one-pot meal, it also fit our budget for a family of four, with some left over for another night. shopping list Egg noodles: $1.36 Olive oil: 17 cents Onion: 50 cents Mushrooms: $2.29 Wine: $1.28 Flour: 8 cents Milk: 52 cents Tuna: $2 Peas: 64 cents Cheese: $1.74 Bread crumbs: 40 cents From the pantry: salt, pepper TOTAL: $10.98* Note: Prices are calculated based on the amounts used in the recipe.
NEWS
By Kate Shatzkin | October 8, 2008
I find myself paging through my mother's recipes when I'm stumped for an economical meal these days. This meatloaf, with its sweet-spicy glaze, evokes pleasant memories, and the price is right, especially when ground beef is on sale. (When it is, buy ahead and freeze the meat.) Leftovers make great sandwiches on pieces of toasted whole-wheat bread. shopping list Wine: $1.25 Ground beef : $5.88 Bread crumbs: 50 cents Onion: 50 cents Eggs: 33 cents Ketchup: 61 cents Brown sugar: 36 cents Vinegar: 27 cents Dry mustard: 25 cents From the pantry: salt, pepper TOTAL:$ 9.95* *Note: Prices are calculated based on the amounts used in the recipe.
NEWS
By Regina Schrambling | May 14, 2008
Gratins have a bit of seasonal affective disorder. They turn up in fall and winter but disappear when the sun comes back out in springtime. That is surprising considering how well everything at peak of green right now goes with cheese and sauce, and how easily a quick pass through the oven makes them all rich and bubbly together. Asparagus, artichokes, green garlic, dandelions, even not-so-green new potatoes can be transformed by the gratin treatment. The super-fresh aspect makes gratins especially tantalizing once you start to feel a little bored by the vegetables that tasted so new just weeks ago. A steamed artichoke is always a thing of satisfying beauty, but if you pare it to its heart, combine it with many more and bake them with green garlic and cheese, you get a whole new taste sensation.
NEWS
By Linda Gassenheimer | April 9, 2008
Herb-crusted lamb steaks served on a bed of creamy spinach is a perfect dish for any weeknight. Tender, juicy lamb steaks are cut through the leg to make a piece of meat 3/4 -inch to 1-inch thick with a slice of bone in the center. If you don't see it in the meat case, ask the butcher to cut it for you. Lamb goes best with Spanish rioja. Florentine Lamb Serves 2 3 medium garlic cloves, crushed 2 teaspoons chopped dried rosemary 2 tablespoons plain bread crumbs salt and freshly ground pepper olive-oil spray 2 (6- to 7-ounce)
NEWS
By Joe Gray. | September 12, 2007
A recent lunch with my former Italian instructor led to talk of good food and her memory of a favorite dish made by her mother. The dish sounded like a great candidate for a quick weeknight dinner, so I immediately asked for the recipe. Susan Pezzino said her Sicilian mother used to make this pasta dish using beefsteak tomatoes. The tomato is partially cored, stuffed, then baked. It then forms the sauce for pasta. She would serve it in individual baking dishes doused with olive oil and sprinkled with bread crumbs before baking.
NEWS
By Holly Selby | June 27, 2007
The Flexitarian Table By Peter Berley with Zoe Singer Vegetables By the Culinary Institute of America Lebhar-Friedman Books / 2007 / $40 Vegetables, the latest cookbook offering from the Culinary Institute of America, is a beautifully illustrated compendium of recipes chock-full of vegetables. It is not strictly vegetarian, but it celebrates vegetables and legumes. Besides basic information (what is bok choy) and advice (how to trim an artichoke bottom), it includes delightful dishes such as fennel-and-potato chowder and hazelnut romesco sauce (to accompany grilled vegetables)
NEWS
By Kate Shatzkin | June 13, 2007
The Best of Gourmet Sixty-Five Years, Sixty-Five Favorite Recipes Good Food for Good Times By Jamie Gwen with Lana Sills Powerline Publishing / 2007 / $24.95 This homespun book from Los Angeles-based chef Jamie Gwen, who has appeared on the Home Shopping Network and written two other cookbooks, is organized around celebration menus - sort of. Some of them, like the Birthday Bash Brunch - with gazpacho, ginger pancakes, the "Very Best Dutch Baby,"...
NEWS
By Erica Marcus | May 23, 2007
I have a problem with crab cakes. I have been using the recipe on the back of the Old Bay Seasoning container, and the cakes always fall apart. I've tried more/less eggs, more/less bread, more/less crab, etc. Crab cakes present all sorts of frying problems because of their moist constitution and irregular surface. I am ever mindful of the sage advice of my cooking idol, Marcella Hazan: "Wet things won't brown." To that, I add: "Wet things won't allow the formation of a sturdy enough crust to keep the thing from falling apart."
NEWS
By ROB KASPER | February 7, 2007
You know it is the dead of winter when your weeknight entertainment is playing with cauliflower. That is how I recently spent a few nights. One evening, I pressed a crown of blue cheese and bread crumbs onto a head of roasted cauliflower. Another night, my diversion consisted of slicing the vegetable into pieces, cooking them with curry and yogurt, then tossing on cilantro and lime juice. Finally, for kicks, I took a cauliflower apart, cooked it and put it back together upside down. Then, in a real showstopping move, I flipped it over so it appeared on the table whole and right side up. These endeavors entertained me -- but as should be apparent by now, I am easily amused, especially during these dark months.
NEWS
By John Fritze | September 27, 2006
Eggs By Michel Roux The Good Egg By Marie Simmons Houghton Mifflin / 2006 / $15 Marie Simmons won a James Beard cookbook award for The Good Egg when it was first published in 2000. Now, six years later, this comprehensive catalog of egg recipes is available in a newly released paperback version. Few books cover so much territory with one ingredient. With more than 200 recipes, the book offers the basics, such as Spaghetti Alla Carbonara, but also more complicated dishes, such as a fresh fig and prosciutto frittata with Asiago cheese.