I keep a pantry full of dried pasta, canned beans and tomatoes--all of which make cooking dinner easy and cheap‚ on nights when I don't have a lot of time.‚ Here is one of‚ my favorite cupboard meals:
Easy Homemade Tomato Sauce (with thanks to Marcella Hazen)‚
Writing from Grenoble, France, college student Rebecca Commito shares two recipes she's been practicing in her French cooking class. With the recession hitting hard both at home and abroad, it's not a bad time to be inspired by cheap meals from other countries. So, bon appetit!
If you're not enjoying your current job, you've recently lost your job or you're worried about future job security--you might feel it's time to change careers. But are these good reasons to find a new occupation? And if they are, how should you go about making the change?
During our undergraduate years, I often found Waverly Lutz cooking up something in one of our college's small student kitchens. Whether it was late-night banana bread for everyone or red bean buns on a Saturday afternoon just for me, Waverly loved making food.
Yesterday, spring cleaning hit my refrigerator. The butternut squash risotto, the feed-a-small-nation tupperware of braised cabbage, the tofu I bought pretending I don't passionately adore red meat--all eighty-sixed. Finishing food is satisfying; throwing away food is heartbreaking.
There's nothing like drizzling rain to put me in the mood for chili--and nothing like the economy (even on days when the market is up) to inspire cheaper eating.‚ ‚ Today's‚ "downturn dish"‚ comes from my sister--Alison.‚ She's not a chef; but she is a very good home cook.‚ Enjoy!
With summer on our collective doorstep, it's almost time to change your seasonal produce purchases. And this recipe, which can be made with eggplant or zucchini, will be fantastic in the warmer months.