Taste

What’s in season

October 22, 2014

There is something about pumpkins that just brings a smile to my face. I suppose it is all the excitement that fall, and Halloween in particular, brings. Something  leftover from childhood no, doubt. When cooking with pumpkins, look for small, sweet varieties with a thick flesh and a fairly small seed cavity. Most large pumpkins Read More

Add a little creepy to your Halloween

Keep the goblins away with creepy crawly spider cupcakes. Prepare 1 (2-layer size) package chocolate cake mix according to directions, adding 1 teaspoon vanilla extract. Bake as directed for cupcakes. Frost cupcakes with 1 (16-ounce) container prepared chocolate frosting, mounding frosting in center to create dome shape. Sprinkle with chocolate sprinkles. Cut string licorice into Read More

Available at another store … May I buy it at mine?

Do you use printable coupons often? I do, and a phrase I’ve been seeing more often on my printable coupons is “available at” followed by a store name. If a coupon’s text states that something is “available at” or “redeemable at” can you use the coupon at a different store? Dear Jill, Thank you for Read More

Column: As seen on television — extreme coupon charades

October 15, 2014

Jill Cataldo is a coupon workshop instructor, writer and mother of three. It shouldn’t surprise anyone that “reality television” is often anything but real. While the television show “Extreme Couponing” was canceled two years ago, it lives on in syndication. Whenever it airs in reruns, readers write with questions about what they’re seeing on TV: Read More

A taste of fall — pork, apples, cranberries

By Susan Nicholson The combination of apples and pork is perfect for a fall family dinner, so enjoy these autumn-glazed pork chops. Heat 2 teaspoons canola oil on medium-high in a large nonstick skillet until hot. Brown 6 (3/4-inch) boneless pork loin chops sprinkled with pepper 2 to 3 minutes on each side. Add 1/3 Read More

Column: Peach-pecan muffins

What better way to use the goodness of fresh peaches than in this easy-to-make muffin recipe. I’ve always enjoyed a streusel topping and this combination with peaches is a winner. Peach-pecan muffins Pecan streusel: 1/2 cup chopped pecans 1/3 cup firmly packed brown sugar 1/4 cup all-purpose flour 2 tablespoon melted butter 1 teaspoon ground Read More

Column: Readers share pet savings tips

October 8, 2014

Jill Cataldo is a coupon workshop instructor, writer and mother of three. Last week I discussed some pet savings tips related to adopting pets. As always, my readers have been busy sending in their own pet savings tips too: Dear Jill, No matter what kind of stuffed toys we get for our dog, she always Read More

Try this recipe’s unusual flavor combination: Fire-roasted corn and cherry salsa makes the ordinary extraordinary

By Susan Nicholson Universal Uclick FIRE-ROASTED CORN AND CHERRY SALSA Servings: Makes 6 servings Preparation time: 10 minutes Cooking time: 5 minutes INGREDIENTS 1 cup dried tart cherries 1/2 cup water 3 ears fresh corn-on-the-cob, roasted 1/2 cup red onion, finely chopped 2 teaspoons minced garlic 1/4 cup cilantro leaves, chopped 2 medium jalapeno peppers, Read More

Column: Don’t toss those pumpkin seeds

Susan Woody has been a food writer for more than 20 years and is a member of the Association of Food Journalists. We’ve all felt the wonder that comes with carving pumpkins for Halloween. Watching the kids’ faces when they had to reach into the pumpkin and remove the fiberous pulp and seeds from the Read More

Column: Try out these money-saving pet adoption tips

October 1, 2014

Jill Cataldo a coupon workshop instructor, writer and mother of three. According to a recent survey by the Humane Society of the United States, 62 percent of American households own at least one pet. Pet owners spend more than $50 billion per year on their pets, too! Certainly, that’s a lot of money. How can Read More

The flavor of fall; Pumpkin pie in a cinnamon bun

ALISON LADMAN Associated Press A pumpkin pie. Rolled up in a cinnamon bun. Do we have your attention yet? That’s right… We took our autumn baking to a delicious new level by combining two classics, then topping them with an intensely good homemade caramel sauce spiked with flaked sea salt for added oomph and to Read More

Column: The best new side dish

Susan Woody has been a food writer for more than 20 years and is a member of the Association of Food Journalists. When it comes to side dishes most of us get stuck in a rut. Vegetables or starches, vegetables and starches, etc. Grilling is so easy and gives us an easy way to add Read More

Column: Readers share money-saving tips to use on your next vacation

September 24, 2014

Jill Cataldo is a coupon workshop instructor, writer and mother of three. Fall is officially upon us, and it’s hard to believe that summer vacation season has come to an end. That doesn’t mean you have to stop your travel dreams though. Many of my readers have been sending in their own tips for saving Read More

Fruitful dish won’t leave anyone hungry

By Susan Nicholson Universal Uclick BALSAMIC CHERRY RICE SALAD WITH TOASTED WALNUTS In a large bowl, combine 3 cups medium-grain cooked rice, 1/2 cup chopped toasted walnuts, 1/2 cup chopped dried cherries, 1/4 cup fresh parsley and 1/4 cup minced green onions. Add 1/3 cup balsamic vinaigrette. Season with coarse salt and pepper to taste Read More

Column: A winning pear cake recipe

Susan Woody has been a food writer for more than 20 years and is a member of the Association of Food Journalists. Pears are at their peak right now and in abundance. Try a new recipe and use the fruit of choice while it lasts. A few years ago Denver caterer Pat O’Connor won a Read More

Column: On newspaper theft and couponing

September 17, 2014

Jill Cataldo is a coupon workshop instructor, writer and mother of three. A recent column about newspapers being stolen by coupon-seekers generated a lot of interest from readers. Newspaper theft is an ongoing problem. Why avid couponers simply don’t purchase additional newspapers is beyond me — paying a few dollars for another copy of the Read More

A salad of a different color: Unusual but worth the wait — Moroccan orange beet salad

By Susan Nicholson Universal Uclick MOROCCAN ORANGE BEET SALAD Makes 4 servings Preparation time: 15 minutes INGREDIENTS 1 (16-ounce) jar whole pickled beets, drained and quartered 1 (15-ounce) can rinsed reduced-sodium chickpeas (garbanzo beans) 1 tablespoon grated orange zest 1/4 cup orange juice 2 tablespoons olive oil 1/2 teaspoon ground cumin 1/2 teaspoon coarse salt Read More

Column: Something completely different

Susan Woody has been a food writer for more than 20 years and is a member of the Association of Food Journalists. Add a scoop of really good vanilla ice cream to this warm spiced chocolate cake. Mexican Chocolate Pudding Cake 1 1/2 cups semisweet chocolate morsels 1/2 cup butter 3/4 cup granulated sugar 4 large Read More

Column: A reader’s take on saving money

September 10, 2014

Jill Cataldo is a coupon workshop instructor and mother of three. A few weeks ago, I asked readers to share their best savings tips. Oh, did you deliver. My inbox has been overflowing with ideas. One reader, Dana, sent such a lengthy list that I had to edit it to share in this week’s column! Read More

Column: Many uses for apples, cores

It seems that every part of the apple can be made into something good to eat or drink. So when you are baking with apples, save the cores and peels to use in a few easy recipes. Easy Apple-Peel-and-Core Jelly Bring peels and cores of 10 red apples and 6 cups water to a boil Read More

Column: Couponers wonder ‘How frugal am I?’

September 3, 2014

If you’ve been reading my column for any length of time, I’d imagine you have a pretty accurate mental picture of who I am. I shop with coupons, I watch what I spend and I’m frugal. (With a family of five, I have to be!) Yet, a question’s been on the minds of several of Read More

Column: Harvest ideas

Hope you tried a few corn recipes. Here are a few easy apple ideas to use up some of the overflow. Easy Apple Butter 3 pounds crisp and sweet apples such as Gala, Honeycrisp or Braeburn, peeled (about 8 apples) 1 cup apple cider 1 1/2 cups sugar, divided 3/4 teaspoon ground cinnamon 1/4 teaspoon Read More

A colorful salad; Peaches, tomatoes go well together when combined with a soft, creamy cheese accent

The family will look forward to it and guests will be impressed with this fast and delicious salad. The blend of flavors is unusual and the salad goes well with grilled chicken and roasted potatoes. PEACH, TOMATO AND BURRATA SALAD Makes 4 servings Preparation time: 15 minutes INGREDIENTS 3 firm, ripe peaches, pitted and cut Read More

All-American summer salad

August 27, 2014

For an all-American summer salad, combine corn and wild rice, both native American crops. Corn is usually thought of as a vegetable, but it is technically a grain. While it is high in natural sugar, corn is a good source of dietary fiber and can be a heathful part of a balanced meal. Wild rice, Read More

Colorful end-of-summer salad

RED, WHITE AND BLUE POTATO SALAD   Servings: Makes 8 servings Preparation time: 15 minutes Cooking time: 15 minutes; chilling time 2 hours to overnight   INGREDIENTS 2 pounds small red, white and blue potatoes 3/4 cup green onions, chopped and divided 2/3 cup reduced-fat sour cream 1/3 cup low-fat mayonnaise 3 tablespoons white wine Read More

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