Category Archives: Taste

Column: Top 3 excuses for skipping breakfast

According to the pros skipping breakfast is a bad dietary strategy. Ditching breakfast can affect your mood, weight and well-being. I’m not hungry in the morning — You don’t have to eat the minute you wake up but do eat something later in the morning. Waiting doesn’t mean skipping. I’m trying to lose weight —… Continue Reading

Column: Reviewing that review

These days, shopping online has become not only commonplace but also a weekly occurrence for many people. However, when it’s time to make a purchase from a vendor you’ve not used previously, how do you know that the seller is trustworthy? In turn, how do you determine that the product you’re interested in is exactly… Continue Reading

An easy scampi skillet

An easy scampi skillet

SHRIMP SCAMPI SKILLET In a large nonstick skillet, heat 2 tablespoons extra-virgin olive oil on medium-high. Add 2 1/2 pounds large shrimp with tails (peeled and deveined). Cook 2 minutes or until shrimp are pink on one side. Turn; add 6 cloves minced garlic; cook, stirring, 2 to 3 minutes more or until shrimp are… Continue Reading

Column: Super fast supper

Get used to the idea of taking a few standard items from the grocery store and jazzing them up to create an amazing jolt of taste. Infusing store-bought vegetable stock with sauteed fresh garlic and ginger does just that.   Fresh Thai Noodle Bowl 1 (8-ounce) package rice vermicelli noodles 1 teaspoon canola oil 1… Continue Reading

Column: When restaurants give you lemons …

In a recent column, I featured readers’ examples of what they considered to be “cheapskate” behavior — people going above and beyond simply being frugal. In that column, I shared stories of people making salads on the sly from a hamburger condiments bar and people asking for extra lemons and sugar in a restaurant to… Continue Reading

Tilapia with savory herb butter

Tilapia with savory herb butter

Servings: Makes 4 servings Preparation time: 10 minutes Cooking time: 10 minutes   INGREDIENTS 1/2 stick softened butter 1/2 teaspoon garlic powder 1/2 teaspoon Italian seasoning 1/2 teaspoon ground mustard 4 (4- to 6-ounce) tilapia fillets 1/2 teaspoon coarse salt 1/4 teaspoon pepper Lemon wedges for garnish   Heat oven to 400 degrees. In a… Continue Reading

Column: Rhubarb season

As I’ve written before, I collect rhubarb recipes. They are many and as varied as the imagination can concoct. The winners, in my opinion, are often the simple, easy ones that rely on taste and texture. What do you think? Strawberry-Rhubarb Ice Cream Make a non-alcoholic version of this grown-up ice cream by substituting cranberry juice… Continue Reading

Column: Cross selling to shoppers

Last week I shared emails from readers and a cashier regarding the practice of “checkout charities” — when shoppers are asked to donate to a charity prior to paying for their purchases at a retailer. This week, I’d like to share a couple of emails from cashiers whose jobs also require them to try to… Continue Reading

An effortless idea — mini meatloaves

An effortless idea — mini meatloaves

MINI MEATLOAVES Servings: Makes 12 mini meatloaves Preparation time: 15 minutes Cooking time: 19 to 20 minutes; standing time: 5 minutes INGREDIENTS 1 1/2 pounds lean ground beef 1/3 cup panko bread crumbs 1/3 cup finely chopped onion 1/3 cup 1 percent milk 1 egg, lightly beaten 1 clove garlic, minced 1/2 teaspoon coarse salt… Continue Reading

Column: The myth of the red meat diet

Although Americans have been told for decades to eat less meat and fat, they actually consumed 67 percent more added fat, 39 percent more sugar and 41 percent more meat in 2000 than they did in 1950 and 24.5 percent more calories than they had in 1970. All this according to the Agriculture Department. No… Continue Reading

Recipe: Chocolate buttermilk Bundt cake

Recipe: Chocolate buttermilk Bundt cake

CHOCOLATE-BUTTERMILK BUNDT CAKE Servings: Makes 24 servings Preparation time: 20 minutes Cooking time: 45 to 50 minutes; standing time: 10 minutes INGREDIENTS 2 cups flour 1 1/4 cups sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt (not coarse salt) 1/2 cup unsweetened cocoa 1 ounce semisweet chocolate, finely chopped 1/2 cup… Continue Reading

Column: Use it up

From time to time we all have a half used carton of buttermilk in the fridge that we bought for a specific recipe. The challenge is how to use up the leftovers instead of just leaving it until the expiration date makes us uneasy and we throw it all out. Here are a few ideas:… Continue Reading

Column: More tales of a cashier’s life

I share readers’ emails and experiences in the checkout lane often in this column, and I also enjoy featuring insights and experiences from the people across the counter from us in our stores — our cashiers: “Dear Jill, I have been a cashier for three years, and I have to disagree with the premise that… Continue Reading

Nicoise salad for spring

Nicoise salad for spring

GRILLED ARCTIC CHAR AND NICOISE SALAD Servings: Makes 4 servings Preparation time: 15 minutes Cooking time: for vegetables: 24 minutes: for char: 4 minutes INGREDIENTS 1 pound small red potatoes 1/2 pound thin green beans (haricots verts) 4 (5-ounce) skinless Arctic char fillets 1/4 teaspoon coarse salt 1/4 teaspoon pepper 2 tablespoons unsalted chicken broth… Continue Reading

Column: What do you want?

Now that those New Year’s resolutions are either gaining traction or falling apart, it may be time to decide just what real changes you should ponder making to your diet. And I do mean ponder. Think about what you want for yourself, how you want to look, what means so much to you that you… Continue Reading

Wow dinner guests with quinoa stuffed bell peppers

Wow dinner guests with quinoa stuffed bell peppers

QUINOA-STUFFED BELL PEPPERS Servings: Makes 6 halves Preparation time: 20 minutes Cooking time: 50 to 65 minutes, plus quinoa INGREDIENTS 1 1/2 cups quinoa 1 tablespoon canola oil 1/2 medium onion, finely chopped 3 cloves garlic, crushed 1 cup whole pitted black olives, sliced 1/4 cup raisins 1/4 cup chopped walnuts Coarse salt and pepper… Continue Reading

Column: Readers share coupon frustrations

No matter how my readers manage, organize and use their coupons, they continue to be frustrated by some elements of the process: “Dear Jill, I’m old school — I use paper coupons that I cut from the newspaper. I’ve been seeing coupons that are oversized — far wider than the norm. These do not fit… Continue Reading

Column: Growing season

We just returned from a visit to Asheville, North Carolina, to see our son and his family. They moved last October and we were missing the grandkids. Asheville is one of the nicest places to visit in North Carolina and, other than the beaches, offers a way of life that has some benefits. Restaurants are… Continue Reading

Column: The increased cost of ‘greeting’

If you’ve gone shopping for a birthday, anniversary or greeting card recently, you may have had a bit of sticker shock in the aisles of your favorite store. Not long ago, I was trying to pick out the perfect birthday card for a family member, and after finding one with the perfect message; I flipped… Continue Reading

The perfect recipe for that other white meat

The perfect recipe for that other white meat

GARLIC HERB ROAST PORK Servings: Makes 7 servings (3 ounces cooked weight) Preparation time: 10 minutes Cooking time: about 30 minutes; standing time: 10 minutes INGREDIENTS 1 (2-pound) boneless pork loin center roast 4 cloves garlic, crushed 2 teaspoons coarse salt 1 tablespoon minced fresh sage (or 2 teaspoons dried) 2 teaspoons minced fresh rosemary… Continue Reading

Column: Saving recipes

When you come across a great recipe, take good care of it and it will bring you years of pleasure. These days a recipe collection assumes so many forms — magazine clippings, handwritten cards, printouts from the computer. Saving your favorite recipes in an organized system is worth the effort, so you’ll always have them… Continue Reading

Green Ombre Cupcakes

Green Ombre Cupcakes

By Susan Nicholson Universal Uclick GREEN OMBRE CUPCAKES Prepare 1 (2-layer size) box white cake mix as directed on package using whole eggs. Stir in 2 teaspoons pure vanilla extract. Divide batter evenly into 2 bowls. Stir 3/4 teaspoon green food color into one bowl, tinting to dark green. Stir 15 drops into second bowl… Continue Reading

Column: How to get the sale price

A few weeks ago I shared some of my strategies for “stalking the sale” – knowing when a potential seasonal deal may appear and being prepared to go to the store to take advantage of it. It’s something I do each January to swoop up great deals on toys on clearance during the just-passed Christmas… Continue Reading

The right tool for the job

I’ve written columns before about how much easier the right tool makes the job. Usually I’m talking about painting, building trellises or working with cement or some other outside chore. This time it is about how the right knife makes prep work easier when cooking. With the right knife in hand every cooking experience will… Continue Reading

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