Category Archives: Taste

Column: Dew it better

These cooler days that signal the beginning of fall are a chance to try dishes that combine unique flavors of late summer fruit and that of staples from the pantry. This recipe fits that bill. Try a few new recipes and incorporate the one that is your favorite into your menu plan. Pasta Salad with… Continue Reading

How does it work with coupons by the pound?

“Dear Jill, I would like you to explain why some stores get their coupons reimbursed by the pound instead of the actual coupon values. I have known about this for many years and I have seen my grocery store weighing bags of coupons at night. Doesn’t someone lose money here? A $5 coupon weighs the… Continue Reading

Simple twist on a classic potato salad

WARM POTATO SALAD WITH LEMON AND MINT Servings: makes 8 servings Preparation time: 15 minutes Cooking time: less than 15 minutes; cooling time: 10 minutes   INGREDIENTS 3 pounds potatoes, peeled and cut into 1/2-inch pieces 2 teaspoons coarse salt, divided Juice of 3 lemons 1/4 cup extra-virgin olive oil 1 bunch green onions, white and… Continue Reading

Column: Turning a dinner salad into a full meal

Sometimes we just need to beef up the salads we make into more of a meal. This is usually done by adding grilled chicken, beef or shrimp to the mix. I like this salad because of the greek flavor angle, but also because it adds edamame. If you are looking for a meatless option, skip… Continue Reading

Column: Fall weather means fall flavors

ITALIAN CHICKEN-LENTIL SOUP Servings: makes 8 servings Preparation time: 15 minutes Cooking time: 5 to 6 hours, plus 15 minutes   INGREDIENTS 1 medium onion, chopped 2 medium zucchini, chopped (about 3 cups) 3 cups sliced carrots 12 ounces dried lentils, sorted and rinsed 6 1/4 cups no-salt-added chicken broth 1 teaspoon coarse salt 1/2… Continue Reading

Column: Beefsteaks, eggs

Sometimes the best steak comes in the form of a ripe tomato. This easy gratin is a tasty way of using ripening tomatoes. Remember that quinoa has double the protein and twice the fiber of rice.   Tomato, Squash and Red Pepper Gratin 5 teaspoons olive oil, divided 2 cups chopped red onion 1 1/2… Continue Reading

Column: Tomato jam

Now that the glut of tomatoes is in full swing try this tasty jam recipe. This mix of ingredients makes for a savory sensation that would be delicious on its own or even with your scrambled eggs tomorrow morning for breakfast. Tomato Jam 2 lemons, ends trimmed 1 tablespoon cumin seeds, toasted 3 cinnamon sticks,… Continue Reading

Grilling with Mediterranean pork tenderloin

Gather the family for herb-crusted Mediterranean pork tenderloin. Place 1 (1-pound) pork tenderloin on large piece of plastic wrap. Rub with olive oil; sprinkle 2 teaspoons dried oregano and 3/4 teaspoon lemon pepper seasoning evenly over surface. Cover tightly in plastic wrap; refrigerate for 2 hours to overnight. When ready to cook, heat grill to… Continue Reading

Column: A quiche to last the week

I really like quiche but don’t find it much on menus when eating out and don’t seem to make it much at home. Over the summer months, I’ve been trying a new strategy to the cook-every-night or eat-out routine that we’ve started settling into. I cook on Fridays for the weekends; this seems to be… Continue Reading

Column: Try this twist on steak with tomato, orzo

  TOP SIRLOIN STEAK WITH ASPARAGUS AND TOMATO ORZO   Makes 6 servings (using 1 1/2-pound sirloin) Preparation time: 20 minutes Cooking time: 25 to 30 minutes, plus orzo pasta   INGREDIENTS 1 1/2 to 2 pounds boneless beef top sirloin steak, cut 1-inch thick 1/4 teaspoon pepper Coarse salt to taste 1/3 cup lower-sodium… Continue Reading

Column: Let’s talk salads

Q. Can You make a good salad using canned beans? A. Yes. Here are the secrets: Use good quality beans. Rinse the beans well under cold running water and drain. Use five flavors — vegetables, spices, herbs, oils and vinegar. A mix of crunchy veggies like bell peppers, celery and green onions adds texture. Spices… Continue Reading

Column: Stuffed peppers with a twist

CREAMED CORN-STUFFED TOMATOES Servings: makes 6 servings Preparation time: 25 minutes Cooking time: less than 40 minutes   INGREDIENTS 6 medium tomatoes, tops and cores removed 2 teaspoons olive oil 2 cups corn kernels (about 4 ears corn) 1 poblano chile, cored, seeded and finely chopped Coarse salt and freshly ground black pepper to taste… Continue Reading

Column: A little something sweet

Strawberry Poppy Seed Crisp Cook this in a wide skillet or baking dish so that every spoonful contains a bit of topping. 1 ¾ pounds hulled strawberries, quartered ½ cup plus 3 tablespoons light brown sugar Grated zest of 1 lemon Seeds from 1 vanilla pod 1 cup almond flour 1 cup steel-cut oats 2… Continue Reading

Column: Readers share back-to-school tips

I planned just one school-themed column, but my readers have sent so many great comments, ideas and thoughts on back-to-school that I wanted to share some of them: “Dear Jill, What are your thoughts on schools that ‘pool’ school supplies? Last year, my daughter’s class did this. She spent lots of time picking out folders… Continue Reading

Classic salad

Classic salad

POMODORO SALAD Servings: makes 6 servings Preparation time: 15 minutes; chilling time: 30 minutes INGREDIENTS 4 ripe medium tomatoes 1 teaspoon coarse salt 1 small red onion, sliced thinly, lengthwise 1/4 cup chopped flatleaf parsley 2 cloves garlic, minced 2 tablespoons torn fresh basil leaves 1/2 teaspoon fresh thyme or oregano (or 1/2 teaspoon dried)… Continue Reading

Column: Easy trout

By now, those who enjoy wrapping worms and such around hooks are well underway in area waterways. With lots of fish stacking up in the freezer, here is an easy fish recipe that is subtle and lets the fish itself  show through. Crisp Trout If the fillets are too big to cook in one pan… Continue Reading

Column: We couldn’t throw away our old couch

My children, admittedly, have grown up with a very thrifty mother. It shouldn’t surprise me that my sons and daughter are very mindful of what things cost. They don’t like to be wasteful, and sometimes their perspectives on thrift are eye-opening. For example, something strange happened when we tried to get rid of our old… Continue Reading

Column: Fruit pickles

The glut of fresh summer fruit softens the blow of hot weather like a salve. The problem is that all that fruit is fleeting. Eat it, freeze it and now and then try one of these recipes. Preserve summer a jar at a time.   Fruit Pickle Brine This is an all-purpose brine for fruit.… Continue Reading

A fresh, fruity twist to make summer dinner peachy

BASIL-PEACH CHICKEN BREASTS Servings: makes 6 servings Preparation time: 15 minutes Cooking time: about 25 minutes   INGREDIENTS 3 boneless skinless chicken breasts (about 1 1/2 pounds) Coarse salt and freshly ground black pepper to taste 1 tablespoon olive oil 1 medium shallot, thinly sliced 1 teaspoon grated fresh ginger 2 cloves garlic, finely chopped… Continue Reading

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