Category Archives: Taste

Texas reds

This is Texas Reds time of year, time for the exceptional grapefruit that comes from the lower Rio Grande valley. I’ve become acquainted with them from having lived with a Texan for 40 years. He loves them, so I buy them. It is also a great story about how a company (South Texas Organics), through… Continue Reading

Tarragon adds to creamy pasta recipe

PASTA WITH SHRIMP AND ASPARAGUS IN TARRAGON CREAM SAUCE  Servings: makes 6 servings Preparation time: 15 minutes Cooking time: less than 15 minutes INGREDIENTS 8 ounces linguine 2 tablespoon butter 1/2 pound asparagus, trimmed and sliced diagonally into 1 1/2-inch pieces (2 cups) 1 medium leek, white and pale green parts only, cleaned and thinly… Continue Reading

Posole proud

I’ve been making a lot of soup lately. A spicy meat free chili, a rich garlicky potato and a really nice posole. I found the recipe in Cooking Light and kind of made it my own. It was a slow cooker recipe but I didn’t want to wait that long so I borrowed the ingredient… Continue Reading

Bacon, barbecue and pork

Bacon, barbecue and pork

BACON BARBECUE TOP LOIN PORK CHOPS  Servings: makes 4 servings Preparation time: 15 minutes Cooking time: about 10 minutes INGREDIENTS 4 top loin boneless pork chops, about 1-inch thick (6 ounces each) 4 slices maple-flavored bacon (or other bacon) 4 tablespoons barbecue sauce 1/2 cup lager (or non-alcoholic beer) Wrap bacon around edges of pork;… Continue Reading

Freezing with ease

Over the holidays we celebrated with family and had our usual Christmas dinner of filet and crab legs. This is a fairly easy dinner to prepare and, because my birthday falls on this holiday, I decided I didn’t want to spend all of it in the kitchen. So we throw some dead flesh on the… Continue Reading

A savory start to your new year with salmon fillets

A savory start to your new year with salmon fillets

CRUNCHY WALNUT-CRUSTED SALMON FILLETS  Servings: makes 6 servings Preparation time 15 minutes; refrigeration time: up to 2 hours Cooking time: 15 to 20 minutes INGREDIENTS 1 cup walnuts 3 tablespoons dry breadcrumbs 3 tablespoons lemon rind, finely grated 1 1/2 tablespoons extra-virgin olive oil 1 1/2 tablespoons fresh dill, chopped Coarse salt and pepper to… Continue Reading

Trying new recipes

I took my own advice and tried three new Christmas cookie recipes in December and didn’t have much luck with any of them. I tried a date pinwheel recipe because dates are a favorite and you often see those great Madjool dates in the produce section at this time of year. Yum. But not very… Continue Reading

A sweet tart for your next party

A sweet tart for your next party

CRANBERRY PEAR TARTLETS  Servings: makes 30 tartlets Preparation time: about 10 minutes Cooking time: 15 minutes INGREDIENTS 1/2 cup fresh cranberries 1/4 cup honey 1/4 teaspoon allspice 1/8 teaspoon cinnamon 2 ripe pears, peeled, cored and chopped 2 (2.1-ounce) boxes mini phyllo shells, thawed 1/4 cup chopped walnuts Finely grated orange zest In a small… Continue Reading

Maturity has its charms

When box after box of washed baby spinach crushed the market several years ago we all went along with the convenience and the thought that spinach in all its forms was a good thing. You no longer had to wash larger leaves by hand trying to relieve them of the grit that mature plants bring… Continue Reading

Tales from the checkout lane: Shoppers sound off

As always, my readers continue to send stories of their observations while shopping and couponing at their local stores. I enjoy hearing from shoppers from around the country, whether the stories they’re sharing are negative or positive, as we’re all in this savings game together and can learn from each other’s experiences. Here are some… Continue Reading

Bacon and hash brown egg bake 

Bacon and hash brown egg bake 

INGREDIENTS 1 pound bacon, cut into 1-inch pieces 1 medium red bell pepper, chopped 1 medium onion, chopped 1 (8-ounce) package sliced fresh mushrooms 2 tablespoons Dijon mustard 1/2 teaspoon coarse salt 1/2 teaspoon pepper 3/4 cup 1 percent milk 12 eggs 1 (32-ounce) package frozen hash-browned potatoes, thawed 2 cups shredded Swiss, cheddar, Monterey… Continue Reading

Satisfying soup

Occasionally those who cook like to cook for themselves. I have personal favorites that not all of the rest of the family enjoy. It can be frustrating, but on occasion I simply have to indulge in something I like, and let everyone else take the back seat. This soup is one of those situations. I… Continue Reading

Why coupon misuse matters

I’ve tackled the topic of coupon misuse in my column before, and it always seems to generate heated discussion on both the consumer side and the industry side. Here are some recent emails from my inbox: Dear Jill, I’ve read your column and blog off and on and have to say I’m not thrilled with… Continue Reading

Get a little saucy

Get a little saucy

ASIAN VEGETABLES AND NOODLES WITH PEANUT SAUCE  Servings: makes 4 servings Preparation time: 15 minutes Cooking time: 10 minutes INGREDIENTS 7 ounces stir-fry rice noodles (such as Thai Kitchen or another brand) 1/3 cup crunchy peanut butter 1/3 cup unsalted vegetable stock 3 tablespoons dry sherry 2 tablespoons chives 2 tablespoons fish sauce (see Note)… Continue Reading

Planning Christmas morning doesn’t have to be a chore

For years I made surprise muffins on Christmas morning. The surprise comes with baking muffins with a teaspoon of jelly inside. Fill the muffin cup halfway, add the jelly, then top it all off with more muffin batter — surprise. It was easy and always got us through the morning with young kids. Now though,… Continue Reading

Bargains you should wait to buy after the holidays

The holiday season is here again, and as soon as the bustle of shopping, gift exchanges, family gatherings and celebrations calms down, a different kind of “season” begins: The post-holiday shopping season. There are quite a few items that go on sale at bargain prices after Christmas and New Year’s. By stocking up on these… Continue Reading

Add a little spice to your next meal

Add a little spice to your next meal

MEXICAN RICE AND BEAN SKILLET WITH CHORIZO Servings: makes 6 servings Preparation time: 10 minutes Cooking time: fewer that 15 minutes INGREDIENTS 12 ounces uncooked Mexican chorizo, casings removed 2 cups frozen corn kernels 1 (14 1/2-ounce) can no-salt-added diced tomatoes, undrained 1 cup quick-cooking rice 1/2 cup water 2 teaspoons chili powder 1/2 teaspoon… Continue Reading

Gingerbread FYI

In the 17th century, the making of gingerbread was considered to be such an art form in Germany that the city of Nuremberg created a guild for the bakers of lebkuchen (a type of gingerbread). Master bakers came from all over Europe to learn this specialty, and guild members were the only people legally permitted… Continue Reading

Are you using credit cards responsibly?

“Dear Jill, I would like to know your thoughts on using credit responsibly. I know there are some financial experts out there who say you should never use a credit card — ever. Now, I think there are good and logical reasons to use credit cards: Rewards, cash bonuses, special perks or incentives, extra insurance… Continue Reading



POMEGRANATE ROASTED LEG OF LAMB  Servings: makes 12 servings Preparation time: fewer than 15 minutes Cooking time: 20 minutes per pound; standing time: 10 minutes INGREDIENTS 1/2 cup pomegranate juice 3 tablespoons balsamic vinegar 3 cloves garlic, minced 2 tablespoons coarse grated onion 1 tablespoon olive oil 2 tablespoons chopped fresh rosemary leaves 1 teaspoon… Continue Reading

Lasagna for the holidays

Lasagna is one of those anytime foods that lends itself well to a potluck, a party or an evening at home. It is also the type of dish that lends itself to tweaking, as in make it the way you like it. Winter Vegetable Lasagna Sauce: 2 tablespoons olive oil 1 onion, chopped 3 minced… Continue Reading

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