Eating well. Saving dough.
Recipes
Spiced Sweet Potato Blancmange

Spiced Sweet Potato Blancmange

Not everyone wants a heavy dessert after a rich holiday meal. I give blancmange (a light, spiced almond milk-based dessert) a holiday makeover. My version is silky-smooth, and flavored with a delicate mix of wintry spices and earthy sweet potatoes.
Roasted Red Plum & Thyme Jam

Roasted Red Plum & Thyme Jam

Preserving is a fundamental, old-school way to keep a thrifty kitchen. Buy fruits and vegetables in peak season, and they will be cheaper and tastier. Can some of this goodness, and you can relive the tastes of summer when things like fresh plums are a distant memory. This jam uses pretty roasted red plums along...
Carrot Pie

Carrot Pie

Carrot pie? Really! Similar to pumpkin pie, this forgotten pie filling has a vibrant orange color, velvety smooth texture and zesty-sweet flavor. A perfect new (old) pie for spring.
Flaky Pie Dough

Flaky Pie Dough

It's pi day, let's make a pie! Forget the sour cream, vodka and specialty flour. You probably have everything to make this basic pie dough in your kitchen right now. And old-fashioned hand mixing will give you the flakiest crust.
White Bean, Kale & Bacon Soup

White Bean, Kale & Bacon Soup

Spring veggies are still just a wistful daydream for a little while yet *sigh*, so I wanted to make something big and bright with the long-lasting winter stalwarts kale, celery root and carrots. Creamy cannellini cooked with bacon fat and root vegetable trimmings make this soup satisfying enough for dinner. Crispy bacon, fresh lemon...
Sangria Jam

Sangria Jam

Making sangria can turn a ho-hum glass of inexpensive red wine into a festive, fruity (and thrifty) treat. But what to do with the leftover fruit? I turned mine into a delicious jam.
Black Cake

Black Cake

Nothing says wintry decadence like dried fruits and nuts soaked in rum. And don't worry if you normally hate fruitcake; unless you grew up in the Caribbean, this is not your grandma's fruitcake. And even in the world of wonderfully diverse local fruitcakes, this one is truly unique.
Pumpkin Taffy

Pumpkin Taffy

Happy Halloween, everyone! Now let’s all make our own candy! Homemade candy can be a fun, interactive alternative to the ubiquitous processed, artificial sweets. While most candy making is not particularly kid-friendly (think dangerous, boiling sugars and the most impossibly messy ingredient of all: melted chocolate). Taffy is a happy exception. Once the tricky boiling...
Savory Lentils & Greens

Savory Lentils & Greens

  I didn’t mean for this dish to be so good. I was really just looking for something serviceable as a vehicle to explain how to cook lentils. But it turned out to be so easy and delicious, I might just be making it all the time. Is two nights in a row too much?...
Oatmeal Sandwich Bread

Oatmeal Sandwich Bread

To be perfectly honest, I am really more of an artisanal bread person. I swoon over a chewy yet crisp ciabatta, or a thick slice from a rustic boule. But I’m no bread elitist. I am not blind to the pleasures of American-style sandwich bread. It’s soft, moist even crumb is perfect for toasting, and...
Blood Orange Marmalade

Blood Orange Marmalade

Marmalade is much easier to make than most people presume (particularly made in small batches like this one). There are plenty of recipes dedicated to making jams and jellies with low sugar content. This is not one of those recipes. Marmalade is traditionally a sugar preserve — so I make no apologies about the sugar...
Potato Skin Crisps

Potato Skin Crisps

As I have mentioned before, potato skins can be put to good use in making a flavorful batch of broth. But they are also quite tasty cooked all by themselves. Recently I made a huge batch of sunchoke soup (incidentally if you ever have the better part of an afternoon to kill and feel like...