As you may have noticed in prior posts, one of the ways that I like to keep food costs under control is by reducing the amount of meat in recipes. In addition to the positive effects on the budget, these kinds of adjustments can often make the dish much healthier as well. The following recipe…

Soups have been made since antiquity, most often by people without cookbooks, measuring cups, or modern markets. Still, many people seem to be intimidated by the thought of preparing a pot of homemade soup, so they continue to reach for an overpriced can of some variety or another when the urge for a warming bowl…

Soup is a wonderful food on a cloudy, snowy day in winter, but it can be an equally welcome choice when the sun is shining on an early spring day. As part of my experiment to see how many good meals I could get from one four pound chicken, I had some wonderfully concentrated broth…

So our small group from church was going to be meeting for our biweekly shared meal, and I was in the middle of an experiment: I was trying a series of menus to see how many meals I could get from one four pound ($3.21 on sale) chicken. I had used some of the stock…

I seem to be stuck in the breakfast mode these days, but now a couple of sweet breads to balance yesterday’s savory recipes. The first is a coffee cake I’ve been making for 30 years or more, and the inspiration at that time came from a decades old cookbook. This is one of those lovely…

In my last post, I included both a sweet and a savory brunch dish. While my usual quick morning start is a bowl of mixed cereals topped with fresh or dried fruits and a quarter cup or so of rolled oats, a special breakfast for me always leans toward the savory rather than sweet side….