All Posts By Cameron Curtis

Supermarket Savings: Savvy Ingredient Swaps

by in Recipes, June 19th, 2014

Supermarket Savings: Savvy Ingredient SwapsIf your recipe calls for a fancy ingredient, don’t skip the recipe, simply swap the costly item for another less expensive alternative. Our supermarket expert Nicole Cherie Jones chatted with Beth Moncel, author of Budget Bytes, Gabi Moskowitz of brokeassgourmet.com, Carrie Robinson of thefrugalfoodiemama.com and Amy McCoy, author of Poor Girl Gourmet, to find out how you can save hundreds of dollars at the grocery store and still nail recipes that call for pricey ingredients.

1. Porcini Mushrooms
Porcini mushrooms are pricey at $5 to $8 per ounce, and they’re also elusive. Save up to 95 percent with baby bella (cremini) mushrooms that register at only 38 cents per ounce.

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Trisha Yearwood’s Summer-Ready Recipes

by in Recipes, May 30th, 2014

Trisha Yearwood entertains family and friends in her backyard all summer long. The Grammy winner is a pro at making big-batch recipes that will feed a hungry crowd. From ribs to chicken, follow her easy solutions for summer recipes that’ll be sure to satisfy your group.

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Recipes for In-Season Produce

by in In Season, May 27th, 2014

Recipes for In-Season ProduceFarmers markets are starting to see more and more produce as the summer season takes off and the weather heats up. From tomatoes to corn and all kinds of summer squash, put these ingredients to use while they’re in their prime.

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Shortcut Dessert Ideas Straight from the Supermarket

by in Recipes, May 19th, 2014

Shortcut Dessert Ideas Straight from the SupermarketThese quick and easy treats use a few store-bought ingredients to save you time in the kitchen. From frozen pie crusts to instant pudding and more helpful shortcuts, supermarket staples mean you can have a gourmet dessert any night of the week.

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Surprising Recipes for the Microwave (Plus Mind-Blowing Microwave Tricks)

by in Recipes, April 28th, 2014

Recipes for the MicrowaveSure, a microwave is great for reheating leftovers, but did you know your countertop appliance was originally invented as a quick-cooking replacement for the conventional home oven? Research on radiation during World War II resulted in the realization that microwaves could cook food faster than regular ovens. Most microwave recipes are developed for units with 800 to 1,200 watts. The higher the wattage, the faster things will cook, so if your microwave is super powerful, it will cook your food significantly faster. Of course there are definitely a few foods you should never experiment with in the microwave: whole eggs, grapes and raisins, and chocolate-hazelnut spread (the high fat content makes it spark), but there are also many things the microwave does incredibly well. These recipes and tricks will inspire you to use your appliance for more than just reheating.

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How to Make a Sugar-Cookie Easter Bunny House

by in Holidays, April 19th, 2014

How to Make a Sugar-Coookie Easter Bunny HouseThink outside the Easter basket this holiday and make a sugar-cookie bunny hutch to hold all your favorite candies and chocolates (thanks to a detachable roof). These step-by-step photo how-tos will make baking and building this cookie creation a fun activity for the whole family. Kids can help mix the dough, hold the paper templates on the dough while adults cut, and cut out the cookies with cookie cutters.

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Organize Your Cabinets — Spring-Cleaning

by in How-to, March 20th, 2014

Organize Your CabinetsWith the new season just beginning it’s time to start thinking about spring-cleaning, your kitchen included. Getting organized means less time spent searching through your cabinets for key utensils or ingredients. That means less time in the kitchen overall when you need to get dinner on the table on a busy weeknight. From spices to baking tools, Vivian Jao put together her top tips for getting the most out of your space.

1. Your Pantry
Make meal planning easier with a well-organized pantry. Assign designated areas for different kinds of food, like baked goods, breakfast items, boxed goods and canned goods. Label these areas or shelves as a reminder for when you’re unpacking groceries. Designate a section for quick-cooking meals, like mac and cheese or canned soup, for when you just need to grab something in a pinch.

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How to Pair Pasta with Sauce

by in How-to, March 18th, 2014

Before you pick out a pasta for dinner tonight, think about what sauce you’re craving. Different pasta shapes lend themselves better to different pasta sauces, and these perfect pairings will ensure the perfect bite.

1. Flat Long Noodles
Think of fettuccine, linguine and tagliatelle as the flat, ribbon-like pastas that pair well with creamy sauces. The surface area of a flatter noodle means that it can stand up to a rich sauce. The wider the noodle, the heartier the sauce. A meaty Bolognese is best for wide pappardelle while an Alfredo pairs perfectly with fettuccine.

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Green St. Patrick’s Day Desserts

by in Holidays, March 15th, 2014

Shamrock CupcakesOn March 17 you’ll likely be decked out in green attire, so why not whip up some green desserts to go with the theme? It’s been noted that blue was originally the color of St. Patrick’s Day; over the centuries this evolved based on the color of St. Patrick’s shamrock and the color in the Irish flag.  Green is now the color of the day, and these treats are true to the Emerald Isle.

1. Shamrock Cupcakes (pictured above)
Make an old-fashioned boiled frosting that’s both creamy and fluffy for these cupcakes. Three frosted cupcakes plus a halved cupcake covered in green sanding sugar turn these hand-held desserts into shamrocks.

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How to Store Your Kitchen and Pantry Staples

by in How-to, February 25th, 2014

Storing these kitchen and pantry staple ingredients should be easy but there are a few tricks to remember to keep them tasting their best.

1. Nuts
Nuts should be stored in the freezer. Their high levels of natural oils can turn rancid but cold temperatures will help to slow down the process. The darkness of the freezer will also protect the nuts from being exposed to light, which can cause them to go stale.

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