Welcome back readers!
I hope that you are still revved up about getting the most for your food dollars (and leaving more dollars in your bank account). A very special welcome to you if today marks your first encounter with “Food and Finance” – follow the rules and your bank account will thank you. I encourage you to refer back to my “inaugural” column for my basic shopping and budget guidelines.
Last week we talked about where to shop. This week — produce. Click ahead to save money with Roni’s produce secrets.
Here’s another Cheap-Ash Meal (check out the first one here), just in time for Valentine’s Day. 4 courses of dinner, then breakfast the next day, for 2 people:
- Crispy Shallot and Watercress Salad with Lemon Vinaigrette
- Warm Green Beans and New Potatoes with a Poached Egg and Bacon Vinaigrette
- Grilled Skirt Steak with Roasted Shallot puree
- Ricotta, Honey and Pear Tart (with leftovers for breakfast, with remaining bacon)
Click through for recipes and receipt: Read more »
Alrighty, FN Dishers! I am bubbling over with excitement today! I chatted with Sunny Anderson and will be sharing the tasty dish she offered up in Part I of my two-part interview. Get your appetites ready because she is simmering with juicy information.
Get the Sunny story you never heard here.
“While clams and onions last, the chowder shall not die, neither shall it sink into the limbo of denatured, emasculate, forgotten things.”
-Louis P. DeGouy (1949)
Jonathan Milder, Research Librarian
Greetings, Food Lovers!
This week we have Chef Anne Burrell in Studio A whipping up some of the most delectable dishes. I have to mention that last night after shooting the commercial/restaurant kitchen scene (you’ll recognize this from the opening of the show) we were presented with some of her chocolate mousse! It was out of this world – so rich, not too fluffy, and topped with perfect choco-covered espresso beans. The perfect treat to the end of a long (but very successful) day.
I followed this up with a cup of tea and conversation, courtesy Ms Wendy Waxman – a delicious orange & apricot herbal tea. Very relaxing.
And to think that was the end, ha! I went into our FN kitchen to chat with my friend Ricky (by the way, he makes an incredible Jamaican jerk sauce) and noticed a huge pot of chicken cacciatorre (my fathers favorite Italian meal). I inquired what we were going to do with all of these leftovers – Ricky handed me a plastic container and said “go for it”!! Needless to say, I called my father bragging – he has the recipe now and is very excited to try it out this weekend.
Today, Chef Anne is putting together some sandwiches and soups. In my opinion, the most comforting food on a chilly, rainy, New York day. I simply can’t wait to taste!
Kendra, Operation Foodie
Want to fly to New York next week for a date with hunky hunk, Danny Boome? Well, Live with Regis and Kelly is having a “Dating with the Stars” contest for your chance to do just that!
Ladies…if the above Danny picture “trio” doesn’t woo you enough, here’s five reasons why Danny is deliciously dateable:
1. Born on Valentine’s day (romantic from birth).
2. Retired professional hockey player (and still stays in shape).
3. Used to be a male nanny (great with the youngin’s).
4. British accent (need I say more).
5. And oh yeah….. he can cook!
Go to their website here for all the details!
Associate Producer, The FN Dish
Best website ever.
Rupa Bhattacharya, Culinary Writer
Subbing for Bruce, Sunny Anderson gets the behind-the-scenes dish from the “Dessert” episode of Ultimate Recipe Showdown.
What observant FN Dishers we have out there! Most of you played a brilliant Sherlock Holmes, using my previous clues to conclude that Anne Burrell is taping this week!
Here is Anne’s fully built Secrets of a Restaurant Chef set:
Don’t you want this kitchen? If you haven’t already, check out this FN Dish episode where Anne showed us around her set and disclosed her Skittles obsession!
Associate Producer, The FN DIsh
It also works with beer. And apparently makes you look like a sweaty lunatic, if you’re not Dave.
Rupa Bhattacharya, Culinary Writer