Across the country, the not-so-hot-economy is adding appeal to cooking at home. But, I’m not talking about staying home to make your favorite macaroni and cheese. People who have grown accustomed to dining out still want to eat in style.
The interest of cooking at home has also been heightened by attention given to reality cooking shows and the explosion of celebrity chefs on the television and entertainment scene. With such a hunger for eating and entertaining in our own dining rooms, I feel there is a need for ideas on how to eat better at home for less. In other words, a little, “gastronomy for the economy” is in order.
When I patronize a fancy restaurant, I love to indulge a bit and order steak and lobster. However, making quality steak and lobster at home can be pricey. In order to satisfy my urge for this type of meal, I’ve put together a Surf and Turf Sizzle that is easy to prepare and won’t put a dent in your pocketbook.
Who doesn't love a good dip?! And since it's what I officially call "dip season", why not enjoy the heck out of it. Dip is what we all get together for anyway. Isn't it? Maybe I'm misinformed.
Even though spring is officially here, I'm still craving comfort foods,
like stews and braised meats. Since cold weather isn't a prerequisite
for braising, this past weekend I braised short ribs. After a low, slow
braise, the meat turns buttery, soft and absolutely tender enough to cut
into with a fork. With Passover and Easter just around the corner, a
braised meal is just right for a holiday dinner with family. Instead of
the more typical brisket for Passover, why not bring braised short ribs
to the Seder table?
If I had to make a shopping list based on what I tried at the 
Some years I see a lot of fancy ketchup, this year I didn’t, but a few unusual ones stood out nonetheless. 
