100+ Thanksgiving Recipes and Links: The Only Turkey Day Post You’ll Ever Need

This was originally published in November 2008. The links have been updated for 2009.

Thanksgiving is upon us, and I don’t know about you, but I’ve read approximately 40,000,000 blog posts and magazine articles dealing with next Thursday's dinner. And that’s just this morning.

Yeah, Turkey Day can overwhelming, and with so many experts on the subject, sometimes it’s difficult to find information on any single aspect the holiday. And that’s where CHG comes in. What follows are more than 100 links, organized by the following subjects:

• Appetizers
• Turkey
• Sides
• Stuffing
• Pies & Desserts
• Drinks
• General Menu Planning
• Affordable Thanksgivings
• Healthy Thanksgivings
• Vegetarian Thanksgivings
• Seating & Tablesetting
• Troubleshooting
• Leftovers
• CHG Recipes

With the exception of the CHG section, each link contains several recipes and/or tips about preparing for the day. Sources include All Recipes, Being Frugal, Bon Appetit, Chow, Cooking Light, Culinate, Epicurious, Fine Cooking, Food and Wine, Food Network, Frugal Upstate, The Kitchn, Martha Stewart/Everyday Food, Money Saving Mom, O Magazine, Real Simple, Saveur, Serious Eats, and Squawkfox.

(It should be noted that Cooks Illustrated has a gloriously extensive Thanksgiving guide, as well, but it’s a subscription site, so you can’t get to it without being a member. HOWEVER, they’re offering a 14-day free trial membership for prospective customers. Check out the sign-up sheet here. Same goes for their partner magazine, Cooks Country. That form is here.)

Readers, if you have any ideas, I’d love to see them in the comments section. In the meantime, hope this helps and happy Thanksgiving!

APPETIZERS

Food Network: Thanksgiving Appetizers
Tips, tricks, techniques, and 100 appetizer recipes.

The Kitchn: Holiday Appetizers from The Kitchn
“Are you thinking about your Thanksgiving meal yet? We are! We'll be pulling together some of our favorite Thanksgiving and holiday recipes from the archives this week, and we're starting with appetizers.”


TURKEY

All Recipes: Turkey 101

Bon Appetit: Best Turkeys Slideshow
“Salted, brined, stuffed, or simply roasted, any of these eighteen turkeys will make a perfect centerpiece for your Thanksgiving meal.”

Bon Appetit: Turkey Buying Guide
Including posts called At the Market, Home from the Market, Turkey Prep, In the Oven, and Out of the Oven.

Chow: How to Carve a Turkey with Mark Dommen (video)
“Hacking is for hacks.”

Cooking Light: All About Turkey

Cooking Light: Turkey School

Culinate: How to Brine and Roast a Turkey
“Whether your turkey this Thanksgiving season is small (8 pounds) or enormous (20 pounds), there are plenty of ways to take it from raw to succulent.”

Epicurious: Turkey 101
“Confused about natural versus organic? Wondering whether to try brining? Our complete guide demystifies the process to help you roast the perfect bird”

Fine Cooking: How to Cook a Turkey
“The essential Thanksgiving guide.”

Food Network: Turkey
Tips, tricks, techniques, and 100 turkey recipes.

Gourmet: Expert Advice - Let’s Talk Turkey
“Of all the dishes that make up the Thanksgiving feast, the big bird demands the most attention. But how best to achieve turkey perfection—golden-brown skin with moist, tender white and dark meat? We roasted our way through more than 40 turkeys and found a method that’s so free of fuss and gets results so delicious, we can’t quite believe it ourselves.”

Real Simple: How to Carve a Turkey

Real Simple: What You Need to Know Before Roasting a Turkey

Serious Eats: How to Read Turkey Labels

Serious Eats: Turkey Recipes

Serious Eats: Turkey Talk
Discussions with Ruth Reichl of Gourmet, Barbara Fairchild of Bon Appetit, and Christopher Kimball of Cooks Illustrated.


SIDES

All Recipes: Thanksgiving Side Dishes

Bon Appetit: Thanksgiving Potatoes Slideshow
“One of these easy, homey potato recipes is sure to earn a permanent spot on your holiday table.”

Bon Appetit: Thanksgiving Sides Slideshow
25 Thanksgiving sides.

Cooking Light: Lighten Up - Holiday Classics

Fine Cooking: Vegetable Sides

Food and Wine: Thanksgiving Vegetables
“15 Thanksgiving side dishes, like roasted vegetables with pine-nut pesto.”

Food Network: Thanksgiving Side Dishes
“Make your Thanksgiving feast memorable with spectacular side dishes. The hardest part about these recipes will be figuring out which ones to make.”

Martha Stewart: Thanksgiving Sides
“For many, the real star of a Thanksgiving dinner is the assemblage of side dishes, not the turkey. To help you put together a showstopping selection for your table, we’ve rounded up our favorites.”

Serious Eats: Side Dish Recipes


STUFFING

All Recipes: Get Stuffed
“Options for preparing flavorful and interesting stuffings are virtually endless. From the recipes below, try anything from a traditional style to a southern cornbread dressing. Add richly flavored meats, or get creative this holiday by incorporating fruits or herbs. Whatever your desire, you'll find a recipe to satisfy any dressing or stuffing craving.”

Bon Appetit: Thanksgiving Stuffing Slideshow
15 stuffing recipes.

Fine Cooking: Stuffing and Dressing

Food Network: Thanksgiving Stuffing & Dressing
Tips, tricks, techniques, and 51 stuffing recipes.

The Kitchn: Recipe Roundup - Thanksgiving Stuffing
“According to a survey we took last year, stuffing is by far your favorite Thanksgiving side dish. But when it comes to what type of stuffing, there's a lot of variation out there: cornbread, herb, oyster, sausage, apple, chestnut... We put together a list of 14 recipes to get you started.”

Serious Eats: Store-Bought Stuffing Mix Showdown
‘After the jump, the results of the Serious Eats taste test of eight packaged stuffing mixes, along with some suggestions on jazzing up your store-bought stuffing.”

Serious Eats: Stuffing and Dressing Recipes


PIE & DESSERTS

All Recipes: Pies & Desserts
Millions of Turkey Day suggestions.

Bon Appetit: Top 20 Thanksgiving Desserts
“Pies, crisps, tarts, and cheesecake: luscious ways to finish the feast.”

Culinate: Pumpkin pies - Three recipes for Thanksgiving

Fine Cooking: Pies and Tarts

Food Network: Thanksgiving Desserts
100 Thanksgiving Dessert Recipes.

Gourmet: Twelve Thanksgiving Pies
‘No matter how much turkey you’ve eaten, there’s always room for at least a sliver of pie—and these delicious options may have you going back for seconds.”

The Kitchn: Best Pie Bakeoff
“Have you ever made a pie? We were intimidated by pies for a long time, but now they're one of our favorite desserts. We hope to make some converts, discover new recipes, and find the truly best versions of classic pies.

Martha Stewart: Holiday Pies
“We’ve rounded up our favorite pies – both the tried-and-true holiday staples as well as some modern variations that, for us, have become classics in their own right.”

Real Simple: Four Foolproof Thanksgiving Pie Recipes

Serious Eats: Dessert Recipes


DRINKS

Bon Appetit: Red, White, and Relax
We have some practical advice about what to drink with Thanksgiving dinner: Serve a few crowd-pleasing American wines.

The Kitchn: Thanksgiving Wine

O Magazine: Cocktails, Anyone?
Steamy Passion. Pink Halo. Dark and Stormy. No, we're not talking romance novels, but the glorious technicolor cocktail. In a flute or on the rocks. With a twist or with a shout. Bottoms up, darling.

Serious Eats: Thanksgiving Wine, a Guide for Hosts and Guests
“Every year, I'm struck all over again by how completely stressed out people get about what wine they should pour to go with the turkey. It is worth mentioning at the outset that traditional Thanksgiving fare goes with pretty much everything—sparkling wines, rosés, whites, and even reds.”


GENERAL MENU PLANNING

All Recipes: Thanksgiving Menus
Includes Make-Ahead, Stress-Free, Traditional, Small-Scale, and Last-Minute Menus.

Bon Appetit: Top 20 Thanksgiving Menus
“Traditional, modern, big, small, or somewhere in between, there's a menu here for Turkey Day your way.” Including menus for: Country Style, Heritage Feast, Vegetarian Feast, A Little Bit Fancy, A Small Gathering, Healthy Thanksgiving, Southern Comforts, Great for a Crowd, A Make-it Buy-it, Green Party, The Weekenders, Small and Sophisticated, Italian-Infused, Big Thanksgiving, New American Feast, Quick Dinner, (Meat)less is More, The Smaller Thanksgiving, Pilgrims Progress, Crowd-Pleasing Turkey Day.

Cooking Light: Ultimate Holiday Cookbook

Culinate: Classic Thanksgiving - All the turkey-day basics
“Here’s our roundup of the classic Thanksgiving basics, by dish. Pick a few to try and assemble your own turkey-day menu.”

Epicurious: A First-Timer’s Feast
“An indispensable Thanksgiving guide for the novice, with recipes and tips even an expert will love.”

Epicurious: The Ultimate Thanksgiving Guide
“Make Turkey Day easy and stress-free with our delicious recipes and menus, entertaining tips from the pros, tools, and how-to videos.” Master page includes menus for: An Inexpensive Feast, Thanksgiving in an Hour, A Global Menu, plus options for large group, small group, formal, casual, traditional, modern, regional, global flavors, quick and easy, healthy, and vegetarian diners.

Food and Wine: Three Amazing Thanksgiving Menus
“Tina Ujlaki, F&W’s executive food editor, put together these three incredible web-exclusive menus. She created a classic menu (pumpkin soup, bread stuffing with sausage and a deep-dish apple pie), an elegant menu (sparkling punch, a gorgonzola terrine and a chocolate macadamia tart) and an easy ethnic menu with flavors from around the world. All of them center around a turkey, and include drinks, appetizers, soup, sides and desserts.”

Food and Wine: Ultimate Thanksgiving Guide
“With F&W’s amazing recipes, practical tips, festive menus and wine recommendations, this ultimate Thanksgiving guide is the perfect resource to help you welcome family and friends to the table this year.”

Food Network: Thanksgiving Menus
Classic Thanksgiving, Thanksgiving with a Twist, and Thanksgiving Made Easy.

Gourmet: Five All-American Thanksgiving Menus
Inspired by this country’s diverse culinary traditions, these classic Thanksgiving meals represent regions from New England to the West Coast, the North to the Deep South.

Martha Stewart: Thanksgiving Menus
Master page includes menus for: Easy Thanksgiving Dinner, Thanksgiving with Italian Flavors, An Effortless Thanksgiving, A Holiday Buffet for Everyone, Thanksgiving: An All-Day Affair, A Classic Thanksgiving Menu, No-Fuss Thanksgiving, Thanksgiving Made Easy, Thanksgiving 1-2-3, A Hill Country Thanksgiving, A Southern-Style Feast, A Down Home Thanksgiving.

Martha Stewart: Martha’s Ultimate Thanksgiving

O Magazine: O's All-Time Favorite Thanksgiving Menus
“Looking to do something a little different this Thanksgiving? Let us help! O turns to an all-star cast of chefs for their most delectable holiday menus.” Page includes: Thanksgiving Miracle, Colin Cowie’s Incredible Thanksgiving Feast, Gobble Gobble: A Light Thanksgiving Menu, Dinner for 20 With the Greatest of Ease, Duck! Here Comes Thanksgiving, The Party Season Starts Here, Holiday Recipe Kit.

Real Simple: 50+ Thanksgiving Recipes

Real Simple: The Best Thanksgiving Shortcuts
“Make these six tasty convenience products part of your holiday arsenal.”

Real Simple: Your Stress-Free Thanksgiving Menu
“These recipes cover all the bases, from turkey to pie (here's hoping you have room for it).”

Saveur: The Ultimate Thanksgiving Guide

Serious Eats: Thanksgiving Menus
Classic, Easy, and Healthy Thanksgiving Menus.


AFFORDABLE THANKSGIVINGS

Being Frugal: A Memorable, Yet Frugal, Thanksgiving
“I love hosting Thanksgiving dinner, but if I don’t watch it, the expenses quickly add up. Here are some tips for a frugal, relaxed, and memorable Thanksgiving.”

Epicurious: A Potluck Planner
“Giving or going to a Thanksgiving dinner? You'll give thanks for these tips from this pro.”

Money Saving Mom: Thanksgiving on a Budget
Erin from 5DollarDinners and I will be teaming up to share some of our favorite frugal Thanksgiving recipes. Whether you're an experienced cook or a novice in the kitchen, we hope that our recipes, tips, and photo tutorials will inspire you to pull off your own "Thanksgiving on a Budget.”


HEALTHY THANKSGIVINGS

All Recipes: Healthy Thanksgiving Recipes
“Thanksgiving dinner is all about feasting and family, but it doesn't have to weigh you down.”

Bon Appetit: A Healthy Thanksgiving Menu for 6

Epicurious: Thanksgiving Menus
Includes A Healthy Thanksgiving Menu, Light Thanksgiving for Four, Light Maryland Thanksgiving, and A Turkey-less Thanksgiving.

Serious Eats: Healthy Thanksgiving Menu

Squawkfox: Recipes - Healthy Thanksgiving Dinner Menu Ideas


VEGETARIAN THANKSGIVINGS

Bon Appetit: Vegetarian Thanksgiving for 8
“This delicious meat-less meal includes a cornucopia of side dishes and a spicy fruit crisp dessert.”

Cooking Light: Vegetarian Thanksgiving

Gourmet: A Vegetarian Thanksgiving
“With these rich and hearty meatless menus, you won’t even miss the big bird.”

Epicurious: Vegetarian Thanksgiving Menus
Includes Autumn's Savory Vegetarian Supper For Eight, Harvest's Home, The Vegetarian's Dilemma, Vegetarian Thanksgiving Feast, Rustic French Vegetarian Thanksgiving, Vegetarian Mexican Buffet, Thanks For the Memory, Vegetarian Mediterranean Thanksgiving Menu, A Peaceable Feast, and Green Party. (Some may be repeated in the Gourmet & Bon Appetit posts.)


SEATING & TABLESETTING

Epicurious: A Feast for the Eyes
“Easy do-it-yourself centerpieces, place cards, and napkin holders to complete your Thanksgiving table.”

Food and Wine: Set a Beautiful Holiday Table
Eight ideas for Turkey Day place settings.

Martha Stewart: Thanksgiving Table Settings

Real Simple: 60-Second Centerpieces

Real Simple: Dinner Party Seating Strategies


TROUBLESHOOTING

All Recipes: Thanksgiving Disaster-Savers
“It's 3 p.m. on Thanksgiving and you've got a house full of guests. What's the worst thing that could happen?”

All Recipes: Pie Troubleshooting Guide
“Unworkable dough? Soggy crust? Learn how to prevent common pie problems.”

Food Network: Thanksgiving SOS
A series of troubleshooting videos.

Real Simple: How to Fix 10 Common Thanksgiving Problems

Real Simple: 10 Tricks to a Trouble-Free Thanksgiving


LEFTOVERS

All Recipes: Turkey Leftovers

Bon Appetit: Thanksgiving Leftovers Slideshow
“Leftover turkey goes upscale—and global—in these recipes for the day after the Thanksgiving feast. Plus, recipes for leftover cranberry sauce and potatoes.”

Cooking Light: Tomorrow’s Turkey

Fine Cooking: Leftovers

Real Simple: 10 Ideas for Leftover Turkey


CHEAP HEALTHY GOOD RECIPES

Baked Apples
Broccoli With Parmesan and Lemon
Cranberry Relish With Grapefruit and Mint
Garlicky Broccoli Rabe
Honey-Glazed Roasted Carrots
Maple Walnut Apple Crisp
Mashed Potatoes With Leeks and Sour Cream
Mostly Vegan Pumpkin Pie
Peach-Blueberry Cobbler
Roasted Brussels Sprouts
Roasted Root Vegetables
Spiced Slow Cooker Applesauce
Stewed Pears
Wild Berry Betty

Readers – ideas? I’d love to hear.

100+ Thanksgiving Recipes and Links: The Only Turkey Day Post You’ll Ever Need

Posted by admin

This was originally published in November 2008. The links have been updated for 2009.

Thanksgiving is upon us, and I don’t know about you, but I’ve read approximately 40,000,000 blog posts and magazine articles dealing with next Thursday's dinner. And that’s just this morning.

Yeah, Turkey Day can overwhelming, and with so many experts on the subject, sometimes it’s difficult to find information on any single aspect the holiday. And that’s where CHG comes in. What follows are more than 100 links, organized by the following subjects:

• Appetizers
• Turkey
• Sides
• Stuffing
• Pies & Desserts
• Drinks
• General Menu Planning
• Affordable Thanksgivings
• Healthy Thanksgivings
• Vegetarian Thanksgivings
• Seating & Tablesetting
• Troubleshooting
• Leftovers
• CHG Recipes

With the exception of the CHG section, each link contains several recipes and/or tips about preparing for the day. Sources include All Recipes, Being Frugal, Bon Appetit, Chow, Cooking Light, Culinate, Epicurious, Fine Cooking, Food and Wine, Food Network, Frugal Upstate, The Kitchn, Martha Stewart/Everyday Food, Money Saving Mom, O Magazine, Real Simple, Saveur, Serious Eats, and Squawkfox.

(It should be noted that Cooks Illustrated has a gloriously extensive Thanksgiving guide, as well, but it’s a subscription site, so you can’t get to it without being a member. HOWEVER, they’re offering a 14-day free trial membership for prospective customers. Check out the sign-up sheet here. Same goes for their partner magazine, Cooks Country. That form is here.)

Readers, if you have any ideas, I’d love to see them in the comments section. In the meantime, hope this helps and happy Thanksgiving!

APPETIZERS

Food Network: Thanksgiving Appetizers
Tips, tricks, techniques, and 100 appetizer recipes.

The Kitchn: Holiday Appetizers from The Kitchn
“Are you thinking about your Thanksgiving meal yet? We are! We'll be pulling together some of our favorite Thanksgiving and holiday recipes from the archives this week, and we're starting with appetizers.”


TURKEY

All Recipes: Turkey 101

Bon Appetit: Best Turkeys Slideshow
“Salted, brined, stuffed, or simply roasted, any of these eighteen turkeys will make a perfect centerpiece for your Thanksgiving meal.”

Bon Appetit: Turkey Buying Guide
Including posts called At the Market, Home from the Market, Turkey Prep, In the Oven, and Out of the Oven.

Chow: How to Carve a Turkey with Mark Dommen (video)
“Hacking is for hacks.”

Cooking Light: All About Turkey

Cooking Light: Turkey School

Culinate: How to Brine and Roast a Turkey
“Whether your turkey this Thanksgiving season is small (8 pounds) or enormous (20 pounds), there are plenty of ways to take it from raw to succulent.”

Epicurious: Turkey 101
“Confused about natural versus organic? Wondering whether to try brining? Our complete guide demystifies the process to help you roast the perfect bird”

Fine Cooking: How to Cook a Turkey
“The essential Thanksgiving guide.”

Food Network: Turkey
Tips, tricks, techniques, and 100 turkey recipes.

Gourmet: Expert Advice - Let’s Talk Turkey
“Of all the dishes that make up the Thanksgiving feast, the big bird demands the most attention. But how best to achieve turkey perfection—golden-brown skin with moist, tender white and dark meat? We roasted our way through more than 40 turkeys and found a method that’s so free of fuss and gets results so delicious, we can’t quite believe it ourselves.”

Real Simple: How to Carve a Turkey

Real Simple: What You Need to Know Before Roasting a Turkey

Serious Eats: How to Read Turkey Labels

Serious Eats: Turkey Recipes

Serious Eats: Turkey Talk
Discussions with Ruth Reichl of Gourmet, Barbara Fairchild of Bon Appetit, and Christopher Kimball of Cooks Illustrated.


SIDES

All Recipes: Thanksgiving Side Dishes

Bon Appetit: Thanksgiving Potatoes Slideshow
“One of these easy, homey potato recipes is sure to earn a permanent spot on your holiday table.”

Bon Appetit: Thanksgiving Sides Slideshow
25 Thanksgiving sides.

Cooking Light: Lighten Up - Holiday Classics

Fine Cooking: Vegetable Sides

Food and Wine: Thanksgiving Vegetables
“15 Thanksgiving side dishes, like roasted vegetables with pine-nut pesto.”

Food Network: Thanksgiving Side Dishes
“Make your Thanksgiving feast memorable with spectacular side dishes. The hardest part about these recipes will be figuring out which ones to make.”

Martha Stewart: Thanksgiving Sides
“For many, the real star of a Thanksgiving dinner is the assemblage of side dishes, not the turkey. To help you put together a showstopping selection for your table, we’ve rounded up our favorites.”

Serious Eats: Side Dish Recipes


STUFFING

All Recipes: Get Stuffed
“Options for preparing flavorful and interesting stuffings are virtually endless. From the recipes below, try anything from a traditional style to a southern cornbread dressing. Add richly flavored meats, or get creative this holiday by incorporating fruits or herbs. Whatever your desire, you'll find a recipe to satisfy any dressing or stuffing craving.”

Bon Appetit: Thanksgiving Stuffing Slideshow
15 stuffing recipes.

Fine Cooking: Stuffing and Dressing

Food Network: Thanksgiving Stuffing & Dressing
Tips, tricks, techniques, and 51 stuffing recipes.

The Kitchn: Recipe Roundup - Thanksgiving Stuffing
“According to a survey we took last year, stuffing is by far your favorite Thanksgiving side dish. But when it comes to what type of stuffing, there's a lot of variation out there: cornbread, herb, oyster, sausage, apple, chestnut... We put together a list of 14 recipes to get you started.”

Serious Eats: Store-Bought Stuffing Mix Showdown
‘After the jump, the results of the Serious Eats taste test of eight packaged stuffing mixes, along with some suggestions on jazzing up your store-bought stuffing.”

Serious Eats: Stuffing and Dressing Recipes


PIE & DESSERTS

All Recipes: Pies & Desserts
Millions of Turkey Day suggestions.

Bon Appetit: Top 20 Thanksgiving Desserts
“Pies, crisps, tarts, and cheesecake: luscious ways to finish the feast.”

Culinate: Pumpkin pies - Three recipes for Thanksgiving

Fine Cooking: Pies and Tarts

Food Network: Thanksgiving Desserts
100 Thanksgiving Dessert Recipes.

Gourmet: Twelve Thanksgiving Pies
‘No matter how much turkey you’ve eaten, there’s always room for at least a sliver of pie—and these delicious options may have you going back for seconds.”

The Kitchn: Best Pie Bakeoff
“Have you ever made a pie? We were intimidated by pies for a long time, but now they're one of our favorite desserts. We hope to make some converts, discover new recipes, and find the truly best versions of classic pies.

Martha Stewart: Holiday Pies
“We’ve rounded up our favorite pies – both the tried-and-true holiday staples as well as some modern variations that, for us, have become classics in their own right.”

Real Simple: Four Foolproof Thanksgiving Pie Recipes

Serious Eats: Dessert Recipes


DRINKS

Bon Appetit: Red, White, and Relax
We have some practical advice about what to drink with Thanksgiving dinner: Serve a few crowd-pleasing American wines.

The Kitchn: Thanksgiving Wine

O Magazine: Cocktails, Anyone?
Steamy Passion. Pink Halo. Dark and Stormy. No, we're not talking romance novels, but the glorious technicolor cocktail. In a flute or on the rocks. With a twist or with a shout. Bottoms up, darling.

Serious Eats: Thanksgiving Wine, a Guide for Hosts and Guests
“Every year, I'm struck all over again by how completely stressed out people get about what wine they should pour to go with the turkey. It is worth mentioning at the outset that traditional Thanksgiving fare goes with pretty much everything—sparkling wines, rosés, whites, and even reds.”


GENERAL MENU PLANNING

All Recipes: Thanksgiving Menus
Includes Make-Ahead, Stress-Free, Traditional, Small-Scale, and Last-Minute Menus.

Bon Appetit: Top 20 Thanksgiving Menus
“Traditional, modern, big, small, or somewhere in between, there's a menu here for Turkey Day your way.” Including menus for: Country Style, Heritage Feast, Vegetarian Feast, A Little Bit Fancy, A Small Gathering, Healthy Thanksgiving, Southern Comforts, Great for a Crowd, A Make-it Buy-it, Green Party, The Weekenders, Small and Sophisticated, Italian-Infused, Big Thanksgiving, New American Feast, Quick Dinner, (Meat)less is More, The Smaller Thanksgiving, Pilgrims Progress, Crowd-Pleasing Turkey Day.

Cooking Light: Ultimate Holiday Cookbook

Culinate: Classic Thanksgiving - All the turkey-day basics
“Here’s our roundup of the classic Thanksgiving basics, by dish. Pick a few to try and assemble your own turkey-day menu.”

Epicurious: A First-Timer’s Feast
“An indispensable Thanksgiving guide for the novice, with recipes and tips even an expert will love.”

Epicurious: The Ultimate Thanksgiving Guide
“Make Turkey Day easy and stress-free with our delicious recipes and menus, entertaining tips from the pros, tools, and how-to videos.” Master page includes menus for: An Inexpensive Feast, Thanksgiving in an Hour, A Global Menu, plus options for large group, small group, formal, casual, traditional, modern, regional, global flavors, quick and easy, healthy, and vegetarian diners.

Food and Wine: Three Amazing Thanksgiving Menus
“Tina Ujlaki, F&W’s executive food editor, put together these three incredible web-exclusive menus. She created a classic menu (pumpkin soup, bread stuffing with sausage and a deep-dish apple pie), an elegant menu (sparkling punch, a gorgonzola terrine and a chocolate macadamia tart) and an easy ethnic menu with flavors from around the world. All of them center around a turkey, and include drinks, appetizers, soup, sides and desserts.”

Food and Wine: Ultimate Thanksgiving Guide
“With F&W’s amazing recipes, practical tips, festive menus and wine recommendations, this ultimate Thanksgiving guide is the perfect resource to help you welcome family and friends to the table this year.”

Food Network: Thanksgiving Menus
Classic Thanksgiving, Thanksgiving with a Twist, and Thanksgiving Made Easy.

Gourmet: Five All-American Thanksgiving Menus
Inspired by this country’s diverse culinary traditions, these classic Thanksgiving meals represent regions from New England to the West Coast, the North to the Deep South.

Martha Stewart: Thanksgiving Menus
Master page includes menus for: Easy Thanksgiving Dinner, Thanksgiving with Italian Flavors, An Effortless Thanksgiving, A Holiday Buffet for Everyone, Thanksgiving: An All-Day Affair, A Classic Thanksgiving Menu, No-Fuss Thanksgiving, Thanksgiving Made Easy, Thanksgiving 1-2-3, A Hill Country Thanksgiving, A Southern-Style Feast, A Down Home Thanksgiving.

Martha Stewart: Martha’s Ultimate Thanksgiving

O Magazine: O's All-Time Favorite Thanksgiving Menus
“Looking to do something a little different this Thanksgiving? Let us help! O turns to an all-star cast of chefs for their most delectable holiday menus.” Page includes: Thanksgiving Miracle, Colin Cowie’s Incredible Thanksgiving Feast, Gobble Gobble: A Light Thanksgiving Menu, Dinner for 20 With the Greatest of Ease, Duck! Here Comes Thanksgiving, The Party Season Starts Here, Holiday Recipe Kit.

Real Simple: 50+ Thanksgiving Recipes

Real Simple: The Best Thanksgiving Shortcuts
“Make these six tasty convenience products part of your holiday arsenal.”

Real Simple: Your Stress-Free Thanksgiving Menu
“These recipes cover all the bases, from turkey to pie (here's hoping you have room for it).”

Saveur: The Ultimate Thanksgiving Guide

Serious Eats: Thanksgiving Menus
Classic, Easy, and Healthy Thanksgiving Menus.


AFFORDABLE THANKSGIVINGS

Being Frugal: A Memorable, Yet Frugal, Thanksgiving
“I love hosting Thanksgiving dinner, but if I don’t watch it, the expenses quickly add up. Here are some tips for a frugal, relaxed, and memorable Thanksgiving.”

Epicurious: A Potluck Planner
“Giving or going to a Thanksgiving dinner? You'll give thanks for these tips from this pro.”

Money Saving Mom: Thanksgiving on a Budget
Erin from 5DollarDinners and I will be teaming up to share some of our favorite frugal Thanksgiving recipes. Whether you're an experienced cook or a novice in the kitchen, we hope that our recipes, tips, and photo tutorials will inspire you to pull off your own "Thanksgiving on a Budget.”


HEALTHY THANKSGIVINGS

All Recipes: Healthy Thanksgiving Recipes
“Thanksgiving dinner is all about feasting and family, but it doesn't have to weigh you down.”

Bon Appetit: A Healthy Thanksgiving Menu for 6

Epicurious: Thanksgiving Menus
Includes A Healthy Thanksgiving Menu, Light Thanksgiving for Four, Light Maryland Thanksgiving, and A Turkey-less Thanksgiving.

Serious Eats: Healthy Thanksgiving Menu

Squawkfox: Recipes - Healthy Thanksgiving Dinner Menu Ideas


VEGETARIAN THANKSGIVINGS

Bon Appetit: Vegetarian Thanksgiving for 8
“This delicious meat-less meal includes a cornucopia of side dishes and a spicy fruit crisp dessert.”

Cooking Light: Vegetarian Thanksgiving

Gourmet: A Vegetarian Thanksgiving
“With these rich and hearty meatless menus, you won’t even miss the big bird.”

Epicurious: Vegetarian Thanksgiving Menus
Includes Autumn's Savory Vegetarian Supper For Eight, Harvest's Home, The Vegetarian's Dilemma, Vegetarian Thanksgiving Feast, Rustic French Vegetarian Thanksgiving, Vegetarian Mexican Buffet, Thanks For the Memory, Vegetarian Mediterranean Thanksgiving Menu, A Peaceable Feast, and Green Party. (Some may be repeated in the Gourmet & Bon Appetit posts.)


SEATING & TABLESETTING

Epicurious: A Feast for the Eyes
“Easy do-it-yourself centerpieces, place cards, and napkin holders to complete your Thanksgiving table.”

Food and Wine: Set a Beautiful Holiday Table
Eight ideas for Turkey Day place settings.

Martha Stewart: Thanksgiving Table Settings

Real Simple: 60-Second Centerpieces

Real Simple: Dinner Party Seating Strategies


TROUBLESHOOTING

All Recipes: Thanksgiving Disaster-Savers
“It's 3 p.m. on Thanksgiving and you've got a house full of guests. What's the worst thing that could happen?”

All Recipes: Pie Troubleshooting Guide
“Unworkable dough? Soggy crust? Learn how to prevent common pie problems.”

Food Network: Thanksgiving SOS
A series of troubleshooting videos.

Real Simple: How to Fix 10 Common Thanksgiving Problems

Real Simple: 10 Tricks to a Trouble-Free Thanksgiving


LEFTOVERS

All Recipes: Turkey Leftovers

Bon Appetit: Thanksgiving Leftovers Slideshow
“Leftover turkey goes upscale—and global—in these recipes for the day after the Thanksgiving feast. Plus, recipes for leftover cranberry sauce and potatoes.”

Cooking Light: Tomorrow’s Turkey

Fine Cooking: Leftovers

Real Simple: 10 Ideas for Leftover Turkey


CHEAP HEALTHY GOOD RECIPES

Baked Apples
Broccoli With Parmesan and Lemon
Cranberry Relish With Grapefruit and Mint
Garlicky Broccoli Rabe
Honey-Glazed Roasted Carrots
Maple Walnut Apple Crisp
Mashed Potatoes With Leeks and Sour Cream
Mostly Vegan Pumpkin Pie
Peach-Blueberry Cobbler
Roasted Brussels Sprouts
Roasted Root Vegetables
Spiced Slow Cooker Applesauce
Stewed Pears
Wild Berry Betty

Readers – ideas? I’d love to hear.

Festival of Frugality #204: The iPod Playlist Edition

Welcome everyone, to the 204th edition of the Festival of Frugality, here at Cheap Healthy Good!

Last time us CHG people hosted FoF, the theme revolved around mix tapes. Alas, times have changed, and kids these days are all about newfangled MP3 technology. (*Harrumph* Get off my lawn! *harrumph*) So, this time, we're going with playlists.

For best results, listen to each song as you’re reading the associated post. As a whole, they'll put you in the mood for money talk and make work slightly more tolerable. None of the tunes are repeats from last time, to boot. Sweet.

Without further ado...

EDITOR’S PICKS

The Digerati Life has some solid saving suggestions in How to Lower Your Credit Card Interest Rates.
Playlist Song: “I’m Goin’ Down"” by Bruce Springsteen & the E Street Band

Hey, man. Turkey Day is coming. And in How to Roast a Butternut Squash, Kristia from Family Balance Sheet gives props to one of the cheapest, healthiest, good …est Thanksgiving-appropriate vegetables on the planet.
Playlist Song: “Food, Glorious Food” from Oliver!

From kitty litter to toothpaste, Get Rich Slowly presents some innovative stain removal ideas in Creative Cleaning with Everyday Products.
Playlist Song: “Whistle While You Work” by Snow White

My Dollar Plan breaks down insurance strategies with How to Save Money with High Deductible Health Plans.
Playlist Song: “Girl, You Have No Faith in Medicine” by The White Stripes

As a Wife-Elect, I appreciate the bejeezus out of Six Questions You Must Ask Before Getting Engaged at Sound Money Matters.
Playlist Song: “Wouldn’t it Be Nice” by the Beach Boys


COLLEGE

The fine folks at Free Money Finance offer Eight Steps to Lower Your College Costs. This SUNY graduate gives it three thumbs up.
Playlist Song: “I Don’t Wanna Grow Up” by the Ramones

Now a parent, PT Money needs to bank some dough for lil’ PT’s college tuition. Check his thoughts at Upromise Review: A Little Extra Savings for College.
Playlist Song: “School’s Out” by Alice Cooper

Studenomist rattles off a few Ways to Save Money in College. Sounds like they come from experience.
Playlist Song: “Going Away to College” by Blink-182


HOME and SHOPPING

Do you shop at Overstock.com? Excellent. Ask Mr. Credit Card has a solid rundown of Overstock Online Savings Without Promotional Coupons and Code.
Playlist Song: “Material Girl” by Madonna

Everyday Minimalist has some excellent financial reasons for scaling back with How Clutter Costs You Money.
Playlist Song: “Too Much” by Dave Matthews Band

It’s a solid rundown of the Best Coupon Sources Online at Fine-Tuned Finances.
Playlist Song: “Shopping” by Pet Shop Boys

If you’re having people to an open house, you’ll wanna check out Interior Design Info’s tips on Last Minute Preparations Before a Real Estate Showing.
Playlist Song: “Houses of the Holy” by Led Zeppelin

In A Lifestyle Dilemma, M is for Money poses a question about housing: urban and small, or … something else?
Playlist Song: “Little Boxes” by Malvina Reynolds

Yes! Home Roasted Peanuts! Thanks, Make it from Scratch!
Playlist Song: “Peanuts Theme Song” by Gilbert Hernandez

Winter, she is coming. Prepare yourself by reading Steam Radiators: Here’s How to Improve your Boiler’s Efficiency at Pragmatic Environmentalism.
Playlist Song: “Steam” by Peter Gabriel

Stop the Ride helps you stay unsick and unbroke with Frugally Healthy This Cold & Flu Season.
Playlist Song: “Doctor, Doctor” by Thompson Twins


VACATIONS

Leaving on a jet plane? Sweet. Then peruse 7 Tips To Save Money On A Vacation over at Associate Money.
Playlist Song: “Vacation” by The Go-Gos

Whoa. If you’re gettin’ hitched anytime soon, The One has some deals at How to: Save over $10,000 on Your Honeymoon.
Playlist Song: “Holiday” by Madonna


BANKING and PERSONAL FINANCE

There are less than 45 Days to Save Before Christmas and The Financial Blogger is counting down ways to bank some gift-giving dough.
Playlist Song: “Last Christmas” by Wham!

Whether you’re tempted to go crazy at Crate & Barrel or spend wisely at Williams Sonoma, Top Tips for Holiday Credit Card Spending at Good Financial Cents is a good read.
Playlist Song: “Christmas All Over Again” by Tom Petty and the Heartbreakers

Do you know 5 Ways to Protect Yourself Against the Declining Value of the Dollar? Money Help For Christians does, and he’s here to help.
Playlist Song: “C.R.E.A.M.” by Wu-Tang Clan

Manshu presents S&P 500 ETF List at OneMint.
Playlist Song: “Rock and Roll Lifestyle” by Cake

There are a lot of banking options out there, folks. But only The Smarter Wallet knows the Best High Yield Savings Accounts.
Playlist Song: “Money” by ABBA

How Much Can You Save with a 0% Balance Transfer for 12 Months? Good question. Credit Card Offers IQ, what’s your opinion?
Playlist Song: “Zero” by Yeah Yeah Yeahs

Here’s something I often wonder about: How Much Money is Your Checking Account Making For You? Maybe Deposit Accounts knows the answer.
Playlist Song: “Free Money” by Patti Smith


MISCELLANEOUS

One hopes Governor Schwarzenegger is reading California State Tax Shenanigans from Buck$ome Boomer’s Journey. (Perhaps in da choppa.)
Playlist Song: “Taxman ” by the Beatles

And rounding it all out, Provident Planning dares to ask the big questions, like What is Contentment?
Playlist Song: “Furry Happy Monsters” by R.E.M. and Sesame Street


And that’s it for this week’s Festival of Frugality! Thanks for stopping by, and don’t forget to check out #205 next week at The Financial Blogger. For more information on the festival itself, head to its homepage, aptly titled Festival of Frugality.

(Photos courtesy of Jeffrey Daniel Frey's Blog, Wifikraze, and iStyles.com.)

~~~

Thank you so much for visiting Cheap Healthy Good! (We appreciate it muchly). If you’d like to further support CHG, subscribe to our RSS feed! Or become a Facebook friend! Or check out our Twitter! Or buy something inexpensive, yet fulfilling via that Amazon store (on the left)! Bookmarking sites and links are nice, too. Viva la France!

Festival of Frugality #204: The iPod Playlist Edition

Posted by admin

Welcome everyone, to the 204th edition of the Festival of Frugality, here at Cheap Healthy Good!

Last time us CHG people hosted FoF, the theme revolved around mix tapes. Alas, times have changed, and kids these days are all about newfangled MP3 technology. (*Harrumph* Get off my lawn! *harrumph*) So, this time, we're going with playlists.

For best results, listen to each song as you’re reading the associated post. As a whole, they'll put you in the mood for money talk and make work slightly more tolerable. None of the tunes are repeats from last time, to boot. Sweet.

Without further ado...

EDITOR’S PICKS

The Digerati Life has some solid saving suggestions in How to Lower Your Credit Card Interest Rates.
Playlist Song: “I’m Goin’ Down"” by Bruce Springsteen & the E Street Band

Hey, man. Turkey Day is coming. And in How to Roast a Butternut Squash, Kristia from Family Balance Sheet gives props to one of the cheapest, healthiest, good …est Thanksgiving-appropriate vegetables on the planet.
Playlist Song: “Food, Glorious Food” from Oliver!

From kitty litter to toothpaste, Get Rich Slowly presents some innovative stain removal ideas in Creative Cleaning with Everyday Products.
Playlist Song: “Whistle While You Work” by Snow White

My Dollar Plan breaks down insurance strategies with How to Save Money with High Deductible Health Plans.
Playlist Song: “Girl, You Have No Faith in Medicine” by The White Stripes

As a Wife-Elect, I appreciate the bejeezus out of Six Questions You Must Ask Before Getting Engaged at Sound Money Matters.
Playlist Song: “Wouldn’t it Be Nice” by the Beach Boys


COLLEGE

The fine folks at Free Money Finance offer Eight Steps to Lower Your College Costs. This SUNY graduate gives it three thumbs up.
Playlist Song: “I Don’t Wanna Grow Up” by the Ramones

Now a parent, PT Money needs to bank some dough for lil’ PT’s college tuition. Check his thoughts at Upromise Review: A Little Extra Savings for College.
Playlist Song: “School’s Out” by Alice Cooper

Studenomist rattles off a few Ways to Save Money in College. Sounds like they come from experience.
Playlist Song: “Going Away to College” by Blink-182


HOME and SHOPPING

Do you shop at Overstock.com? Excellent. Ask Mr. Credit Card has a solid rundown of Overstock Online Savings Without Promotional Coupons and Code.
Playlist Song: “Material Girl” by Madonna

Everyday Minimalist has some excellent financial reasons for scaling back with How Clutter Costs You Money.
Playlist Song: “Too Much” by Dave Matthews Band

It’s a solid rundown of the Best Coupon Sources Online at Fine-Tuned Finances.
Playlist Song: “Shopping” by Pet Shop Boys

If you’re having people to an open house, you’ll wanna check out Interior Design Info’s tips on Last Minute Preparations Before a Real Estate Showing.
Playlist Song: “Houses of the Holy” by Led Zeppelin

In A Lifestyle Dilemma, M is for Money poses a question about housing: urban and small, or … something else?
Playlist Song: “Little Boxes” by Malvina Reynolds

Yes! Home Roasted Peanuts! Thanks, Make it from Scratch!
Playlist Song: “Peanuts Theme Song” by Gilbert Hernandez

Winter, she is coming. Prepare yourself by reading Steam Radiators: Here’s How to Improve your Boiler’s Efficiency at Pragmatic Environmentalism.
Playlist Song: “Steam” by Peter Gabriel

Stop the Ride helps you stay unsick and unbroke with Frugally Healthy This Cold & Flu Season.
Playlist Song: “Doctor, Doctor” by Thompson Twins


VACATIONS

Leaving on a jet plane? Sweet. Then peruse 7 Tips To Save Money On A Vacation over at Associate Money.
Playlist Song: “Vacation” by The Go-Gos

Whoa. If you’re gettin’ hitched anytime soon, The One has some deals at How to: Save over $10,000 on Your Honeymoon.
Playlist Song: “Holiday” by Madonna


BANKING and PERSONAL FINANCE

There are less than 45 Days to Save Before Christmas and The Financial Blogger is counting down ways to bank some gift-giving dough.
Playlist Song: “Last Christmas” by Wham!

Whether you’re tempted to go crazy at Crate & Barrel or spend wisely at Williams Sonoma, Top Tips for Holiday Credit Card Spending at Good Financial Cents is a good read.
Playlist Song: “Christmas All Over Again” by Tom Petty and the Heartbreakers

Do you know 5 Ways to Protect Yourself Against the Declining Value of the Dollar? Money Help For Christians does, and he’s here to help.
Playlist Song: “C.R.E.A.M.” by Wu-Tang Clan

Manshu presents S&P 500 ETF List at OneMint.
Playlist Song: “Rock and Roll Lifestyle” by Cake

There are a lot of banking options out there, folks. But only The Smarter Wallet knows the Best High Yield Savings Accounts.
Playlist Song: “Money” by ABBA

How Much Can You Save with a 0% Balance Transfer for 12 Months? Good question. Credit Card Offers IQ, what’s your opinion?
Playlist Song: “Zero” by Yeah Yeah Yeahs

Here’s something I often wonder about: How Much Money is Your Checking Account Making For You? Maybe Deposit Accounts knows the answer.
Playlist Song: “Free Money” by Patti Smith


MISCELLANEOUS

One hopes Governor Schwarzenegger is reading California State Tax Shenanigans from Buck$ome Boomer’s Journey. (Perhaps in da choppa.)
Playlist Song: “Taxman ” by the Beatles

And rounding it all out, Provident Planning dares to ask the big questions, like What is Contentment?
Playlist Song: “Furry Happy Monsters” by R.E.M. and Sesame Street


And that’s it for this week’s Festival of Frugality! Thanks for stopping by, and don’t forget to check out #205 next week at The Financial Blogger. For more information on the festival itself, head to its homepage, aptly titled Festival of Frugality.

(Photos courtesy of Jeffrey Daniel Frey's Blog, Wifikraze, and iStyles.com.)

~~~

Thank you so much for visiting Cheap Healthy Good! (We appreciate it muchly). If you’d like to further support CHG, subscribe to our RSS feed! Or become a Facebook friend! Or check out our Twitter! Or buy something inexpensive, yet fulfilling via that Amazon store (on the left)! Bookmarking sites and links are nice, too. Viva la France!

Sandra’s Money Saving Meals: A Review

Up until a few months ago, it seemed like TV cooking shows were ignoring the Great Recession. Hosts made few references to money, and most continued to use good cheeses, expensive fish, and upscale add-ons like truffle oil in their recipes. It was as if the programs existed in a vacuum, where no one was unemployed, and the economy was just fine.

Then, in May 2009, came Sandra’s Money Saving Meals.

Hosted by Food Network personality/flak magnet Sandra Lee, SMSM acknowledges the country’s financial issues; that joblessness and debt have restricted our budgets more than normal. Accordingly, it focuses on fast, fresh dishes designed to keep money in our pockets. Using simple cooking methods and seasonal, whole ingredients, Lee is doing her part to help – at least with dinner.

Writing “Sandra Lee” and “seasonal, whole ingredients” in the same paragraph may seem ludicrous, but stick with me here. Eat Me Daily reviewed the program’s debut, and gave out good-to-great marks. “We almost hate to say it,” they admitted reluctantly, “but the show is really well done.” Other reviewers have been less scathing than expected as well, given Lee’s reputation.

Now it’s November. Six months have passed since the debut of Sandra’s Money Saving Meals, which means it’s had plenty of time to hit a groove. The economy’s still toilet-bound, and the show’s subject matter pertains strongly enough to the CHG audience that I thought I’d review it here. Do the recipes look any good? Are the tips on point? Did it make me NOT want to strangle Aunt Sandy with a seashell window valance?

The thing is, evaluating SMSM is harder than it looks. Mostly because there are three ways to look at it.

WAY #1: SANDRA WHO?

The first way involves pretending you live in a world where you’ve never heard of Sandra Lee before. In this world, “Semi-Homemade” doesn’t exist, and Kwanzaa Cake is a blessed figment of your imagination. In this world, Andrew Cuomo dates a very nice brunette from Saugerties, and the idea of a tablescape is so foreign to you, it’s practically French.

In this world, Money Saving Meals is a fabulous piece of programming.

Set in a simple, clean kitchen and hosted by a good-looking, low-key blonde, the show is essentially Frugal Cuisine 101. Every episode includes step-by-step cooking instructions, along with frequent price breakdowns and helpful tips. Among its many other high points:

• There are no secret coupons or special sales involved, so the money numbers are largely true to life.
• Costs are given throughout the show, for both individual portions and grand totals.
• The tips and tricks are reiterated verbally as well as graphically.
• Though not adverse to canned goods, Sandra uses mostly fresh, whole foods.
• Lee substitutes consistently and to excellent effect. (Catfish for snapper, canola oil for butter, etc.)
• The recipes make enough for leftovers, which are then morphed into other dishes for variety.
• Drink recipes abound. As someone who enjoys alcohol, learning to quaff on a budget is appreciated.

Of course, if you’re an experienced saver in the kitchen, you’ve already heard many of Lee’s pointers. Still, it's an excellent show for beginners.

WAY #2: OH … THAAAAT SANDRA LEE

The second way to look at Money Saving Meals is by not suspending disbelief. You’re coming in with all the feelings and prejudices you might already harbor toward Lee. And yes, that includes knowledge of the time she made a cake using a cake.

In this case, the show isn’t as good. As for why:

• You question the cooking tips, since you know Sandra often cuts corners and isn’t an extremely experienced chef.
• The affectations (“faaaabulous,” etc.) are toned down, but they still pop up often enough to induce agita.
• Lee rings somewhat false as a budgeter, given the extravagant, tablescape-y tone of her other show. Granted, she had it rough growing up, but it’s tough taking financial advice from someone who redecorates her kitchen every two days.
• Previous knowledge of said scapery makes these kinds of statements hilarious: “I like to make the food the centerpiece of my table.”
• Eat Me Daily was right about the “intolerable cheesy” bed music. Michael Bolton would blush.
  
• Yes, Brycer is mentioned. He is the Cody Gifford of the new millennium.

Of course, if you can temper your antipathy towards Lee with appreciation for a solidly made, well-intentioned TV show, there’s a third, more zen way of looking at SMSM that reconciles the extreme views of the first two options.

WAY #3: MAKING PEACE WITH AUNT SANDY

A great man (er, Bill Pullman in Independence Day) once said, “You can tolerate a little compromise, if you're actually managing to get something accomplished.” And here, that applies like crazy.

Look at it this way: Money Saving Meals goes in with a great premise, executes it skillfully, and mostly manages to sidestep the drawbacks of its host. Sandra seems to know her stuff, and if the show succeeds, her focus on frugality could be taken more seriously by network execs. It’s enough to put your prejudices aside, or at least suppress them for 22 minutes every week.

Speaking of which, I thought these might make SMSM an even more appointment-worthy experience:

• Dedicate occasional shows to singles and couples, rather than families.
• Include more healthy recipes.
• Bring in guest experts, possibly from the interwebs. Money Saving Mom or Coupon Mom (or basically anyone with “Mom” in their name) could really be of use here.
• Have Lee give a guided tour of a grocery store, and spout off tips throughout.
• Emphasize the importance of menu planning, list making, and general preparedness.

And that’s it. Readers, have any of you seen Money Saving Meals? What do you think? Have you tried the recipes? Does it ease your hostility toward Aunt Sandy? Would it ease Tony Bourdain’s hostility toward Aunt Sandy? Comment section! Open!

~~~

If you like this article, you might also dig:

• Defending the Doyenne: The Semi-Cheap, Kind-of-Healthy Goodness of Rachael Ray 
• Food, Money, Culture: Why Biggest Loser May Be the Most Important Show on TV 
• If You Like CHG, You’ll Love These: 18 Stellar Food Blogs

(Photos courtesy of Hulu.)

Sandra’s Money Saving Meals: A Review

Posted by admin

Up until a few months ago, it seemed like TV cooking shows were ignoring the Great Recession. Hosts made few references to money, and most continued to use good cheeses, expensive fish, and upscale add-ons like truffle oil in their recipes. It was as if the programs existed in a vacuum, where no one was unemployed, and the economy was just fine.

Then, in May 2009, came Sandra’s Money Saving Meals.

Hosted by Food Network personality/flak magnet Sandra Lee, SMSM acknowledges the country’s financial issues; that joblessness and debt have restricted our budgets more than normal. Accordingly, it focuses on fast, fresh dishes designed to keep money in our pockets. Using simple cooking methods and seasonal, whole ingredients, Lee is doing her part to help – at least with dinner.

Writing “Sandra Lee” and “seasonal, whole ingredients” in the same paragraph may seem ludicrous, but stick with me here. Eat Me Daily reviewed the program’s debut, and gave out good-to-great marks. “We almost hate to say it,” they admitted reluctantly, “but the show is really well done.” Other reviewers have been less scathing than expected as well, given Lee’s reputation.

Now it’s November. Six months have passed since the debut of Sandra’s Money Saving Meals, which means it’s had plenty of time to hit a groove. The economy’s still toilet-bound, and the show’s subject matter pertains strongly enough to the CHG audience that I thought I’d review it here. Do the recipes look any good? Are the tips on point? Did it make me NOT want to strangle Aunt Sandy with a seashell window valance?

The thing is, evaluating SMSM is harder than it looks. Mostly because there are three ways to look at it.

WAY #1: SANDRA WHO?

The first way involves pretending you live in a world where you’ve never heard of Sandra Lee before. In this world, “Semi-Homemade” doesn’t exist, and Kwanzaa Cake is a blessed figment of your imagination. In this world, Andrew Cuomo dates a very nice brunette from Saugerties, and the idea of a tablescape is so foreign to you, it’s practically French.

In this world, Money Saving Meals is a fabulous piece of programming.

Set in a simple, clean kitchen and hosted by a good-looking, low-key blonde, the show is essentially Frugal Cuisine 101. Every episode includes step-by-step cooking instructions, along with frequent price breakdowns and helpful tips. Among its many other high points:

• There are no secret coupons or special sales involved, so the money numbers are largely true to life.
• Costs are given throughout the show, for both individual portions and grand totals.
• The tips and tricks are reiterated verbally as well as graphically.
• Though not adverse to canned goods, Sandra uses mostly fresh, whole foods.
• Lee substitutes consistently and to excellent effect. (Catfish for snapper, canola oil for butter, etc.)
• The recipes make enough for leftovers, which are then morphed into other dishes for variety.
• Drink recipes abound. As someone who enjoys alcohol, learning to quaff on a budget is appreciated.

Of course, if you’re an experienced saver in the kitchen, you’ve already heard many of Lee’s pointers. Still, it's an excellent show for beginners.

WAY #2: OH … THAAAAT SANDRA LEE

The second way to look at Money Saving Meals is by not suspending disbelief. You’re coming in with all the feelings and prejudices you might already harbor toward Lee. And yes, that includes knowledge of the time she made a cake using a cake.

In this case, the show isn’t as good. As for why:

• You question the cooking tips, since you know Sandra often cuts corners and isn’t an extremely experienced chef.
• The affectations (“faaaabulous,” etc.) are toned down, but they still pop up often enough to induce agita.
• Lee rings somewhat false as a budgeter, given the extravagant, tablescape-y tone of her other show. Granted, she had it rough growing up, but it’s tough taking financial advice from someone who redecorates her kitchen every two days.
• Previous knowledge of said scapery makes these kinds of statements hilarious: “I like to make the food the centerpiece of my table.”
• Eat Me Daily was right about the “intolerable cheesy” bed music. Michael Bolton would blush.
  
• Yes, Brycer is mentioned. He is the Cody Gifford of the new millennium.

Of course, if you can temper your antipathy towards Lee with appreciation for a solidly made, well-intentioned TV show, there’s a third, more zen way of looking at SMSM that reconciles the extreme views of the first two options.

WAY #3: MAKING PEACE WITH AUNT SANDY

A great man (er, Bill Pullman in Independence Day) once said, “You can tolerate a little compromise, if you're actually managing to get something accomplished.” And here, that applies like crazy.

Look at it this way: Money Saving Meals goes in with a great premise, executes it skillfully, and mostly manages to sidestep the drawbacks of its host. Sandra seems to know her stuff, and if the show succeeds, her focus on frugality could be taken more seriously by network execs. It’s enough to put your prejudices aside, or at least suppress them for 22 minutes every week.

Speaking of which, I thought these might make SMSM an even more appointment-worthy experience:

• Dedicate occasional shows to singles and couples, rather than families.
• Include more healthy recipes.
• Bring in guest experts, possibly from the interwebs. Money Saving Mom or Coupon Mom (or basically anyone with “Mom” in their name) could really be of use here.
• Have Lee give a guided tour of a grocery store, and spout off tips throughout.
• Emphasize the importance of menu planning, list making, and general preparedness.

And that’s it. Readers, have any of you seen Money Saving Meals? What do you think? Have you tried the recipes? Does it ease your hostility toward Aunt Sandy? Would it ease Tony Bourdain’s hostility toward Aunt Sandy? Comment section! Open!

~~~

If you like this article, you might also dig:

• Defending the Doyenne: The Semi-Cheap, Kind-of-Healthy Goodness of Rachael Ray 
• Food, Money, Culture: Why Biggest Loser May Be the Most Important Show on TV 
• If You Like CHG, You’ll Love These: 18 Stellar Food Blogs

(Photos courtesy of Hulu.)

10 Modern Food Myths, Busted

Salt helps water boil faster. An avocado pit will keep guacamole from browning. Soda will eat through basically anything, Alien-style.

We’ll hear hundreds of food myths in our lifetime. Some, thank Snopes, will be inarguably disproved, while others will remain as persistent as head colds, altering both what we eat and how we cook. And still more myths will be made up as we go along, as technology develops and kitchens change with the times.

Today, we’re focusing on a few of those newer myths; modern-day legends spawned by newspapers, TV shows, and those accursed enemies of truth, e-mail forwards. Will açai berries speed up weight loss? Does microwaving plastic cause cancer? Are bananas really going the way of the dodo bird? We'll explore and answer these questions and more, once and for all.

When you’re done perusing the myths themselves, head on over to the comment section to continue the discussion. Do you agree with these verdicts? What are the most outrageous food myths you’ve ever heard? Which ones would you like answered, in addition to these? Do tell.

Disclaimer: Many of these myths deal with health and diet issues, so I took special care to cite reputable resources. However, I’m not a medical professional, and nothing should be taken as expert advice. If you have any questions about the following, please consult your doctor.

1) AÇAI BERRIES: MADE OF MAGIC?
Myth: Açai berries will help you lose weight.
Ruling: False.
Why: You know those internet ads? The ones with pictures of generic-looking women claiming to have dropped 30 pounds in 30 days? Click on them, and many will take you to websites promoting açai berries. While the berries aren’t bad for you, there’s very little scientific data to back up those outrageous dietary claims. Açai have no more antioxidants than several more common fruits and vegetables, and won’t aid in weight loss more than any other berry. P.S. Oprah does not endorse acai berries.
Instead: If you’re concerned about antioxidants, try packing more blueberries, plums, kale, spinach, and strawberries into your meals. However, know that antioxidants aren’t particularly well researched yet, and that adding more produce to your diet will always promote better nutrition.

2) THE “MADE WITH” CLAUSE
Myth: If a food is “made with” healthy ingredients, it is healthy.
Ruling: False.
Why: Something “Made with real pineapple!” or “Made with organic ingredients!” isn’t necessarily comprised 100% of that component. Take this Wal-Mart grape drink for example, which claims to be “made with real fruit juice!” Concentrated grape juice is only the third listed ingredient, behind water and high fructose corn syrup. “Made with” in this case, as in many others, is attached only to sell the product.
Instead: A whole food will almost always be healthier than its more processed counterpart. (Meaning: if you want something with fruit in it, eat a piece of fruit.) However, if you find a product you think you might like, read the ingredient list. It’ll give you all the information you need.

3) THE FIVE-SECOND RULE
Myth: Drop food on the floor? No worries. If you eat it within five seconds of letting it fall, you’re good to go.
Ruling: Sadly, false.
Why: So famous it scored its own episode of Seinfeld, this cousin to the hallowed Five-Minute Rule claims that edibles can’t be contaminated by floor/ground germs if it’s snatched up fast enough. Alas and alack, it ain’t so. According to the New York Times, “Quick retrieval does mean fewer bacteria, but it’s no guarantee of safety.”
Instead: If it can be washed, wash it! If not … do you have a dog?

4) INFUSED WATER: HYPE2O?
Myth: Water infused with vitamins or supplements is healthier than regular water.
Ruling: Usually false.
Why: Health claims made on infused water labels are almost never medically substantiated, and frequently, the drinks contain almost as many calories as soda. Even creators admit, “It’s 100 percent marketing.”
Instead: If you’re in a rush and in the mood for something flavorful, try seltzers or bottled drinks with minimal added sugar and short ingredient lists. Or, y’know, pack a thermos of tap water. It’s healthy, plentiful, and free.

5) BABY CARROTS = DEATH STICKS?
Myth: Baby carrots are treated with deadly chlorine, making them deadly orange spears of death. You can tell by the deadly white film that appears on their death-causing surfaces as they age.
Ruling: True, then false.
Why: This has been a popular e-mail forward the last year, so we’ll go straight to Snopes for the debunkification: baby carrots are just larger carrots cut up. And they can, in fact, be treated with chlorine. But so are lots of other ready-to-eat vegetables, and they’re all washed before being shipped to stores. The white stuff you see on older baby carrots (middle-aged carrots?) is merely their cut surfaces drying out.
Instead: If you’re still worried, buy full-sized carrots and cut them down yourself. It’s cheaper anyway.

6) DOES MICROWAVING PLASTIC CAUSE CANCER?
Myth: Microwaving plastic causes cancer.
Ruling: Largely false.
Why: If the plastic is meant specifically for use in a microwave, there should be no problem. This comes straight from the American Cancer Society: “[The FDA] does say substances used to make plastics can leach into foods. But the agency has found the levels expected to migrate into foods to be well within the margin of safety based on information available to the agency. As for dioxin, the FDA says it has seen no evidence that plastic containers or films contain dioxins and knows of no reason why they would.”
Instead: While I wouldn’t nuke a container unintended for the microwave (like a peanut butter jar or hummus tub), go ahead and use the other stuff. Still unconvinced? Try a glass microwaveable dish or bowl.

7) THE BIGGEST LOSER WEIGHT LOSS PROMISE
Myth: “If I can do this, anyone can!”
Ruling: Well…
Why: I love The Biggest Loser, largely for its central message: if the contestants can drop 5, 10, or even 15 pounds each week, us Joe Sixpacks can, too. And to a certain extent, it’s true; with the correct exercise regimen and diet, many people will lose weight over time. However (and here’s the catch), it’s highly unlikely it will be at Biggest Loser pace. BL participants shed quickly - maybe too quickly - for three reasons: first, the ranch is a closed culture. Family, friends, work, and other daily responsibilities aren’t around for distraction. Second, the BLs are in the gym eight hours a day, have their food closely monitored by the show, and receive multiple forms of psychological support. And finally, most are very large to begin with, which means they’ll lose more from week to week anyway. A 410-pound man can drop 22 pounds in a week. A 130-pound woman should not, unless she’s giving birth.
Instead: Keep watching! It’s a good show. But when it comes to your personal approach, keep in mind that moderation is everything.

8) TASTI D-LITE: GUILT FREE ICE CREAM?
Myth: A cardboard cup of Tasti D-Lite vanilla dessert contains only 40 calories.
Ruling: False.
Why: Back in 2002, the New York Times discovered it was actually between 140 and 225 calories. (Other flavors held even more.) The dessert was made differently in each store and serving sizes varied, explaining the discrepancy. As a result, Tasti had to tone down its ad campaign, and now lists all the real nutritional numbers on its website. CremaLita, a competitor, had similar false advertising issues.
Instead: Eat small portions of real ice cream, and maybe scale back on the Skinny Cow. Weight Watchers isn’t too happy with them right now.

9) ARE BANANAS DYING OUT?
Myth: In ten years, there will be no bananas.
Ruling: Well, maybe.
Why: In 2005, Popular Science published a piece about the potential extinction of the Cavendish banana, the varietal Americans have come to know and love/slip on in random parking lots. Writer Dan Koeppel argued the Cavendish is particularly susceptible to fungus, which would eventually wipe it out. While this may occur, it’s not expected for quite awhile. In that time, scientists could find another banana resistant to disease, as they did 50 years ago, when the Gros Michel banana was replaced by the Cavendish in supermarkets. Beyond that, a fungus presumably wouldn’t affect other kinds of bananas, of which there are dozens.
Instead: Eat apples?

10) CAN COUPONS MAKE YOU MONEY?
Myth: If you use coupons the right way, supermarkets will owe you cash.
Ruling: Sometimes true.
Why: We’ve all seen folks like Frugal Coupon Mom on Oprah or Today. They’re the people who go grocery shopping, hand the checkout girl a few slips of paper, and come back with $25 or five free bags of groceries. And while there’s no doubt this is possible, it’s almost entirely dependent on location and time. Geographically speaking, if there’s no nearby supermarket with double or triple coupon days, you’re at an automatic disadvantage. Time-wise, you have to be prepared to devote several hours a week to couponing, making it the equivalent of a part-time job. Again, this is entirely possible, and even preferable for some families, but for most, those kind of savings simply aren’t feasible.
Instead: Shop wisely. Make a list. Buy loss leaders. Purchase food in-season. Stick to the perimeter of the supermarket. Use coupons judiciously.

And for kicks, an extra special bonus!

11) E-MAIL FORWARDS: A SCOURGE ON HUMANITY
Myth: Everything you’ve ever read in an e-mail forward.
Ruling: Varies, but largely false.
Why: When it comes to a food forward, take it with a grain of salt. Even if it looks truthy. Even if someone writes, “I checked Snopes, and this is 100% correct!” Even if the Pope sends one to you. Because odds are 99 to 1 that it’s untrue, or at least grossly misrepresented. Onions will not protect against swine flu, Korean soup producers are not soliciting American animal shelters for ingredients, and McDonalds shakes ARE made with dairy products. (Apologies to the lactose-intolerant.)
Instead: If you want information on food or are sufficiently frightened by the contents of a forward, check Snopes or Google the matter. And speaking for all your friends and family, don’t pass on any any e-mail without verifying its accuracy first. That’s how “White House Won’t Allow Christmas Ornaments” rumors get started. (*Hits head on table*)

And that's it. Folks, the comment section is open. Or, for more fun food myths, check out some of these guys:

• Cracked: 7 Food Myths the Internet Thinks Are True (Rated PG for language)
• New York Times: Food, Glorious Food Myths
• AOL: Your Mom Was Wrong! 20 Food Myths.

~~~

If you liked this article, you might also dig:

• Angus Anguish: Is Angus Beef Worth the Money?
• The Case for Frozen Food
• COOL (Country of Origin Labeling) for You and Me

(Photos courtesy of InjuryBoard.com [bellies], Flickr member terry_tu [baby carrots], and Wikimedia Commons [banana].)

10 Modern Food Myths, Busted

Posted by admin

Salt helps water boil faster. An avocado pit will keep guacamole from browning. Soda will eat through basically anything, Alien-style.

We’ll hear hundreds of food myths in our lifetime. Some, thank Snopes, will be inarguably disproved, while others will remain as persistent as head colds, altering both what we eat and how we cook. And still more myths will be made up as we go along, as technology develops and kitchens change with the times.

Today, we’re focusing on a few of those newer myths; modern-day legends spawned by newspapers, TV shows, and those accursed enemies of truth, e-mail forwards. Will açai berries speed up weight loss? Does microwaving plastic cause cancer? Are bananas really going the way of the dodo bird? We'll explore and answer these questions and more, once and for all.

When you’re done perusing the myths themselves, head on over to the comment section to continue the discussion. Do you agree with these verdicts? What are the most outrageous food myths you’ve ever heard? Which ones would you like answered, in addition to these? Do tell.

Disclaimer: Many of these myths deal with health and diet issues, so I took special care to cite reputable resources. However, I’m not a medical professional, and nothing should be taken as expert advice. If you have any questions about the following, please consult your doctor.

1) AÇAI BERRIES: MADE OF MAGIC?
Myth: Açai berries will help you lose weight.
Ruling: False.
Why: You know those internet ads? The ones with pictures of generic-looking women claiming to have dropped 30 pounds in 30 days? Click on them, and many will take you to websites promoting açai berries. While the berries aren’t bad for you, there’s very little scientific data to back up those outrageous dietary claims. Açai have no more antioxidants than several more common fruits and vegetables, and won’t aid in weight loss more than any other berry. P.S. Oprah does not endorse acai berries.
Instead: If you’re concerned about antioxidants, try packing more blueberries, plums, kale, spinach, and strawberries into your meals. However, know that antioxidants aren’t particularly well researched yet, and that adding more produce to your diet will always promote better nutrition.

2) THE “MADE WITH” CLAUSE
Myth: If a food is “made with” healthy ingredients, it is healthy.
Ruling: False.
Why: Something “Made with real pineapple!” or “Made with organic ingredients!” isn’t necessarily comprised 100% of that component. Take this Wal-Mart grape drink for example, which claims to be “made with real fruit juice!” Concentrated grape juice is only the third listed ingredient, behind water and high fructose corn syrup. “Made with” in this case, as in many others, is attached only to sell the product.
Instead: A whole food will almost always be healthier than its more processed counterpart. (Meaning: if you want something with fruit in it, eat a piece of fruit.) However, if you find a product you think you might like, read the ingredient list. It’ll give you all the information you need.

3) THE FIVE-SECOND RULE
Myth: Drop food on the floor? No worries. If you eat it within five seconds of letting it fall, you’re good to go.
Ruling: Sadly, false.
Why: So famous it scored its own episode of Seinfeld, this cousin to the hallowed Five-Minute Rule claims that edibles can’t be contaminated by floor/ground germs if it’s snatched up fast enough. Alas and alack, it ain’t so. According to the New York Times, “Quick retrieval does mean fewer bacteria, but it’s no guarantee of safety.”
Instead: If it can be washed, wash it! If not … do you have a dog?

4) INFUSED WATER: HYPE2O?
Myth: Water infused with vitamins or supplements is healthier than regular water.
Ruling: Usually false.
Why: Health claims made on infused water labels are almost never medically substantiated, and frequently, the drinks contain almost as many calories as soda. Even creators admit, “It’s 100 percent marketing.”
Instead: If you’re in a rush and in the mood for something flavorful, try seltzers or bottled drinks with minimal added sugar and short ingredient lists. Or, y’know, pack a thermos of tap water. It’s healthy, plentiful, and free.

5) BABY CARROTS = DEATH STICKS?
Myth: Baby carrots are treated with deadly chlorine, making them deadly orange spears of death. You can tell by the deadly white film that appears on their death-causing surfaces as they age.
Ruling: True, then false.
Why: This has been a popular e-mail forward the last year, so we’ll go straight to Snopes for the debunkification: baby carrots are just larger carrots cut up. And they can, in fact, be treated with chlorine. But so are lots of other ready-to-eat vegetables, and they’re all washed before being shipped to stores. The white stuff you see on older baby carrots (middle-aged carrots?) is merely their cut surfaces drying out.
Instead: If you’re still worried, buy full-sized carrots and cut them down yourself. It’s cheaper anyway.

6) DOES MICROWAVING PLASTIC CAUSE CANCER?
Myth: Microwaving plastic causes cancer.
Ruling: Largely false.
Why: If the plastic is meant specifically for use in a microwave, there should be no problem. This comes straight from the American Cancer Society: “[The FDA] does say substances used to make plastics can leach into foods. But the agency has found the levels expected to migrate into foods to be well within the margin of safety based on information available to the agency. As for dioxin, the FDA says it has seen no evidence that plastic containers or films contain dioxins and knows of no reason why they would.”
Instead: While I wouldn’t nuke a container unintended for the microwave (like a peanut butter jar or hummus tub), go ahead and use the other stuff. Still unconvinced? Try a glass microwaveable dish or bowl.

7) THE BIGGEST LOSER WEIGHT LOSS PROMISE
Myth: “If I can do this, anyone can!”
Ruling: Well…
Why: I love The Biggest Loser, largely for its central message: if the contestants can drop 5, 10, or even 15 pounds each week, us Joe Sixpacks can, too. And to a certain extent, it’s true; with the correct exercise regimen and diet, many people will lose weight over time. However (and here’s the catch), it’s highly unlikely it will be at Biggest Loser pace. BL participants shed quickly - maybe too quickly - for three reasons: first, the ranch is a closed culture. Family, friends, work, and other daily responsibilities aren’t around for distraction. Second, the BLs are in the gym eight hours a day, have their food closely monitored by the show, and receive multiple forms of psychological support. And finally, most are very large to begin with, which means they’ll lose more from week to week anyway. A 410-pound man can drop 22 pounds in a week. A 130-pound woman should not, unless she’s giving birth.
Instead: Keep watching! It’s a good show. But when it comes to your personal approach, keep in mind that moderation is everything.

8) TASTI D-LITE: GUILT FREE ICE CREAM?
Myth: A cardboard cup of Tasti D-Lite vanilla dessert contains only 40 calories.
Ruling: False.
Why: Back in 2002, the New York Times discovered it was actually between 140 and 225 calories. (Other flavors held even more.) The dessert was made differently in each store and serving sizes varied, explaining the discrepancy. As a result, Tasti had to tone down its ad campaign, and now lists all the real nutritional numbers on its website. CremaLita, a competitor, had similar false advertising issues.
Instead: Eat small portions of real ice cream, and maybe scale back on the Skinny Cow. Weight Watchers isn’t too happy with them right now.

9) ARE BANANAS DYING OUT?
Myth: In ten years, there will be no bananas.
Ruling: Well, maybe.
Why: In 2005, Popular Science published a piece about the potential extinction of the Cavendish banana, the varietal Americans have come to know and love/slip on in random parking lots. Writer Dan Koeppel argued the Cavendish is particularly susceptible to fungus, which would eventually wipe it out. While this may occur, it’s not expected for quite awhile. In that time, scientists could find another banana resistant to disease, as they did 50 years ago, when the Gros Michel banana was replaced by the Cavendish in supermarkets. Beyond that, a fungus presumably wouldn’t affect other kinds of bananas, of which there are dozens.
Instead: Eat apples?

10) CAN COUPONS MAKE YOU MONEY?
Myth: If you use coupons the right way, supermarkets will owe you cash.
Ruling: Sometimes true.
Why: We’ve all seen folks like Frugal Coupon Mom on Oprah or Today. They’re the people who go grocery shopping, hand the checkout girl a few slips of paper, and come back with $25 or five free bags of groceries. And while there’s no doubt this is possible, it’s almost entirely dependent on location and time. Geographically speaking, if there’s no nearby supermarket with double or triple coupon days, you’re at an automatic disadvantage. Time-wise, you have to be prepared to devote several hours a week to couponing, making it the equivalent of a part-time job. Again, this is entirely possible, and even preferable for some families, but for most, those kind of savings simply aren’t feasible.
Instead: Shop wisely. Make a list. Buy loss leaders. Purchase food in-season. Stick to the perimeter of the supermarket. Use coupons judiciously.

And for kicks, an extra special bonus!

11) E-MAIL FORWARDS: A SCOURGE ON HUMANITY
Myth: Everything you’ve ever read in an e-mail forward.
Ruling: Varies, but largely false.
Why: When it comes to a food forward, take it with a grain of salt. Even if it looks truthy. Even if someone writes, “I checked Snopes, and this is 100% correct!” Even if the Pope sends one to you. Because odds are 99 to 1 that it’s untrue, or at least grossly misrepresented. Onions will not protect against swine flu, Korean soup producers are not soliciting American animal shelters for ingredients, and McDonalds shakes ARE made with dairy products. (Apologies to the lactose-intolerant.)
Instead: If you want information on food or are sufficiently frightened by the contents of a forward, check Snopes or Google the matter. And speaking for all your friends and family, don’t pass on any any e-mail without verifying its accuracy first. That’s how “White House Won’t Allow Christmas Ornaments” rumors get started. (*Hits head on table*)

And that's it. Folks, the comment section is open. Or, for more fun food myths, check out some of these guys:

• Cracked: 7 Food Myths the Internet Thinks Are True (Rated PG for language)
• New York Times: Food, Glorious Food Myths
• AOL: Your Mom Was Wrong! 20 Food Myths.

~~~

If you liked this article, you might also dig:

• Angus Anguish: Is Angus Beef Worth the Money?
• The Case for Frozen Food
• COOL (Country of Origin Labeling) for You and Me

(Photos courtesy of InjuryBoard.com [bellies], Flickr member terry_tu [baby carrots], and Wikimedia Commons [banana].)

A Beginner’s Guide to Beans, Plus 42 Bean Recipes

Some will balk at their flavor and size. Many will have texture issues. And still others just won’t enjoy the farting.

But know this: there are few cheaper, healthier, and more versatile foods than the humble bean. Members of the legume family, beans can be found everywhere from gourmet restaurants to campfire cauldrons. They’ve been vital to the survival of certain populations, and instrumental to the development of particular cuisines. Also, they taste good.

Still, there are folks out there unfamiliar with chickpeas and pintos, kidney and black beans. And for them, CHG proudly presents the following: a breakdown of why beans are wonderful, plus 42 tried-and-true recipes in which to use them.

HEALTH BENEFITS

Low in fat, high in protein, and astronomically high in fiber, beans work beautifully as the main components of recipes, but also as fabulous alternatives to meat. This is for a few reasons: A) they create a complete protein when paired with nuts, seeds, or grains, B) their chemical composition makes you feel sated longer than a lot of other foods, and C) they have a bulky and substantial mouthfeel, so you never feel deprived. Studies have found them to be solid tools in weight loss and maintenance, and integral to the prevention of all kinds of diseases.

If that ain’t enough for you, this WebMD blurb is pretty convincing: “In a recent study, bean eaters weighed, on average, 7 pounds less and had slimmer waists than their bean-avoiding counterparts -- yet they consumed 199 calories more per day if they were adults and an incredible 335 calories more if they were teenagers.” Sweet.

P.S. True to the well-known rhyme, beans make you both smartier and fartier. They contain both certain vitamins that improve brain function AND undigestable sugars, which lead to exciting intestinal activity, which leads to gas. So there you go.

PRICE

Grown globally from Ethiopia to Australia, beans are some of the most plentiful - and subsequently cheapest - edibles anywhere. A pound of dried beans in Brooklyn will generally run about $1, and will produce four to six cups of food after rehydration.

Compare that to meat. In my neighborhood, a pound of chicken breast (one of the healthier animal options) runs $1.69 on sale. It shrinks slightly when cooked, ultimately producing around two cups of poultry.

Let’s do some math, then. One cup of cheap chicken is $1.69 divided by two, or $0.85. One cup of beans is $1.00 divided by five, or $0.20. Using these (incredibly) rough numbers, chicken breast is 425% the price of dried beans.

Of course, the numbers will vary by area, sales, and math skills, but you get the idea.

DRIED OR CANNED?

It’s a controversy as old as storage itself: dried or canned beans? On one hand, dried beans are universally cheaper, and widely considered to possess a creamier consistency and better overall flavor. On the other hand, canned beans aren’t terribly expensive themselves, and the taste difference is pretty negligible when you’re talking about everyday kitchen use.

The tiebreaker, then, is time. If you have the wherewithal, forethought, and 90 to 480 minutes to rehydrate a bag of dried chickpeas, you’ll be rewarded in kind. If you‘re throwing dinner together and an hour-long prep time is crazy talk, canned beans are the way to go.

It’s worth noting that if respected cooks aren’t using canned beans already (Giada DeLaurentiis, Sara Moulton, etc.), they’re starting to come around. Even die-hard dried fans like Mark Bittman have been giving props to metal dwellers recently. Meaning: don’t fear the Goya.

INTRODUCING … THE BEANS

If you’ve ever tried chili, hummus, minestrone, Texas caviar, Mexican food, Indian food, Italian food, or, er, refried beans, you’ve already experienced the wonder of the bean. They’re omnipresent in cuisines all over the world, and come in a range of flavors and sizes that can be adapted to thousands of dishes. Here are six of the most common found in the U.S., along with a few recipe suggestions for each.

(A quick note before we get to the beans themselves: there are a zillion types of legume, and some [like the soybean] are rocketing in popularity stateside. But to keep things manageable, we’re sticking to a few big ones.)

Black Beans
Used frequently in Latin cuisines, the black bean is a small, ebony bean with an earthy flavor. I find it pairs very well with grains, and makes for a stellar soup.
Black Bean and Tomato Quinoa
Black Bean Brownies
Black Bean Burrito Bake
Black Bean Salad with Fresh Corn
Black Bean Soup
Calabacitas Burritos
Stuffed Peppers with Black Beans and Corn

Black-Eyed Peas
A terrible band, but a wonderful food, black-eyed peas are all over Southern cuisine. Like other beans, they’re great sources of fiber, folate, and protein. Unlike other beans, you will always feel like they’re looking at you.
Black-Eyed Pea (Texas) Caviar
Black-Eyed Pea Salad
Collard Greens and Black-Eyed Peas

Cannellini/White Beans
There are a ton of variations on the white bean, but I dig cannellinis in particular for their creaminess and flavor. Found in many Italian dishes, you’ll find that Microsoft Word often corrects its spelling to “cannelloni,” which is annoying.
Escarole and White Beans
Garlicky Long Beans and Beans
Grilled Zucchini with Quinoa Stuffing
Guacamole Bean Dip
Penne with Lemon, Potatoes, and Cannellini
White Bean and Tarragon Soup
White Chicken Chili
Spinach and Cannellini Bean Dip

Chickpeas (Garbanzo Beans)
Without chickpeas, there would be no hummus. And without hummus, there would be no joy. Vital to Italian, Indian, and Middle Eastern cuisines (among others), the plentiful and versatile garbanzo bean can be found in virtually every form, from dip to stew to flour (though I have yet to see a chickpea smoothie). Due to its subtle flavor and increasing ubiquity in the U.S., I like to think of the chickpea as a gateway bean; if you like it, odds are other legumes will soon follow.
Beets and Greens Curry with Chickpeas
Chickpea Salad
Couscous with Chickpeas, Tomatoes, and Edamame
Curry in a Hurry
Greek-Style Chickpea Salad
Lemony Light Hummus
North African-style Chickpea Salad
Pasta e Ceci
Pasta with Zucchini and Chickpeas
Pasta with Broccoli and Chickpeas
Pindi Chana (Spicy Chickpea Curry)
Roasted Chickpeas
Shredded Zucchini and Chickpeas Over Polenta

Kidney Beans (red and pink)
Substantive and quite large in comparison to other common legumes, kidney beans go great on salads and substitute fabulously for meat in chilis and stews. And seriously, what’s a frugal kitchen without red beans and rice?
Chili Corn Pone Pie
Pumpkin Turkey Chili

Pinto Beans (Frijoles)
Wonderful on their own and even better mashed, these pink-brown legumes claim the great honor of being the only bean my mom likes. Also, I could be talking out my neck here, but I find pintos a little sweeter than black beans and chickpeas.
Refried Beans
Swiss Chard with Pinto Beans and Goat Cheese

Multiple Beans
Each of the following recipes use more than one type of bean.
Bodega Beans (any)
Camp Stove Veggie Chili (black, kidney)
Curried Chickpeas and Black Beans (chickpeas, black)
Easy Vegetarian Bean Chili (any)
Gallo Pinto (pinto, black)
Indonesian Curried Bean Stew (chickpeas, black, kidney )
Light Leftover Turkey Chili (black, kidney)
Turkey Chili with Beans (white, pink, kidney)

And that's our ballgame. Readers, how about you? What are your favorite bean recipes?

~~~

If you like this article, you might also dig:

• 20 Cheap, Healthy Dishes Made From 10 Pantry Staples
• How to Tell if a Recipe is Cheap and Healthy Just By Looking at it
• Spend Less, Eat Healthier: The Five Most Important Things You Can Do

A Beginner’s Guide to Beans, Plus 42 Bean Recipes

Posted by admin

Some will balk at their flavor and size. Many will have texture issues. And still others just won’t enjoy the farting.

But know this: there are few cheaper, healthier, and more versatile foods than the humble bean. Members of the legume family, beans can be found everywhere from gourmet restaurants to campfire cauldrons. They’ve been vital to the survival of certain populations, and instrumental to the development of particular cuisines. Also, they taste good.

Still, there are folks out there unfamiliar with chickpeas and pintos, kidney and black beans. And for them, CHG proudly presents the following: a breakdown of why beans are wonderful, plus 42 tried-and-true recipes in which to use them.

HEALTH BENEFITS

Low in fat, high in protein, and astronomically high in fiber, beans work beautifully as the main components of recipes, but also as fabulous alternatives to meat. This is for a few reasons: A) they create a complete protein when paired with nuts, seeds, or grains, B) their chemical composition makes you feel sated longer than a lot of other foods, and C) they have a bulky and substantial mouthfeel, so you never feel deprived. Studies have found them to be solid tools in weight loss and maintenance, and integral to the prevention of all kinds of diseases.

If that ain’t enough for you, this WebMD blurb is pretty convincing: “In a recent study, bean eaters weighed, on average, 7 pounds less and had slimmer waists than their bean-avoiding counterparts -- yet they consumed 199 calories more per day if they were adults and an incredible 335 calories more if they were teenagers.” Sweet.

P.S. True to the well-known rhyme, beans make you both smartier and fartier. They contain both certain vitamins that improve brain function AND undigestable sugars, which lead to exciting intestinal activity, which leads to gas. So there you go.

PRICE

Grown globally from Ethiopia to Australia, beans are some of the most plentiful - and subsequently cheapest - edibles anywhere. A pound of dried beans in Brooklyn will generally run about $1, and will produce four to six cups of food after rehydration.

Compare that to meat. In my neighborhood, a pound of chicken breast (one of the healthier animal options) runs $1.69 on sale. It shrinks slightly when cooked, ultimately producing around two cups of poultry.

Let’s do some math, then. One cup of cheap chicken is $1.69 divided by two, or $0.85. One cup of beans is $1.00 divided by five, or $0.20. Using these (incredibly) rough numbers, chicken breast is 425% the price of dried beans.

Of course, the numbers will vary by area, sales, and math skills, but you get the idea.

DRIED OR CANNED?

It’s a controversy as old as storage itself: dried or canned beans? On one hand, dried beans are universally cheaper, and widely considered to possess a creamier consistency and better overall flavor. On the other hand, canned beans aren’t terribly expensive themselves, and the taste difference is pretty negligible when you’re talking about everyday kitchen use.

The tiebreaker, then, is time. If you have the wherewithal, forethought, and 90 to 480 minutes to rehydrate a bag of dried chickpeas, you’ll be rewarded in kind. If you‘re throwing dinner together and an hour-long prep time is crazy talk, canned beans are the way to go.

It’s worth noting that if respected cooks aren’t using canned beans already (Giada DeLaurentiis, Sara Moulton, etc.), they’re starting to come around. Even die-hard dried fans like Mark Bittman have been giving props to metal dwellers recently. Meaning: don’t fear the Goya.

INTRODUCING … THE BEANS

If you’ve ever tried chili, hummus, minestrone, Texas caviar, Mexican food, Indian food, Italian food, or, er, refried beans, you’ve already experienced the wonder of the bean. They’re omnipresent in cuisines all over the world, and come in a range of flavors and sizes that can be adapted to thousands of dishes. Here are six of the most common found in the U.S., along with a few recipe suggestions for each.

(A quick note before we get to the beans themselves: there are a zillion types of legume, and some [like the soybean] are rocketing in popularity stateside. But to keep things manageable, we’re sticking to a few big ones.)

Black Beans
Used frequently in Latin cuisines, the black bean is a small, ebony bean with an earthy flavor. I find it pairs very well with grains, and makes for a stellar soup.
Black Bean and Tomato Quinoa
Black Bean Brownies
Black Bean Burrito Bake
Black Bean Salad with Fresh Corn
Black Bean Soup
Calabacitas Burritos
Stuffed Peppers with Black Beans and Corn

Black-Eyed Peas
A terrible band, but a wonderful food, black-eyed peas are all over Southern cuisine. Like other beans, they’re great sources of fiber, folate, and protein. Unlike other beans, you will always feel like they’re looking at you.
Black-Eyed Pea (Texas) Caviar
Black-Eyed Pea Salad
Collard Greens and Black-Eyed Peas

Cannellini/White Beans
There are a ton of variations on the white bean, but I dig cannellinis in particular for their creaminess and flavor. Found in many Italian dishes, you’ll find that Microsoft Word often corrects its spelling to “cannelloni,” which is annoying.
Escarole and White Beans
Garlicky Long Beans and Beans
Grilled Zucchini with Quinoa Stuffing
Guacamole Bean Dip
Penne with Lemon, Potatoes, and Cannellini
White Bean and Tarragon Soup
White Chicken Chili
Spinach and Cannellini Bean Dip

Chickpeas (Garbanzo Beans)
Without chickpeas, there would be no hummus. And without hummus, there would be no joy. Vital to Italian, Indian, and Middle Eastern cuisines (among others), the plentiful and versatile garbanzo bean can be found in virtually every form, from dip to stew to flour (though I have yet to see a chickpea smoothie). Due to its subtle flavor and increasing ubiquity in the U.S., I like to think of the chickpea as a gateway bean; if you like it, odds are other legumes will soon follow.
Beets and Greens Curry with Chickpeas
Chickpea Salad
Couscous with Chickpeas, Tomatoes, and Edamame
Curry in a Hurry
Greek-Style Chickpea Salad
Lemony Light Hummus
North African-style Chickpea Salad
Pasta e Ceci
Pasta with Zucchini and Chickpeas
Pasta with Broccoli and Chickpeas
Pindi Chana (Spicy Chickpea Curry)
Roasted Chickpeas
Shredded Zucchini and Chickpeas Over Polenta

Kidney Beans (red and pink)
Substantive and quite large in comparison to other common legumes, kidney beans go great on salads and substitute fabulously for meat in chilis and stews. And seriously, what’s a frugal kitchen without red beans and rice?
Chili Corn Pone Pie
Pumpkin Turkey Chili

Pinto Beans (Frijoles)
Wonderful on their own and even better mashed, these pink-brown legumes claim the great honor of being the only bean my mom likes. Also, I could be talking out my neck here, but I find pintos a little sweeter than black beans and chickpeas.
Refried Beans
Swiss Chard with Pinto Beans and Goat Cheese

Multiple Beans
Each of the following recipes use more than one type of bean.
Bodega Beans (any)
Camp Stove Veggie Chili (black, kidney)
Curried Chickpeas and Black Beans (chickpeas, black)
Easy Vegetarian Bean Chili (any)
Gallo Pinto (pinto, black)
Indonesian Curried Bean Stew (chickpeas, black, kidney )
Light Leftover Turkey Chili (black, kidney)
Turkey Chili with Beans (white, pink, kidney)

And that's our ballgame. Readers, how about you? What are your favorite bean recipes?

~~~

If you like this article, you might also dig:

• 20 Cheap, Healthy Dishes Made From 10 Pantry Staples
• How to Tell if a Recipe is Cheap and Healthy Just By Looking at it
• Spend Less, Eat Healthier: The Five Most Important Things You Can Do

COOKING DAY: 39 Yellow Tomatoes, 11 Hours, No Mercy

Every couple of months, Crystal over at Money Saving Mom does a Baking Day, during which she preps mounds of waffles, muffins, breads, and whatnot. The food is largely healthy and always inexpensive, and the quantities produced are enough to last her family well into 2025 (a.k.a. “Considering Their Farm Team, the Next Time the Mets Have Any Shot at the Pennant Whatsoever”).

When I was among the employed, pulling off this kind of awesome would have been impossible, due to time constraints. However, I’m between gigs these days (oh, freelancing), and seem to have a few minutes on my hands. Coincidentally, I also have 39 yellow tomatoes, delivered last night by Rachel. (It was only HALF of her CSA haul, if you can believe it.) Since the Husband-Elect and I are going away this weekend, these guys have to be cooked and frozen a.s.a.p.

So, for the next 10 or 11 hours, I’ll be making a gaggle of yellow tomato-based dishes, with semi-real-time updates. There’ll be pictures! And, um, updates! And – did I already mention the updates? Anyway, FEEL THE EXCITEMENT.

Problem is, I’ve never made anything with a yellow tomato in my life. Ever. I’m going to have a Caprese Salad for lunch and take a shot at Suzanne Goin’s Yellow Tomato Gazpacho this afternoon, but beyond that, I’m clueless. And this means only one thing …

READERS, PLEASE SEND IN IDEAS.

If you’ve ever handled a yellow tomato in your life, I want to know how. What did you pair with it? How did you cook it? What happened afterward? The only thing I can’t do is can or jar anything, as I don’t have the equipment or know-how. But anything else is fair game.

Okay! Here goes! First update in a few hours!

COOKING DAY: 39 Yellow Tomatoes, 11 Hours, No Mercy

Posted by admin

Every couple of months, Crystal over at Money Saving Mom does a Baking Day, during which she preps mounds of waffles, muffins, breads, and whatnot. The food is largely healthy and always inexpensive, and the quantities produced are enough to last her family well into 2025 (a.k.a. “Considering Their Farm Team, the Next Time the Mets Have Any Shot at the Pennant Whatsoever”).

When I was among the employed, pulling off this kind of awesome would have been impossible, due to time constraints. However, I’m between gigs these days (oh, freelancing), and seem to have a few minutes on my hands. Coincidentally, I also have 39 yellow tomatoes, delivered last night by Rachel. (It was only HALF of her CSA haul, if you can believe it.) Since the Husband-Elect and I are going away this weekend, these guys have to be cooked and frozen a.s.a.p.

So, for the next 10 or 11 hours, I’ll be making a gaggle of yellow tomato-based dishes, with semi-real-time updates. There’ll be pictures! And, um, updates! And – did I already mention the updates? Anyway, FEEL THE EXCITEMENT.

Problem is, I’ve never made anything with a yellow tomato in my life. Ever. I’m going to have a Caprese Salad for lunch and take a shot at Suzanne Goin’s Yellow Tomato Gazpacho this afternoon, but beyond that, I’m clueless. And this means only one thing …

READERS, PLEASE SEND IN IDEAS.

If you’ve ever handled a yellow tomato in your life, I want to know how. What did you pair with it? How did you cook it? What happened afterward? The only thing I can’t do is can or jar anything, as I don’t have the equipment or know-how. But anything else is fair game.

Okay! Here goes! First update in a few hours!

Save Money on Food: Buy it Whole Rather Than Pre-cut, Pre-Cleaned, or Pre-Whatever

When it comes to saving cash on food, hard and fast rules are few and far between. Yes, we should bring our lunches to work. Yes, we should buy from ethnic grocers whenever possible. Yes, we should stick to the handful of ideas mentioned in Spend Less, Eat Healthier: The Five Most Important Things You Can Do (now with flavor crystals!). But beyond that, it’s kind of subjective to a person or family’s needs.

Oh, wait! Except for this: buy whole foods.

And by that, I don’t mean, “Avoid food that is bad for you.” I mean, “When you purchase a pineapple, get the whole thing. Don’t buy chunks.”

See, generally speaking, the more food is manhandled, the more it will cost. Carrot sticks cost more than whole carrots. Grated cheese is pricier than a block of cheddar. Just about every slice a butcher makes to a chicken raises its dollar value. And the same goes for most meats, seafood, dairy products, produce, and staples.

Plus, often enough, pre-grated, pre-chopped, or pre-disassembled edibles will not taste as good as those that haven’t been touched. If you’ve ever compared pre-grated cheese to cheese you grated yourself, you know what I mean.

Of course, there are exceptions to the rule. You might find a bottle of generic ground black pepper for less than a jar of delicious whole peppercorns. Or maybe there’s a humongous bag of pre-chopped onion on sale. And, honestly, if you want three pounds of chicken breast, you’re better off buying a package of torsos rather than three separate birds.

Still, as a rule, whole-er is better. To prove this, I took five different foods available in A) whole form and B) the same exact form only smaller, and compared their costs. All the prices come from Peapod, which is an online grocery store and a partner of Stop & Shop (a supermarket chain in the Northeast). You’ll notice, for all five examples, the more a food is cut, cleaned, or cooked, the more expensive it is.

(Please note that all calculations are for the amount listed next to the product, NOT for the size of the bag in which the product is available. If you’re curious about my math, shoot me an e-mail. But I double-checked. I promise.)

BLACK BEANS (6 cups cooked)
Goya
Dried: $1.50
Canned: $3.42

CARROTS (1 lb)
Stop & Shop Brand
Whole: $0.90
Baby carrots: $1.79
Cut into sticks and mixed with celery: $3.41
Shredded: $4.00

CHEDDAR CHEESE (1 lb)
Cracker Barrel Extra Sharp
Whole bar: $7.60
Cheese Sticks: $8.98
Cracker Cuts: $12.28

CHICKEN (1 lb)
Perdue
Whole: $1.59
Whole, cut up: $1.79
Thighs: $1.99
Skinless breast with rib: $3.29
Boneless, skinless breast: $4.99
Boneless, skinless breast tenders: $5.49
Note: Leg quarters were actually $1.49 per pound, and the only cut-up food I saw that was cheaper than buying it whole.

PINEAPPLE (1 lb) Stop & Shop Brand
Whole: $3.33
Chunked: $4.78
Note: Approximately 60% of a whole pineapple is edible. The average pineapple weighs about two pounds.

Of course, chopping, cleaning, and boning takes time, and lots of folks are willing to sacrifice a few bucks for the convenience of having it done for them. No big deal. If it works for you, go for it. Especially if you have kids. It’s tough wielding knives when a three-year-old won’t detach herself from your ankle.

However, if you’re trying to save a few extra bucks, buy whole foods and cleave them yourself. This post should help you get started, and taking a knife skills class would be immeasurably beneficial, as well.

Readers, what do you think about this rule? Do you find it’s true, or do you think it’s crazy talk? Fire away in the comment section.

(Photos provided by Web MD, Sweet Blog, and DCFud.)

Save Money on Food: Buy it Whole Rather Than Pre-cut, Pre-Cleaned, or Pre-Whatever

Posted by admin

When it comes to saving cash on food, hard and fast rules are few and far between. Yes, we should bring our lunches to work. Yes, we should buy from ethnic grocers whenever possible. Yes, we should stick to the handful of ideas mentioned in Spend Less, Eat Healthier: The Five Most Important Things You Can Do (now with flavor crystals!). But beyond that, it’s kind of subjective to a person or family’s needs.

Oh, wait! Except for this: buy whole foods.

And by that, I don’t mean, “Avoid food that is bad for you.” I mean, “When you purchase a pineapple, get the whole thing. Don’t buy chunks.”

See, generally speaking, the more food is manhandled, the more it will cost. Carrot sticks cost more than whole carrots. Grated cheese is pricier than a block of cheddar. Just about every slice a butcher makes to a chicken raises its dollar value. And the same goes for most meats, seafood, dairy products, produce, and staples.

Plus, often enough, pre-grated, pre-chopped, or pre-disassembled edibles will not taste as good as those that haven’t been touched. If you’ve ever compared pre-grated cheese to cheese you grated yourself, you know what I mean.

Of course, there are exceptions to the rule. You might find a bottle of generic ground black pepper for less than a jar of delicious whole peppercorns. Or maybe there’s a humongous bag of pre-chopped onion on sale. And, honestly, if you want three pounds of chicken breast, you’re better off buying a package of torsos rather than three separate birds.

Still, as a rule, whole-er is better. To prove this, I took five different foods available in A) whole form and B) the same exact form only smaller, and compared their costs. All the prices come from Peapod, which is an online grocery store and a partner of Stop & Shop (a supermarket chain in the Northeast). You’ll notice, for all five examples, the more a food is cut, cleaned, or cooked, the more expensive it is.

(Please note that all calculations are for the amount listed next to the product, NOT for the size of the bag in which the product is available. If you’re curious about my math, shoot me an e-mail. But I double-checked. I promise.)

BLACK BEANS (6 cups cooked)
Goya
Dried: $1.50
Canned: $3.42

CARROTS (1 lb)
Stop & Shop Brand
Whole: $0.90
Baby carrots: $1.79
Cut into sticks and mixed with celery: $3.41
Shredded: $4.00

CHEDDAR CHEESE (1 lb)
Cracker Barrel Extra Sharp
Whole bar: $7.60
Cheese Sticks: $8.98
Cracker Cuts: $12.28

CHICKEN (1 lb)
Perdue
Whole: $1.59
Whole, cut up: $1.79
Thighs: $1.99
Skinless breast with rib: $3.29
Boneless, skinless breast: $4.99
Boneless, skinless breast tenders: $5.49
Note: Leg quarters were actually $1.49 per pound, and the only cut-up food I saw that was cheaper than buying it whole.

PINEAPPLE (1 lb) Stop & Shop Brand
Whole: $3.33
Chunked: $4.78
Note: Approximately 60% of a whole pineapple is edible. The average pineapple weighs about two pounds.

Of course, chopping, cleaning, and boning takes time, and lots of folks are willing to sacrifice a few bucks for the convenience of having it done for them. No big deal. If it works for you, go for it. Especially if you have kids. It’s tough wielding knives when a three-year-old won’t detach herself from your ankle.

However, if you’re trying to save a few extra bucks, buy whole foods and cleave them yourself. This post should help you get started, and taking a knife skills class would be immeasurably beneficial, as well.

Readers, what do you think about this rule? Do you find it’s true, or do you think it’s crazy talk? Fire away in the comment section.

(Photos provided by Web MD, Sweet Blog, and DCFud.)