Kitchen Tips

Who can imagine summer without summer food? Steaming corn-on-the-cob, each kernel bursting with sweet flavor. Burgers and barbecue. Ice cream sundaes. The crisp red smile of a watermelon wedge, dripping with sweet juice.

There's a darker side to summer meals. Food budgets groan under the strain of substituting quick-cook steaks and chicken breasts for thrifty stove-top casseroles. 

Ravenous children make the refrigerator door thump-thump-thump like a dog's tail. Catch-as-catch-can mealtimes, eaten on the run, substitute convenience for nutritional value. 

With power bills on the rise--and hot weather just around the corner--it's time for an energy-saving tuneup for your refrigerator and freezer.

Keeping food fresh while conserving energy can bring a helpful boost to the strained food budget.  An organized fridge cuts waste and preserves foodstuffs for maximum life and freshness.

Take aim on rising prices with a quick refrigerator check!  Try these tips to minimize energy use and save money on groceries.  

A working pantry? It's the secret weapon of a well-organized kitchen. 

A planned reserve of foodstuffs and sundries used in the home, a pantry saves time, money and stress in the kitchen. Tap the pantry for unexpected meals and reduce trips to the supermarket.  Stock it with frugal finds to lower grocery costs. Set aside a supply of food and sundries for a rainy day and protect your family against weather emergencies or financial dislocation. 

Properly managed, the pantry is an integral part of an organized home. Polish your pantry pride with our best hints and tips.

What's for dinner? It's the question of the hour!  Too many of us look for answers in the supermarket at 5 p.m. Harried from the day's work and harassed by by hungry children, we rack our brains to solve the what's-for-dinner dilemma.

Three meals a day. Seven dinners a week. From supermarket to pantry, refrigerator to table, sink to cupboard, the kitchen routine can get old, old, old.  No wonder we hide our heads like ostriches from the plain and simple fact: into each day, one dinner must fall.

What's the answer? A menu plan.