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When it comes to odd food, I can be open-minded. I like things that fall into the category of “weird but tasty.” I can even defend “tastes better than it looks.”

It’s lovely to win awards, but they can put pressure on you. Take it from Vivian Howard.

That long, cool spring lulled me into almost forgetting what summer is really like. Then I planned a weekend of testing grilling recipes and ended up huddled against afternoon showers under a beach umbrella clamped to the grill.

From the Kardashian sisters to those unreal housewives, it's a disease of the modern age. It goes like this: Someone agrees to give you unlimited amounts of money. And in exchange, you hand over your dignity.

hen two food scientists and a book researcher split a hamburger Monday, it wasn't a cheap lunch. It took two years and $325,000 from Google co-founder Sergey Brin to develop that burger. I twas grown in a petri dish using gstem cells.

Just call me a proud member of “the Jell-O abusing women’s-page ladies.”

Saltine crackers, butter, lemon juice and condensed milk.

One of the best cooking tips I’ve ever heard is that when you don’t know what to cook, you should chop an onion and start sauteing it. Just the sound and smell of an onion starting to cook is enough to give you some inspiration.

Isn’t it time we stopped the abuse of skinless, boneless chicken breasts on the grill?

I told a caller how to make Creamed Chip Beef on Toast. Of course, he didn’t ask for Creamed Chip Beef on Toast. He asked for SOS, the name it’s probably been called since the first U.S. Marine stormed into the halls of Montezuma.

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Kathleen Purvis
Kathleen Purvis is the Food Editor for The Charlotte Observer.
CharlotteObserver.com