| Thursday, 30 January 2014 15:12|
In today’s unpredictable economy, it’s never been more important to watch every dollar.
• Review your last grocery bill. Did you really need to buy the latest issue of People magazine?
• Check the circulars. It may not be productive to drive all over town to find the cheapest bananas (unless you really love bananas!). Review the weekly store circulars and determine what is worth buying on sale.
• Make a list and stick to it. After you’ve browsed the circulars, make a list and commit to it. There’s no savings if you planned on buying $50 worth of meat, fish and poultry and wound up spending an additional $15 on junk food.
Stock up. Even if you don’t need a non-perishable item, but it’s a product you use regularly and it’s on sale, buy it.
• Comparison shop. Brand loyalty isn’t always a good thing. Certain private- or generic-label items are as good as the brand name, and you’ll end up paying a lot less.
• Pay attention to the unit price. This is the amount you are paying per weight or piece. It may be worthwhile to spend $1.99 on the 32 ounce bag and freeze what you don’t use.
Plan your menu each week. This, in addition to sticking to the list, will help you save money and cut down on impulse spending.
| By Kara Marziali |
| Thursday, 30 January 2014 15:11|
Elizabeth Ü, founder and executive director of Finance for Food, believes that food-based businesses can solve our social and environmental problems. However, most food entrepreneurs say lack of access to capital prevents them from launching or growing their ventures.
| By Patricia Wells |
| Thursday, 30 January 2014 15:09|
/Pauline PrideauxThe little rectangular almond cakes known as financiers are sold in many of the best pastry shops in Paris. Perfect financiers are about as addictive as chocolate. The finest have a firm, crusty exterior and a moist, almondy interior, tasting almost as if they were filled with almond paste. Next to the classic madeleine, the financier is probably the most popular little French cake.
It was created by pâtissier Lasne, who had a pastry shop near the Paris stock exchange in the late 19th century. An entrepreneurial man, he modernized a pastry recipe from the middle ages, inventing a small, tidy pastry resembling a bar of gold.
| By Paula Levine Weinstein and Julie Komerofsky Remer |
| Friday, 17 January 2014 14:43|
Photo | Monica Holland/Lick The Bowl GoodIn Mexico, they are called wedding cookies. In Russia, they are called tea cakes. And in Europe, they are called Butter Nut Balls, Viennese Sugar Balls or Snowballs. Whatever you call them, their round-shaped, butternut flavor and powdered sugar coating make them a festive treat.
| By Arthur C. Norman |
| Friday, 03 January 2014 16:43|
Anita Solomon, Providence’s legendary restaurateur and cook, shares two recipes from the famous Lloyd’s Restaurant, run by Anita and her late husband Elliot. Readers should know that there never was any “Lloyd” associated with the eatery. The couple once lived on Lloyd Avenue.
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