Spending less doesn’t sacrificing flavor or nutrition. In this video, I will show you my tricks for using inexpensive ingredients in big ways for inexpensive, but delicious meals like a Greens and Potato Pie and tasty Onion Soup.

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Featured Recipes

Shredded Root Vegetable Latkes

On the show, my nephew and I visited Stone Barns farm to get fresh winter vegetables for these Root Vegetable Latkes, my version of the traditional Hanukkah dish.

Braised Brisket with Flying Discs

This traditional dish can be tricky to prepare; here are step by step directions that demystify the process starting with Braised Brisket. Plus, my husband’s Aunt Rifka’s recipe for matzo balls they call ‘flying disks.’

Grilled Shrimp in Lettuce Wraps

An abundance of fresh produce stars in this delicious, low-calorie, portable entree from Top Chef winner Hung Huynh.

Agnello Scottadito with Heirloom Tomato Salad

Looking forward to summer, Chef Giuseppe Fanelli dresses this flavorful lamb dish with fresh heirloom tomatoes.

Dirty Duck Rice

Chef Mashama Baily serves this hearty Low Country-inspired dish in her hot, new Savannah restaurant, The Grey.

Dandelion Greens Salad with Roasted Butternut Squash and Pecan Dressing

Find this local salad at The Grey, in Savannah's former Greyhound Station.

Zucchini and Pasta Noodles with Garlicky Yogurt Sauce

This is one of the creative vegetable dishes Amanda Cohen serves at her New York restaurant, Dirt Candy.

Kentucky Lemonade

Amanda Cohen's Kentucky Lemonade is spiked with a good dose of bourbon and some beet juice for color.

Crab Soup

This Low Country classic, featuring fresh blue crab from local waterways, is a specialty in Charleston restaurants.

Pimento Cheese

A staple in Southern refrigerators, pimento cheese is easy to make and versatile to use. Serve it as a spread, dip, sauce, or entree ingredient.

Huguenot Torte

This sweet apple pudding, now Charleston's most famous dessert, is is said to have been developed in the 1940s and named for the city's Huguenot Tavern.

Picadillo Sloppy Joes

The counterpoint of prunes and green olives brings big flavor to this satisfying sandwich and it is quick and easy to prepare.

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Kitchen Shrink: How can I get more orange flavor and color in my Orange Cake?

Viewer Rebecca wanted to have more orange color and flavor in her from-scratch orange cake and wondered how to get it.

"Home Cooking 101" right on trend as the New York Times shows more home-cooked meals in America.

A recent NY Times article documents Americans preparing more meals at home and purchasing fewer away.

Our Anniversary Viking Cruise on the Rhone River

This Cruise was the perfect way for The Husband and me to celebrate our 35th Anniversary. Travel along right here.

What should you have in a well-stocked pantry?

I am often asked this question when I am teaching and always include a pantry section in my books. Here's my well-stocked pantry.

Is there a way to save lemon rinds after squeezing out the juice?

A viewer's question started me thinking of all the ways empty lemon rinds could be saved for later use.

What are some good ways cook kale?

These days we think of kale and we think salad, but this traditional fall vegetable is just as delicious cooked.

What is the difference between baking powder and baking soda?

Many bakers aren't quite sure about the difference between baking powder and baking soda. Here's the story.

Can you give me an easy, all-purpose salad dressing recipe?

I frequently get requests for a good all-purpose salad dressing recipe. Here's my favorite.

What is the easiest way to roast peppers?

There are a number of ways to roast peppers; all are easy but this is my favorite.

What is the best way to melt chocolate?

Here's how to get perfectly smooth melted chocolate safely.

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