The current dismal state of the economy is horribly depressing, stagnant, and no one has any clue when things will turn around. Our wallets are thin, and the grocery store checkout lane almost bring tears to our eyes. Who better to turn to than professional chefs for money saving cooking and shopping tips? We put a shout out on Twitter, several chef forums, as well as scoured the recent news, and here are our results!

Don't have 5 grand to jet off to California for Pebble Beach Food and Wine for 4 days of culinary bliss?

Neither do we!

We compiled a collection of videos of the 2nd annual 2009 event to assist us in living vicariously and pretend that we are there.

Sigh.

Hi everyone,



It's Heidi from Savory Tv. Last weekend we were thinking what the world needs is another food blog list :) so we bought a domain, and started Tasty Bloggers. If you are interested in joining please visit the Tasty Bloggers site to find out how!



Have a great November!



Heidi…

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A frittata is an Italian omelet, which, unlike a traditional omelet, is is served open rather than folded, and is typically started on the stovetop and finished in the broiler. Filled with meats, cheese, or vegetables, frittatas are an excellent avenue for leftover food. In Naples, Italy, frittatas (not surprisingly) typically also contain pasta.



It is thought by devoted food historians that the frittata has origins predating the omelet, and may have gained popularity in Italy during… Continue

Although winter squash can be purchased year round in markets, now is the peak squash season for most of us with gardens. When harvesting winter squash, look for heavy squash with a skin that is glossy and free from cuts or soft spots. Most winter squash (with the exceptions being acorn, dumpling, and delicata) will benefit from a curing stage, which is simply a room temperature storage for ten to twenty days.



Winter squash is high in vitamins A, C, potassium and fiber, as well as… Continue