Go the extra mile with your food budget with these tips from LearnVest. For years, many people — my husband, mom, sister and even my son — told me to stop wasting so much food. Throwing away half a piece of chicken here or a handful of grapes there never seemed like such a big deal to me. If I was full or no longer in the mood for that particular food, then I had no problem tossing Read more

Source: Flickr User jlastras While mustard's always delicious slathered onto your favorite sandwich, there are so many ways to go beyond the basics and get creative with this common yet versatile condiment. From marinades to mix-ins, there are plenty of ways to make the most of mustard for your next meal. Give your casseroles a bit of bite. From shepherd's pie to mac and cheese, a spoonful of Read more

I have always wondered why my scrambled eggs aren't as light and fluffy as the ones in restaurants, but recently a friend of mine suggested using an immersion blender to beat eggs together before cooking, and now I'm hooked. The immersion blender beats air into the eggs, making them fluffy, frothy, and delicious. All that's left is to cook the eggs in a hot pan with a pat of butter or a drizzle Read more

We never would've thought of fried green tomato parmesan (that credit goes to Food Orleans), but now that the idea's entered our minds, there's only one real way to resolve our craving. Because I love them so, I've written a couple of love letters to fried green tomatoes over the years: the fried green tomato caprese "salad" I made without remorse, and fried green tomato BLTs, a longtime Read more

If you're not familiar with the Portlandia skit "Put a Bird on It!", it's time to get watching — and I'll say "you're welcome!" in advance. While you may not be branding bird silhouettes onto pieces of toast, I've found my own foodie spin on how to put a bird on it this Spring. In honor of National Egg Month, here are five everyday dishes that are taken to the next level with the addition of Read more

Historically, walnuts haven't been an ingredient that comes to mind often when I'm cooking — I typically eat them out of my hand and in banana bread, but that's about it. But recently, I attended a seminar with cooking host Joanne Weir and the California Walnut Board and Commission, where we enjoyed a walnut-centered lunch. From that broadening meal, I learned so many new ways to incorporate Read more

I'm a big believer in the power of a plate of perfectly scrambled eggs. The methodical process of re-creating your go-to scramble moves can be both soothing and delicious, but if you want to spice things up this Spring, the kitchen can be a great place to start. If your scramble is feeling a little (or very) tired, here are seven fresh and simple ideas to help wake your eggs up. Make a Read more

Make this Mother's Day memorable and delicious with an impressive brunch spread. Don't hold back here — more is more when it comes to brunch. We've got an idea for a tasty menu that will make any mom feel so loved . . . and full. Mimosas or Bloody Marys? Who says you have to choose? Have a wonderfully boozy start to the day (which will probably be followed by an afternoon nap) with fresh Read more