Tantalize your tastebuds, eat your fill and keep some money in the bank

Just by stopping by our new site, you’re well on your way to cheap eats, because, well except for your computer and internet connection, it’s free. And let’s face it - you don’t have a computer to just read this site.

So, here’s why you’ll keep coming back to Cheap Eats, Rich Flavors: we’re not about shopping for food, we’re about cooking it.

And, eating the rewards.

Now, we know this site is kind of timely, with gas prices getting inflated by the minute and our grocery bills growing while our shopping bags are even lighter. But that doesn’t mean we have to sacrifice flavor.

Cheap Eats, Rich Flavors is a different approach to meals-on-a-budget. It focuses on:

• how to prepare and pair ingredients
• understanding a variety of meats, poultry and seafood
• saving money through food prep and storage
• knowing what fruits and vegetables are in-season and how to best prepare them
• how to reduce energy consumption and save time in the kitchen
• learning tips that chefs use to save money in their kitchens

and most importantly, how to grow your cooking repertoire, including:

• moist-heat methods including: boil, steam, simmer, poach, blanch and steam
• dry-heat methods, without fat, including: roast, bake, broil, grill, griddling, barbecue, pan-broiling
• dry-heat methods, with fat, including: sauté, pan-fry, deep-fry and sweat
• additional methods such as: braising, bain marie, deglazing, stewing and more
• stocks, sauces, soups and purees
• garde manger: eggs, salads, sandwiches and appetizers
• pasta, grains and other starches
• fruits and vegetables
• baking and pastry basics
• dairy and cheeses
• presentation and garnish

So welcome, and we hope you'll enjoy!



- Gina Edwards, 4/25/08