Serious Eats - seriouseats.com

New Orleans !! hands down even in the seafood catagory..

Eating well is no secret but it does take time...affording enough protein can be a challenge. I buy inexpensive cuts of meat and do a lot of braising. The flavor is wonderful in many cheap cuts. Just brown them up, add cooking liquid ( wine or stock) and cook low & slow, add some veges like potatoes, carrots & onion or squash, whatever's in season. Cover and allow to cook till tender..
A grocery store that I frequent will have buy 1 get 2 free ! thank goodness I have a freezer. When I can get 4lbs of 26-30 ct. ( frozen shrimp) for $8.00 I'm in heaven and so is my family.
As to the spice of life : other than your basics like salt, pepper, garlic, fresh or dehydrated minced. Try adding one new spice a week. I also buy live plants @ my grocery,2 @ $ 4.00. They grow very well in a southern exposue indoors and are easy to maintain. My favorits are Basil, Thyme and Rosemary. Wonderful added to soups, stews or when roasting a chicken or other protein.
As to leftovers, reinvent them so your family doesn't get bored.

I love it I just love it !! Food, glorious food should be introduced and hopefully enjoyed by any age.I remember my youngest son wouldn't eat vegetables until, of all things, we went to his grandparents ranch and his "Grammy" had planted a garden. He joined her one morning in the garden and she was picking beans, tomatoes and okra. When they got back in the house he helped with the shelling etc. and watched her cook the bounty from the garden. That evening as we sat down to supper, to my surprise, he ate everything ! Now he was 2 at the time and is 35 now and still loves his vegetables. Oh, and one last thing, from then on I always had a garden and he would plant and harvest with me. I think watching things grow had a lot to do with his enjoyment of both vegetables and all good things.Of course we did and still do grow organically, thank goodness for the cattle and chickens, great manure !
Ginny
(sweetpotatopie)

I have to say Betty Crocker. It has been the "ole" stand by for many years
(I hate to say how many years). It's basic, but that's what I like about it, nothing fancy just old fashioned comfort food. I have altered many recipes to suit todays lifestyle, lower in fats etc. and use it more as a reference. I have collected cook books for 40+ years. Joy of Cooking being one but I have always loved local cookbooks, garden clubs, Junior League and several restaurant cookbooks. I love cajun cooking and "Don's seafood and steak house" is one of the best and I must say it finally bit the dust and I had to break down and buy a new one. Betty's binding is loose and a bit floopy ( but then, so am I ) but I don't need to replace her yet !