Want to entertain like a prince on the budget of a pauper? Dave Lieberman's got insider tips on how to cut costs and maximize taste. Get bright ideas and helpful hints to make cooking a breeze at any price. Whether you're a recent grad or a family on a shoestring, Dave’s recipes and know-how will help you give flavor to frugality.
Learn how he went from catering on campus to hosting his own show, find out what inspires him and even pick up a tip or two on effortless entertaining.
Don't leave home without your grocery list. Not only will it get you in and out of the supermarket fast, but it'll also keep any unnecessary items out of your cart.
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You can buy dried breadcrumbs in a can for a couple of bucks or make your own for practically zilch. Anytime you have leftover white or wheat bread, you can stick it in a blender or food processor and grind to crumbs. Store them in a plastic container in the fridge, and they'll keep for at least a month or more.
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Cauliflower is sold by the head, not the pound - so choose the biggest ones to get the most for your money.
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If you really like to cook with fresh herbs, consider buying a few potted herbs for a sunny kitchen window or outdoor planter. You'll end up spending less money and have a constant supply of fresh herbs to get creative with.
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If you can't find dried plums or they're too expensive, you could make the Apricot Glazed Chicken with Dried Plums and Sage with almost any other dried fruit - golden raisins would be nice, as would dried figs.
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Berry prices can vary wildly from season to season, even week to week, so use whatever berries seem fresh and fit your budget.
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