I don’t know what it is about spring that makes us want to clean and organize. Ever since the first Neanderthal (or his wife, more likely) decided to tidy up the cave and straighten up the spears, we’ve used spring as a good time to get things organized. With that in mind, let’s look at some ways to organize our favorite room, the kitchen.

Rice was one of the earliest foods man learned to cultivate. The natural accompaniment to baked chicken has been grown since at least 5000 B.C. , and archaeologists working in China have uncovered sealed pots containing rice more than 8,000 years old (which probably tasted like the rice served at my college cafeteria).

Nothing warms me up on these cold winter days better than a good, old-fashioned pot roast. This king of comfort foods is easy to make and inexpensive to boot- what more could you want in a meal?

I finally broke down and got a copy of Quicken, the computer program that helps plan your finances. One of the things it can do is show you how much you spend on something each year, like car insurance or…groceries. I was amazed that, after the mortgage and car payment, groceries are the largest monthly expense at most homes. Although going to the store isn’t my favorite thing to do on a weekend, there are several things you can do to make the next trip to your local Higgly-Piggley a little less traumatic. Read more to get some tips

The ultimate flavor of summertime has always been a ripe, juicy tomato, sliced thick and placed between two pieces of fresh white bread slathered with mayonnaise. As delicious as they are on a sandwich, tomatoes are also very versatile for cooking. You can use them for just about everything — stews to salsas. And if the bounty of your garden has tomatoes overflowing into the kitchen, freeze them for the winter.

Wine can seem like a mystery, but you can get good wines both for drinking and cooking at most any supermarket. All it takes to get started using wine is a little knowledge and some money. This 2-part column will give you some knowledge, and you’re on your own as far as the money goes!

These are the best books available on the cuisine of Louisiana. Here you’ll find recipes as old as New Orleans and as new as the freshest chefs can make them.