I created the Retro Sundays series to help newer readers easily navigate the very best of this blog's enormous back catalog of content. Each Retro Sundays column serves up a selection of the best articles from this week in history here at Casual Kitchen.
As always, please feel free to explore CK's Recipe Index, the Best Of Casual Kitchen page and my full Index of Posts. You can also receive my updates at Twitter.
This Week in History at Casual Kitchen:
On the "Value" of Low-Calorie Food (February 2011)
How should consumers react when offered a low-calorie food options that cost more? A short post that unlocked some interesting ideas and solutions from readers.
Companies vs. Consumers: A Manifesto (February 2011)
A controversial and popular post about consumer empowerment, and why consumers only hurt themselves when they think about industries and companies with a generalized, simplistic frame of reference. When you presume an industry is only out to get you, is it any wonder that it ends up doing so?
Shrimp Creole, Paul Prudhomme Style (February 2010)
Possibly the single most time-consuming recipe here at Casual Kitchen (which isn't saying much, knowing the hilariously easy recipes I share here). If you like Creole or Cajun cuisine, this recipe is a must-make. From the absolutely exceptional cookbook Paul Prudhomme's Louisiana Kitchen.
10 Ways to Rethink Water Use in Your Kitchen and Home (February 2010)
Most of us take our fresh water for granted and presume it will always be readily available. But over the coming decades, this may change--perhaps dramatically. Use this post for some surprisingly easy ways to save money and help the environment.
Baking for Beginners: Beer Bread (February 2009)
This hilariously easy bread recipe requires an entire bottle of beer. Laura was furious when she heard this.
How to Apply the 80/20 Rule to Cooking (February 2008)
With just a few slight habit changes, you can unleash enormous improvements in your cooking efficiency and productivity. That means you can eat better, enjoy cooking more, and still save lots of money. Despite being nearly four years old, this post still gets a ton of pageviews.
The Greatest Chocolate Mousse in the World (February 2007)
Yet another utterly flawless Paul Prudhomme recipe. This is, bar none, the best chocolate mousse recipe ever, made from just four simple ingredients. You'll love it.
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