2019-03-01 Money

MARCH 2019 MONEY.COM (^55)
My recipe would be a
pumpkin-sauce pasta
with ricotta and a little
bit of pesto. It’s really
good and really simple.
You just prep it and
throw it in the oven.
That’s better, because
it’s so much less pres-
sure since you don’t
have to get it right from
the stove to the table.
I’m all about having
something in the oven so
you’re not running
around the kitchen. It’s
really hard to be enter-
taining guests and also
thinking, “Oh no, am I
overcooking my pasta?”
I’d add a really big, color-
ful salad, because when
you’re eating pasta, you
want something green.
Plus a colorful salad
looks pretty on the table.
MY $2O
DINNER PARTY
on good vanilla. I do
bake a lot, and if you do,
don’t get the cheap stuff.
Good vanilla really mat-
ters. There’s one from
Williams-Sonoma that
is great. But the one I’m
using right now is from
Rodelle. It’s really good.
If you do holiday baking,
you should definitely
invest.
EIGHT YEARS AGO Lindsay Ostrom was
a fourth-grade teacher who liked to eat and
share recipes. From that hobby grew what is now
one of the most widely followed food blogs: Pinch
of Yum.
Along the way, she gained enough regular
readers to start selling ads and hire a support
team. The blog turned into such a successful
business that she and her husband have since
launched spinoffs, Food Blogger Pro and WP
Tasty, to help others do the same.
Ostrom left teaching in 2014, but she still likes
to eat and to share recipes—the site now has
nearly 1,000 of them.
HACK YOUR KITCHEN: EVERYDAY SAVING TIPS
PINCH
OF
YUM
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O
F^ P
IN
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O
FY
UM