Sophisticated Cooks No Longer Shy Away From Convenience Foods

Gazette, The; Colorado Springs, Colo. › November 21, 2005

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Summary

So long, green-bean casserole.

It's been nice knowing you, creamed corn.

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Sophisticated Cooks No Longer Shy Away From Convenience Foods

And those little doughnutshaped pasta globs swimming in nuclear- red tomato sauce? They're so last decade.

Canned food has grown up.

For a long time, canned foods were a dirty little secret among resourceful home cooks -- pulled out of cupboards to feed the family at a moment's notice, but never acknowledged in sophisticated circles.

That has changed. Today's cooks are time-challenged and creative, and the selection and quality of canned goods have improved over the years. If there's a canned version of a food that works in a favorite recipe, they aren't afraid to use it -- or admit it.

"In the last five or six years, with so many women working but still wanting a good meal on the table, that snobbery has disappeared," says Mari Younkin, a presentation cook and catering director for Sodexho-Marriott.

Y...

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