Being an adult is so expensive these days. Maybe you’re out of a job, paying off student loans, skimping on childcare, or putting money aside for a new car or a Tuscan vacation. Whatever the reason, so many of us are looking for ways to save money, and if food prices continue to rise, is not always easy. But it’s not just a magazine slogan, you can eat really well and spend less. In short, do what you can to make sure your pantry is in order, reduce your food waste and try to eat mostly vegetarian or make recipes that really “stretch” a piece of meat.
Here are just a handful of the recipes on New York Times Cooking that rely on affordable pantry staples are mostly vegetarian and give you the biggest, most delicious bang for your buck.
Chili, that wondrous mishmash of flavors and textures, is the ultimate penny-squeezing meal. Enjoy it the way it’s meant to be first, then serve the leftovers on a baked potato, a tray of nachos, a hot dog, or try it Cincinnati-style over spaghetti for a real dose of comfort. You can use just about any ground meat — turkey, chicken, beef, vegan alternative — in Eric Kim’s chipotle-flavored chili, and toss in a can or two of beans to make it last for several meals.
Raw zucchini is an unsung summer delight. This is where Ali Slagle smashes, encouraging the lime and salt to season the vegetable all the way through. It is then topped with roasted chickpeas and peanuts that are seasoned with lime zest and citrusy spices like coriander. Serve it with whole grains, tortillas or pita bread, yogurt, feta or another crumbly cheese, lettuce or soft boiled eggs.
Here, Roy Choic transforms prepackaged dried ramen noodles with butter, a slice of American cheese, chopped scallions and an egg for a rich, filling and absolutely delicious twist on the dorm classic. “Never eat instant ramen again,” wrote one reader. Strongly agree.
Ali Slagle’s cozy version of stuffed shells, the classic Italian-American baked pasta, lends itself to interpretation. Add crumbled, browned Italian sausage, chopped spinach, or fresh or dried herbs to the ricotta filling. Use your favorite store-bought marinara sauce to save time.
Frequently asked questions about inflation
What is inflation? Inflation is a loss of purchasing power over time, meaning your dollar won’t go as far tomorrow as it did today. It is usually expressed as the annual price change for everyday goods and services such as food, furniture, clothing, transportation, and toys.
Recipe: Stuffed Shells
Arroz mamposteao, or Puerto Rican braised rice, beans and sofrito, is a great way to use up leftovers, because the dish is actually best made with day-old rice and cooked beans. So make a double portion of rice for your Monday night stir-fryput some of you aside sunday beans and use it all excellently.
Recipe: Mamposteao Rice
Sarah DiGregorio’s clever riff on the school cafeteria classic calls for the addition of white beans so you use less meat, but thankfully it retains that nostalgic tangy-sweet flavor. This recipe comes together in a jiffy too – 20 minutes, from start to finish.
Peppers are at their peak right now, and this vibrant recipe from Lidey Heuck puts them to good use. Using whatever type of ground meat you like, sautéed vegetables and leftover rice or other cooked grain for filling, top with mozzarella and bake until bubbly.
In this 25-minute recipe from Ali Slagle, fresh tomatoes and cold butter come together to make a glossy pink sauce that tastes like the bright days of summer. (Whatever you do, don’t use in-season tomatoes.) Leftovers make a great room temperature pasta salad.
Recipe: Tomato-Butter Pasta
Unrefined coconut oil is the magic ingredient in this super-fast dinner from Genevieve Ko. Use it to brown the leftover rice, boil the eggs and fry the bok choy and green beans infused the whole dish with a subtle tropical flavor. Of course, unrefined coconut oil can be a little expensive, but it’s a valuable pantry that can be used in place of vegetable or canola oil in almost any stove and baking recipe.
This soul-filling dish from Romel Bruno is inspired by the hamburger patties that became popular in the 1970s when beef prices were high and families wanted to stretch a pound of meat. (Does that sound familiar?) This version calls for Italian pork sausage and kale, but feel free to use turkey, chicken, or vegan sausage and any green vegetable you like.
Skip the drive-through and create – and customize! – these neat little veggie burritos at home. Kay Chun calls for making your own beans by flavoring them with caramelized onion, paprika, garlic and smoked paprika instead of the traditional stock, but there’s no shame in using canned beans instead. Reading tip: Make a double batch of burritos, wrap in foil and freeze for your future self, too tired to cook.
Recipe: Bean and Cheese Burritos
Not only is Colu Henry’s popular riff on the classic Italian stew a crowd pleaser, but it’s a great way to use up all the veggies that are about to be wasted in your fridge. If you’ve squirreled a Parmesan crust in your freezer, toss it in while it simmers for an even more flavorful stock.
This hearty recipe from Yewande Komolafe is inspired by ‘tomato eggs’, a dish popular in Lagos, Nigeria and across West Africa, in which eggs are cooked in a spiced stew of tomatoes and vegetables. Traditionally, yams or plantains are used, but here firm yellow plantains are ideal because they hold their shape while absorbing the flavors of the other ingredients.
We know it’s midsummer and we know some of you will protest, “Who wants to eat hot soup in 90 degree weather?” But sometimes a craving calls, and you can’t help but give in to it. Eric Kim’s magical combination of tomato soup and grilled cheese comes together in 30 minutes, for when you want a warm, comforting meal without the fuss.
In this lightning-fast dish from Ali Slagle, soy sauce, turmeric, and cumin provide plenty of flavor, while searing the tofu over high heat provides crispy, nibbling edges and soft, squid-like centers. Don’t be afraid to experiment: try different spices, add vegetables, beans or cheese for a complete meal and serve with toast, tortillas, salad or potatoes.
Recipe: Tofu Scramble
Let’s be honest. Eating a regular tuna salad sandwich can feel a bit like being a kid whose mom forgot to go to the grocery store. But! Adding a few specialty seasonings — celery, red onion, fresh (or dried) herbs, and a squeeze of lemon juice — then sprinkling on chips, like J. Kenji López-Alt does here, makes it something special, or shall we say, lovely .
When in doubt, quesadilla it. (Yes, we used it as a verb here.) This Melissa Clark recipe shows us how to make the ideal quesadilla, one with crispy and lacy edges and a melted center. Top with a fried egg, or add leftover beans, meat, or roasted vegetables. A word of caution: A non-stick pan is a must for this technique to prevent cheese from gluing to the pan.
Recipe: Quesadilla with crispy edges
And finally. The baked potato. On its own, with a pat of melting butter and a pinch of salt and pepper, it’s a humble ode to perfection, but it’s also the ideal channel for leftover chilli, masala, beans, dal, roasted vegetables… you name it. Our favorite reader tip: “As my grandmother from Oklahoma taught me, I rub the skin with bacon grease and salt. Give it a try.”
Recipe: Baked potatoes