Sometimes the best things in life are the cheap things.
So far my thirties have been the tightest years of my life, budget-wise. I didn’t stop buying meat and dairy for that reason, but it’s a fortunate coincidence, because going vegan has helped me avoid food-related credit card debt. I bought meat to serve guests recently and I was stunned by the price (granted, I was at Whole Foods). For the cost of four chicken breasts, I could feed myself healthy vegan lunches and dinners for a week.
Popcorn’s role in the American snack food pantheon is both straightforward and mysterious. Its appeal in the salty snack department is easy to understand—made at home, popcorn is extremely cheap, healthful and delicious. Yet all over America, we insist on consuming it in ways that are less cheap, less healthful and (this is the true tragedy) less delicious.
Sometimes when I’m not sure what I’ll be having for dinner, I’ll look in my cupboard to see what I have on hand. The other day, it was pasta and anchovies, and after a quick Google search, I found a recipe for spaghetti with olives and anchovies from Nigella Lawson.
It’s St. Patrick’s Day, and instead of making an attempt to go out to a bar, I decided to make a shepherd’s pie recipe from one of my favorite recipe sites, Food Wishes.
Butternut squash is something I only eat during the winter season, which is why I was drawn to this particular recipe. Also you can’t go wrong with anything involving pasta and pancetta. I also liked that the butternut squash sauce was creamy without the need to have actual cream in it, so it felt less heavy.
The recipe I tested this weekend was one I found in the January issue of Bon Appétit for Pan-Roasted Chicken with Harissa Chickpeas, which I decided to try based on the photo and the fact that I had never cooked with harissa. Bon Appétit insisted that “harissa is a great shortcut ingredient to flavor,” and the number of ingredients seemed reasonable.
Hello, Wildcats! Do you love confronting the most tragic elements of humanity as well as cooking homemade meals on the cheap? Have I got a cooking show for you!
Chef Steven Reed manages painstakingly share the finer points of microwavable cooking (opening jars; spooning out food; mixing food items together in a bowl) while channeling the black hole within all of us.