Photography by Emma Fishman, Food Styling by Adriana Paschen, Prop Styling by Elizabeth Jamie
Talk to anybody about food these days and the same sentiment comes up over and over again: Everything is getting more expensive because of inflation and it’s impacting what meals end up on the table.
But reaching for lower-cost ingredients doesn’t mean that we have to sacrifice on eating joyful, satisfying food. At Bon Appétit, we have a plethora of technique guides, recipes, and explainers to help you still cook a delicious meal—even when you may need to limit what you buy now.
This guide has ideas for flexible recipes, including dishes that work well as leftovers or use shelf-stable options like canned beans or tomatoes, all designed to take some of the stress out of shopping and cooking: There’s a way to zhuzh up a can of tinned fish to make it a full meal, inspiration for using up the bags of veg in your freezer (and why to buy frozen if you’re not already), advice from a butcher on which cheaper cuts of meat are well worth buying, and more.
Come back to this page later to see fresh ideas—we’ll be updating it as we publish more recipes and techniques to help you cook well while spending less. —Serena Dai, editorial director
