Latest news with #AllisonJiang
New York Times
6 days ago
- Business
- New York Times
‘Respect the Rotisserie Chicken'
'Respect the rotisserie chicken.' A reader wrote to me last week with that gem of a sentence, and I want to put it on hats and tote bags. I'd asked you all for your cost-saving strategies in these dizzyingly expensive times. You replied en masse, with fascinating emails that detailed your grocery-shopping and cooking habits and shared a glimpse into your lives, whether you're in Alaska or Australia (both represented) or, most likely, somewhere in between. My colleagues Allison Jiang and Sharon Attia pulled your tips into this article, which is full of excellent advice. Take a look, leave comments, tell us more. Some of you are buying in bulk and going to the store less often. But — counterintuitively! I like it! — some of you are doing the exact opposite, shopping more often and buying less in each go. That way, you buy only what you need in that moment and avoid food waste from ignored groceries — the most expensive choice of all. Want all of The Times? Subscribe.
New York Times
02-06-2025
- Business
- New York Times
How Our Readers Are Saving Money on Groceries
Food costs continue to fluctuate, so we asked readers if they've changed how they shop and cook. Shoppers are finding smart ways to keep their grocery costs low, like buying in bulk and making typically store-bought items at home. Jessica Attie for The New York Times By Sharon Attia and Allison Jiang Published June 2, 2025 Updated June 2, 2025 With grocery costs in flux as a result of inflation, tariffs and other factors, it can feel like eating well means you have to spend a fortune. But our clever readers prove that that's not the case. We asked them if they have changed how they shop and cook. Below are some of their smart, money-saving tips. Pajeon is especially forgiving and can accommodate just about any vegetables you have on hand. Linda Xiao for The New York Times. Food Stylist: Barrett Washburne. Before you make yet-another trip to the grocery store, take stock of what's in your pantry, fridge and freezer to ensure that nothing goes to waste. Soups, pastas and fried rice are a great way to use up those leftover bits and bobs of meat and vegetables you have on hand. And Melissa Clark recommends leaning on bright, bold pantry staples, such as anchovies, chile paste, salsa or Dijon mustard, to turn everyday staples into something wonderful. Vegetable Pajeon | Chickpea Harissa Soup | Midnight Pasta With Garlic, Anchovy, Capers and Red Pepper Just five ingredients are needed for this one-pan dinner: salmon, butter, sesame oil, sugar and kimchi. Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell. Shop with a list — and keep to the list. To resist impulse purchases, one reader keeps to the edges of the grocery store, avoiding the packaged food in the center of the store as much as possible. Tomato Rice With Crispy Cheddar | Five-Ingredient Creamy Miso Pasta | Salmon and Kimchi Skillet Beans are a home cook's secret weapon: They're easy, hearty, economical and can be tucked into just about any dish. Linda Xiao for The New York Times. Food Stylist: Monica Pierini. Repeating ingredients doesn't mean you're cursed to eat the same protein, grain and vegetable every day. That would be so sad, so boring! A big pot of black beans can be tucked into burritos for breakfast, served over rice for lunch and loaded onto cheesy baked sweet potatoes for dinner. Sausages can be baked into a buttery breakfast casserole, pan-seared with peppers and onions or cooked in a quick skillet pasta with your chosen green veg. Chili | Sausage With Peppers and Onions | Baked Potatoes To stretch ground meat further, you can add rice to make porcupine meatballs, a dish that became popular during the Depression. Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Taking advantage of lower prices on certain ingredients when you see them may lead to meaningful savings. Ground beef, chicken, pork and turkey all freeze well. Creamy, Spicy Weeknight Bolognese | Porcupine Meatballs | Easy Turkey Meatloaf Shopping regularly means you can take advantage of whatever beautiful produce the season has to offer. Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne. It may seem counterintuitive, but making more frequent, intentional trips to the supermarket instead of one big trip can reduce the likelihood that you'll waste food. Going more often also ensures that you can peruse the freshest items that the market has to offer, and plan your menu accordingly. Miso-Parmesan Asparagus | Creamy Corn Pasta With Basil | Quick Fresh Tomato Sauce Rotisserie chicken is a hearty addition to suppers, like this delicious pasta from Christian Reynoso. Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell. Brilliant! Meat from a store-bought rotisserie chicken — or a simple, homemade roast chicken — is a hearty addition to salads, pastas, soups and stews. Save the leftover bones and make chicken stock to freeze. Rotisserie Chicken and Greens Pasta | White Chicken Chili | Crispy Wonton Chicken Salad Quick from-scratch condiments, like this 10-minute chile crisp, are often cheaper than store-bought and surprisingly easy to make at home. Ryan Liebe for The New York Times. Food Stylist: Victoria Granof. Lots of basic grocery staples are cheaper and surprisingly easy to make at home: yogurt, for instance, bread, granola and more. You may even find that you prefer the taste and the quality of the homemade stuff, which you can customize to your taste. Readers also wrote in about multi-cookers like the Instant Pot, which quickly and efficiently cook beans from dried without the need for a lengthy soaking process. Focaccia | Chile Crisp | Pancake Mix Braised dishes like carnitas transform cheaper cuts of meat into fall-off-the-bone magic. Christopher Testani for The New York Times. Food Stylist: Monica Pierini. Consider cheaper cuts of meat like chicken thighs or drumsticks, chuck roast, pork shoulder or shank. You may find you like them even better, especially in braised dishes like pot roast, carnitas and ropa vieja. Pressure Cooker Pot Roast | Slow Cooker Honey-Chipotle Chicken Tacos | Ropa Vieja This hearty, pesto-inspired meal proves that eating vegetarian doesn't mean skimping on flavor or satisfaction. David Malosh for The New York Times. Food Stylist: Simon Andrews. Meatless Mondays are an opportunity to experiment with plant-based proteins like tofu and beans, which are endlessly versatile. Some of our most popular recipes, like these creamy, spicy tomato beans and greens, are fast, easy to prepare and delicious — all in part because they're vegetarian. Beans and Greens alla Vodka | Pesto Beans | Kung Pao Tofu Cooked grains can add heft and pops of texture to many meals. David Malosh for The New York Times. Food Stylist: Simon Andrews. It may be obvious, but buying in bulk not only ensures that you save on grocery costs. It also assures that you'll always have ingredients for a meal. Rice, for example, freezes well and can be a main, a side or a dessert. Big Pot of Beans | Farro | Can't-Miss Rice A quick and easy herb oil allows you to enjoy your homegrown herbs whenever the mood strikes. Linda Xiao for The New York Times. Food Stylist: Sarah Jampel. Many wrote in about the cost-saving (and therapeutic) virtues of having a garden. Homegrown herbs, whether fresh or frozen, can elevate a meal exponentially, and many, like mint, dill, thyme and scallions, are easy to grow on your kitchen counter, even in urban kitchens. (Here's how to store and extend the life of your herbs.) Creamy White Beans With Herb Oil | Uchucuta Sauce (Andean Green Herb and Chile Sauce) | Greek Goddess Dip Food banks, community fridges and church pantries can be a big help to those in need. Cassandra Klos for The New York Times Some readers — especially those living on a fixed income — rely on food banks, community fridges and pantries to help them get by. Feeding America is a website that helps you find a food bank in your area by plugging in your ZIP code. You can also call a local church or community center.
New York Times
27-03-2025
- Lifestyle
- New York Times
Want to Eat More Fish? Start Here.
For a while now, my husband and I have been making the same dinner every Sunday night. He makes the fish — a seared, salt-and-peppered fillet of whatever looked good (or was on sale) at the fish counter — while I make the vegetable side and the Zojirushi makes the rice. The vegetable side could be yamitsuki, gomaae, roasted broccoli sprinkled with furikake, easy savoy cabbage with a touch of miso, or whatever we have and whatever we feel like. It's essentially Japanese breakfast for dinner, and it's always anchored by a giant piece of fish, and we always love it. That could be your fish dinner, or — if you'd like a clear recipe to follow, one that's super flavorful and a breeze to make — you could click through to this aptly named collection, 14 Recipes Because You Want to Eat More Fish. My wonderful colleague Allison Jiang assembled this list, stacking it with winners: Zainab Shah's sheet-pan fish tikka with spinach, Ali Slagle's ginger-dill salmon and this one-pan roasted fish with cherry tomatoes from Lidey Heuck. Because I like all things spicy, I usually add a heavy pinch of chile flakes and skip the honey if my tomatoes are especially sweet. Some readers note adding crushed fennel seeds, chopped sun-dried tomatoes or a dab of harissa. Which is to say: It's your fish dinner! Make it as you please. Featured Recipe View Recipe → I'm still happily cooking my way through Allison's 14 healthy dinner ideas, and I think this week's chicken will take the form of this weeknight-friendly chicken tagine from Nargisse Benkabbou. I can't do this dish any more justice than Eri, a reader: 'I hardly bother leaving comments on NYT Cooking recipes but I felt compelled to leave a note saying how much my family and I enjoyed this. I was surprised at how delicious this was considering it took far less time to prepare than a traditional chicken tagine. Do make the effort of sourcing the preserved lemons. They really make a difference together with good quality olives which I threw into the pot 5 minutes before the dish was done.' Want all of The Times? Subscribe.
