Inflation remains stubbornly high, with Wednesday’s report showing a 3.5 percent rise from a year earlier. We’re all paying more for less these days, including groceries — food prices rose slightly in March, too — and, as always, putting satisfying, budget-friendly meals on the table can be difficult.
But frugal cooking doesn’t mean cutting back on flavor or making your meals less satisfying. Below, you’ll find 12 of the New York Times Food staff’s go-to recipes for eating well without breaking the bank.
I’ve lost count of how many times I’ve had this sleep hit from Eric Kim — a tub of gochujang equals many, many dinners. It’s delicious, of course, but it’s also very versatile. I usually chop larger potatoes so they are baby-potato size and have whatever greens are on sale (spinach, chard, bok choy) for the tuscany. And sometimes I’ll skip the beans, gobbling up all that sweet spicy soup with extra rice, which is the best part. MIA LEIMKUHLER
If you work full-time and have school-aged children, you’re already in the middle summer camp or childcare scheduling hell, so you probably feel the need to pinch pennies. As my coupon-clipping Midwestern mom taught me, I buy lots of dried beans and packages worth of ground beef that I make in large batches. meatballs, slow cooker beans and capsicum. I freeze what we don’t eat, take stock of what’s in the freezer before I do next week’s shopping, and then mark on the calendar when we’ll eat the leftovers so they don’t go to waste. MARGAUX LASKEY
Recipe: Meatballs
It will come as no surprise that I — or anyone in the Diet office — reflexively reaches for canned beans after being overwhelmed by the prices at the grocery store (or, you know, paying rent). But even on payday, I’ll make Kay Chun freezer friendly bean and cheese burrito for their extremely high return on investment. Packed with little more than some sauteed onion and bell pepper, smoked pinto beans made spicy with the addition of a little store-bought pico de gallo and some Cheddar, it’s a hearty and delicious way to get some vegetarian protein. TANIA SICSINSKY
Recipe: Bean and cheese burrito
A large cucumber and a block of tofu are staples in my grocery store that never feel too expensive, and I’ve stocked up on this quick stir-fry from Hetty Lui McKinnon and eaten it on top of my carbs more times than I care to remember. If I miss an ingredient or two, the recipe is very forgiving. PRIJIA KRISHNA
Recipe: Fried cucumber with tofu
I love a good baked potato. Everyone talks about the fluffy center spatulas and the countless toppings you can cram in (sour cream, cheese and onion for me, and sometimes some kimchi mixed in sesame oil with a pinch of sugar). But it’s the potato’s skin, crackly and sometimes chewy, where the crisp exterior meets the almost pointy interior, that I find a dream to chew. Even better if there is some cream on the plate with which to spread it. ERIC KIM
Recipe: Baked potatoes
My current obsession is this recipe from Hetty Lui McKinnon, which takes a few staples (bread, beans, olive oil) and dresses them up with silky, braised leeks, a miso-mustard vinaigrette, and a poached egg. I’d happily pick up an expensive small plate like this at a wine bar, but I’m more than happy to make it at home, for what looks like nothing. ALEXA WEIBEL
These days, many chicken dinner recipes call for boneless chicken breasts or bone-in thighs. But if you have a little extra time to cook, then I’d go for a whole chicken, which is generally cheaper per kilo than any other cut in the store. There are many amazing roast chicken recipes out there, but trust me when I say that this easy four-ingredient Melissa Clark recipe is all you need. You can also get a few different uses out of a chicken: Add bits of leftover meat salads the quesadillasand simmer the bones in water until done stock. EMILY WEINSTEIN
Recipe: Salt and pepper grilled chicken
Simple, filling and super easy, my family eats this vegetarian chili skillet on repeat, changing the beans depending on what’s in the pantry (a can of black beans and kidney beans is a family favorite). And on nights when chopping even an onion for the optional topping seems excessive, a squeeze of lime juice or a jar of pickled jalapeños will add the necessary crunch without that extra five minutes of effort. MELISSA CLARK
This recipe has long been one of my go-tos for a relatively cheap and easy dinner. I usually have a red onion and cherry tomatoes in my pantry, so with the addition of a bunch of broccolini and some crumbled feta, this casserole dinner is hearty and filling. Many of my family members can attest to that. CHRISTINA MORALES
I was initially attracted to it this recipe five stars by Mark Bittman because it’s fast and contains items I always have on hand. I go back to it when I’m feeling frugal – it works well if you only have two eggs – and some time. It also has the added bonus of pleasing even my 7-year-old son, who claims not to like eggs. BRETT ANDERSON
Recipe: Spaghetti with fried eggs
There are two ingredients I reliably have at home no matter what: rice and a head of cabbage. Cabbage is such an economical dream food because a head of it can stay in your fridge basically forever, and once you chop it up, it manages to produce a staggering amount of cruciferous vegetables. And leave it to Melissa Clark to take the basics of a medieval-era soup and, with a few flourishes like parmesan rind, thyme and bright lemon juice, turn it into a sumptuous meal. BECKY HUGHES
Recipe: Parmesan Cabbage Soup
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