Inflation remains stubbornly high, with Wednesday’s report showing a 3.5 percent rise from a year earlier. These days, we’re all paying more for less, including groceries — food prices inched up slightly in March, too — and, as ever, putting satisfying, budget-friendly meals on the table can be a struggle.
But budget cooking doesn’t mean skimping on flavor or making your meals any 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 often I’ve made this sleeper hit from Eric Kim — one tub of gochujang equals many, many dinners. It’s delicious, of course, but it’s also very flexible. I usually chop larger potatoes so they’re baby-potato size and sub in whatever greens are on sale (spinach, chard, bok choy) for the Tuscan kale. And sometimes I’ll skip the beans, soaking up all that sweet-spicy soup with extra rice, which is the best part. MIA LEIMKUHLER
