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The lowly leg quarter is the tastiest part of the chicken and can be found for $0.60- $0.75/pound. By saving scraps to make stock, savvy buyers can make meals for 4 for under $2. This 10-pound bag of leg quarters is sold at both Aldi and Walmart for around $5.50/bag. Spending Less on Chicken There are two ways to buy cheaper chicken: buy cheaper cuts and buy in bulk. Leg Quarters combine these two strategies in one purchase. Chicken suppliers divide chickens into quarters—two breast quarters and two leg quarters. Breast quarters contain the wing and breast section (with bones), and leg quarters contain the drumstick, thigh, and most of the back. You must first thaw them when you buy a large amount of leg quarters. In my experience, they are often sold semi-frozen. Thaw them until you can easily separate them and cut into them to remove the back portion. Removing the back portion is not difficult. Break the joint between the thigh and back and along the backbone to separate the back portion from the remaining thigh and drumstick. You will be left with something that resembles the photo on your left. Keep as much skin as possible intact on your leg quarter, but don't fuss with the back. The back portion will go into your "scrap" bag used to make stock or chicken soup Tip 2 - Save the Back Portions to Make Stock Every good cook I know has a chicken scrap bag in their freezer. Bits of unusable or leftover chicken go into this bag until you have enough chicken scraps to make stock (about two pounds). The process is simple: put 3-4 quarts of water in a stock pot with two pounds of chicken bones or scraps, a roughly sliced onion, two carrots sliced into large sections, and two stalks of celery cut into thirds. Add salt, pepper, and a bay leaf. Cover and simmer for a few hours, strain, skim off fat, and freeze your stock in pint or quart containers. If you have any other common vegetables getting soft in your refrigerator--like peppers, mushrooms, beans, or other mildly flavored vegetables--throw them in your stock pot. Many cooks I know save the skins they peel off carrots or the bottoms of celery stalks for the stock pot (they put these items in a Ziploc bag in the freezer until ready to use). Now, let's do some simple math: even inexpensive chicken broth costs $2+ a quart. You have saved at least $6 by making three quarts of stock. This is the cost of the entire bag of chicken quarters. But you have 8+ pounds of chicken, plus 3 quarts of chicken stock. Tip 2 - Freeze the Remaining Thigh/Drum Quarters Divide the remaining thigh/drumstick sections (about 8 pounds) into usable portions and freeze them in Ziploc bags. I like to put four quarters in a bag, but I sometimes put only two if I'm cooking only for myself. How you group your leg quarters is up to you. But get them in the freezer quickly unless you plan on using them immediately. Thighs/Drums vs. Chicken Breasts Now that you have a wealth of thigh/drum quarters in your freezer, you may wonder how to use them in recipes. The answer is to use them for everything. If a recipe calls for skinless, boneless chicken thighs, separate the thighs and drums (you might want to do this before freezing them), then skin and bone the thighs. I use chicken leg quarters in all my finest recipes, even Coq au Vin. It takes real skill to cook a chicken breast without it becoming dry and stringy. But a leg quarter is more forgiving: it is much harder to overcook, and the skin protects you from dry or overcooked meat. I NEVER buy chicken breasts. If I need cooked chicken breast, I buy rotisserie chicken at Sam's Club or Costco. If I'm cooking with raw chicken, I buy leg quarters. I believe a family of 4-5 gets generous chicken meals each month from 10 pounds of raw chicken quarters and a rotisserie chicken. The cost for these two things is around $11. I don't know a better strategy for saving money on poultry.

11/11/26 Update: I continue to scan the ads for extra deals or to see where promised deals failed to materialize. Aldi is particularly problematic because it changes brands and deals. Walmart is a machine - the price is always as advertised. Target is also good at keeping prices as advertised, but they can be short on stock at times. Each Thanksgiving, Walmart, Aldi, and Target promise you a meal at a very low price - this year, $ 30- 40 to feed 10 people. Thanksgiving grocery ads look simple until the cart total says otherwise. A turkey can be cheap, but butter, broth, rolls, foil pans, pie ingredients, and drinks decide the real winner. This guide gives you a practical price chart and pointers for how to use sale items to create a memorable Thanksgiving meal, including a guide to turkeys and some great recipes! It's beginning to look a lot like Thanksgiving in your shopping cart! For the 2026 Thanksgiving season, the safest way to compare Walmart, Aldi, and Sam’s Club Thanksgiving grocery deals is by basket, not by one headline item. As of this writing, all three retailers have published Thanksgiving "baskets" prices but have yet to announce additional sale prices for November. But as of this writing day, these prices were accurate in Tampa Bay, Florida. Advantages of Each Retailer Walmart and Aldi and Target, oh my. Walmart usually wins on convenience and selection. It carries national brands, store brands, fresh and frozen turkeys, pantry items, disposable pans, decorations, and last-minute extras under one roof. The big advantage is that shoppers can build a full Thanksgiving cart without visiting multiple stores. Aldi usually wins on lean pricing. Its smaller store format, private-label focus, and limited selection help keep basic prices low. The catch is that Aldi may not carry every exact brand, flavor, turkey size, or specialty item. If you want a traditional Thanksgiving meal at the lowest possible price, Aldi often deserves a close look. Target is the new kid on the block in the Thanksgiving meal price war. You probably will not find your whole meal at Target, but they have some great specials and you were probably going to stop there anyway. The real comparison comes down to three questions: How many people are you feeding? Do you care about national brands, or are private-label items fine? Are you buying only Thanksgiving groceries, or also drinks, snacks, paper goods, and household supplies? For a small or midsize Thanksgiving meal, Aldi can be tough to beat on the core grocery basket. For a larger gathering, Walmart’s wider selection and pickup options can save time. For a very large group, Sam’s Club may undercut both on bulk items, even if it is not the cheapest on every single product. 2026 Thanksgiving grocery deals comparison chart for Walmart, Aldi, and Target As of today, all three retailers have published their baskets. I used these items and added a few others that may be essential, like butter, eggs, and cream. The “price to compare” column shows the unit that matters most. This is where many Thanksgiving comparisons go wrong. Compare turkey prices per pound. Compare butter by the pound or by the 4-stick package. Compare stuffing by box size, not just shelf price. Grocery Item Price to compare Walmart 2026 sale price Aldi 2026 sale price Target 2026 sale price Frozen whole turkey Per lb $.97 (Butterball) $.99 (Farmer's Choice) $0.79 (G&G) Sweet Potatoes Per 3 lb. $2.95 $1.95 $3.29 Fresh Cranberries 12 oz bag $0.76 $0.75 $1.79 Potatoes 5-lb. bag $2.47 $4.19 $2.49 Stuffing mix Box or Bag $1.50 $0.78 $1.99 Canned green beans Per can or per oz. $0.50 $0.55 $0.59 Cream of mushroom soup Per can $1.00 $0.69 $1.19 Fried onions Package $1.00 $1.65 $2.99 Turkey gravy Per jar, packet, or oz. $0.54 $0.59 $1.79 Chicken or turkey broth Per quart $1.50 $1.39 $1.59 Butter Per lb. $2.96 $1.99 $3.19 Evaporated milk Per can $1.00 $0.95 $0.99 Pumpkin puree Per can $1.00 $1.99 $1.19 Pie crust 2 crusts $1.24 $1.89 $3.29 Dinner rolls Per package $1.00 (Brown and Serve Rolls) $1.99 (Hawaiian rolls) $4.89 (Hawaiian Rolls) Eggs Per dozen $1.67 $1.65 $1.69 Heavy Cream 1 quart $4.58 $4.59 $4.79 Whipped topping Per container $1.00(Cool Whip $2.39 (can) $2.69 (can) Disposable roasting pan Per pan $1.72 $1.48 $5.99 Aluminum foil Per roll $1.66 (25 ft.) $4.00 $2.29 Fresh Herbs Per oz. bundle $1.92 $1.40 $1.99 The cheapest Thanksgiving store is rarely the one with the lowest turkey price. It is the store with the lowest full meal basket for your guest count. I'm not going to add these columns up for each retailer, because the right retailer is the one that sells what you want. I suggest deleting the items you don't care about and adding your own unique Thanksgiving items, then adding up your own comparison list. I think Walmart wins overall for most items, but Aldi wins for quality, especially on fresh items. But Target is a strong contender for the Turkey alone. Who Wins for Particular Items? Below are some clear winners and quality comparisons for essential Thanksgiving grocery items: Let's Talk Turkey - Target Has Lowest Price, Walmart Better Brand A good frozen turkey is the backbone of your holiday meal. Target has the advantage this year, selling 10-20+ pound turkeys for $0.79 per pound. The only catch is that they are not selling name-brand turkeys at that price, but rather their in-store Good and Gather brand. I'll be honest: I've never made this brand, but I have not heard anything negative about it either. Walmart is selling Butterball turkeys at $0.97, which is still a steal. Aldi is selling Farmer's Choice (Aldi store brand) for $0.99 and Butterball turkeys for $1.27. It's up to you to weigh quality and price. Especially if it's a very small turkey (under 12 pounds), I'd go for the Target brand and watch it carefully. Otherwise, I'd stick with the old, reliable Butterball from Walmart. 11/11/26 Update: All three retailers have frozen turkeys in stock today in my Tampa Bay neighborhood, and they are part of sales circulars nationwide. The cheapest turkey at each store is as advertised: $0.79 at Target, $0.97 at Walmart, and $0.99 at Aldi. In a surprise move, Walmart has added a cheaper turkey (Shady Brook Farms) for $0.84/pound. Make sure you don't buy the antibiotic-free Shady Brook Turkey, which is more than double this price. Here is a good guide for how much turkey to buy and how to prepare it: How to Choose, Thaw, and Cook a Frozen Turkey Like a Pro Stuffing - Aldi Has Lowest Price All three retailers are selling stuffing mix cheaply, although Aldi has the corner on this one at under $1 per box. You can use these boxes of stuffing, but you might save money and make a better dish by using stale bread and making it from scratch. Or buy day-old or stale bread. You will need onions, celery, and some herbs, so if your kitchen is on the spare side, just buy the mix. If, however, you want to use up some old bread and prefer homemade, here is a good recipe: Best Bread and Herb Stuffing Ever: Secrets to a perfect Thanksgiving Classic 1/11/26 In a surprise move, Walmart has offered a generic brand stuffing mix to match the Aldi price, but they did not lower the price on the Stovetop mix, which is a good deal. You Say Potato: Walmart and Target are Selling Russets Cheap When it comes to potatoes, Walmart has the edge: a 5-pound bag of Russets is $2.47, while Target sells the same type for $0.02 more. Aldi sells a 5-pound bag of yellow potatoes for $4.19, but they have slightly cheaper Russet potatoes. These yellow potatoes make far superior mashed potatoes to Russets and allow you to use less butter or cream. It's up to you, but if I'm peeling a bag of potatoes, I want it to be worth it. I'd buy the yellow potatoes if there is an Aldi near you. Here is a great mashed potato recipe: Best Mashed Potatoes and Turkey Gravy for Thanksgiving Sweet Potatoes: Aldi Has a Sweet Deal Sweet potatoes, with or without marshmallows, are a Thanksgiving favorite. If sweet potatoes are a part of your Thanksgiving, Aldi is your best bet. They are much cheaper than Walmart or Target and, IMHO, better quality. But Walmart has a sweet deal on those tiny marshmallows that people love on top. Here is a great classic recipe: Candied Sweet Potatoes Recipe Staples That All Three Retailers Are Selling Cheap Some items on your list will be inexpensive no matter where you shop. These inexpensive staples include: Butter Canned green beans Eggs Heavy cream Evaporated milk Check the cost chart (above) for exact prices, but prices vary little between Walmart, Aldi, and Target. 11/11/26 Update: Aldi is offering its store-label butter for $1.99/pound. It's All Gravy For gravy, Walmart and Aldi both offer very low-priced packets for around $0.50, and Target offers a jar of ready-made gravy for just under $2. But if you are making a turkey, these are unnecessary and, frankly, not very tasty. Please consider using the turkey pan drippings (with a bit of cornstarch and water) to make a large amount of superior gravy for next to nothing. You can find instructions here: Best Mashed Potatoes and Turkey Gravy for Thanksgiving Pumpkin Pie and Whipped Topping - Walmart is Cheapest Nothing says "Thanksgiving" like a pumpkin pie. For the pie, I suggest using ready-made crusts and pureed pumpkin (though you can easily make pumpkin or squash puree if you want). The crusts are cheapest at Walmart, but I like the deep-dish crusts in a disposable pan from Aldi a bit more. Walmart is selling Cool Whip cheap, but all three retailers have cans of real whipped cream on sale for similar prices. Walmart and Target have less pureed pumpkin. Here is a great classic recipe, which uses evaporated milk: LIBBY'S® Famous Pumpkin Pie | LIBBY'S® Roll With It - Walmart has a Great Deal While Aldi advertised extremely cheap dinner rolls starting November 11, this doesn't appear to have materialized, as they aren't marked down as of 11/11 in my store. Aldi did have Hawaiian rolls for $1.99. Walmart has nice brown and serve rolls for $1, which is the best deal out there. Alas, Target has no strong sale contender for rolls. Where Walmart is likely to have the edge Walmart’s best Thanksgiving advantage is the full-cart experience. A shopper can It's the #1 Retailer in the U.S. for a reason, but Walmart doesn't always have the best prices. usually find turkey, ham, produce, baking supplies, cookware, foil, storage containers, beverages, and seasonal decor in one trip or one pickup order. That matters when time is as important as price. Walmart is often the stronger choice for: National brands If the Thanksgiving menu depends on a specific stuffing mix, cranberry sauce, fried onion, gravy, or pie crust brand, Walmart is more likely to carry it. Pickup and delivery Walmart’s online grocery system makes it easier to build a cart, compare substitutions, and avoid in-store crowds. Specialty and backup items Need gluten-free stuffing, a meat thermometer, a roasting rack, extra chairs, or a pumpkin pie at the last minute? Walmart has a broader safety net. Mixed household shopping If the trip also includes cleaning supplies, batteries, pet food, medicine, and paper goods, Walmart can reduce the need for a second stop. Walmart may not win every item on price, but it can win on total convenience. For many households, that trade is worth a few extra dollars, especially during the week of Thanksgiving. Where Aldi is likely to have the edge Aldi is small and cheap, witih good quality, but the vareity is lacking. Aldi’s strength is the simple Thanksgiving basket. If the list is mostly turkey, potatoes, vegetables, canned goods, dairy, rolls, and baking basics, Aldi can be a strong low-price contender. Aldi also makes comparison easier in some ways because it does not carry endless versions of every item. There may be one private-label broth, one or two stuffing options, and a smaller produce section. That can cut decision fatigue. Aldi is often the stronger choice for: Private-label staples Store-brand broth, canned vegetables, flour, sugar, butter, stuffing, frozen vegetables, and pie ingredients are the heart of a budget Thanksgiving cart. Seasonal produce Potatoes, sweet potatoes, onions, celery, carrots, and green beans can drive prices. Simple menus Aldi works well when the meal sticks close to the classics and does not require many specialty items. Small and midsize gatherings If you are feeding four to eight people, Aldi’s package sizes may line up nicely with the menu. The main drawback is selection. Aldi stores vary, and seasonal items can sell out. If a specific product is missing, the cheaper first stop can become two trips. That cost is not on the receipt, but it still matters. Comparison shopping is easier if you think in terms of units. How Sam’s Club compares overall No Thanksgiving is complete without mentioning Sam's Club. If you are feeding a real crowd, it may be a better option. For Thanksgiving, Sam’s Club can beat Walmart, Aldi, and Target on the right items. But it can also cost more upfront if you buy more than you need. Sam’s Club is most likely to shine for: Large turkeys, hams, and party trays Bulk butter, eggs, flour, sugar, and baking supplies Large packs of rolls, desserts, and appetizers Paper plates, napkins, cups, foil, and food storage Cases of drinks, bottled water, sparkling water, and juice Big prepared sides, pies, and heat-and-serve foods For a large family meal, office potluck, Friendsgiving, church dinner, or open-house style Thanksgiving, Sam’s Club can have a lower per-person cost. The savings often come from bulk packs and prepared foods that feed a crowd. For a smaller meal, Sam’s Club may lose on practicality. A low unit price does not help if half the product goes unused. Storage space also matters. A large pack of rolls, a full tray of mac and cheese, or a bulk bag of produce only makes sense if you'll eat it. One last note: Sam's Club will cook a real spread for you for about $160, to feed 16. They will cook a smoked turkey, a ham, mashed potatoes, two pies, and a bunch more. It also includes a fancy charcuterie tray. If you don't love cooking for a crowd, and you are willing to pay a bit more, the Sam's Club deal could be perfect for you. Membership is another factor. Sam’s Club requires a paid membership for most shopping. If you already belong, include it in the comparison. If you don't, include the membership fee in the true cost unless you plan to use the club throughout the year. Best store by Thanksgiving shopping style The best choice depends less on the advertised price and more on the kind of meal you are planning. Shopping situation Best fit Why it works Lowest possible classic meal Aldi Strong pricing on private-label staples and simple ingredients One-stop Thanksgiving trip Walmart or Target (but Target will cost more) Broad selection, national brands, pickup, and nonfood extras Large gathering or potluck Sam’s Club Bulk packs and party-size prepared foods can lower per-person cost Brand-specific menu Walmart More choices across pantry, frozen, and refrigerated items Small dinner for two to four Aldi or Walmart Aldi can be cheaper; Walmart may offer better size choices Last-minute shopping Walmart Longer hours, more departments, and more backup options Drinks and paper goods Sam’s Club Bulk pricing often works well for parties Specialty diet needs Walmart More variety in gluten-free, low-sodium, organic, and alternative products If you want the simplest rule for finding Thanksgiving grocery deals, use this: Shop Aldi first for the core meal, Walmart for missing items and brand-specific products, Target for special deals, and Sam’s Club for bulk goods when feeding a crowd. That split often produces a better result than trying to force one store to win the whole holiday. Wherever you shop this Thanksgiving, enjoy your meal and your friends and family! Happy Thanksgiving from Gail and Kathryn at InflationBites.com!!

Cioppino and Thai Seafood Soup: Two great seafood Soups under $12.50, serving 2-4. Cioppino With Mixed Frozen Seafood If you love seafood, but your budget or geography doesn't allow you to cook with fresh, consider frozen seafood. Of all frozen seafood offerings at your local grocery or warehouse store, bags of frozen mixed seafood often offer the most "bang for your buck." But good recipes usually don't tell you exactly how to modify them for these mixed bags. This post will show you how to cook Cioppino and Thai Seafood Soup with frozen mixed seafood at home. Thai Seafood Soup (Tom Yum Talay) With Mixed Frozen Seafood My Asian market sells these bags of mixed seafood for $3.99--shrimp, octopus, squid, and mussels. Costco, Sam's and Trader Joes also sell inexpensive mixed seafood. But how do you actually cook with them? Update 9/3/26: These bags now sell for $5, as inflation has taken its toll. Sorry, friends, but that is why we started this blog. How to Cook with Mixed Frozen Seafood These recipes originally appeared in a post on seafood soups at TheSpruceEats.com. I modified the recipes so that they could be made using inexpensive mixed frozen seafood, which is available almost everywhere. The results were fantastic. Note: The mixed seafood bag I used was 14 oz., so I supplemented it with 3 additional oz. of shelled frozen shrimp from Sam's Club. It would be best to have at least a pound of thawed, shelled seafood to finish both recipes. Other bags, such as the bag widely available at Walmart, are 1.5 pounds. Just use what you can find at a reasonable price — Costco has a large 2.5-pound bag, which is enough for both recipes, while Trader Joe's has a 1-pound bag for under $10. The Cioppino Recipe tips and tricks: I modified the Cioppino recipe to substitute ground fennel seeds for anise-flavored liquor, which can be expensive and difficult to find. One thing I would not substitute under any condition is the fresh fennel bulb. It really makes the recipe, and there is no real substitute. If you can't find fennel, I would save the frozen seafood until you can. Save and use the fennel fronds for flavor and garnish. The Thai Seafood Soup Recipe tips and tricks: Visit your favorite Asian grocery — the ingredients there are typically far less expensive and higher quality. Try to find fresh lemongrass and grind the middle part in a blender or food processor (discard the bottom, simmer the top in the pot, then remove it before serving). Try to find fresh lime leaves if you can, but dried ones are fine if you can't. In a pinch, add a teaspoon of lime zest. Coconut milk is available everywhere in cans, but don't buy the low-fat variety. Galangal is cheap and available at a Thai or Vietnamese grocery store. Otherwise, you can find ginger in most grocery stores. My favorite Asian grocery sells a huge amount of galangal for under $3. If you get to the refrigerator case and the ginger, galangal, and turmeric bulbs look the same, ask someone for help. In my experience, the staff is happy to educate you, especially if you come often and try new things. Recipe 1: Cioppino with Mixed Frozen Seafood This classic Cioppino is a rich seafood broth with fennel and tomatoes, made inexpensive with mixed frozen seafood. Ingredients (Cost $12.40, serves 2) 2 T olive oil ($0.25) 2 T butter ($0.30) 1/2 of a small, sweet onion, chopped ($0.25) 1/4 c. carrots, chopped ($0.25) 1/4 c. celery, chopped ($0.10) 1/2 of a small fennel bulb, chopped fine ($2.00) 1 clove of garlic, pressed 1 T tomato paste 1/2 c. dry white wine, such as Pinot Grigio ($0.50) 1 8 oz. bottle of clam juice ($2.00) 1 14 oz can diced tomatoes ($1.00) 1 bay leaf 1/4 t. dried thyme 1/4 t. dried oregano 1/4 t. dried basil 1/4 t. ground fennel seeds (roast and grind in a spice mill), optional salt and pepper 1-1.5 pounds mixed frozen seafood, thawed and rinsed; shells removed. ($3.99 plus $2.00 for extra shrimp) fennel fronds, chopped. Directions Thaw the frozen seafood; remove shells and rinse. Heat butter and olive oil. Add onions, celery, carrots, and fennel bulb and cook until beginning to get tender, about 5 minutes. 3. Add pressed garlic and tomato paste. Add white wine and cook until the alcohol has reduced to a thick consistency. Add clam juice, tomatoes (with juices), and spices. Bring to a simmer and simmer gently, covered, for an hour. 4. Add the thawed seafood and warm until cooked through. 5. This soup does not hold well once the seafood is added. You can make it ahead of time up to the point of adding the seafood and keep it in the refrigerator for up to 3 days. Heat, add the seafood, and simmer for 5 minutes when you are ready to serve. Add seafood and simmer. 6. Serve with chopped fennel fronds or chopped parsley and a lot of crusty bread. Cioppino on a Budget Recipe 2: Thai Seafood Soup (Tom Yum Talay) with Mixed Frozen Seafood Tom Yum Talay Ingredients Ingredients (Cost: $ 12.35, serves 4) 6 c chicken stock (Aldi, $1.60) 1 stalk lemongrass, minced ($0.30) 2 lime leaves, fresh or dried ($0.10) 4 cloves garlic, pressed ($0.10) 1 t grated galangal, or ginger ($0.25) Thai chili paste or other minced hot peppers, to taste 1 c mushrooms, sliced thinly ($1.00) 1 lb. frozen mixed seafood ($3.99 plus $2 for extra shrimp) 1 Roma tomato, halved, pulp removed and cut into thin strips ($0.25) 1 c bok choy, chopped, optional ($0.75) 1/2 can coconut milk or cream (full fat) ($1.25) 2 T fish sauce 1 T soy sauce Juice of 2 limes ($0.50) 1 t sugar 1/4 c chopped cilantro ($0.25) Directions Thaw frozen seafood; remove shells and rinse. Heat the stock over medium-high heat; add lemongrass and lime leaves to a large pot. Bring to a boil. Stock and Aromatics 3. Add garlic, galangal, chili, and mushrooms. Simmer until the mushrooms are soft, 2 to 3 minutes. Add garlic, galangal, and chiles. Add Mushrooms. 4. Add the thawed mixed seafood, tomato, and bok choy. Simmer over medium heat until the seafood is done (shrimp will be pink and other seafood will be firm to the touch and no longer translucent). Add mixed seafood, tomato and bok choy. 5. Add the coconut milk, fish sauce, soy sauce, lime juice, and sugar, and simmer until hot (do not boil). Add coconut milk, fish sauce, soy and sugar. 6. Check for seasoning and garnish with cilantro. More Information on Cooking with Frozen Mixed Seafood If you liked these recipes but you are in the mood for pasta instead of soup, please look at these two posts: How to Cook with Mixed Frozen Seafood: Pasta with Seafood in Tomato Garlic Sauce Seafood Pasta with Mixed Frozen Seafood or How to Cook with Frozen Seafood: Pasta with Shrimp, Mussels, and Tomatoes. Seafood on a Budget: Frozen shrimp and mussels. Seafood doesn't have to be expensive or unattainable! You can do this!

Whenever my daughter visits Chipotle, she often complains that "the Pico and Guac are so bland." The recipes in this post are not mere copycats; they are improvements you can make at home for delicious Chipotle Salsas. Make Roasted Salsa, pico de gallo, salsa verde, and Guacamole. Each recipe takes less than 15 minutes to prepare, and you can find the ingredients for $3-4 (each) at stores like Aldi, Walmart, or similar grocery retailers. Whether you're enjoying them with chips or serving them alongside tacos or burrito bowls, these salsas are sure to impress! Roasted Salsa. Pico de Gallo, Salsa Verde., and Guacamole. Roasted (Charred) Salsa Verde Salsa Verde, or "green sauce," is a zingy salsa made primarily from tomatillos. It can be fresh, boiled, or charred in the oven or grill. The roasted or charred version has a smoky, complex flavor that is slightly sweeter. The tart flavor of Salsa Verde makes it an ideal accompaniment to tacos, enchiladas, or grilled meats. Best of all, it's super easy to make and involves minimal cooking time. Here's how to get started: Salsa Verde on Huevos Rancheros Ingredients (around $4) 1 pound of tomatillos (Walmart, $2.25) 1/2 large white onion, sliced (Aldi, $0.20) 2 large jalapeños (Aldi, $0.25) 3 cloves of garlic (Aldi, $0.05) A bunch of cilantro (Aldi, $0.50) Juice of 1-2 limes (Aldi, 0.50) Salt to taste Instructions Preheat your broiler. Dehusk the tomatillos: remove the paper husk and rinse the tomatillo to remove the sticky "film" that covers the flesh. Cut the onion into wedges--the more wedges, the more charred area and the more flavor. Peel the garlic. On a sheet tray, arrange tomatillos, sliced onion, garlic, and jalapeños. Broil until lightly charred, then flip to char the other side. Remove the garlic cloves now to prevent burning. Leave the remaining vegetables to char on the other side and remove from the oven. It's okay if the tomatillos and other ingredients have become charred and broken down--that is where the flavor comes from! Once slightly cooled, peel the peppers, cut them in half, and remove and discard the seeds. Put the charred veggies in a blender. Pulse until nearly pureed. Add the juice of 1-2 limes, chopped cilantro, and salt to taste. Blend again, adjusting seasoning as needed. This bright Salsa Verde not only pairs beautifully with chips but also enhances the flavor of Huevos Rancheros or serves as a delicious enchilada sauce. Note: For you New Mexicans, and those who love NM food, this is not classic Green Chile Sauce. You can find that sauce in our post on NM Breakfast Burritos. It's almost green chile season, and I promise a post soon on processing green chile and making green chile sauce! Fresh and tangy Salsa Verde ready to enjoy! Pico de Gallo Note: This recipe is featured on this blog, with numerous "how-to" photos, in World's Greatest Pico de Gallo. Next is Pico de Gallo—a fresh and chunky salsa that captures the essence of simple, bright ingredients. Its refreshing crunch adds a pop of flavor to any dish, from tacos to salads, and even scrambled eggs. Ingredients (Around $3) 5 Roma tomatoes, halved and seeds removed (Aldi, $1.50) 3-4 green onions, minced (Aldi, $0.25) 1 small sweet onion, chopped (Aldi, $0.25) 2-3 jalapeños, halved, seeded, and finely diced.(Aldi, $0.25) A bunch of cilantro (Aldi, $0.50) Juice of one lime (Aldi, $0.30) Salt Instructions Dice the Roma tomatoes into 1/4-inch pieces and put them in a bowl. Add the diced sweet onion and minced green onion to the tomatoes. Stir in the finely chopped jalapeños. Add chopped cilantro, lime juice, and salt. Mix well and taste, adjusting salt as needed. Pico de Gallo not only adds color and texture to your meals but also offers health benefits. Tomatoes are rich in antioxidants and vitamin C, and new research suggests hot peppers may support heart health. Serve with tortilla chips for a quick snack, or pile it on tacos for an extra flavor boost! Roasted Salsa I've a confession to make: I've won several informal salsa contests with this simple recipe, which uses mostly pantry staples. Start with fire-roasted tomatoes, if possible. If you have a crowd, put another can of fire-roasted tomatoes and a bit more spice, and it will stretch much further. For those who crave a smoky flavor, Roasted Salsa is an excellent choice. Pay attention to the balance and use more lime or cilantro (or even a pinch of sugar) to achieve a balanced flavor. It keeps well for several days, but adding a little fresh lime and chopped cilantro helps "freshen" the flavor before serving the next day. Ingredients (Around $3) Ingredients in Roasted Salsa. 14-ounce can of fire-roasted diced tomatoes (Aldi, $1) 1 can of Diced Tomatoes and Green Chiles (Rotel or equivalent) (Aldi, $1) 1/4 white onion (Aldi, $0.10) 1/2 teaspoon of cumin 1 jalapeño or serrano pepper (depending on your heat preference) (Aldi, $0.20) A bunch of cilantro (Aldi, $0.50 Juice of 1/2 a lime (Aldi, $0.15) Instructions Combine all ingredients—fire-roasted tomatoes, Rotel, onion, cumin, jalapeño, and cilantro—in a blender. Blend until smooth, then add juice from 1/2 a lime. Blend again and taste. Add extra lime juice, salt, or cumin, if needed. If it's too bland, add some cayenne pepper. Roasted Salsa is perfect for dipping chips, drizzling on burrito bowls, or topping tacos. Its deep flavors can elevate any meal! Experimenting with this salsa can add a well-rounded dimension to your dishes. Bowl of Roasted Salsa, ready for chips!! Creamy Guacamole No salsa spread is complete without creamy guacamole. This dip adds creaminess and delicious flavor to tacos, burritos, and salads. Plus, it's incredibly easy to make! Ingredients (Around $4) 3 ripe avocados, mashed (Aldi, $3) 3 tablespoons of Pico de Gallo ($0.75) 1 roasted clove of garlic or 1/4 teaspoon garlic powder Juice of one lime (Aldi, $0.30) 1/2 c. chopped cilantro (Aldi, $0.25) Salt to taste Instructions In a bowl, mash the avocados until creamy but still slightly chunky. Stir in 3 tablespoons of Pico de Gallo and roasted garlic or garlic powder. Add the chopped cilantro. Add lime juice and salt, mixing until everything is well blended. Creamy Guacamole is ready to enjoy! This homemade guacamole is a game-changer. Serve it with tortilla chips or spoon it generously over tacos. It's flavorful and satisfying, making it a favorite at gatherings! Chipotle Salsa at Home! Making your own salsas and guacamole is a fun, rewarding experience. With these easy-to-follow recipes for Salsa Verde, Pico de Gallo, Roasted Salsa, and creamy Guacamole, impressing your family and friends becomes effortless. Next time you want to elevate a simple meal or host a gathering, these quick and affordable recipes will take center stage. Bring your friends together, create these delicious dips, and enjoy the vibrant flavors of a homemade fiesta! Your taste buds will be grateful.

This ultimate apple pie is made from mixed apples and ready-made crusts from Aldi. The secret is the addition of fresh ginger and lemon juice, which make it the best sweet-tart pie you've ever tasted. The Ultimate Apple Pie, made with ready crusts and mixed fresh apples.. You don't need a pie plate or any special ingredients besides a grater and a paring knife to make this recipe. Yes, you can cook a fresh-from-scratch (almost) apple pie in a little over an hour for around $6. The best apple variety for pie is..........several different varieties in one pie to give a deep and complex flavor profile. This apple pie recipe calls for several varieties of apples. I used Granny Smith, Honeycrisp, and Snapdragon, the best varieties available in the late Fall. But use what you like and can find. Aldi has a nice variety, as do most supermarkets and fruit stands. How To Make the Ultimate Great Apple Pie You can rely on ready-made crusts to make a great pie, but you must start with fresh apples. A pie will require 6-8 large apples, peeled, cored, and sliced thinly (1/8 inch). If the apples are sliced thinly, they will bake evenly and more quickly, so the crust isn't overdone before the apples are tender. This recipe does not require cooking the apples before placing them in the crust to bake--who has time for that? If you slice the apples thinly, cooking on the stove is unnecessary. As you slice the apples, squeeze the juice of a fresh lemon over them. This keeps the apples from browning and makes them tarter and more complex in flavor. Add the sugar and spices after you finish slicing the apples and coating them with lemon juice. Then, let this mixture set for about 30 minutes. This will cause the apples to release their juices. After 30 minutes, taste and make sure you have used enough sugar and spices, and notice how much juice the apples have released. If there is an extreme amount of juice, you may need an extra tablespoon of cornstarch. Add the cornstarch and salt and stir well. Dot the pie with 2 tablespoons of butter cut into small cubes. Carefully place the top crust over the pie and crimp the edges to match the crust below. Cut off the excess. You might want to use an egg wash and sprinkle sugar. The pie in the picture was baked without an egg wash or sugar, but some folks really like the shiny/sparkly effect of an egg wash and sugar. Cut decorative vents to let out steam. Cover the edges with foil for the first 20-30 minutes of baking. Remove the foil and bake until the pie is nicely browned, for about 20 additional minutes. The Ultimate Aldi Apple Pie (for around $6) Ingredients

July is the heart of summer, offering an exciting selection of colorful fruits and vegetables. Taking advantage of this season not only improves your meals but could also lessen your grocery bills. This post offers a closer look at what's in season this month, highlighting seafood options, sharing preservation tips, and pointing out where to find budget-friendly seasonal produce. Let's get started! Fruits and Vegetables are at their peak in late summer. What Fruits and Vegetables are in Season in July? July is abundant in fresh produce. What is "in-season" varies from one locale to another. People in the Midwestern U.S. wait until August for seasonal sweet corn, while those in the South can find it much earlier. Some places (like my home in Florida) have good produce year-round. But the prices are lowest at times of abundance near you. (Because the less far your produce must travel, the lower the cost.) In the U.S., these fruits and vegetables are available in large quantities in July: Fruits: Look for plump watermelons, fragrant peaches, and sweet cherries. Summer favorites like strawberries and blueberries remain in season, making them perfect for desserts or breakfast smoothies. It's a good time to consider making a peach pie or cobbler. How about a traditional Cherry Clafoutis? A Strawberry Crepe dessert? Vegetables: July brings us fresh corn on the cob, crunchy bell peppers, juicy cucumbers, tender zucchini, and all types of tomatoes. Use that fresh corn on the cob to make a Corn, Rice, and Bean Salad or try your hand at making Cornbread with fresh corn. Those sweet bell peppers will make delicious Fajitas! Those in-season tomatoes will make amazing Pico de Gallo or some delicious Gazpacho! These vegetables can elevate your meals, whether you’re grilling, roasting, or tossing them in a salad. Buying these fruits and vegetables in season not only enhances their flavor but can also save you money; in-season produce can be up to 30% cheaper than out-of-season options. A display of fresh July produce invites summer meals Are Seafoods Seasonal? Absolutely, seafood availability varies throughout the year! Depending on your region, different fish and shellfish will be at their best in July. According to the Seafood Nutrition Partnership, the following are in season in July: Summer species: Certain fish are harvested in abundance during July and are often more abundant and of higher quality in July. These fish include: Keta or Sockeye Salmon Swordfish Some species of Tuna Grey Sole Alaskan Halibut Shellfish options: If you love shellfish, some species and types are more available in summer months, including Blue Crabs Clams Mussels Some types of Shrimp. Every time I drive by my favorite Asian grocery in July, I see a makeshift "Live Blue Crabs" sign. If you are a bit adventurous, you can find some inexpensive and delicious options. Basics of Preserving Seasonal Fruits and Vegetables Preserving the summer harvest enables you to enjoy it long after the season has ended. Here are some effective techniques: Canning: A popular method for preserving fruits, such as peaches, involves sterilizing jars, adding sugar, and boiling the mixture. Canning of this type often requires a pressure cooker to process jars. However, some foods, such as jams and jellies, can be processed without the need for pressure cooking. Another option is canning high-acid foods (like pickling) in a water bath. Take a look at our Dilled Green Beans recipe and instructions! If you have a large stock pot and some jars, you have all the specialized equipment you need. Freezing: This method is straightforward. Clean, chop, and blanch vegetables, such as green beans or corn, before freezing to retain their vibrant and flavorful qualities. You can easily add these to stir-fries or casseroles throughout the year. I love to freeze in-season berries on a sheet tray in the freezer and transfer them to Ziplock bags for making smoothies year-round. I also love to freeze fresh herbs. These preservation methods ensure you're not only reducing waste but also maximizing the quality and diversity of your cooking options later on. Pickling summer vegetables and fruits. Where to Buy Inexpensive Seasonal Produce Finding quality seasonal produce at reasonable prices is quite achievable. Consider these venues: Farmers’ Markets: Farmers' markets are excellent spots to buy local fruits and vegetables. Many times, produce is picked just hours before going on sale, ensuring maximum freshness. Buying directly from farmers often results in savings compared to grocery store prices. Community Supported Agriculture (CSA): Joining a CSA program allows you to receive a box of seasonal produce weekly. These programs often offer a cost-effective way to support local agriculture, ensuring you have access to fresh ingredients. Studies show that CSA members save around 10-15% compared to traditional grocery shopping. Grocery Stores: Watch for seasonal sales at nearby grocery stores, especially during July, when special offers often highlight fresh, local produce. By using these shopping sources, you can stock your kitchen with fresh ingredients that inspire delicious meals without overspending. Celebrate the Flavors of July July is a fantastic month for fresh, seasonal produce that brings joy to your kitchen. By understanding what's available and where to shop, you can enjoy the tastes of summer while also watching your expenses. Imagine savoring a juicy peach, grilling fresh corn, or vibrant salads brimming with seasonal vegetables. Now is the time to visit your local markets, embrace the plentiful offerings, and let July’s flavors spark your culinary creativity.

Discover how to make the viral sensation from the Duchess of Sussex's lifestyle series. With less than $10 of Aldi ingredients (or other discount grocery), you can enjoy this delicious, nutritious recipe with minimal clean-up. One-Pot Spaghetti with Tomatoes and Greens Looking for a quick, budget-friendly meal that doesn’t skimp on flavor? Look no further! Duchess Megan’s one-pot spaghetti recipe is the perfect blend of simplicity and sophistication. This dish is not only affordable—under $10 when made with Aldi ingredients—but it is also customizable to fit your taste. Let’s explore how to prepare this delightful meal packed with vibrant flavors and fresh ingredients. Now, let’s get started with making this delicious one-pot spaghetti! Meghan's One-Pot Spaghetti Essential Ingredients - Around $8 at Aldi Aldi Ingredients for One-Pot Spaghetti To whip up Duchess Megan's One-Pot Spaghetti, here’s what you’ll need: Spaghetti : 12 oz (Aldi, $1.50) Gourmet medley cherry tomatoes : 1 container (approximately 1 pint) (Aldi, $2.50) Mixed arugula and spinach : 3 cups (about 3 oz) (Aldi, $2.) Olive oil : 2-4 tbsp (Aldi) Garlic : 3 cloves (minced) Water : 3.5 cups boiling Zest of Lemon, grated Salt and pepper : to taste Red Pepper Flakes, to taste (optional) Parmesan or Romano Cheese, 1/2 c. grated plus more for garnish (Aldi, $1) Fresh Basil or Parsley, chopped and used as a garnish. At Aldi, buy the Priano spaghetti, the Arugula and Spinach mixed greens, the Cherry Tomato Medley (either in 12 oz. or 24 oz size), and either Parmesan or Romano cheese. You should have olive oil, garlic, and salt and pepper on hand. If you feel especially fancy, add in some fresh basil or fresh chopped parsley for garish. With these ingredients available at Aldi, you can prepare this delightful dinner within budget and without hassle! If you don't have an Aldi in our neighborhood, these ingredients, or a rough equivalent, should be available nearly everywhere. Find reasonably priced cherry or grape tomatoes, the mixed greens you prefer, and the grated cheese that fits your taste and budget. Cooking Process Step 1: Prepare the Ingredients Begin by washing your cherry tomatoes and mixed greens under cool water. Slice the tomatoes in half to enhance their sweetness, tear larger leaves of greens (leaving smaller leaves whole), and finely chop or press garlic. Step 2: Sauté the Tomatoes In a large sauté pan or Dutch oven, heat the olive oil over medium heat (add enough to cover the bottom of your pan lightly). Add the minced garlic and sauté for about 1 minute until it becomes fragrant. Next, toss the halved cherry tomatoes into the pan. Sauté them for about 3-5 minutes. Step 3: Add the Spaghetti Once the tomatoes are softened and bursting with flavor, add the uncooked spaghetti to the pot. Sprinkle on the zest of one lemon. Pour in 3 1/2 cups of boiling water over the spaghetti and bring to a boil. Stir and make sure the spaghetti is submerged. Step 4: Cook the Pasta Reduce the heat and let it simmer, ensuring that the pasta is submerged in the liquid. Cook the spaghetti for about 5-8 minutes. This not only cooks the pasta but also allows it to soak in the delicious flavors from the sautéed tomatoes. Step 5: Fold in the Greens When the spaghetti is nearly al dente, gently fold in your mixed arugula and spinach. Add red pepper flakes and adjust salt and fresh black pepper. Stir until the greens are wilting, adding flavor, nutrition, and a fresh pop of color to your dish. Step 6: Final Touches Remove the pot from the heat and mix in the grated cheese and correct seasoning. Place on a plate and top with more grated cheese and chopped basil or parsley. Serving Suggestions This one-pot spaghetti is not just a meal; it’s a feast for the eyes! Serve it warm, garnished with extra basil or a sprinkle of grated Parmesan cheese. Effortless Clean-up One of the best parts about this dish is the minimal clean-up required. With just one pot to wash, you can enjoy your meal without the stress of a mountain of dishes. A Delicious Dinner Awaiting You Elevating your dinner with Duchess Megan's One-Pot Spaghetti has never been simpler or more affordable. Using Aldi ingredients and keeping costs under $10, this dish offers a great mix of flavors and textures, suitable for any occasion. The combination of gourmet cherry tomatoes and vibrant greens delights the palate and nourishes the body, making it ideal for families or anyone with a busy lifestyle. So gather your Aldi ingredients, don your apron, and treat yourself to a delightful one-pot spaghetti. It’s quick, easy, and sure to impress anyone at your table! Happy cooking!

A juicy, budget-friendly steak with a deeply browned crust and rich garlic-herb butter—perfect for a satisfying weeknight dinner. This butcher's cut steak is inexpensive and tender, with a great flavor. What Is Chuck Eye Steak? Chuck eye steak comes from the section next to the rib-eye. It has a rich, beefy flavor and some of the same marbling as rib-eye, but it usually costs much less. Because only a limited number are cut from each animal, chuck eye steaks can be difficult to find. If you see them at your local market, they’re worth trying. Several good online retailers offer Chuck Eyes for $9 to $12 per pound. I can frequently find them at my local Walmart, and they are sometimes available at other chain supermarkets. If you go to a market with a butcher, just ask. If nothing else, you will impress your butcher! Ingredients for Butter-Basted Chuck Eye Steak 2 chuck eye steaks, about 1 to 1½ inches thick 1½ teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 tablespoon neutral, high-heat oil 3 tablespoons unsalted butter 2 garlic cloves, lightly crushed 2 sprigs fresh thyme or rosemary 1 shallot, thinly sliced Two Chuck Eye Steaks with Butter, Thyme, Shallots, and Garlic. Before You Cook Pat the steaks completely dry with paper towels. Season both sides generously with salt and pepper, then let them rest at room temperature for 20 to 30 minutes. Dry steaks brown more effectively, and allowing them to warm slightly helps them cook more evenly. How to Cook Chuck Eye Steak Heat the pan. I like to use either a heavy cast-iron skillet or a copper saute' pan when cooking a steak on a stovetop. (You will see both pans in this post.) Place a heavy skillet over medium-high to high heat. When the pan is very hot, add the oil and swirl to coat. Sear the steaks. Add the steaks and cook without moving them for 2 to 3 minutes, or until a deep brown crust forms. Flip and sear the other side. Add the butter and herbs. Reduce the heat to medium. Add the butter, garlic, shallot, and herbs. When the butter begins to foam, carefully tilt the pan and repeatedly spoon the butter over the steaks. Cook to your preferred doneness. Continue turning the steaks every 30 to 60 seconds while basting. Remove them at the following temperatures: Rare: 125°F Medium-rare: 130–135°F Medium: 140–145°F The internal temperature will rise slightly while the steaks rest. Rest and serve. Transfer the steaks to a plate and let them rest for 5 to 10 minutes. Your steak will likely increase by ten degrees during the resting period. Spoon the browned butter over the top before serving. Tips for the Best Steak Use a heavy copper, cast-iron, or heavy stainless-steel skillet that holds heat well. Choose a thicker steak -- at least an inch. Avoid crowding the pan. Cook in batches if necessary. Use an instant-read thermometer for the most reliable results. Chuck eye can be slightly chewier than rib-eye, so slice it thinly against the grain. Keep the seasoning simple and let the browned butter enhance the beef’s natural flavor. These Chuck Eye Steaks are 1 1/2 inches thick—an ideal thickness for this recipe. What to Serve With Chuck Eye Steak Serve your steak with roasted or mashed potatoes, crispy fries, sautéed vegetables, creamed spinach, or a fresh green salad. The garlic-herb butter is also delicious spooned over the side dish. Final Thoughts Butter-basting turns an affordable chuck eye steak into a flavorful, satisfying meal. With a hot pan, simple seasoning, and careful temperature control, you can achieve a steakhouse-style crust without spending steakhouse prices. Find a chuck eye steak, keep the technique simple, and let the pan do the work.

Seared Squid (Calamari) in Olive Oil and Parsley with Crusty Bread A plate of small squid or cuttlefish, seared hard in olive oil and tossed with garlic and parsley, can taste like a seaside lunch in Spain, Greece, Portugal, or southern Italy. It is fast, inexpensive, deeply Mediterranean, and much easier to make at home than most people think. These dishes each cost well under $10 and are ready in about 10 minutes (after you thaw the seafood, if using frozen). If you have traveled around the Mediterranean, you have probably seen squid and cuttlefish everywhere. Squid often shows up as fried calamari, crisp and salty with lemon on the side. Cuttlefish, especially in Spain and Portugal, is often treated more simply: seared on a hot surface with olive oil, garlic, parsley, and salt. Both Squid and Cuttlefish are excellent. They are also closely related, but they are not the same seafood. Once you understand the difference, you can shop smarter, cook them better, and make a simple meal that feels far more special than the short ingredient list suggests. They have highly similar nutritional profiles, but this dish is under 250 calories and offers 20 grams of protein per serving. So it's definitely GLP1/high-protein friendly! Seared Cuttlefish in Olive Oil and Parsley with Crusty Bread. Baby squid and baby cuttlefish are related, but they cook a little differently Squid and cuttlefish are both cephalopods, which also puts them in the larger seafood family that includes octopus. They have a clean, oceanic flavor and a firm texture that softens when cooked quickly. The key phrase is cooked quickly. Both squid and cuttlefish can become rubbery when they spend too long in a hot pan. That is why this recipe uses very high heat and a very short cooking time. You are not trying to slowly simmer them. You are trying to sear them, just long enough for the outside to tighten and take on flavor while the flesh stays tender. Here is the practical difference for home cooks: Squid Cuttlefish More common in many U.S. seafood markets Easier to find in some Asian, Spanish, and Portuguese groceries Often sold as calamari, rings, tubes, tentacles, or whole baby squid Often sold whole, cleaned, or frozen in small packages Body can be firmer than the tentacles Body is often more tender, while tentacles can be firmer Usually costs more than baby cuttlefish in many markets Often cheaper, especially frozen This is not a strict rule in every store. Prices vary by region, season, supplier, and whether the seafood is fresh or frozen. Still, in many everyday shopping situations, baby cuttlefish can be the better value. On one recent shopping trip, I found a 12 oz. package of frozen baby cuttlefish at an Asian grocery for $3.99 per pound. The previous week, I bought baby squid from a nationwide frozen seafood source for $8.99 per pound. Both were still affordable for seafood, but the cuttlefish was the clear bargain. That matters because this recipe is exactly the kind of meal that rewards a little bargain hunting. A half pound of baby squid or cuttlefish is enough for two people when served with bread and salad. It cooks in minutes. It feels like restaurant food, but it does not require a restaurant budget. Thawed baby squid and baby cuttlefish (on right) are both good choices for this fast recipe. Where to buy them and what to look for Baby squid is easier to recognize because many shoppers already know it as calamari. Depending on the store, you may see it as tubes, rings, tentacles, or whole cleaned baby squid. For this dish, whole baby squid with tentacles is ideal. The bodies stay juicy, and the tentacles add texture. Baby cuttlefish can be a little harder to find. The best places to look are: Asian grocery stores with a strong frozen seafood section Spanish, Portuguese, or Mediterranean markets Specialty seafood markets Online frozen seafood stores Frozen is perfectly fine here. In fact, frozen baby squid or cuttlefish can be more reliable than “fresh” seafood that has been sitting in a display case. Much of the seafood sold as fresh has been previously frozen anyway. With frozen seafood, you often get good quality at a better price, especially if you thaw it properly. Look for packages that are cleanly frozen, without a heavy layer of ice crystals. A little frost is normal. A thick snow-like coating can mean the package has thawed and refrozen, or has been sitting too long. When you get it home, thaw it in the refrigerator if you have time. If you need it sooner, place the sealed package in a bowl of cold water. Do not use hot water. It can start cooking the outside and hurt the texture before the seafood ever reaches the pan. Once thawed, pat the squid or cuttlefish dry as well as you can. Surface moisture is the enemy of searing. If the seafood goes into the skillet wet, it will steam instead of sear, and the texture will suffer. The garlic and parsley sauce is the whole point This dish has almost no sauce in the heavy sense. No cream, no tomato base, no long simmer. The flavor comes from extra-virgin olive oil, garlic, parsley, salt, pepper, and the seafood itself. One note: you should never use jarred garlic ("jarlic") in this recipe. It has lost most of its flavor, and you will clearly taste the decline. It will not taste right. That is very Mediterranean. Good ingredients, little fuss, high heat, and a clean finish. Two good ways to handle the garlic and parsley. The easiest method is to mince the garlic and parsley, toss them together in a bowl, and add the hot seafood right after searing. The heat wakes up the garlic without frying it, and the parsley stays fresh. Minced Parsley and Garlic in a Bowl. The more traditional-feeling method is to use a mortar and pestle. Grind the garlic into a paste, add chopped parsley, and work it together with a couple of tablespoons of extra-virgin olive oil. This makes a looser, greener mixture that coats the seafood beautifully. Parsley and Garlic in a Mortar with Olive Oil. Neither method is wrong. The minced version feels closer to a casual Italian or Greek approach. The mortar-and-pestle version leans more Spanish or Portuguese. On a weeknight, I usually take the easy route and mince everything. The dish still tastes fantastic. Recipe for seared baby squid or cuttlefish This recipe serves two as a light main course with bread and salad, or as a generous appetizer. The most important rule is to cook only what you can eat right away. Some seafood dishes make good leftovers. This is not one of them. Seared baby squid and cuttlefish taste best straight from the pan, hot, tender, and glossy with olive oil. If you buy a one-pound package, cook half now and save the other half for the next day. Ingredients Serves 2 8 ounces baby squid or 8 ounces baby cuttlefish 1-4 cloves garlic, minced (use as much as you like) 1/2 cup fresh flat-leaf parsley, minced 2 tablespoons extra-virgin olive oil Flaky salt, to taste Freshly ground black pepper, to taste Ingredients for this recipe: Good olive oil, lemon, garlic, parsley, flaky salt, pepper, baby squid, or baby cuttlefish. Optional for serving Lemon wedges Crusty bread A simple green salad A few olives Roasted peppers Boiled or roasted potatoes Directions Prepare the seafood. If using baby cuttlefish, rinse them well and pat dry. If using baby squid, leave the bodies whole, rinse the bodies, and keep the tentacles. Pat everything dry with paper towels or a clean kitchen towel. Mix the garlic and parsley. In a medium bowl, combine the minced garlic and minced parsley. Toss to blend. Use a mortar if you prefer. For a smoother coating, put the garlic in a mortar and grind it into a paste with a pestle. Add the parsley and grind again. Stir in a tablespoon of extra virgin olive oil. Heat the skillet. Place a large skillet over high heat. Add the 2 tablespoons of extra virgin olive oil and heat until hot but not smoking. A cast iron skillet or stainless steel pan works well because both hold heat. Sear quickly. Add the squid and tentacles, or the whole cleaned baby cuttlefish. Toss or stir for about 1 minute. The seafood should firm up and turn opaque. Do not walk away from the pan. Coat with garlic and parsley. Immediately transfer the hot squid or cuttlefish to the bowl with the garlic and parsley. Toss well so the heat of the seafood lightly warms the garlic and releases the parsley’s aroma. Season and serve. Finish with a squeeze of lemon, flaky salt, and freshly ground black pepper. Serve right away with crusty bread and a side salad. That is the whole dish. The speed is part of its charm. The one-minute cooking rule matters The most common mistake with squid and cuttlefish is overcooking. A minute can feel too short, but for tiny pieces of seafood in a very hot pan, it is enough. There are two ways to make cephalopods tender. One is very fast cooking. The other is long, slow cooking, as in a stew or braise. The awkward middle zone is where the texture becomes tough. This recipe uses the fast method. A hot skillet gives you the best chance of success. Do not crowd the pan. If the seafood piles up, it releases liquid and steams. If your skillet is small, cook in two batches. Watch for these signs: The seafood turns opaque. The bodies curl slightly. The edges firm up. The pan smells savory and briny, not fishy. Liquid does not pool heavily in the skillet. If you see a lot of liquid, the pan may not be hot enough, the seafood may be too wet, or the skillet may be crowded. It will still be edible, but it will not have the same seared character. Recipe with Cuttlefish on the left and Squid on the right. Squid or cuttlefish: choose what looks best For Seared Baby Squid or Cuttlefish Mediterranean Style, the best choice is often the one you can find in good condition at a fair price. Choose baby squid if it is easy to get, cleanly packed, and includes the tentacles. Choose baby cuttlefish if you find it frozen at an Asian or Spanish grocery, especially if the price is right. Squid and cuttlefish have similar nutritional profiles, and both will have around 230 calories and 20 grams of protein. Very good for a high-protein or GLP-1-friendly diet. The flavor and texture differ slightly, but both respond beautifully to the same treatment: high heat, olive oil, garlic, parsley, and salt. The whole meal comes down to restraint. Do not add too much. Do not cook too long. Do not save it for leftovers. Make just enough, eat it right away, and use good bread to chase every last bit of garlic and parsley from the plate.

This version of a Master Class - Short Ribs in Wine utilizes more affordable ingredients and simplifies the process to create a restaurant-quality dish costing approximately $7.50 per serving. These short ribs, served with a delectable wine sauce, are tender and melt in your mouth atop a bed of polenta and mushrooms. Beef Short Ribs in Red Wine with Polenta and Mushrooms Chef Thomas Keller presents a Master Class on preparing beef short ribs, showcasing a three-day recipe that is served with Polenta and Mushroom Conserva. Although the recipe is remarkable, it is quite complex and time-intensive. You can make an excellent version of this dish with much less effort and expense. Ingredients Ingredients for Short Ribs in Red Wine Short Ribs For this recipe, choose English-cut beef short ribs. Although short ribs have become quite expensive in many outlets, I have found great, inexpensive options at Aldi and Wild Fork Foods. In both cases, short ribs are $7-8/pound. If neither of these options is available to you, look at warehouse clubs, your local butcher shop, or online retailers. Wine Any decent medium red wine would be fine for this dish. I used the Aldi brand Pinot Noir, which is better than the $5 per bottle price suggests. While you should never cook with a wine you would not drink, a good bottle of fine wine is lost when used for a red wine marinade and braise. Yes, it is acceptable to mix wines if you have two partial bottles. Polenta Polenta is difficult to find and expensive, but plain old medium-grind yellow cornmeal is available everywhere and is a great substitute. While you are free to make this dish with polenta, I have had very good results with cornmeal for a fraction of the cost.. Polenta is made from a specific type of cornmeal that is high in starch with a coarse texture. Medium-grind cornmeal mimics this texture with a more robust flavor. If you use yellow cornmeal instead of polenta, make sure it is medium grind and use generous amounts of butter and milk. Mushrooms The Master Class recipe for this dish calls for a "conserva" of mushrooms, which is mushrooms in a large quantity of olive oil. I find this to be too rich (not to mention expensive) against the richness of both the short ribs and the polenta. I like to lightly sauté the mushrooms with herbs and serve them with a drizzle of sherry vinegar. This cuts the richness of the dish. Choose whatever type of mushrooms you like and can find at an acceptable price. I used Baby Bellas, which are just wonderful and available everywhere. Instructions This recipe will take at least a day, and if you marinate overnight, it will take 1 1/2 days. The first step is to marinate the ribs in red wine and aromatics. Marinate the Ribs Clean and trim your short ribs. Mix: 2-3 cups of red wine (Aldi, $5) 1 carrot, diced ($0.15) 1 medium onion, diced ($0.25) 1 stalk of celery, diced ($0.10) 3 garlic cloves, smashed ($0.10) sprigs of thyme and parsley ($0.50) 1-2 dried bay leaves Place the meat with the marinade in a plastic bag and refrigerate for several hours or (ideally) overnight. Brown the Ribs After the marinade period, remove the ribs from the marinade and dry them with paper towels. (Do not discard the marinade--you will use it as a cooking liquid.) Salt the ribs generously and dust them lightly with flour. Heat 2 T. oil in a Dutch oven and brown the ribs on all sides. Set the ribs aside. Prepare the Cooking Liquid Add the marinade to the empty Dutch oven and scrape up any caramelization from the bottom of the pan. Place over medium-high heat until it is simmering. Simmer 5-10 minutes, and skim off the foam and impurities. Put the ribs in the pan and add enough chicken stock to cover them. Cook the Ribs Place a circle of parchment paper over the stock and place it in a preheated 275-degree oven. (Before starting, trace your cooking pan on parchment paper with a pencil and cut it out.) If you don't have parchment paper, cover the pan loosely with foil. Cook for 3-4 hours, until the ribs are tender. Remove from the oven. Carefully remove ribs from the pot and set aside on a plate. Put the contents of the Dutch oven through a sieve. Discard the vegetables. If there is time, cool the liquid and refrigerate until the fat rises and hardens in a layer on top of the sauce. (You can return the ribs in the liquid if you refrigerate them until cool. Just cover loosely with foil.) Remove the fat layer. If there is no time for this step, skim off the fat. Reducing the Sauce Reduce the liquid to half its volume in a pot over medium heat. Place the short ribs back in the reduced braising liquid. Heat the short ribs through and baste with the liquid. Add a bit of stock, if necessary, to make the liquid the consistency you like. The sauce should be thick, not watery. Add 2-3 additional tablespoons of butter to finish the sauce. It will thicken a bit more after you add the butter. Make the Polenta Combine 3 cups of chicken stock, a clove of pressed garlic, and 1/2 teaspoon of kosher salt in a large saucepan and bring to a boil over medium-high heat. Pour in 1 3/4 cups polenta or cornmeal steadily and whisk in. Reduce the heat to low, and stir for around 20 minutes. The polenta should be somewhat dry and coat the bottom of the pan. While doing this, heat 1 cup of milk for one minute in the microwave. Add a stick of unsalted butter, two tablespoons at a time, until incorporated. Add the heated milk 1/4 cup at a time and stir until creamy. Cook until the polenta is the right consistency—thick and creamy but a little loose. Correct the salt and pepper. Remember that you can add more stock or milk, or cook the polenta more to get the consistency you like. Just keep stirring on low heat, and you can make the polenta however you like. Saute the Mushrooms Clean and slice a pound of fresh mushrooms. Add two tablespoons of oil and three tablespoons of butter to a sauté pan over medium-high heat. Add the mushrooms and sprigs of thyme and rosemary, and sauté until cooked through and soft. Season with salt and pepper. Drizzle with sherry vinegar when you serve (if you have it). Serve Place a generous helping of polenta in a bowl or rimmed plate. Put 1-2 short ribs on top. Cover with mushrooms and spoon on sauce. Serve immediately.

Lamb Shanks in Fish Sauce with Garlic and Leeks A cousin to Osso Bucco, braised Lamb Shanks are gaining popularity with American cooks because, at around $6-7/pound, they are less costly and just as delicious. These shanks are marinated in fish sauce and garlic for 4 hours (or up to overnight), and then braised in the oven for three additional hours. The result is meat that melts off the bone and in your mouth. (Fish sauce is a common Vietnamese and Thai condiment available in supermarkets and Asian groceries everywhere.) Lamb Shanks look striking and expensive, but you can easily serve two people for around $15. This sauce blends fish sauce, cilantro, lime, fennel, leeks, and a little chile sauce. Its flavors are a blend of Vietnamese and French flavors. The Ingredients for Lamb Shanks in Fish Sauce The inspiration for this dish comes from Bon Appetit's page on Lamb Shanks with Fish Sauce. It is a very good recipe but has some difficult-to-find or expensive ingredients. Because fennel is so hard to find and is often so expensive, I have substituted leeks for texture and fennel seeds for flavor. Don't overdo the fennel seeds--this is a subtle flavor. Having lime leaves is wonderful, but lime zest works just as well in this context. If you don't have Thai chiles or are afraid of the heat level, do not fret. Use chile paste, sambal oelek, Siracha, or a few slices of Jalapeno or your favorite chile. You can even substitute plain old crushed red pepper flakes. Whatever you like and have on hand. I prefer to use a little Thai chile paste today. Lamb Shanks Lamb shanks are available everywhere today. Amazon Fresh had them this week for $5.99/pound. Wild Fork Foods sells lamb shanks every day for around Lamb Shanks and fish sauce. $6.50/pound. Aldi often sells them for a similar price. If you search online, you will see many retailers selling them for much more. But if you buy wisely, you should be able to pay around $5 per person for your lamb shanks. Cilantro Stems? Vietnamese and Thai cooks use the stem of cilantro, although American cooks often use the leaves and throw the stem away. Trust me on this one. Use the stems in the braising pot and save the leaves for later in the process. Other Fresh Herbs If you have traditional Asian herbs such as Thai basil, you can include them at the end when you add the chopped cilantro. This is unnecessary, but if you have them and like them, it can make the dish more aromatic and wonderful. Cilantro stems and leaves. Bay leaves can be fresh or dried. During times of the year when I cook a lot, I buy a flat of fresh bay leaves. Otherwise, I use dried. Either is fine in the dish. Limes Leaves or Zest The original recipe calls for Makrut or Kaffir lime leaves, which are a common ingredient in Vietnamese and Thai cuisine. I admit to hoarding them, buying them cheap when I can find them, and freezing or drying them for later use. But when I don't have them, I substitute lime zest, which works very well. Using the lime leaves is much easier and (believe it or not) cheaper when I can find a bag cheaply at my Asian grocery. But the lime zest gives you a similar result with a little more work and expense. If you have an Asian grocery nearby, don't be afraid to buy lime leaves, but don't buy them just for this recipe. Leeks and Fennel Seeds I substituted leeks and fennel seeds for the fennel bulbs called for in the original recipe. If you cannot find leeks, just omit them and use the fennel seeds. The leeks are more for texture and visual interest, and the fennel seeds provide flavor. You can substitute the bulb part of bok choy or celery for the leeks. I like some texture in the sauce, and you should use what is available. What is Fish Sauce? Fish sauce is a condiment made with fermented anchovies or other fish. Sounds yummy, right? But it adds a depth of flavor to dishes that is indescribable. In most savory dishes from Vietnam or Thai cuisine, you will see fish sauce paired with a sweet ingredient, such as palm sugar. That is because fish sauce has a magical ability to balance savory and sweet flavors. It can also balance sweetness and acidity. When meat is braised in wine, it can be difficult to balance the sweetness with the acid (and the sweetness of vegetables in the pot). But with fish sauce, it is much easier. When I make this dish, I will start a stockpot of chicken stock (I have a running bag of chicken scraps in a Ziploc bag in my freezer) when I put the lamb shanks in the fish sauce. By the time the stock is finished, the lamb shanks have usually marinated long enough, and I can start the recipe. Chicken Stock: Use Low-Sodium or Unsalted You will need a fair amount of chicken stock to complete this dish. Of course, it is best if you make the chicken stock yourself. But you can get a great result with canned chicken stock or brother from the grocery store. With one proviso: whether you make or buy the stock, ensure it is low sodium. The fish sauce in this dish has a lot of salt; if you use a chile paste with salt, your dish will get even better. Be very careful with salt in this dish--it is easy to oversalt. If you only have salted chicken stock, reduce the fish sauce in the braising liquid by 1-2 Tablespoons (so you use only 2-3 Tablespoons instead of 4). Browning the Lamb Shanks When the lamb shanks have marinated long enough, remove them from the bag and throw the marinade away. Dry the shanks completely with paper towels. Heat Brown your lamb shanks well. oil in a Dutch oven and brown the lamb shanks on all sides. Don't skip or skimp on this step. Take the time to brown your lamb shanks properly, and the flavor of your dish will improve drastically. Remove your lamb shanks to a plate and set aside. Preparing the Braising Liquid Brown the green onions, cilantro stems, and garlic until caramelized. Add chile (or Braising liquid for Lamb Shanks in Fish Sauce chile paste), fish sauce, lime leaves or zest, bay leaf, stock, and fish sauce. Put the lamb shanks back in the pot, cover them with foil, and place them in the oven. The result will be meat that is fall-off-the-bone tender and delicious. When your shanks are done, remove them from the pot and strain the liquid. Retain the carrots and leeks. Heat the straining liquid until it thickens. It time to serve your masterpiece! Serving Lamb Shanks with Fish Sauce These lamb shanks are delicious over risotto, but my favorite way to serve them is over lime-infused rice with cilantro. The recipe for this rice is on a note below at the A show-stopping dish for a special night. end of the recipe card. Smart cooks use a rice cooker or an Instant Pot to make their rice. I haven't made rice (other than risotto) in anything but an Instant Pot for the better part of a decade because it is better. Serve these lamb shanks with this rice and a lime wedge. Arrange the leeks and carrots over the rice and lamb shanks and serve with a liberal amount of sauce. Perfect! Lamb Shanks with Fish Sauce

These Breakfast Burritos are made with real NM green chile, bacon, and potatoes. They can be made to go or smothered in green chile sauce. Breakfast Burrito with Green Chile, Smothered Hatch green chile (best green chile peppers in the universe) are in season from mid-July through August. But frozen chiles are available year round. During my 20 years in New Mexico, I learned that chile peppers, particularly fresh Hatch green chile, are essential to the local cuisine. There is nothing more New Mexican than a breakfast burrito, either hand-held (if you are on the go) or "smothered" in chile sauce on a plate. (I make mine hand-held, so I have the option to "grab and go," but I add extra sauce over them whenever possible.) I have made the same green chile sauce for decades, and I can't recall the source, but it has become my own. Everyone has a particular type of breakfast burrito they love, and for me, it's a bacon, potato, and green chile burrito smothered in extra green chile sauce. One important tip: don't be tempted to make only four burritos - make the whole recipe and freeze at least half. New Mexico Breakfast Burritos on a Budget Breakfast burritos are delicious, but they are not complicated. Start by cooking your bacon until crisp. I like to cook it in a 425-degree oven for 20 minutes. This cooks all the bacon you will need quickly and neatly, all at once. If possible, go for extra-thick bacon. Next, prepare your green chile sauce. If green chile is hard to find where you live, buy the best you can. Everyone lucky enough to have access to Hatch green chile in July to September, hot out of the roaster, can tell you how wonderful fresh chile is. I order my chile from NM fresh and roast, peel, and freeze it myself. Frozen chile is usually of great quality. (I sometimes think it gets better in the freezer, if possible.) Whether you roast it yourself, mail-order it from NM, or buy a tub at your local grocery store, just make sure it is real New Mexico chile. Bottled chiles are good if you cannot find frozen ones. In a pinch, I'll use canned green chile. Y This recipe does call for green chile sauce made with a fair amount of butter. While many people make green chile sauce with oil, I prefer butter. Making a roux with butter adds something to any dish. When cooking your potatoes and eggs, season the mixture properly but lightly. Remember that you will use your sauce in the filling, along with salty bacon and cheese. How to Assemble the Burritos When you are ready to assemble, combine the egg/potato mixture, bacon, chile sauce, and cheese in a bowl. Burritos Assembly Line One at a time, add a few tablespoons of the egg/potato mixture, one piece of extra-thick bacon or two slices of regular bacon, a couple of spoonfuls of sauce, and a sprinkling of cheese. Begin rolling the part of the tortilla closest to you up, tuck in the sides, and continue rolling, ending with the seam downward. Continue this process for all eight burritos. You should have enough chile sauce to smother several burritos. Refrigerate or freeze the sauce within 3 days. The state dish of NM: a Smothered Breakfast Burrito Freezer-Friendly Breakfast Burritos Breakfast Burritos will keep in the freezer for up to 6 months, but I guarantee they won't last that long. It is so wonderful to have an authentic green chile burrito ready in a few minutes on a busy morning. Wrap your burritos in parchment paper and place them in Ziploc freezer bags. While it is best to thaw overnight and warm them in the microwave, you can reheat from frozen in the microwave in around 3 minutes, depending on the microwave. Breakfast Burritos freeze beautifully! The New Mexico–Style Breakfast Burrito Ingredients ($15.70 for eight servings or $1.96/serving) Wrap and Label Breakfast Burritos for Freezer