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This oven-roasted corn is seasoned with lime and chiles and made rich with a coating of mayonnaise and sour cream, then topped with cotija cheese. You can make authentic Mexican street corn, known as elote, in under 30 minutes for around $1 per ear. Delicious Mexican Street Corn, from your oven to the table. Ingredients You'll Need for Mexican Street Corn To prepare authentic Mexican street corn, gather these essential ingredients: 4-6 ears of corn on the cob (with husks) 1/4 cup mayonnaise 1/4 cup sour cream 1/2 cup crumbled cotija cheese or feta (Slightly more if the cobs are large) 1/2 teaspoon garlic powder or 2 roasted cloves of garlic Tajin Seasoning, or dried chile pepper of your choice Smoked paprika (to add a smoky flavor if not grilled) Juice of one lime 1/4 cup cilantro, chopped Dried Chile Powder for dusting Lime wedges This recipe will generously feed four people (assuming 1 1/2 cobs per person). Look for fresh corn with the husk on. If you can't find cotija cheese, opt for feta. I prefer not to use raw garlic, so I either roast it or use garlic powder. Use any Mexican chile for this recipe. I like using Tajin seasoning, which is made from Ancho chile powder, powdered lime, and salt. However, I use Chipotle powder for the final dusting because the Tajin can be too salty when combined. Ingredients for Mexican Street Corn, from Walmart, Aldi, and Trader Joe's. Cooking Method: Oven Roasting Preparing for Oven Roasting Grilling outside is nice, but it can leave the corn dry. I like to roast in the oven. If you want some char on the corn, finish it on the grill or under a broiler. If you love the smoky flavor but prefer the corn juicy and milky, use smoked chipotle peppers or smoked paprika to add smoke and skip the grill. Preheat your oven to 350°F (175°C). Keep the husks on to retain moisture, but remove any dry outer leaves and snip off the tassels on top. Roasting the Corn Arrange the corn on a baking sheet and roast for 25-30 minutes, or until tender. Be sure to turn the corn halfway through to allow for even cooking. Remove the tray from the oven and let it cool slightly. Pull back the husks and any remaining tassels. Take one piece of husk and tie it around the corn's stem. This will look decorative and keep the husk off the corn. The husk and the stem are now the "handle" of the street corn. Make the Toppings Combine 1/4 cup of mayonnaise with 1/4 cup of sour cream. Sprinkle on Tajin seasoning to taste. Add 1/2 teaspoon of garlic powder and mix until well combined. Put 1/2 to 2/3 cup of cotija cheese on a flat plate suitable for rolling corn. Cut your lime in half. Adding the Toppings Your corn is now ready to be topped, but first, make sure it is well seasoned. The first step is to take half a lime and juice it over the corn. Turn the corn around once, and turn the lime around in your juicer. This will distribute the lime juice evenly. Then sprinkle Tajin seasoning and smoked paprika over the corn cobs. Turn the corn and ensure it's evenly coated with the seasoning. Spread a layer of mayonnaise, then roll in the cotija cheese. Set on a serving tray and sprinkle with chipotle (or other chile) powder. Finally, sprinkle on chopped cilantro and serve with lime wedges. Serving Suggestions For an added twist, squeeze lime juice over elote just before serving. The citrusy flavor enhances the taste and highlights the corn's natural sweetness. Authentic Mexican Street Corn, ready to eat!

Spaghetti Bolognese is a classic comfort food loved by many, but making a large batch can often take hours. What if you could prepare a big, flavorful batch in just 30 minutes? Using an Instant Pot, this recipe delivers a rich, hearty Bolognese sauce that serves eight generously, perfect for family dinners or meal prep. It’s budget-friendly, freezes well, and pairs beautifully with your favorite pasta. Spaghetti Bolognese is everyone's favorite, and you can make it in 30-45 minutes! Ingredients You Will Need 2 tablespoons olive oil 2 onions, finely diced 2 celery sticks, finely diced 2 carrots, finely diced 3 garlic cloves, crushed or finely grated 8 oz mushrooms, sliced or quartered (optional) 1 tablespoon mixed herbs (fresh or dried oregano, thyme, basil, or marjoram) 2 bay leaves 1 pound ground beef ¾ to 1 pound ground pork 3 tablespoons tomato paste 1 large can of tomatoes, whole or diced ¾ cup red wine (optional) ⅔ cup stock Cooked spaghetti or pasta of your choice Grated Parmesan cheese for serving Optional: Heavy Cream or Marscapone Cheese, to taste. This combination of ingredients creates a deep, layered flavor that makes the sauce stand out. The mix of beef and pork adds richness, while the vegetables build a natural sweetness and texture. Step-by-Step Cooking Instructions Step 1: Sauté the Vegetables Set your Instant Pot to the sauté function and heat the olive oil. Add the finely diced onions, celery, and carrots. Cook for 10 to 12 minutes until the vegetables soften but do not brown. If you choose to include mushrooms, add them now and cook for another 5 to 10 minutes until their liquid evaporates. Finally, stir in the garlic and cook for 2 minutes to release its aroma. Step 2: Add Herbs, Meat, and Liquids Next, stir in the mixed herbs and bay leaves. Let them cook briefly until fragrant. Crumble in the ground beef and pork, stirring to break up the meat. Cook until the meat is lightly browned. Squeeze in the tomato paste and mix well. Pour in the canned tomatoes, breaking up whole tomatoes with your spoon. Add the red wine and stock, then bring the mixture to a simmer. Turn off the sauté function, secure the lid, and set the Instant Pot to cook on high pressure for 20 minutes. Step 3: Finish and Serve Once cooking is complete, carefully release the pressure and open the lid. Taste the sauce and adjust the seasoning with salt and pepper. For a creamy twist, stir in ½ cup of cream or a small tub of mascarpone. This step is optional but adds a smooth texture and richness. Serve the sauce hot over drained spaghetti or your favorite pasta. Sprinkle generously with grated Parmesan cheese. Instant Pot Cooking is fast and delicious! Tips for Making the Best Instant Pot Spaghetti Bolognese Use fresh herbs if possible for a brighter flavor, but dried herbs work well too. Don’t skip the sauté step; it builds the base flavor by softening vegetables and browning the meat. Red wine adds depth, but if you prefer not to use alcohol, substitute with extra stock. Make a big batch and freeze leftovers in portions for quick meals later. This recipe freezes well for up to 4 months. If the sauce is too watery after pressure cooking, adjust the consistency by simmering it with the lid off for a few minutes. Why This Recipe Works for Busy Families This Instant Pot Spaghetti Bolognese recipe is designed for efficiency without sacrificing taste. It cooks a large quantity in about 30 to 40 minutes, including prep and pressure cooking time. That means you can have a hearty meal ready on a weeknight or prepare meals ahead for the week. The recipe serves eight generously, making it ideal for families or meal prepping. At under $10 per meal for four people, it’s also budget-friendly. Using the Instant Pot reduces active cooking time and cleanup, freeing you up for other tasks. Spaghetti Bolognese with grated Parmesan. Final Thoughts This Instant Pot Spaghetti Bolognese recipe combines convenience, flavor, and value. It’s a reliable way to quickly prepare a big batch of classic Italian comfort food. Whether you’re feeding a crowd or planning meals for the week, this recipe delivers satisfying results with minimal effort.

In the late summer and fall, root vegetables are available everywhere, especially carrots and parsnips. These veggies are anything but ordinary when roasted with a sweet-and-salty maple glaze. Add the zing of a little cayenne pepper, and you have a showstopper. Historically, roasted carrots and parsnips have been staples of late summer and fall meals due to their long shelf life. With appropriate storage, these root vegetables can last for weeks and stay fresh. This allows cooks a little leeway in meal planning, which saves money. In this post, we’ll explore how to create this delightful dish, perfect for pairing with your favorite proteins or as a stunning side to any meal. The Benefits of Root Vegetables Okay, so maybe it's hard to get everyone in your household to eat vegetables, especially root vegetables like carrots, parsnips, and turnips. But these unsung heroes are nutritional powerhouses! *Carrots are rich in beta-carotene, which our bodies convert to vitamin A. This nutrient is vital for maintaining good vision. In fact, a medium carrot contains about 184% of the daily recommended intake of vitamin A. *Parsnips provide a wealth of nutrients, including fiber and vitamin C. A one-cup serving of parsnips contains around 24% of the recommended daily value of fiber, which is essential for digestive health, especially during the flu season. Combining these two vegetables creates a dish that is not only flavorful but also packed with essential vitamins and minerals. With a little bit of sweetness from natural maple syrup, you can get even the veggie-resisters in your crowd to give them a try. Delicious roasted carrots and parsnips glazed with maple syrup, showcasing their vibrant colors. Ingredients You'll Need For Roasted Carrots and Parsnips To prepare this roasted dish at home, gather the following ingredients: 1 1/2 pounds of small or baby carrots (or larger varieties cut into quarters) 1/2 pound of parsnips, peeled and cut into quarters *3 tablespoons of olive or avocado oil 2 tablespoons of maple syrup (you can substitute with honey if desired) 1 teaspoon of kosher salt Freshly ground pepper, to taste A dash of cayenne pepper (optional for a bit of heat) Chopped Parsley, for garnish Balsamic Glaze, for garnish (optional) Salt Flakes, for garnish (optional) Ingredients for Roasted Carrots with Maple Glaze Note: This wonderful dish is vegan, but if you eat meat, consider substituting some bacon drippings for the olive oil. This variation is just delicious, if not as healthy as it is when made with olive oil. Preparing the Dish Step 1: Preheat the Oven Preheat your oven to 425°F (approximately 220°C). This high temperature is crucial for achieving caramelization, which brings out the natural sweetness of the vegetables. Step 2: Wash and Cut the Vegetables Thoroughly clean the carrots and parsnips to remove dirt and debris. If you are using larger carrots, cut them into quarters. Mixing different colors can add visual appeal and excitement to your dish. Preparation of Carrots and Parsnips. Step 3: Mix the Glaze In a mixing bowl, whisk together the olive oil, maple syrup, and kosher salt until well combined. This sweet-and-savory glaze enhances flavor and ensures the vegetables achieve a beautifully golden hue during roasting. Step 4: Toss and Arrange Add the cut carrots and parsnips to the bowl and toss them to ensure they are evenly coated with the glaze. Carefully arrange the vegetables in a single layer on a sheet pan. Avoid overcrowding the pan; this keeps the veggies from steaming, allowing them to roast properly. Step 5: Roast to Perfection Roast your vegetables in the preheated oven for 20-25 minutes. Halfway through, give the tray a shake or stir the vegetables with a spatula to promote even cooking and browning. Golden-brown roasted carrots and parsnips, caramelized to perfection. Serving Suggestions Once your roasted carrots and parsnips are perfectly caramelized, consider what to pair them with. This dish is versatile and pairs beautifully with various proteins. Here are a couple of suggestions: Roasted pork: The richness of the pork pairs excellently with the sweet maple glaze, creating a harmonious flavor experience. Grilled salmon: The fish's freshness complements the sweet, earthy flavors of the veggies nicely. Grain bowls: For a vegetarian option, mix your roasted veggies with quinoa or farro, then sprinkle with feta for added flavor. Finally, you might try drizzling balsamic glaze over your roasted vegetables — it really enhances the flavor! Roasted Carrots with Maple Glaze and Balsamic Drizzle. No matter what you choose, these roasted root vegetables will take center stage on your plate! Celebrate An Abundant Harvest on a Budget! Roasted carrots and parsnips with a sweet maple glaze are more than just a side dish; they embody the essence of fall flavors. I've noticed that Sam's Club and Costco in my neighborhood are both carrying 1.5-pound bags of mixed rainbow carrots for around $5. This is a nice option, but you can make this dish for around $1.50 with garden-variety carrots sliced into quarters. Parsnips are available everywhere in the late summer, but if you can't find them, use all carrots. So, head to the market, gather your root vegetables, and welcome the season's bounty—your taste buds will be grateful!

Calamarata Pasta with Frozen Squid A seafood pasta that looks like it came from a neighborhood Italian restaurant does not need to come with a restaurant bill. Frozen squid is the quiet bargain in the seafood case, and when you treat it well, it turns into a bright, tender, tomato-rich pasta that feels special without being fussy. This calamarata pasta with frozen squid leans on a few affordable ingredients: extra-virgin olive oil, garlic, cherry tomatoes, chili flakes, lemon, herbs, and 12 ounces of pasta. If you can find calamarata, the thick rings echo the shape of the squid and make the dish look beautiful. If not, spaghetti or linguine works perfectly. The whole meal feeds four people and often comes in at around $10 to $15, depending on where you buy your seafood and pasta. Cleaned frozen squid may cost more per pound, while uncleaned frozen squid usually costs less if you do not mind the prep. Either way, this is one of the best ways to make a weeknight meal feel like a seafood dinner out. A simple seafood pasta can look elegant with the right ingredients. Why frozen squid is perfect for seafood pasta Frozen squid has a big advantage: it is often cleaned, portioned, and ready when you are. Fresh seafood can be wonderful, but it is not always practical. Frozen squid gives you flexibility, especially if your local seafood counter has limited options or unpredictable prices. A pound of cleaned frozen squid is enough for four servings of pasta. In many markets, cleaned frozen squid costs much less than fresh shrimp, scallops, or a mixed seafood selection. If you buy a larger amount and clean it yourself, the price can drop even more. The key is timing. Squid cooks fast. When it spends too long in the pan, it turns rubbery. For this recipe, add the squid to the tomato-garlic sauce near the end and cook for about 5 minutes, until tender and opaque. That short cooking time makes the dish easy, and it also feels fresh. The tomatoes soften and release their juices, the garlic flavors the oil, the chili flakes add a little heat, and the squid finishes in the sauce without drying out. A few buying tips help: Choose cleaned frozen squid for the easiest option. Buy uncleaned squid if you are comfortable with prep and want to save more money. Thaw squid in the refrigerator overnight when possible. Pat the squid dry before slicing so it does not water down the sauce. Cut the bodies into rings and keep the tentacles whole or in small clusters. If your frozen squid comes already sliced, even better. Rinse it under cold water after thawing, drain it well, and move forward. The whole idea is simple: use affordable seafood, cook it briefly, and let garlic, tomatoes, olive oil, and pasta water do the heavy lifting. The ingredients that make this dish taste restaurant-quality This recipe works because every ingredient has a job. No heavy sauce, no cream, and no complicated stock. The flavor comes from building a quick pan sauce and finishing the pasta in it. Simple ingredients do most of the work in this recipe. Ingredients Serves 4 Ingredient. Amount Extra-virgin olive oil 3 tablespoons Garlic, minced 3 to 5 cloves Cherry tomatoes, sliced in half 10 ounces Chili flakes 1 teaspoon Kosher salt To taste, plus 1 tablespoon for pasta water Black pepper To taste Pasta 12 ounces Cleaned squid, cut into rings and tentacles 1 pound Lemon juice Juice of 1/2 lemon Fresh parsley, chopped For garnish Fresh basil, chopped For garnish For the pasta, calamarata is the classic choice because the round pasta pieces match the squid rings. It is a fun shape and looks dramatic in the bowl. You can usually find it at Italian markets, specialty grocery stores, or well-stocked supermarkets. That said, do not let the pasta shape stop you. Dried spaghetti, linguine, mezzi rigatoni, paccheri, or similar shapes all work. The dish still tastes excellent, and dried spaghetti can often cost less than $1 per pound. Cherry tomatoes are a smart choice because they cook quickly and stay sweet. They soften into a light sauce without needing a long simmer. A 10-ounce package is enough to coat the pasta without drowning the squid. The lemon juice matters more than it might seem. Add it near the end to brighten the dish. Seafood and lemon make sense together, but here it also balances the sweetness of the tomatoes and the richness of the olive oil. About the cost Prices vary by store and region, but this is how the dish stays budget-friendly: Item. Typical budget approach Squid Use cleaned frozen squid for ease, or clean it yourself to save more. Pasta Use calamarata for presentation, or spaghetti for the lowest cost Tomatoes Buy cherry tomatoes where you find the best produce price Herbs Use parsley only if basil is expensive, or grow your own if possible Garlic, lemon, chili flakes Pantry-friendly ingredients with a small per-recipe cost If you already have olive oil, garlic, chili flakes, salt, and pepper, the main purchases are squid, pasta, tomatoes, herbs, and lemon. That is how a dish that feels like a $25 restaurant pasta can feed four people for a fraction of the price. How to make calamarata pasta with frozen squid This is a fast recipe, so prep everything before the pasta goes into the water. Slice the tomatoes, mince the garlic, chop the herbs, cut the squid, and have the lemon ready. Once the pan is hot, the dish moves quickly. Step 1. Clean and slice the squid Thaw the squid if frozen. Rinse it under cold water and pat it dry. Slice the bodies into rings. Separate the tentacles if needed. If the squid is already cleaned, this takes only a few minutes. If you are cleaning whole squid, remove the head, beak, innards, cartilage, and skin as needed, then rinse well. Keep the tubes and tentacles. Step 2. Boil the pasta water Bring 3 to 4 liters (about 3 to 4 quarts) of water to a boil in a large pot. Add 1 tablespoon of kosher salt once it boils. The water should taste seasoned, not harshly salty. This is the main chance to flavor the pasta from the inside. Step 3. Start the garlic and tomatoes Add 3 tablespoons of extra-virgin olive oil to a large frying pan over medium-low heat. Add the minced garlic. Cook it for 1 to 2 minutes, just until it softens and smells fragrant. Do not brown the garlic. Browned garlic can taste bitter, and that flavor will carry through the whole sauce. Add the halved cherry tomatoes and turn the heat up to medium. Add the chili flakes, a pinch of salt, and black pepper. Let the tomatoes cook until they soften and release their juices. Stir now and then. You want them to slump, not turn into a long-cooked tomato sauce. The squid cooks briefly in the tomato sauce so it stays tender. Step 4. Cook the pasta until just al dente Add the pasta to the boiling water while the tomatoes are cooking. Stir well so the pasta does not stick. Cook it until just al dente. For the best texture, drain it a minute or two before it reaches your ideal doneness. It will finish in the pan with the sauce. Before draining, save 1 cup of pasta water. This starchy water helps the oil and tomato juices cling to the pasta. Step 5. Add the squid to the sauce Once the tomatoes are soft, add the squid to the pan. Stir to coat it in the garlicky tomato oil. Cook for about 5 minutes, or until the squid turns opaque and is cooked through. Taste the sauce and adjust salt and pepper as needed. Do not wander away at this point. Squid goes from tender to tough quickly. Short cooking keeps it pleasant and delicate. Step 6. Finish the pasta in the pan Add the drained pasta to the frying pan. Toss it with the sauce, squid, and tomatoes for 1 to 2 minutes. If the pan looks dry, add a splash of reserved pasta water. Keep tossing until the pasta is glossy and coated. You may not need the full cup. Turn off the heat. Add the juice of half a lemon and chopped parsley. Toss again. Step 7. Garnish and serve hot Divide the pasta into bowls. Top with chopped basil and a little more parsley. Serve right away. This pasta is best when the squid is tender, the tomatoes are warm and juicy, and the herbs still taste fresh. Tips for the best texture and flavor The recipe is simple, but small choices make it better. Salt the pasta water well. Bland pasta makes the whole dish taste flat. Since the sauce is light, properly seasoned pasta matters. Use a wide pan. A large frying pan gives the tomatoes room to soften and the pasta room to finish in the sauce. Do not rush the tomatoes. Give them time to collapse and release juice before adding the squid. If you add squid too early, it may overcook while you wait for the tomatoes. Save more pasta water than you think you need. One cup is plenty, and you can add it little by little. It turns a loose mix of oil and tomato juices into a silky coating. Add lemon at the end. Lemon tastes brighter when it does not cook for long. Serve immediately. Seafood pasta does not improve by sitting around. Have plates, bowls, and herbs ready before the pasta finishes. For more heat, add extra chili flakes. If you prefer it milder, reduce them to 1/4 or 1/2 teaspoon. You can also add a splash of dry white wine after the tomatoes begin to soften, then let it reduce before adding the squid. Easy variations for frozen seafood pasta This recipe handles changes well. Keep the same base, then swap the seafood or pasta based on what you have. A bag of mixed frozen seafood works nicely. Add the pieces according to size. Larger pieces need a little more time, while small scallops, mussels, or shrimp may cook quickly. Shrimp is also a good addition. If using raw shrimp, add it around the same time as the squid and cook until pink and just firm. If the shrimp is already cooked, add it at the very end so it warms without turning tough. You can also make the sauce a little more rustic. Add a spoonful of capers, a few chopped olives, or a pinch of dried oregano. Keep the amounts modest so the squid and tomatoes remain the focus. A bit of basil at the end of this dish finishes it off perfectly. . Classic Italian seafood pasta usually does not include cheese. The clean flavor of seafood, olive oil, garlic, and herbs stands on its own. Still, if grated Parmesan makes the dish more enjoyable at your table, use it. Cooking at home should taste good to the people eating it. The best part of this recipe is how practical it is. Frozen squid, dried pasta, cherry tomatoes, and pantry staples can become a dinner that looks polished and tastes fresh. No specialty equipment, no expensive seafood platter, and no complicated technique. Make it once with calamarata if you can find it. Make it again with spaghetti when you want the budget version. Either way, keep the squid cooking time short, finish the pasta in the pan, and serve it hot. That is the difference between a simple seafood pasta and one that feels like a restaurant meal.

Picanha roast, cooked to a perfect medium-rare and ready to serve. If you love beef but dread the high price of premium cuts like filet or rib roast, a delicious alternative offers incredible flavor and tenderness without the big price tag. Picanha, also known as Sirloin Cap or Rump Cap, is a standout roast that is gaining popularity in the U.S., especially among those who appreciate great taste and smart shopping. This cut is a favorite in Brazil and is now winning over American consumers with its rich flavor and affordable price. But to really appreciate this cut, you need to cook it properly. What Makes Picanha Different from Other Roasts? Butchers often highlight two top roasts: Rib Roast and Picanha. While rib roasts are well-known and often expensive, Picanha offers a unique combination of taste and tenderness that rivals more costly cuts. It’s important not to confuse Sirloin Cap (Picanha) with Sirloin Tip, which is a different, less tender cut. Picanha comes from the top of the rump and has a distinctive fat cap that melts during cooking, infusing the meat with flavor and juiciness. This fat layer is key to the roast’s appeal and should be cooked fat-side up to maximize flavor. Isn't Picanha a Steak Cut? The Brazilians like to cut the picanha into little U-shaped slices and grill it on a skewer. That is very nice also, but I prefer to mimic a rib roast when I prepare my picanha. If you follow the directions, you can have a picanha that is perfectly pink from one side to the other. This is much more delicious to me than the crispy little steaks. If you are like me and you have been largely priced out of a beef rib roast except on special occasions, the picanha roast can give you that experience at a fraction of the cost. Picanha Roast, sliced into steaks and grilled. How to Cook Picanha for Best Results To get the most out of your Picanha roast, follow these simple tips: Reverse Sear Method: Cook the roast slowly at a low temperature first, then finish with a high-heat sear. This technique ensures even cooking and a beautiful crust. Roast Fat Side Up: Let the fat melt into the meat as it cooks, adding moisture and flavor. Cook to Medium Rare: Picanha is best enjoyed medium rare to keep it tender and juicy. Overcooking can make it tough. For heaven's sake, no cutting off the fat cap before you cook, as it is that melting fat cap that makes this roast so special. Slow cooking allows fat to render, infusing the meat with flavor. So the fat must be on top. For cooking your Picanha, the simplest seasoning is best - Kosher salt and freshly cracked black pepper. Isn't Picanha Cooked on the Grill or in a Smoker? If you Google "how to cook Picanha," you will see that every grill expert in the world has directions on how to grill or smoke a picanha. My own feeling on this is that unless you have very good equipment, it is hard to cook a picanha low and slow on an outdoor grill. It is also very easy to overcook a picanha on the grill. If you prefer the grill, you can use the same method there, but keep a meat thermometer out and use care not to overcook it. This recipe uses a conventional oven and finishes the roast off on the stovetop in a cast-iron pan. Where to Find Picanha and How Much It Costs When shopping, look for a Picanha with a thick, fat cap and some nice marbling. One of the biggest advantages of Picanha is its price. Here’s a quick look at current prices from popular retailers: Costco sells Sirloin Cap/Picanha for about $8 per pound. Wild Fork offers it at $10 per pound, with a $ 1 discount if you buy two. Walmart prices it around $11 per pound. Smaller local butchers typically charge between $9 and $12 per pound. Compare this to boneless rib roasts, which often cost between $20 and $35 per pound, and you see why Picanha is a smart choice for budget-conscious shoppers who don’t want to sacrifice flavor. Note: Wild Fork sells an actual prime-grade Picanha for $13. It is the one prime beef that I allow myself to buy for special occasions. They also have a grass-fed organic for a bit more. Yes, it's more expensive, but still $10-$15 cheaper than a prime rib roast of similar quality. Every day, the choice picanha, $10 each or $9 if you buy two, is the best beef deal in town. They shop nationwide, and they deliver if you live near a store. Why Picanha Is the Tastiest Cut of Beef Picanha stands out because it combines the rich flavor of sirloin with a tender texture that many other cuts lack. The fat cap adds a buttery richness that seeps into the meat during cooking. This makes every bite juicy and flavorful. The cap portion of the sirloin is prized for its balance of taste and tenderness. Unlike tougher cuts that require long braising or slow cooking, Picanha can be roasted and enjoyed with a simple preparation that highlights its natural qualities. Sliced cooked picanha roast on platter with herbs Tips for Serving and Enjoying Picanha Slice against the grain to maximize tenderness. Serve with simple sides like roasted vegetables or a fresh salad to let the beef shine. Use the fat rendered from the roast to make a flavorful sauce or gravy. Pair with bold red wines or craft beers that complement the beef’s richness. Never cook Picanha beyond medium rare. A Guide to Cooking Picanha to the Correct Temperature Picanha should not be cooked well done — it simply isn't designed for that. If you are smart, you should not cook it beyond medium-rare. The great part about the reverse sear method is that you get a perfect medium-rare from one side of the roast or steak to the other. But only if you stop cooking it at the right time. If there is one tip I would encourage all cooks to follow, it is to buy a decent meat thermometer and to use it. Stop cooking your roast about 10 degrees before the target internal temp, as the meat continues to cook while it rests. Below is a nice chart on the doneness levels of beef. Notice that there is only 10 degrees between rare and medium-rare and 10 more degrees to medium. Given that meat continues to cook while it rests, if you stop cooking at medium-rare, you will have a medium steak. I you overcook your steak a few degrees more, you will have a well-done steak. Many people pepetually overcook their beef and are confused since they used a meat thermometer and stopped cooking when the meat was the middle of the target range. The problem is that the meat is already significantly overcooked if you use this technique. When using the reverse sear, I stop the slow cooking at 110 degrees. While searing, the meat will gain 10 degrees more and 10 degrees more while resting. This means if you stop slow cooking at 110, your meat will end at a perfect 130-135, or medium rare. Remember, if you stop too soon, you can always throw it back in the oven for a few minutes. You can't uncook an already overcooked roast or steak. Take a look at the well-done steak below. Do you really want to eat that dried-out shingle? Instructions for Cooking Beef Picanha with a Reverse Sear Dry the Picanha Roast overnight if possible. To cook a beef roast inside with a medium sear, first make sure the meat is dry on the surface. The easiest way to do this is to take it out of its packaging and place it on a sheet pan, uncovered, overnight. This allows the meat's surface to dry out. But this step is optional if you are short on time. In that case, pat the roast dry on all sides with paper towels. Score the Fat Cap. Using a sharp knife, score the fat cap in a crosshatch pattern. This will help the fat cap render more thoroughly and make your roast crisp up more perfectly. Cut through the fat cap but not the meat. The idea is to make cuts into the fat cap but not all the way through it. Season Your Picanha. Using salt, pepper, and a bit of smoked paprika, season your picanha on all sides. Feel free to add garlic powder or any other seasoning you love. But picanha is at its best with simple seasoning. Preheat oven to 250 degrees. (If you like a smoky flavor, place a pan of water on a rack beneath the picanha and add a few drops of liquid smoke to the water. This will make a smoky, wet environment that mimics the light smoky flavor of a smoker. If you like grilled meats but you are stuck inside or can't use a live fire, this is a nice trick, but it is completely optional. ) Place your picanha on a rack placed over a cooking sheet. When the oven has preheated, place your roast inside and let it cook slowly. Roast your picanha until it is 105-110 degrees. When it is near that temperature, put a cast-iron skillet on a burner and let it get really hot. Careful - don't touch. Take the tray out of the oven and immediately place the picanha fat side down in the cast-iron pan. Cook for a minute or two, until a nice crust forms (if your pan was very hot). Flip it to the other side and check the temp. Don't allow your picanha to go beyond 125 degrees at this step. Put your picanha on a cutting board and let it rest for 10 minutes. Slice it against the grain. Serve with a high-acid sauce like chimichurri or pico de gallo. You need the acid to cut through a rich cut like Picanha. Make Picanha Your Favorite Cut If you want a beef roast that delivers on flavor, tenderness, and value, Picanha is the cut to try. It offers a taste experience that rivals premium roasts but at a fraction of the cost. With simple cooking techniques and smart shopping, you can enjoy restaurant-quality beef at home without overspending. Happy Cooking!!

I love crudo, sushi, and sashimi, but the restaurant math gets painful fast. A few beautiful slices of fish, a little olive oil, citrus, salt, maybe some herbs, and somehow the bill says $20-30 before drinks. A simple plate of crudo can feel fancy without costing restaurant prices. So, I started making it at home. The trick is not trying to recreate a sushi bar. The trick is to buy good frozen sashimi-grade salmon, portion it correctly, and keep the toppings simple. With the way I buy it, I can make a really solid plate of Salmon Crudo for around $10, sometimes less depending on what I already have in the fridge. Frozen sashimi-grade salmon is the whole move For crudo at home, I look for good frozen sashimi-grade salmon from a store I trust. My favorite place for this is Wild Fork. They sell a 3- to 4-pound block of sashimi-grade salmon for about $11 per pound. (If you favor tuna, they have sashimi-grade tuna as well.) Their description says the salmon is deep-frozen within 4 hours of catch and held frozen until sale. That’s exactly the kind of thing I want when I’m planning to eat salmon raw. A quick note before we get too far: “sashimi-grade” is a store or supplier term, not a magic food safety shield. I buy from a reputable source, keep the fish frozen, thaw it in the fridge, and eat it promptly. If you’re pregnant, immunocompromised, serving small kids, or just not comfortable with raw fish at home, cook your salmon instead. No plate of crudo is worth worrying over. Here’s how the cost usually works for me: What I buy What it costs What I get Half salmon block, about 3 to 4 pounds Around $40 About 8 portions Each portion Just under $5 Usually 7 to 8 ounces One portion About $5 of fish Sushi for 2 to 3, sashimi for 1 to 2, or crudo for 2 Two portions About $10 of fish A generous crudo platter for 4 The toppings are inexpensive, especially if you already cook with olive oil, lemons, capers, green onions, herbs, or flaky salt. That’s why this works so well. You’re spending the money where it matters, on the fish, and keeping everything else bright, fresh, and simple. And yes, search terms can be messy. If you ever see something like Sashimi-grade salmon in a store search bar or listing, slow down and read the actual product description before buying. The source and handling matter more than the label. How I portion the salmon safely and neatly. Salmon usually comes as one big frozen block, which isn't convenient if you only want dinner for two. So I portion it as soon as I get it home. You do not want the fish fully thawed for this. You want it just barely thawed enough to cut. For me, that’s about the time it takes to drive home from the store. The outside has softened a little, but the center is still firm. Here’s my process: Keep the salmon very cold Work quickly. Clear your counter, grab your knife, parchment paper, and a large freezer bag before you open the fish. Use a very clean, sharp non-serrated knife A sharp chef’s knife or slicing knife makes cleaner cuts. A serrated knife tears the fish and makes the texture less pretty later. Cut the block into portions I aim for pieces around 7 to 8 ounces. That size is flexible. If you like bigger sashimi portions, cut bigger. If you mostly make small crudo appetizers, cut smaller. Wrap each portion tightly in parchment Parchment keeps the portions separated and helps protect the surface of the fish. Place the wrapped portions in a large zip-top freezer bag Press out as much air as you can before sealing. If you have a vacuum sealer, even better, but I don’t think it’s required for short-term home use. Freeze immediately As soon as the portions are wrapped and bagged, they go right back into the freezer. Portioning the salmon up front makes weeknight crudo easy. This one bit of prep makes the whole thing feel doable. Instead of thawing a giant block and feeling pressured to use it all, I can pull out one portion for sushi, one for sashimi, or two for a crudo platter. The best way to thaw salmon for crudo For raw preparations, I thaw the salmon overnight in the refrigerator. I don’t thaw it on the counter, in warm water, or in the microwave. Fridge thawing keeps the fish cold the whole time, which helps preserve the texture. By dinner the next day, it’s usually ready to slice. If it still feels a little firm in the center, that’s actually fine. Slightly firm salmon is easier to slice thinly. A few habits help here: Put the wrapped salmon on a plate or small tray while it thaws. Keep it in the coldest part of the fridge. Use it the day it finishes thawing. Pat it dry gently before slicing if there’s surface moisture. Keep the sliced fish chilled until you’re ready to dress and serve it. Crudo is one of those dishes where the final assembly takes five minutes, but the handling matters. Cold fish, cold plate, sharp knife. That’s the rhythm. My basic crudo method works with almost anything Once the salmon is thawed, the actual crudo is simple. Slice the fish thinly against the grain with a sharp, non-serrated knife. You’re not aiming for paper-thin sushi master slices. Just keep them even enough that they feel delicate when you eat them. Then lay the slices on a chilled plate, slightly overlapping. If I’m not serving right away, I cover the plate with plastic wrap and put it back in the fridge. From there, crudo needs a few basic things: Fat Usually extra-virgin olive oil. It gives the fish a silky, rich finish. Acid Lemon juice, citrus slices, or a little vinegar. You want brightness, not a full ceviche cure. Salt Sea salt or flaky salt. Don’t skip this. Salmon needs it. Something briny Capers are perfect. A tiny spoonful of caper juice works too. Something fresh Dill, chives, parsley, fennel fronds, green onion, cucumber, or thinly shaved fennel. A little heat Red pepper flakes or lots of coarse black pepper. The biggest mistake is overdressing. Crudo should taste like salmon first. Everything else should make it brighter and more interesting. Two crudo combinations I make all the time These are the two versions I come back to most. One is savory and herbal with fennel. The other is citrusy and a little prettier, especially when blood oranges are in season. Salmon crudo with fennel This is the one I make when I want something fresh, crisp, and a little briny. The fennel gives crunch, the dill makes the salmon taste even cleaner, and the capers bring that salty little punch. Ingredients 7-8 oz sashimi-grade salmon, skinless 3 tablespoons extra-virgin olive oil 1 tablespoon fresh lemon juice 1 tablespoon small capers 2 teaspoons fresh dill, chopped 1/4 teaspoon Dijon or brown mustard Pinch of red pepper flakes Green onion, thinly sliced Bulb of fennel, thinly sliced Fennel fronds, saved for garnish Sea salt Freshly ground black pepper Lemon wedges, for serving Flaky salt How to make it Slice the salmon Use a sharp non-serrated knife to slice the salmon against the grain into thin pieces. Arrange it on a chilled plate Overlap the slices slightly. If you’re not serving right away, cover and refrigerate. Make the dressing In a small bowl, stir together the olive oil, lemon juice, capers, dill, mustard, and red pepper flakes. Add the fresh toppings Scatter the fennel, green onion, and fennel fronds over the salmon. Finish and serve Drizzle with the dressing. Add sea salt, black pepper, and flaky salt. Serve with lemon wedges. Fennel, dill, and capers keep this version crisp, briny, and fresh. For slicing fennel, thinner is better. If you have a mandoline, use it carefully. If not, a sharp knife does the job. The fennel should bend a little, not crunch like a carrot stick. Salmon Crudo with Citrus This version is the one I make when I want the plate to look like I tried harder than I did. The blood orange or lemon adds color and tang, and the cucumber makes it feel light. Ingredients 7-8 ounces sashimi-grade salmon, thinly sliced 1 small blood orange, thinly sliced and cut into wedges or 1 small lemon, thinly sliced and cut into wedges (or both - you do you) 1 tablespoon extra-virgin olive oil Juice of 1/2 lemon 1 tablespoon chopped shallot or red onion 1 teaspoon capers A small splash of caper juice Fresh dill, chives, or parsley, finely chopped Flaky salt or sea salt Freshly ground black pepper Thinly sliced cucumber, for garnish Extra herbs, for garnish How to make it Arrange the salmon Lay the thin salmon slices evenly on a chilled serving plate. Add cucumber and citrus Arrange cucumber slices around the salmon. Cut the blood orange and/or lemon slices into quarters or small wedges, then place them over and around the fish. Mix the dressing In a small bowl, combine the olive oil, lemon juice, shallot, capers, caper juice, and herbs. Season with salt and lots of coarse black pepper. Drizzle and garnish Spoon the dressing over the salmon and citrus. Finish with more herbs, black pepper, and flaky salt. Serve immediately This version is best right after dressing, while the citrus is bright and the salmon is still cold. Blood orange makes the plate bright, fresh, and dinner-party pretty. If your blood orange is extra juicy, use less lemon juice in the dressing. If the orange is sweeter than tart, keep the lemon. Taste as you go. That’s the benefit of making this at home. Small details that make homemade crudo taste better Crudo is simple, which means every little detail shows. You don’t need fancy tools, but a few choices make a big difference. Chill the plate. Ten minutes in the fridge helps keep the salmon cold while you assemble everything. Slice with confidence. Long, smooth cuts look better than short sawing motions. If the salmon starts getting too soft, put it back in the fridge for a few minutes. Season from above. Sprinkle salt higher over the plate so it lands evenly. Same with pepper and herbs. Use good olive oil. You don’t need the most expensive bottle in the store, but use one that tastes good raw. Crudo is not the place for stale oil. Add acid right before serving. Lemon juice quickly changes the texture of raw fish. Dress the plate at the last minute so the salmon stays silky. Don’t bury the fish. A few capers are great. A mountain of capers turns the whole thing into a salt bomb. Same goes for onion, mustard, and red pepper flakes. If I’m serving this as an appetizer, I’ll put the crudo in the center of the table with lemon wedges and small plates. If it’s dinner, I’ll add toasted bread, a simple salad, or sushi rice on the side. A few bright toppings are all you need once you handle the salmon well. The takeaway Making crudo at home sounds fancy until you do it once. Buy good frozen sashimi-grade salmon from a source you trust, portion it while it’s still mostly frozen, thaw it overnight in the fridge, and keep the toppings simple. For around $10 of salmon, I can make a crudo platter for four that feels like something I’d happily order at a restaurant. The fennel version is crisp and savory. The blood orange version is bright and beautiful. Both take just a few minutes once the fish is thawed. That’s the part I love most. It feels special, but it’s really just smart shopping, careful handling, and a sharp knife.

Craving the rich, smoky flavor of burnt ends but don't have a smoker? You're in luck! With just a few simple ingredients and your trusty oven, you can make tender, flavorful burnt ends that will impress everyone at your next gathering. Burnt Ends with Barbecue Sauce and Pickled Red Onions What Are Burnt Ends? Traditionally, "burnt ends" refers to the point of a barbecued beef brisket, which caramelizes into a smoky bark during a long smoking process. Later, people began duplicating the look and texture of these browned ends with pork belly cubes. Smoked beef brisket and pork belly taste very different and come from different animals. But both are relatively fatty meats that brown perfectly and have similar textures. I confess that I find pork belly burnt ends to be vastly superior to beef brisket. Even better, pork belly is far cheaper. Why Choose Pork Belly? The day I took these pictures, I paid $2.99/pound for pork belly at Aldi. Beef brisket costs 3-4 times that. Pork belly is not only budget-friendly but is also well-known for its layers of tenderness and fat that crisp up beautifully in the oven. This high fat-to-lean ratio means the fat in pork belly renders out beautifully, leaving a crispy outer coating. This crispy layer is enhanced by spraying the meat with apple cider vinegar several times during cooking. Burnt Ends in the Oven: Smoke Without a Smoker? This recipe uses a secret ingredient for a perfect smoky flavor without a smoker: smoked paprika. Use any good brand of smoked paprika. I prefer the Trader Joe's brand, which is inexpensive and of high quality. This essential spice will make your brisket taste smoky without a smoker. Ingredients for Burnt Ends: Vinegar, BBQ Sauce, and Smoked Paprika. Ingredients You'll Need Ingredients for Burnt Ends. To whip up these oven-baked burnt ends, you’ll need: 2-3 pounds of pork belly, skin removed 1 tablespoon smoked paprika 1 teaspoon salt 1/2 teaspoon black pepper 1 teaspoon garlic powder Apple cider vinegar, in a spray bottle BBQ sauce of your choice (for glazing) Pickled red onions (as garish) These ingredients are affordable and readily available, making this recipe accessible to anyone looking to impress. Preparation is Key Preheat your oven to 275°F to ensure even cooking. Next, trim off any excess skin, leaving enough fat for flavor. Cube the pork belly into 1-inch pieces. This size helps the meat absorb the spice blend and cooks it more quickly. In a bowl, combine the smoked paprika, salt, black pepper, and garlic powder. This blend infuses your burnt ends with bold flavor. Coat the pork belly cubes generously with the spice mixture, making sure every piece is well covered for maximum flavor. Baking the Burnt Ends Arrange the seasoned pork belly cubes on a rack above a baking sheet, spacing them apart for even cooking. Once your oven reaches the desired temperature, place the baking sheet inside and cook for 2-3 hours. Every 45 minutes, spray the pork with apple cider vinegar. During this time, the fat will render, making the pork belly tender and juicy. Keep an eye on your pan so that the rendered pork fat doesn't overflow your baking pan. Two pounds of pork belly will release at least a cup of fat and as much as two cups. After 2 hours, check the tenderness by probing a piece with a fork. If it falls apart easily, you're ready for the next step. (The jar in the background of the photograph below is rendered fat.) Burnt End after initial bake, ready for sauce. Glazing the Burnt Ends After the initial cooking period, remove the baking sheet from the oven. Use extreme care when moving the sheet because it will have 1-2 cups of melted pork fat at the bottom. Carefully drain this fat. Put the burnt ends in a cast-iron frying pan or Dutch oven. Add 1/2 cup of your favorite BBQ sauce over the pork belly pieces. Toss them lightly to ensure an even coating. Put the pan in the oven at 350°F (175°C). Let the burnt ends bake for an additional 30 minutes. This step caramelizes the sauce, giving it that crispy, sticky texture we all crave. The Delicious Finish Once your oven-baked burnt ends are golden brown, take them out and let them rest for about 10 minutes. This resting time helps the juices redistribute, ensuring every bite is full of flavor. Burnt Ends, with pickled red onions. Serve your burnt ends warm as a tasty appetizer or with Texas toast for a delicious sandwich. Serve with some acid to cut through the fat—my favorite is pickled red onion. No matter how much of this dish I make, I never have a crumb left over. But if you do, they will keep for three days in the refrigerator and just get better.

Rising grocery prices have made it harder to afford traditional protein sources like steak or ground beef. When your food budget tightens, finding cheaper proteins can help you maintain a healthy diet without overspending. Fortunately, there are many affordable alternatives that provide good nutrition and variety. This guide explores practical options across meat, vegetarian, and vegan choices to keep your meals satisfying and budget-friendly. Canned tuna as an affordable protein option Meat, Poultry, and Seafood Alternatives If you want to stick with animal proteins but find steak or hamburger too expensive, consider these cost-effective options: Canned Tuna Canned tuna is a versatile and inexpensive protein source. It can be used in sandwiches, salads, or pasta dishes. A typical 5-ounce can costs around $1 to $2 and provides about 20 grams of protein. Chicken Leg Quarters Buying chicken leg quarters in bulk can bring the price down to under $1 per pound. These cuts are flavorful and can be roasted, grilled, or slow-cooked. They offer a great protein-to-cost ratio compared to boneless breasts. Ground Chicken or Turkey Ground poultry often costs less than ground beef and can be used in the same recipes, such as tacos, meatballs, or burgers. It’s lean and cooks quickly, making it a convenient choice. Rotisserie Chicken from Wholesale Clubs Stores like Sam’s Club or Costco sell rotisserie chickens for about $5 each. These chickens are often sold at a loss to attract customers, making them a great deal. You can eat the chicken as is or use leftovers in soups, salads, or casseroles. Affordable Vegetarian Protein Vegetarian proteins can be both affordable and nutritious. Here are some favorites that don’t rely on meat: Cheese Dishes Many pasta and pizza recipes use cheese as the main protein. Cheese is rich in protein and calcium, and dishes like macaroni and cheese or veggie pizza can be filling and budget-friendly. Eggs Eggs remain one of the most affordable protein sources. They can be prepared in many ways—boiled, scrambled, or baked—and are perfect for breakfast, lunch, or dinner. Greek Yogurt Greek yogurt contains more protein than regular yogurt and can be eaten plain, mixed with fruit, or used in smoothies. It’s a great snack or addition to meals. Oatmeal Made with Milk Oatmeal is a low-cost staple, and cooking it with milk instead of water adds protein and creaminess. Add nuts or seeds for extra nutrition. Oatmeal with milk is a budget-friendly protein meal Affordable Vegan Protein For those following a vegan diet or looking to reduce animal products, these affordable protein sources work well: Black Beans and Other Legumes Beans, lentils, and white beans are inexpensive and packed with protein and fiber. They can be used in soups, stews, salads, or made into patties. Hummus Made from chickpeas, hummus is a tasty protein-rich spread or dip. It pairs well with vegetables, pita bread, or crackers. Tofu Tofu is a versatile soy product that absorbs flavors well. It’s excellent in stir-fries, soups, or grilled dishes. Tofu is often cheaper than meat and provides a complete protein. Dried beans are a great protein option. Tips to Stretch Your Protein Budget Buy in Bulk Purchasing larger quantities of chicken, beans, or canned goods often reduces the price per serving. Plan Meals Around Affordable Proteins Base your weekly meals on cheaper proteins and use more expensive items sparingly. Use Leftovers Creatively Turn leftover rotisserie chicken or beans into soups, salads, or casseroles to avoid waste. Shop Sales and Store Brands Look for discounts and choose store brands, which are usually cheaper but similar in quality. Combine Protein Sources Mix grains with beans or cheese to create balanced meals that feel hearty without relying on costly meat.

Caesar Salad kits at the store might seem like a quick and affordable option, but for the price of one kit, you can make a fresher, tastier Caesar salad at home multiple times a week. Making your own dressing and assembling the salad from simple ingredients not only saves money but also lets you control the flavors and freshness. This guide will show you how to create a classic Caesar salad in just 15 minutes, with tips for customizing and saving even more. Fresh Caesar salad with homemade croutons. Ingredients You’ll Need To make a family-sized Caesar salad that serves 2-3 people, gather these ingredients: 1 whole romaine heart (Aldi sells them for about $2.99 for 3) 1 bag of Caesar croutons, or homemade croutons. (around $2 at Aldi) 1 cup finely grated Parmesan cheese (divided) 1 egg yolk Juice of half a lemon 1 teaspoon Worcestershire sauce 4-6 anchovies in oil (Walmart sells a very nice jar for $4.50, which makes this recipe many times over.) 2 cloves garlic, pressed (roasted or preserved garlic works well for a milder taste) 1/3 cup vegetable, canola, or other neutral oil 1/4 cup extra virgin olive oil These simple ingredients combine to create a rich, creamy dressing that beats any pre-made packet. Do I Need to Include Anchovies? Of course, if you don't like anchovies, you can skip them in this recipe. To add a similar flavor, add a teaspoon of Dijon mustard. But my opinion is that a Caesar salad without some anchovy flavor is missing something vital. I find the salads sold premade in large-box stores bland and uninteresting. They skip the anchovies to make the dressing more acceptable to everyone, but it still feels like something is missing, even when they use excellent cheese. But it's up to you whether to use anchovies. If you do decide to include anchovies, you can mail-order a bottle easily from Walmart or Amazon if your local store doesn't carry them. And a little goes a long way. This Recipe is Like Making Homemade Mayo, But Easier You will notice that this recipe does not call for mayonnaise, but only vegetable and olive oil, egg, lemon, and other flavorings. The egg is emulsified into the oil to make a mayonnaise-based dressing with anchovies and garlic. If you have never had homemade mayonnaise, you are in for a treat. If you have tried to make mayonnaise and failed, take heart that Caesar dressing is much, much harder to get wrong. The variety of ingredients really emulsifies much more easily than plain mayonnaise. If it separates or gets a little runny, whip it up or just use a thinner dressing. Do I Need a Food Processor? Yes, or no. You need a way to emulsify the ingredients into the oil. This can be done with a food processor, blender, or immersion blender. I have even made this recipe with a whisk, although that requires care and a lot of whipping. while you drizzle in the oil. Just use what you have. A Note About Raw Eggs This recipe calls for a raw egg yolk. Raw egg yolks should not be consumed by Raw eggs ,must be treated with care. pregnant women or those who are immunocompromised. You can buy pasteurized eggs or pasteurize them at home. The suis ve method is easy and reliable if you have the equipment. You can pasteurize eggs on the stovetop, but you will need a reliable thermometer to measure the water temperature. The line between a safe raw egg and a cooked egg is just a few degrees. The Spruce Eats published a method of pasteurizing eggs in the microwave by increasing their acidity (basically, whisking the eggs with some lemon juice and heating them briefly). I have not tried this method, but it sounds fascinating. Please comment if you have used it. I am a cancer survivor, and I have used a variety of methods to make eggs safe, including just buying pasteurized eggs. In addition, I always start with very fresh eggs that are stored properly. If you have accidentally left a carton of eggs on the counter for more than a few minutes, don't eat them raw (either the yolk or the beaten egg white). I love making homemade mayonnaise and tiramisu so much that I learned how to pasteurize eggs to make them safe. Carton egg whites just don't taste the same. How to Make the Dressing The dressing is the heart of a Caesar salad. Here’s how to make it quickly: In a food processor, blender, or a glass jar with an immersion blender, combine the egg yolk, Worcestershire sauce, 1/4 cup Parmesan cheese, lemon juice, and anchovies. Pulse or blend until smooth. Slowly add the neutral oil in a thin stream while blending to emulsify the dressing. Transfer the mixture to a small bowl and whisk in the extra virgin olive oil. Store in the refrigerator for up to a week. (Store in an airtight plastic container or a glass jar.) This process creates a creamy, flavorful dressing with the perfect balance of tang, saltiness, and richness. Preparing the Salad Wash the romaine leaves thoroughly and dry them well with paper towels. You can serve the leaves whole for a classic presentation or chop them into bite-sized pieces if you prefer. Place one head of romaine leaves (may be chopped) in a large bowl. Add about one-third to one-half of the dressing and toss gently to coat the leaves evenly. Sprinkle half a cup of Parmesan cheese over the salad and toss again. Add the croutons and toss lightly once more. Serve the salad on plates or in bowls with extra grated Parmesan cheese on top for added flavor. Note: You don't have to make a large salad — just put the dressing in the refrigerator (for up to a week) and make your salads one at a time. Throw some lettuce on a plate, drizzle with dressing, sprinkle with parmesan and croutons, then toss. Making salad fresh as you eat it feels like a restaurant-like indulgence. Once the dressing is ready, it only takes a minute. Plate of Caesar salad before tossing. Tips to Save Money and Customize Your Salad Making your own Caesar salad dressing and assembling the salad at home opens up many opportunities to save money and tailor the dish to your taste: Keep anchovies in a bottle in your fridge so you can whip up fresh dressing anytime without buying new cans. Choose the best Parmesan cheese you can afford. Aldi, Sam’s Club, and Trader Joe’s offer good quality options at reasonable prices. Try Pecorino Romano instead of Parmesan if you want a stronger, sharper flavor. Add protein like grilled chicken, shrimp, or tofu to make the salad a full meal. Make your own croutons using stale bread you have at home. Simply cube the bread, toss with olive oil and seasoning, then bake until crispy. These small changes can enhance your salad experience and keep costs down. Buy anchovies in a glass bottle and keep them on hand in the refrigerator. Why Homemade Caesar Salad Beats Store-Bought Kits Store-bought Caesar salad kits often contain preservatives and less fresh ingredients. The dressing can be overly sweet or lack the depth of flavor that fresh anchovies, lemon juice, and garlic provide. When you make your own salad, you control every ingredient, ensuring freshness and quality. Plus, homemade Caesar salad is quick to prepare, taking about 15 minutes from start to finish. This makes it a perfect option for busy weeknights or when you want a fresh, satisfying side dish without the hassle. Enjoy the crisp romaine, crunchy croutons, and creamy dressing that you made yourself. Once you taste homemade Caesar dressing, you won’t want to go back to bagged salads again.

Cinco de Mayo is the perfect occasion to gather friends and family for a lively party filled with bold flavors and colorful dishes. Whether you want to impress with authentic Mexican cuisine or offer a Southwestern twist, these ten recipes bring the best of both worlds to your table. From sizzling fajitas to refreshing drinks, this guide covers everything you need for a memorable celebration. Sizzling beef and chicken fajitas with peppers and onions 1. Beef and Chicken Fajitas Fajitas are a crowd-pleaser that combine tender strips of beef or chicken with vibrant bell peppers and onions. This marinade of orange and lime juice with sherry vinegar, spices, and garlic is legendary. I will just say it as I have used it more than a hundred times over two decades: This is the best beef and chicken fajitas. Just don't overcook the flank or skirt steak or the chicken breasts. I've even substituted shrimp and made shrimp fajitas with this marinade. Serve with warm tortillas, sour cream, and fresh cilantro. These fajitas bring a smoky, tangy flavor that’s hard to beat. Best Beef (or Chicken) Fajita Recipe with Peppers and Onions 2. Oven-Roasted Mexican Street Corn Skip the grill and roast corn in the oven for a simple yet delicious take on Mexican street corn. Brush ears of corn with a mixture of mayonnaise, lime juice, chili powder, and cotija cheese. Roast until slightly charred, then sprinkle with fresh cilantro. This recipe is easy to prepare ahead and adds a creamy, spicy side to your party spread. Delicious Oven-Roasted Mexican Street Corn Recipe 3. Authentic Street Tacos Street tacos are small, flavorful, and perfect for sampling different fillings. These street tacos feature either beef (carne asada) or pork (carnitas). Use corn tortillas and top with pico de gallo, guacamole, fresh cilantro, or a squeeze of lime. Don’t forget a side of pickled jalapeños or radishes to add a crunchy, tangy contrast. These tacos bring the true taste of Mexican street food to your celebration. This recipe shows how to use common ingredients from Aldi (or any discount grocery) to make these delicious tacos. Up Your Taco Game with Authentic Street Tacos! 4. Three Types of Salsa and Guacamole The joy of eating at Chipotle is that you get to pick your topping or sauce. Maybe you want a tangy Salsa Verde or a fresh and crunchy Pico de Gallo. Or maybe you want to go for a simple Roasted Salsa or a rich and buttery Guacamole. At your Cinco de Mayo celebration, offers all four to keep your guests dipping happily. All these salsas can be made cheaply and quickly. The best part is that these salsas are tastier and more affordable than store-bought options. Three types of salsa and guacamole in bowls Three Salsas and a Guac: Tastier than Chipotle Salsa and Affordable 5. Ultimate Fish Tacos Fish tacos offer a lighter option that’s both affordable and sustainable. Use white fish like cod or tilapia, coated in a crispy batter and fried until golden. Serve on warm tortillas with shredded cabbage, a drizzle of creamy chipotle sauce, and fresh lime wedges. These tacos balance crunch and creaminess with a hint of spice, making them a standout dish. Three Salsas and a Guac: Tastier than Chipotle Salsa and Affordable 6. Best Breakfast Burritos Start your Cinco de Mayo morning with hearty New Mexican breakfast burritos filled with scrambled eggs, shredded potatoes, green chile sauce, cheese, and your choice of bacon or sausage. Wrap everything in a large flour tortilla and make it either hand held for on-the-go mornings or smother it in more green chile sauce for special days. These burritos freeze beautifully and can be made ahead of time. NM Breakfast Burritos with Green Chiles 7. Big Batch Margaritas No Cinco de Mayo party is complete without margaritas. Make a big batch by mixing tequila, fresh lime juice, orange liqueur, and ice in a pitcher. Add simple syrup if the limes are particularly sour or if you like them a bit sweeter. Chill and serve over ice with salted rims and lime wedges. If you like them spicy, use Tajin on the rim instead of plain salt. This method saves time and keeps the drinks flowing smoothly throughout your celebration. How to Make Batch Margaritas by the Pitcher for Your Cinco de Mayo Celebration 8. Aqua Fresca and Non-alcoholic Beverages For guests who prefer non-alcoholic options, aqua fresca is a refreshing choice. Blend fruits like watermelon, with water, a touch of sugar, and lime juice. Serve chilled in large jars or pitchers. Or chose soft drinks made in Mexico, like Jarritos. These drinks are inexpensive, hydrating, and add a burst of natural flavor to your party. Making aqua fresca can really stretch your soft drink budget for a large gathering. How to Make Batch Margaritas by the Pitcher for Your Cinco de Mayo Celebration 9. Black Bean Tortilla Soup (Vegetarian) This vegan soup is hearty and simple to prepare. Make it in under 30 minutes with canned black beans, vegetables, and canned tomatoes and rotel. Good spices give it a smoky flavor. You can keep it vegan by topping with avocado slices, green onions, and corn chips. Or keep it vegetarian by adding cheese or sour cream. This recipe is great to have on hand for vegan or vegetarian guests or those with food restrictions. It costs only about $1 per serving and is under 300 calories. I make this dish often when I need to eat lighter but I want flavor and spice. A real gem of a recipe. Deliciously Simple Meatless (or Vegan) Black Bean Tortilla Soup 10. NM Green Chile Enchiladas Green chile enchiladas bring authentic New Mexican flavor to your table. Fill corn tortillas with shredded chicken and cheese, then smother them in a spicy green chile sauce. Bake until bubbly and serve with rice and beans. This dish is rich, comforting, and a true crowd favorite. How to Make Authentic NM Green Chile Chicken Enchiladas Great food can keep your Cinco de Mayo celebration going!! Best Food for Your Cinco de Mayo Take a look at these recipes and others on InflationBites!! You can have a wonderful gathering without breaking the bank. Have fun and drink responsibly!

Buying produce and seafood in season is a smart way to enjoy fresher, tastier food while saving money. May offers a wonderful selection of fruits, vegetables, and seafood that are at their peak. This means better flavor, higher nutritional value, and often lower prices compared to out-of-season options. Let’s explore what May brings to the table and how you can make the most of these seasonal delights. Fresh asparagus spears ready for cooking in May Vegetables to Enjoy in May May marks the arrival of some of the freshest and most vibrant vegetables. These vegetables thrive in the cooler spring weather and are perfect for light, healthy meals. Artichokes: These spiky green vegetables are tender and flavorful when steamed or grilled. Artichokes are great for dips or as a side dish. Asparagus: One of the stars of spring, asparagus is tender and slightly sweet. It cooks quickly and pairs well with lemon, garlic, or Parmesan. Peas: Fresh peas, including sugar snap and snow peas, are crisp and sweet. They add a fresh crunch to salads or can be lightly sautéed. Beans: Early-season green beans are tender and perfect for steaming or roasting. Spinach and other greens: Spinach, kale, and other leafy greens are abundant and packed with vitamins. Use them fresh in salads or lightly wilted in sautés. These vegetables are versatile and easy to incorporate into meals. Buying them in season means you get the best texture and flavor, plus they are often harvested locally, reducing environmental impact. Fruits That Shine in May Spring fruits start to ripen in May, offering juicy, sweet options that brighten up breakfasts, snacks, and desserts. Strawberries: May is prime strawberry season. Look for bright red berries with a sweet aroma. They are perfect fresh, in smoothies, or as a topping for yogurt and desserts. Cantaloupe: This melon is coming into season, offering a juicy and refreshing treat. It’s great sliced or blended into drinks. Watermelon: Early watermelon varieties begin to appear. Their high water content makes them ideal for hydration and summer-ready snacks. Rhubarb: Known for its tart flavor, rhubarb is excellent in pies, crumbles, and jams. It pairs well with strawberries for a classic spring dessert. Eating these fruits fresh from local markets ensures you enjoy their natural sweetness and avoid the extra sugars often added to out-of-season fruit products. Fresh Rhubarb is one of best things about May. Seafood at In Season in May Seafood lovers will find May an excellent month to enjoy some of the freshest catches. Seasonal seafood tends to be more sustainable and flavorful. Wild Salmon of all types: Wild salmon runs begin in many regions during May. Wild salmon is rich in omega-3 fatty acids and has a robust flavor compared to farmed varieties. It’s perfect grilled, baked, or poached. Blue Crabs: May is the start of blue crab season in many coastal areas. These crabs are prized for their sweet, tender meat. Steamed blue crabs with seasoning or crab cakes are popular ways to enjoy them. Alaskan Halibut: This firm, white fish becomes available fresh in May. Halibut is mild and flaky, making it ideal for grilling or pan-searing. Choosing seafood in season supports sustainable fishing practices and ensures you get the freshest product available. Fresh wild salmon filet ready to cook.. Tips for Buying and Using Seasonal Produce and Seafood Shop at local farmers' markets: They often have the freshest seasonal produce and seafood. You can ask vendors about the best picks and how to prepare them. Plan meals around what’s fresh: Build your weekly menu using seasonal items to enjoy peak flavors and save money. Preserve extras: If you find a great deal or want to enjoy seasonal items longer, consider freezing, pickling, or making jams. Try new recipes: Seasonal ingredients inspire creativity. Experiment with grilling asparagus, making strawberry salads, or cooking fresh halibut. Buying in season is not only good for your wallet and taste buds but also supports local farmers and fisheries, contributing to a healthier environment.

Creamy white chicken chili served with tortilla chips and sour cream When you think of chili, the image of a rich, red, spicy stew usually comes to mind. But sometimes, you want something lighter, creamier, and just as satisfying. This creamy white chicken chili offers a fresh take on the classic comfort food. It combines the warmth of three kinds of chili peppers with the mildness of white beans and ground chicken. Ready in under 30 minutes, it’s perfect for busy weeknights or casual gatherings. Serve it with tortilla chips, guacamole, and your favorite toppings for a meal that feels indulgent without weighing you down. Ingredients That Bring Flavor and Creaminess This chili stands out because of its unique combination of ingredients that balance heat, creaminess, and texture: Ingredients for Creamy White Chicken Chili. Ground chicken provides a lean protein base that cooks quickly. Three types of chili peppers : jalapeno, chipotle powder, and canned green chiles add layers of mild to medium heat. Cannellini beans create a creamy texture when pureed and add fiber and protein. Whipping cream or sour cream adds richness without overpowering the dish. Frozen or canned corn adds a touch of sweetness and crunch. Fresh lime juice and cilantro brighten the flavors at the end. Using pureed beans as a base makes this chili creamy without relying heavily on dairy. You can adjust the creaminess by adding sour cream, whipping cream, cream cheese, or mascarpone cheese. Just remember to taste and adjust the seasoning after adding dairy. Vegan and Vegetarian Variations This recipe lends itself to both vegetarian and vegan versions. First, you can eliminate the ground chicken and make a bean chili. To do this, substitute vegetable broth for chicken broth. You may also want to add some grated cheese to enhance the protein content. If you prefer a vegan option, you can also eliminate the sour or whipping cream. The real creaminess of this chili comes from pureed beans. You might wish to add a drizzle of nice olive oil for richness and some avocado slices on top for an extra touch. Other Meat Options and Flavor Enhancers I made this chili with ground chicken I got from a Whole Foods Surprise Bag on Too Good To Go, an app that rescues expiring food from restaurants and grocery stores. Using this app can help you afford good-quality grocery items. This ground chicken costs less than $1 per pound. If you don't have ground chicken, remember that you can substitute ground turkey or any ground meat in this recipe. You can also add leftover rotisserie chicken. Just add the diced or shredded chicken at the same point you would add ground chicken and skip the browning time. You can also brown and use diced raw chicken thighs or breasts. The big point: use what you have! This recipe is forgiving and very flexible. A note on MSG (Accent): Although I don't include it in this recipe, this dish is really enhanced (as so many dishes are) by a bit of MSG (sold in the U.S. as Accent). I find the taboo on MSG silly, since we all consume so much of it in our convenience foods. Add a bit while correcting the seasoning if you agree. This recipe is great without it, but a bit of MSG enhances almost everything. Step-by-Step Cooking Instructions This recipe is straightforward and fast, making it ideal for anyone who wants a hearty meal without spending hours in the kitchen. Heat 2 tablespoons of oi l in a large skillet or Dutch oven over medium heat. Add one medium-diced white or yellow onion and one diced red or yellow bell pepper . Sauté until soft, about 5 minutes. Stir in one finely diced jalapeno (remove seeds and veins to reduce heat) and cook for 1-2 minutes. Add 3 minced cloves of garlic and stir for 30 seconds, until fragrant. Add 1 pound of ground chicken and cook until lightly browned. While the chicken cooks, blend one can of drained and rinsed cannellini beans with ½ cup chicken broth until smooth. Season the skillet with 1 teaspoon each of cumin, oregano, and chipotle powder , plus salt and pepper to taste. Pour in the pureed beans and the second can of whole cannellini beans (drained and rinsed). Add 2-3 cups of chicken broth , 1 cup of frozen or canned corn , and a can of green chiles . Simmer for 10 minutes to let flavors meld. Stir in the juice of one lime. Then stir in ½ cup of whipping cream or sour cream . Taste and adjust seasoning. Finish with ½ cup chopped cilantro . Serve hot with your choice of toppings. Bowl of White Bean Chili topped with tortilla chips and sour cream.. Toppings That Elevate Your Chili Experience The toppings are what make this chili customizable and fun to eat. Here are some popular options to try: Sliced scallions for a mild onion crunch Tortilla chips for dipping and texture Sour cream for extra creaminess Pico de gallo or salsa verde for fresh, tangy notes Guacamole for richness and creaminess Grated cheese for a melty finish Lime wedges to squeeze over for brightness Mix and match toppings to suit your taste or what you have on hand. This chili is versatile enough to pair well with many flavors. Tips for Making This Chili Your Own Adjust the heat by using more or fewer jalapenos and chipotle powder. Removing seeds from the jalapeno reduces heat significantly. Swap the protein for ground turkey or a plant-based substitute to make a vegetarian version. Use taco seasoning packets for a shortcut instead of measuring individual spices. Try different beans like great northern or navy beans if cannellini beans aren’t available. Make it dairy-free by skipping the cream or using coconut cream for a different twist. This chili is forgiving and easy to customize, making it a great recipe to experiment with.