"In over 200 recipes, Jessica Fisher shows budget-conscious cooks how they can eat remarkably well without breaking the bank. Good Cheap Eats serves up 70 three-course dinners--main course, side, and dessert--all for less than ten dollars for a family offour. Chapters include "Something Meatier, " on traditional meat-centered dinners, "Stretching It, " which shows how to flavor and accent meat so that you are using less than usual but still getting...

"Flexibility is at the core of pantry cooking--when every cook needs to improvise. This unique guide helps you get the most out of your own pantry by showing how ingredients add crunch, acid, umami, or spice to a dish. Whether making Gochujang-Tahini Noodles, a top-it-your-way Savory Dutch Baby, or Chana Masala, Pantry Improv tips offer hundreds of ways to adapt meals based on what's on hand, while helping you to round out your pantry with high-flavor...

It's not always easy to try out a new recipe, especially when the risk of failure brings with it the risk of a hungry night at home. But sticking to what you know and love can get pretty boring after a while. So what's a lazy, cash-strapped chef to do? Well, with the help of Hack Your Cupboard, you can grab whatever's handy (ramen in a pinch) head to your pantry, and get to work! After a discussion of what food storage areas typically have (and what...

Provides a meal prep system that minimizes the amount of time you'll spend cooking while delivering fresh and tasty meals. Includes 26 weeks' worth of dinners, each centered around one protein, one vegetable, and one starch.

"50+ Tasty Solutions to the Eternal Workday Dilemma: "What Should I Have for Lunch?" Tackling your midday cravings has never been easier, thanks to Talia Koren's debut cookbook. The founder of the meal plan subscription service and blog Workweek Lunch shares her secret tricks for saving time, money and stress by meal-prepping lunches you can't wait to eat." -- Back cover.

The average American household throws away more than $1,500 worth of food every year. Featuring 100 recipes from chefs such as Rick Bayless, Elizabeth Falkner, Bryant Terry, and Katie Button, Waste Not shows readers how to turn ingredients that often end up in the trash into delicious dishes and exciting takes on tried-and-true recipes. There are no better ambassadors to inspire people to reduce food waste than chefs. Nobody knows more about how to...