For us the low-hanging fruit is the "It's Wednesday and I'm too tired to cook" DoorDash orders and we've cut down on those big time. It's $$$ for a family of 5 and after you've ordered from your same few neighborhood delivery spots a gajillion times, the whole experience is humdrum. Now I make quick omelets and toast or pasta/pesto for everyone instead, and I'm always glad I pushed through and did it!
Sorry for multiple comments, but as I was cooking this afternoon, I realized I have one other strategy, which I am calling “That’s Good Enough.” Recipe calls for 1 c. grated parm and I only have 2/3 c.? That’s Good Enough! Recipe calls for a small yellow onion, but I already have half of a red onion in the fridge? That’s Good Enough! I’m sure that this, plus my subbing ingredients strategy above, is making recipe writers everywhere cringe, but it’s helping us reduce waste and also avoid buying new.
Eating out a lot lot less—fewer casual drinks out... investing in good ingredients to stay motivated with cooking indoors. Using To Good To Go App when it makes sense! Going to Queens for big batch quality goods like vats of olive oil in Astoria, blocks of cheese etc... Jackson Heights for rice, Asian veggies... will be signing up for my local CSA again...
Yes -- esp. when I'm out and about in other neighborhoods. Bread from union square farmers market is always good, Fabrique bakery breads, veg platters from Junzi Kitchen near Columbia Uni... I've gotten coveted fish from hudson valley fisheries at 79th street market though that is really tough to get -- but showed me how amazing their fish is and that i would buy full price if needed. You sort of have to 'learn' the app. Happy to share my tricks :-) -- oh Whole Foods is on it now too but never done that...
i think the options in NYC are way better on Good to Go than in other places -- or at least in DC. Here in my neighborhood, the options are Whole Foods (though pickup is at 9 pm!), my bagel place and a few fast casual shops. The bagel place is a bargain -- 1/3 of what you'd pay for a bakers dozen and pickup is at 2 pm when they close. But in recent months, it's got pretty competitive. It's often sold out. I'm going to get back on that!
First, never too many comments! And second, bravo! This is exactly how you should be cooking. This is probably how most people have always cooked -- until in modern times we fell victim to the tyranny of the perfect recipe. Liz and I have lots to say on this topic, why recipes are often written to stand out in the sea of recipes rather than for the sensible busy cook. We did a Pressure Cooker podcast about this called "It's Not You, It's Your Recipes" if it's of any interest. https://open.spotify.com/episode/6fADeDNBK1zl8Z0cHr3AUH
BUT regardless, this is smart advice to follow whether or not you are trying to save money.
Cooking for two often results in leftovers unless you halve a recipe, or are used to cooking economically. Often a leftover can be ratcheted up by adding another fresh ingredient, making a stir fry, or an odd type of sandwich or omelet. I call these meals-never-to-be-recreated. Sometimes they are a one-time wonder. Sometimes they are just ok—but they are always economical. My rule is three strikes and it’s out!
I have gotten much more liberal about subbing ingredients in recipes to use what we already have, rather than buy something new at the store. For example, I have a kale salad recipe I love to make for lunches. It calls for Castelvetrano olives. Rather than spend $6+ for a jar, I am using the pepperoncinis I already had in the fridge. Same with a farro-risotto recipe - rather than spend $9 (!! Why is it this expensive??) for a bag, I’ll use the brown rice in the pantry. It’s not always perfect, but it helps me avoid the surprise at checkout.
As soon as our local grocery ads come in the mail, I sit down and circle any “on sale” items that we use then check our stock. If we’re low and it won’t go bad, I’m stocking up, anticipating higher prices in the coming weeks and months. I end up ordering from 2-3 stores to save money then pick up all on the same day and time frame. Eating out is now a luxury so we either order in or eat out probably once a month unless a special occasion. We’re eating every bit of leftovers so as not to waste anything. I’m making more soups/stews and pasta with vegetables.
For us the low-hanging fruit is the "It's Wednesday and I'm too tired to cook" DoorDash orders and we've cut down on those big time. It's $$$ for a family of 5 and after you've ordered from your same few neighborhood delivery spots a gajillion times, the whole experience is humdrum. Now I make quick omelets and toast or pasta/pesto for everyone instead, and I'm always glad I pushed through and did it!
Sorry for multiple comments, but as I was cooking this afternoon, I realized I have one other strategy, which I am calling “That’s Good Enough.” Recipe calls for 1 c. grated parm and I only have 2/3 c.? That’s Good Enough! Recipe calls for a small yellow onion, but I already have half of a red onion in the fridge? That’s Good Enough! I’m sure that this, plus my subbing ingredients strategy above, is making recipe writers everywhere cringe, but it’s helping us reduce waste and also avoid buying new.
Eating out a lot lot less—fewer casual drinks out... investing in good ingredients to stay motivated with cooking indoors. Using To Good To Go App when it makes sense! Going to Queens for big batch quality goods like vats of olive oil in Astoria, blocks of cheese etc... Jackson Heights for rice, Asian veggies... will be signing up for my local CSA again...
I always wonder about Too Good To Go! Are you happy with what you get?
Yes -- esp. when I'm out and about in other neighborhoods. Bread from union square farmers market is always good, Fabrique bakery breads, veg platters from Junzi Kitchen near Columbia Uni... I've gotten coveted fish from hudson valley fisheries at 79th street market though that is really tough to get -- but showed me how amazing their fish is and that i would buy full price if needed. You sort of have to 'learn' the app. Happy to share my tricks :-) -- oh Whole Foods is on it now too but never done that...
i think the options in NYC are way better on Good to Go than in other places -- or at least in DC. Here in my neighborhood, the options are Whole Foods (though pickup is at 9 pm!), my bagel place and a few fast casual shops. The bagel place is a bargain -- 1/3 of what you'd pay for a bakers dozen and pickup is at 2 pm when they close. But in recent months, it's got pretty competitive. It's often sold out. I'm going to get back on that!
First, never too many comments! And second, bravo! This is exactly how you should be cooking. This is probably how most people have always cooked -- until in modern times we fell victim to the tyranny of the perfect recipe. Liz and I have lots to say on this topic, why recipes are often written to stand out in the sea of recipes rather than for the sensible busy cook. We did a Pressure Cooker podcast about this called "It's Not You, It's Your Recipes" if it's of any interest. https://open.spotify.com/episode/6fADeDNBK1zl8Z0cHr3AUH
BUT regardless, this is smart advice to follow whether or not you are trying to save money.
Cooking for two often results in leftovers unless you halve a recipe, or are used to cooking economically. Often a leftover can be ratcheted up by adding another fresh ingredient, making a stir fry, or an odd type of sandwich or omelet. I call these meals-never-to-be-recreated. Sometimes they are a one-time wonder. Sometimes they are just ok—but they are always economical. My rule is three strikes and it’s out!
I have gotten much more liberal about subbing ingredients in recipes to use what we already have, rather than buy something new at the store. For example, I have a kale salad recipe I love to make for lunches. It calls for Castelvetrano olives. Rather than spend $6+ for a jar, I am using the pepperoncinis I already had in the fridge. Same with a farro-risotto recipe - rather than spend $9 (!! Why is it this expensive??) for a bag, I’ll use the brown rice in the pantry. It’s not always perfect, but it helps me avoid the surprise at checkout.
As soon as our local grocery ads come in the mail, I sit down and circle any “on sale” items that we use then check our stock. If we’re low and it won’t go bad, I’m stocking up, anticipating higher prices in the coming weeks and months. I end up ordering from 2-3 stores to save money then pick up all on the same day and time frame. Eating out is now a luxury so we either order in or eat out probably once a month unless a special occasion. We’re eating every bit of leftovers so as not to waste anything. I’m making more soups/stews and pasta with vegetables.
Yes, the stocking up is smart. On sales but also on things that may get slapped with tariffs. Like, um, wine. Which I will need.