Inflation Cooking

Inflation is dominating the news, and all we seem to be talking nearby at New York Times Cooking (virtual) headquarters is how much groceries cost. My colleague Margaux Laskey has put together a list of 19 recipes that call for relatively cheap ingredients to help you over this time.

Inspired by Margaux, I picked five second bang-for-your-buck recipes I love for this week’s newsletter. And here are a few basic laws for when you’re thinking about meals and current grocery prices: Move away from meat (which is up considerably, especially beef) or make recipes that use it in smaller amounts. Embrace vegetables and beans, which are less impacted by inflation. Canned tuna is your friend, as are anchovies, which can bring unbelievable flavor to your cooking.

Tell me what you’re cooking and how you may have changed your habits given the economy: dearemily@nytimescom. I read every note.

Also Read: How to Make Indian Butter Chicken