Egg prices are based on size and grade, with jumbo and extra-large eggs the costliest per dozen. More affordable are medium eggs, which are slightly smaller than large eggs, and the yolks are about the same size.
The cost of this traditional chowder can be divided among several servings. All you need to do is double or even triple the quantity of potatoes and add 1/2 to 1 cup of water or clam juice to the chowder.
Asian sesame oil, made from toasted sesame seeds, can give homemade Chinese food that distinctive restaurant-quality flavor. Buy the smallest, least costliest bottle since very little oil is needed.
The lowest-grade lamb, and least expensive, is often available at specialty markets. Select this variety to save money and just increase the cooking time of the stew by 30 minutes.
This soup is a great way to use leftover holiday turkey. Simply chop 3 cups of cooked turkey. Sauté the bell pepper, celery and garlic in butter, then add the turkey and barley. Proceed as recipe directs.
Escarole is a broad-leafed member of the endive family and can be pricey when not in season. For a super soup at a budget price, use cabbage, kale or spinach in place of the escarole.
You can pocket some savings by buying canned chopped or whole clams instead of fresh. This classic chowder will turn out just as delicious. Look for economy-size cans at your nearest club warehouse.
Fresh dill may cost more than you want to spend. Instead, buy good-quality dried dill. Choose a brand with a freshness date and one where the herb is green, not dull. Store in the freezer.
Juicy tomatoes are delicious to eat in salads, but they have too much liquid for pies. To remove extra liquid, slice tomatoes onto a plate. Sprinkle with 2 teaspoons salt. Let drain for 30 minutes and pat dry.
Look for parboiled potatoes in the frozen food section of the grocery store. You can also microwave potatoes quickly by wrapping them in plastic wrap and cooking on HIGH for 5 minutes.
Save money and fat grams by substituting ground turkey breast, seasoned with a pinch each of sage, nutmeg and red pepper flakes, for the turkey sausage called for in this recipe.
