Occasions

Easy Recipes

The cat&#x27;s out of the bag: <a href="https://www.kitchenstories.com/en/stories/jamie-oliver-meets-kitchen-stories-hoher-besuch-in-unserem-berliner-buro">Jamie Oliver visited Kitchen Stories</a>! We hope you have already watched the <a href="https://www.kitchenstories.com/en/rezepte/grune-shakshuka">green shakshuk</a> recipe video on our <a href="https://www.youtube.com/c/KitchenStories_Berlin" rel="nofollow">YouTube channel</a>. If not: Please click <a href="https://www.youtube.com/watch?v=r19CfQTgBsw" rel="nofollow">here</a>! And today it continues: Jamie not only breezed us through one of the uncomplicated recipes from his new cookbook <a href="https://www.dorlingkindersley.de/buch/jamie-oliver-one-9783831045792" rel="nofollow">ONE</a>, he also took the time to share with us 7 ingredients and tools that he keeps at all times in his private kitchen.

WATCH OUR *LATEST* <a href="https://www.youtube.com/watch?v=8VMvoA4EfjU" rel="nofollow">YOUTUBE VIDEO</a> in which Jamie shares his 7 must-haves in the kitchen.

The recipes from Jamie&#x27;s latest cookbook <a href="https://www.buecher.de/shop/kochen--geniessen/one/oliver-jamie/products_products/detail/prod_id/63507778/" rel="nofollow">ONE - SIMPLE ONE PAN WONDERS</a>, which we loved, can now also be found here on Kitchen Stories! With a high level of success and no frills, all of the recipes in this book (and also here below) can be made with just <a href="https://www.kitchenstories.com/en/stories/diese-18-one-pot-pasta-rezepte-sind-die-rettung-fur-deinen-alltag">a single cooking utensil</a> (i.e. a pot, a pan or an ovenproof dish).

Green Shakshuka

Rosemary roast chicken

Roasted mushroom salad

Rolled pork belly

Chocolate party cake

Do you also have ingredients and tools in your kitchen that you don&#x27;t want to be without? We look forward to a lively exchange in the comments!

Watch and take notes!

7 ingredients & tools Jamie Oliver can't live without

The last few weeks have been pretty exciting at Kitchen Stories because... THE Jamie Oliver paid us a visit! In over 20 years, the British (TV) chef, restaurateur, and cookbook author has not only earned himself a secure place on our bookshelves and our evening TV schedules, but also a permanent place in our hearts.

It was thanks to Jamie that many of us got started in the kitchen: some of my colleagues found their way to cooking and enjoying food primarily through him and his TV shows. And of course, it&#x27;s not just us: he has also inspired and influenced many now keen cooking enthusiasts around the world with his distinctive way of cooking fresh and simple. So we were delighted and excited when none other than Jamie Oliver himself visited us in our Kitchen Stories office in Berlin. We met &quot;The Naked Chef&quot;, cooked with him, and shot two exciting new videos together for our <a href="https://www.youtube.com/c/KitchenStories_Berlin" rel="nofollow">YouTube channel</a> (because we can tell you one thing: even with Jamie Oliver, not everything goes smoothly in the kitchen...).

<a href="https://www.youtube.com/watch?v=r19CfQTgBsw" rel="nofollow">WATCH OUR *NEW* YOUTUBE VIDEO HERE</a>, in which Jamie and our founder Mengting cook together his delicious veggie-loaded green shakshuka from his latest cookbook &quot;ONE&quot;. By the way, Jamie has a very special relationship with shakshuka. Watch the video to find out more. You can find the exclusive recipe here:

AND IT&#x27;S GETTING EVEN BETTER: Next week, on October 24, the second YouTube video with Jamie will be released. He reveals which 7 kitchen essentials he cannot live without. Wondering which ones they are? You&#x27;ll soon find out!

Fancy some more brilliant Jamie Oliver recipes?

As we&#x27;ve come to know Jamie&#x27;s dishes over the years, they are straightforward, with no frills, but exceptionally delicious! Jamie makes possible what is one of the greatest challenges in cooking: whipping up recipes with minimum ingredients and washing up but with maximum flavor. His latest cookbook &quot;ONE: SIMPLE ONE-PAN WONDERS&quot;, published by DK, is also dedicated entirely to this approach. Featuring delicious recipes à la Jamie that <a href="https://www.kitchenstories.com/de/stories/diese-18-one-pot-pasta-rezepte-sind-die-rettung-fur-deinen-alltag">require just one cookware</a> (i.e., requiring only a pot, pan, or oven-safe dish), the book is his &quot;eye-winking salute to the art of minimal dishwashing.&quot; We&#x27;ll take that!

Our favorites from Jamie's latest cookbook are now available for you to try here at Kitchen Stories!

Have you also learned to cook with Jamie? Then tell us your favorite recipe from him in the comments!

What we created together with the celebrity chef in our kitchen

Jamie Oliver meets Kitchen Stories: VIP guest in our Berlin office!

Money is always a sensitive topic, even in food. There is a common belief that a bigger budget means better quality ingredients and more delicious food, or that the word &quot;cheap&quot; is not the language of a food editor. There’s some truth in it, in fact, I was lucky to be able to have a generous food budget living in Berlin. This year, however, every grocery trip leaves me in shock over how much basic ingredients cost. Surging food prices and food shortages are a global challenge that many are facing, especially those less privileged. That’s why at Kitchen Stories, we felt obligated to round up some tips on how to save money on food. Because it’s possible: it is more about choosing smartly than only eating cheap food. We want to save money while eating well (and in the process waste less!) I asked around in our team and got many great tips, so here is how to save money when shopping, cooking, and eating!

Don’t go shopping hungry is proverbial and proven true. My advice is don’t go shopping spontaneously either. Plan before your grocery shopping: prepare a grocery list and find a frequency that suits you. Families might opt for a big shopping trip once a week;  however, for a single-person household, I prefer to shop more often (twice or three times a week) and shop less each time. This proves to be more economical and avoids food waste.  Where you shop matters too: I shop for Asian ingredients (such as tofu and bok choy) in Asian grocery stores as they tend to be cheaper. If you live close to a Turkish or Arabic supermarket, that’s a gem - it’s always great to get fresh lamb and vegetables here.

Eat vegetables and fruits when their taste peaks. They are at the lowest price and maximum flavor when in season. <a href="https://www.kitchenstories.com/en/stories/how-to-eat-seasonally-all-year-round">Eating seasonally all year around</a> benefits not only your taste buds but also your wallet.

Canned and frozen food can provide similar nutritional value and are less expensive than fresh produce when chosen right. They’re handy, cheap, and have a long shelf life, so why not include them in your cooking routine? Here I’m talking about <a href="https://www.kitchenstories.com/en/recipes/5-ingredient-toasted-green-goddess-and-tuna-salad-sandwich">canned fish</a>, <a href="https://www.kitchenstories.com/en/stories/cooking-with-chickpeas">chickpeas</a> and beans, <a href="https://www.kitchenstories.com/en/stories/the-canned-tomato-recipes-were-loving-right-now">tomatoes</a>, and frozen fruits and vegetables rather than readymade pizzas or desserts. Choose the canned food stored in water instead of syrup, and read the label to make sure there’s not too much added sugar or salt.

I’m admittedly<a href="https://www.kitchenstories.com/en/stories/tofu-for-beginners"> a crazy tofu fan</a> and <a href="https://www.kitchenstories.com/en/stories/the-best-ways-to-cook-with-tofu">cook with it</a> at least once a week. It’s great for budget saving: a block of tofu costs less, stays longer in my fridge, and is more environmentally-friendly  than meat. The same goes for other plant-based protein sources, such as nuts, seeds, <a href="https://www.kitchenstories.com/en/stories/spilling-the-beans-a-guide-to-our-favorite-legume">beans and pulses</a> - dried beans cost even less!

Learning how to store your food properly (that includes <a href="https://www.kitchenstories.com/en/stories/you-can-make-fresh-herbs-last-longer">herbs</a> and <a href="https://www.kitchenstories.com/en/stories/our-15-essential-spices-and-how-to-store-them">spices</a>!) is probably the most basic but often overlooked kitchen knowledge. Once you arrive home from grocery shopping, you should organize them as soon as possible - some vegetables and fruits go bad faster than you think.  Your freezer can be a great helper. I use it to store meat, dumplings, and bread at home. In the office, we always portion out the leftover meat to save in the freezer. It&#x27;s not only for leftover meals, but also odds and ends such as chicken bones and vegetable peels. Put them in the freezer, and make homemade stocks later. The ice cube tray is the perfect place for stock (<a href="https://www.kitchenstories.com/en/stories/8-foods-you-can-freeze-in-an-ice-cube-tray">utilize your ice tray with these tips</a>). Overripe bananas or berries? Throw them in for smoothies.

Meal prep is helpful for families and saves overspending on delivery or convenience food. We have <a href="https://www.kitchenstories.com/en/stories/meal-prep-for-beginners-how-to-easily-cook-for-the-whole-week">a detailed guide for meal-prep beginners</a> and <a href="https://www.kitchenstories.com/en/stories/a-vegetable-forward-weekly-meal-plan-for-non-meal-planners">a guide for non-meal-preppers</a> on how to be flexible with a plan. If you’re daunted by the idea of preparing 20 Tupperware boxes, think of meal prep as a mindset: <a href="https://www.kitchenstories.com/en/stories/your-big-batch-freezer-friendly-weekly-meal-plan">cook more at once</a> and enjoy later. I always do this with <a href="https://www.kitchenstories.com/en/stories/our-secret-weapon-for-perfectly-saucy-pesto-every-time">pesto</a>, <a href="https://www.kitchenstories.com/en/stories/for-quick-veg-forward-curries-look-to-the-pantry">curry</a>, <a href="https://www.kitchenstories.com/en/stories/4-ways-to-make-spaghetti-bolognese">bolognese</a>, and <a href="https://www.kitchenstories.com/en/recipes/scallion-oil-noodles">noodle toppings</a>.

I read once, that food wasted is money wasted. Over the last years at Kitchen Stories, I’ve learned and enjoyed recipes that focus on parts we often throw away: do you know that<a href="https://www.kitchenstories.com/en/recipes/zero-waste-broccoli-stem-cheese-melts"> broccoli stems</a> taste amazing when baked with cheese? Or carrot green makes nice and fresh<a href="https://www.kitchenstories.com/en/recipes/roasted-vegetable-couscous"> herby gremolata</a> or <a href="https://www.kitchenstories.com/en/recipes/5-ingredient-pearl-barley-and-roasted-carrot-salad">salad dressing</a>? (Lisa wrote a whole guide on <a href="https://www.kitchenstories.com/en/stories/the-new-rules-of-pesto-forget-herbs-try-kitchen-scraps">how to turn kitchen scraps into pesto</a>) Or that when <a href="https://www.kitchenstories.com/en/recipes/no-waste-roast-chicken">cooking with chicken</a>, the leftover carcass and rendered fat can be repurposed? Preservation is a genius method, too: kimchi or <a href="https://www.kitchenstories.com/en/recipes/homemade-sauerkraut">sauerkraut</a> for cabbages, <a href="https://www.kitchenstories.com/en/stories/the-only-guide-you-need-for-making-the-best-homemade-jam">homemade jam</a> for leftover in-season fruits, preserved lemon and <a href="https://www.kitchenstories.com/en/stories/pickle-me-this-an-introduction-to-pickling-plus-how-to-make-pickles-at-home">pickles</a> are flavor enhancers in any meal.

As a food editor, I am theoretically not supposed to advise you &quot;don&#x27;t follow the recipe&quot;. However, if you’re a (confident) home cook, there’s room for adapting a recipe. Use what you have in the pantry or fridge instead of buying something completely new. Here is<a href="https://www.kitchenstories.com/en/stories/common-ingredient-substitutes-to-rescue-your-recipe"> some kitchen wisdom on how to substitute ingredients</a>.

A lot of food we love can be homemade (and good news, we have recipes for them!): from <a href="https://www.kitchenstories.com/en/recipes/homemade-bubble-tea-2-ways">bubble tea</a> to <a href="https://www.kitchenstories.com/en/recipes/cold-brew-latte-3-ways">iced coffee</a>,<a href="https://www.kitchenstories.com/en/recipes/homemade-shortcut-kimchi"> kimchi</a> to<a href="https://www.kitchenstories.com/en/stories/10-easy-herb-spice-blends-to-make-at-home"> spice blends</a>. Homemade <a href="https://www.kitchenstories.com/en/recipes/make-chicken-tikka-masala-with-steven">chicken tikka masala</a> or a <a href="https://www.kitchenstories.com/en/recipes/crispy-chicken-katsu-curry">crispy Japanese katsu</a> can taste better than takeout. <a href="https://www.kitchenstories.com/en/stories/invite-yourselves-to-a-cafe-style-brunch-at-home">A brunch</a> or a <a href="https://www.kitchenstories.com/en/stories/now-s-the-time-to-throw-a-dumpling-party-here-s-how">dumpling party</a> at home make better bonding experiences than going to the restaurants.

<a href="https://www.kitchenstories.com/en/stories/how-to-regrow-herbs-and-vegetables-in-the-kitchen">Regrowing scallions</a> is a life-changing trick I learned during the first lockdown. If you’re using a herb regularly, such as basil or chive, consider growing a small plant on your windowsill, which will save trips to supermarkets, packaging, and money.

The disadvantage of working in a food company is that you spend too much money dining out because you keep getting recommendations from fellow food-enthusiastic colleagues. However, I try to set a budget and equally important, intentions. Instead of going to mediocre restaurants when I don’t feel like cooking, it should be the opportunity to explore new things.

Going through your food expense at the end of each month or quarter will help you spend your budget more wisely. Two years ago I realized I was spending too much on buying coffee and then I invested in a burr grinder and started to make pour-over at home. Same quality, but less money!

The easiest way to start? Browse our budget-friendly recipes and get some delicious ideas!  <a href="https://www.kitchenstories.com/en/stories/10-kostliche-rezepte-fur-unter-2-euro-pro-portion">10 TASTY RECIPES UNDER 2 EURO ($2.35) A PORTION</a> <a href="https://www.kitchenstories.com/en/stories/14-cheap-eats-that-arent-pasta">14 CHEAP EATS THAT AREN&#x27;T PASTA</a> <a href="https://www.kitchenstories.com/en/stories/25-gunstige-rezepte-die-wir-damals-wie-heute-lieben">25 CHEAP EATS WE&#x27;VE ALWAYS RELIED ON</a>

What’s your secret tip to save money on food? Do you want to see more budget-friendly cooking tips in the future from Kitchen Stories?

When everything is getting so expensive

An Honest Guide to Saving Money on Food

If we were to rank all fruits, bananas might just be the lowest-maintenance fruit that keeps on giving, from freshly yellowed, speckled, to browned. We love them as much as a no-fuss, ever-reliable snack as we do in <a href="https://www.kitchenstories.com/en/stories/the-best-ever-only-recipe-you-ll-ever-need-banana-bread">banana bread</a>, which h<a href="https://inews.co.uk/inews-lifestyle/food-and-drink/banana-bread-baking-craze-lockdown-second-wave-660901" rel="nofollow">ad a serious moment during lockdown</a>. Ripe, or overripe bananas, are perfect for many types of baked goods, as they are the natural sweetener and binding ingredient that adds moisture, plus is a handy vegan substitute for cream.

So when life gives you bananas (after lemons), make these cakes, muffins, smoothies and, even, currywurst sauce. If they’re not there yet and you can’t wait, don’t forget to check out <a href="https://www.kitchenstories.com/en/stories/how-to-ripen-fruit-fast">this guide</a> to ripen them even faster.

22 recipes you can make with ripe bananas

Chocolate banana bread with salted macadamia nuts

Banana bread

Vegan banana bread

The easiest vegan chia seed banana bread

Make banana bread granola with Lisa

Banana bread pancakes

Cranberry oatmeal muffins

3-ingredient paleo pancakes

Banana-speculaas muffins

Banana crumb muffins

Loaded banana and carrot breakfast muffins

Paleo banana cake with walnuts

Sugar-free carrot cake

Rice cooker banana cake

3-ingredient Nutella banana oat cookies

Nice cream sandwiches

Colorful acai breakfast bowl

Quick banana blueberry ice cream

Matcha smoothie bowl with chia seeds

Strawberry-banana smoothie with healthy coconut granola

Tiramisu overnight oats and baked oats

Surprisingly, bananas also feature in the sauce for currywurst!

Currywurst (Berlin-style bratwurst with curry sauce)

Banana bread is not your limit

22 Recipes For When Life Gives You Ripe Bananas

Whether you’re cooking for one, two, or an entire family, there’s always more to be learned about the art of eating well, for less. In our Big Taste, Low Budget issue, we’ll show you how to be a smarter, more thrifty cook that can use up what you’ve got, pack flavor in a pinch, and drum up something inspiring and delicious with limited ingredients. To stay up to date, check back <a href="https://www.kitchenstories.com/en/stories/big-taste-low-budget-one-month-of-thrifty-tasty-recipes">here</a> for our latest recipes and articles from the issue, and don’t forget to follow us on <a href="https://www.instagram.com/kitchenstories_official/" rel="nofollow">Instagram</a> for exclusive content.

I still look back at the beginning of my student days fondly; the move to a different city, my first shared apartment, the bustling lecture halls. But I remember just as well my first, rather awkward attempts at self-sufficiency and I know I&#x27;m not alone in that experience. Cooking for yourself can be tricky at first; be it lack of experience, small and sparsely equipped kitchens, or, as is often the case for students, a teeny tiny budget!

Although I’m much better versed in the kitchen today, as we tackle our <a href="https://www.kitchenstories.com/en/stories/big-taste-low-budget-one-month-of-thrifty-tasty-recipes">Big Taste, Low Budget issue</a> I couldn&#x27;t help but think of how our early days of cooking for ourselves stick with us. Surely, they still impact how we cook and care for ourselves today?

This article, and the recipes included, are intended as a back-to-basics, budget-friendly guide; a source of inspiration to make your self-care easier and get you in touch (again) with cooking for yourself. I sought out some help and asked our team about their initial obstacles, time-worn tips and tricks, and the foolproof recipes that they discovered as students and still love to cook today. P.S. If the wontons above have got your appetite wondering,  scroll down to the &quot;Meal-Prep for Beginners&quot; section. Xueci’s recipe for homemade <a href="https://www.kitchenstories.com/en/recipes/xueci-makes-sichuan-chili-wontons">Sichuan-style chili wontons</a> comes along with a recipe and step-by-step instructions - have fun trying it out!

Oatmeal: The infinitely variable start to any day

Antonia Schröder, Junior People Manager: &quot;For breakfast the standard dish was, and is, classic porridge. Oatmeal is quite cheap by nature. I usually make mine with water, sometimes with milk or oat milk, and add apple, banana, seasonal fruit, and toppings like nuts, chia seeds, agave syrup, etc. The toppings tend to be a bit higher priced, so I occasionally buy inexpensive cookies (e.g. Oreos) or chocolate, chop them up, and use them instead.&quot;  Just like Antonia, I love my oatmeal in the morning! Whether it&#x27;s with caramelized pears, berry compote, or as a banana bread-y porridge. Lately, I&#x27;ve also been moving to either overnight tiramisu oats or fruity baked oats for even more variety at the breakfast table. Check out my recipes for breakfast oats, two new ways in our new latest How-To:

Jennifer Nguyen, Junior Project Manager: &quot;Admittedly, although my own attempts at cooking are still pretty bumpy, I’ve developed my own way of cooking, borrowing from my parents&#x27; cooking and from others I’ve cooked with. I tend to avoid shopping as much as I can before cooking. I used to cook up whatever I had on hand, generally of the lower-budget variety, but still as healthy as I could. My favorite recipe from back in the day is probably Cơm với trứng luộc và nước canh, rice with boiled eggs in soy sauce with fresh vegetables (Chinese cabbage or kohlrabi) in a broth. Sounds super fussy, but it&#x27;s not, I promise!&quot; If you&#x27;re a fan of noodle soups, then Xueci’s tomato and egg noodle soup might be just the thing for you!

Tomato and egg noodle soup

Concentration flags quickly on an empty stomach, whether you’re studying or working. How to fill the hunger pangs, and fast? How about a sandwich?

Lisa Schölzel, Lead Food Editor: &quot;Four things I always have at home, even back in my college days, are eggs, cheese, butter, and bread (in addition to the obligatory pesto and pasta, of course). A cheese sandwich before my first lecture at 10 AM—no problem! At lunchtime, I went to the university cafeteria, which couldn&#x27;t be cheaper, and in the evening, thanks to my basics, I had everything I needed. A perennial favorite that I still do several times a month is 2 toasted slices of bread with butter that become a sandwich with a roughly-folded cheesy, creamy omelet in the middle. Today, I add a few extras on top: <a href="https://www.kitchenstories.com/en/stories/i-ve-always-known-that-chili-crisp-was-pantry-magic">chili oil</a>, <a href="https://www.kitchenstories.com/en/stories/this-pantry-sandwich-couldnt-be-more-eggs-citing">kewpie mayo,</a> <a href="https://www.kitchenstories.com/en/recipes/scallion-oil-noodles">scallions</a> or parsley, sometimes <a href="https://www.kitchenstories.com/en/recipes/tomato-and-egg-noodle-soup">tomatoes</a> or whatever else is hanging around in the fridge. Simple, inexpensive, and in my opinion, still wonderfully delicious and filling!&quot; Check out Hanna’s one-pan egg sandwich in the video below:

Hanna cooks eggs in 5 unexpected ways

More easy sandwich recipes: – <a href="https://www.kitchenstories.com/en/recipes/easiest-bacon-sandwich">Easy Bacon Sandwich  </a> – <a href="https://www.kitchenstories.com/en/recipes/tiktoks-viral-pesto-eggs-2-ways-en">The TikTok Trend: Pesto Eggs </a> – <a href="https://www.kitchenstories.com/en/recipes/5-ingredient-toasted-green-goddess-and-tuna-salad-sandwich">5-ingredient tuna salad sandwich</a> – <a href="https://www.kitchenstories.com/en/recipes/5-ingredient-toasted-green-goddess-and-tuna-salad-sandwich">Green Goddess Sandwich</a>

<a href="https://www.kitchenstories.com/en/recipes/hanna-makes-no-cook-meal-prep-3-ways">Meal prep</a> is a great way not only to cook cheaply, but to maintain a varied and balanced diet. By preparing individual meal components ahead, which can then be frozen and cooked in a variety of recipes, means you always have something to whip up on standby.  Xueci, Food Editor: &quot;Wontons are a typical dinner I grew up with in my native Sichuan. When I moved to Berlin as a student, a fellow Chinese student gave me the idea to make them myself at home and freeze them in smaller batches. She said, &quot;It&#x27;s really so easy that you can make them while watching TV.&quot; Using store-bought wonton dough sheets (available at almost any Asian grocery store) and a pork filling, wontons became my quick and cheap weeknight dinner...then and now.&quot; See how Xueci serves (and importantly, folds) her wontons, in the recipe below

Xueci makes Sichuan chili wontons

Antonia Schröder, Junior People Manager: &quot;I used to love to make summer rolls during my studying, apartment-sharing days. Most of the time, everyone brought something with them and the core ingredients, as well as the vegetables, were usually available at the small Asian grocery store around the corner. Then everything was sliced up (vegetables), fried (tofu), rolled, and then served. The obligatory peanut sauce (homemade, of course) was never missing. I would always buy cheap, crunchy peanut butter. I always found it worked the best, and most importantly, tasted the best!&quot;

Lemongrass chicken summer rolls

More delicious summer roll recipes: — <a href="https://www.kitchenstories.com/en/recipes/thai-summer-rolls-with-peanut-dipping-sauce">Thai-inspired summer rolls with peanut sauce </a> – <a href="https://www.kitchenstories.com/en/recipes/vietnamese-summer-rolls">Vietnamese-style summer rolls</a>

Inexpensive feel-good recipes for cold days

Amina, Communications Designer: &quot;My favorite recipe (especially in this grey weather) was and still is (because it&#x27;s not only inexpensive, but also really delicious) a pureed lentil soup Turkish style, Mercimek Çorbası. It&#x27;s really easy to make and always tastes great.&quot;

Turkish red lentil soup (Kırmızı Mercimek Çorbası)

Eva Koch, Social Media Management Working Student: &quot;It may sound a bit banal and not particularly innovative, but I’ve always relied on is classic pasta with tomato sauce. I started out with a ready-made sauce (is it okay to say that as a KS employee?) and pasta. Over the years, I’ve learned to love cooking and working with exciting ingredients. I’ve left the ready-made sauce in the past and now make my own tomato sauce. In come ripe tomatoes from the market, organic tomato purée, high-quality olive oil, fresh basil, shallots, garlic, a dash of red wine, organic vegetable broth, a dash of maple syrup, and some seasoning, of course.&quot;

Philipp Zeile, Partner Operations Working Student: &quot;As a student, I often make my version of spaghetti aglio e olio. I prefer to use bavette or linguine instead of spaghetti and use lots of parsley and lemon. Finally, I deglaze the pasta with a cup of pasta water and let it simmer for another 1 – 2 min. Then, add the zest and juice of one lemon, olive oil, salt, and pepper and toss well again. To serve, add parsley and Parmesan to taste.&quot;

Traditional spaghetti aglio e olio

More low-budget recipes for your back pocket:

– <a href="https://www.kitchenstories.com/en/recipes/pasta-with-quick-tomato-sauce">Pasta with quick tomato sauce </a> – <a href="https://www.kitchenstories.com/en/recipes/5-ingredient-butternut-squash-soup">5-ingredient butternut squash soup</a> – <a href="https://www.kitchenstories.com/en/recipes/crispy-tofu-and-broccoli-stir-fry">Crispy tofu and broccoli stir-fry</a> – <a href="https://www.kitchenstories.com/en/recipes/lemony-fennel-and-lentil-soup">Lemony fennel and lentil soup</a> – <a href="https://www.kitchenstories.com/en/recipes/5-ingredient-one-pan-smoky-chicken-and-rice">5ID one-pan smoky chicken and rice </a> – <a href="https://www.kitchenstories.com/en/recipes/vegan-massaman-style-curry">Vegan massaman-style curry</a> – <a href="https://www.kitchenstories.com/en/recipes/baked-mozzarella-sticks">Baked mozzarella sticks</a> – <a href="https://www.kitchenstories.com/en/recipes/cheesy-pizza-rolls">Cheesy pizza rolls </a> – <a href="https://www.kitchenstories.com/en/recipes/make-easy-neapolitan-style-pizza-with-lisa">Neapolitan-style pizza </a> – <a href="https://www.kitchenstories.com/en/recipes/5-ingredient-crispy-camembert">5-ingredient crispy Camembert</a>

Do you still have some favorite recipes from your student days that are in your dinner rotation? Let us know in the comments!

Cooking inspo can be found in the unlikeliest of places: We're taking you back to your student days!

25 Cheap Eats We've Always Relied On

Whether you’re cooking for one, two, or an entire family, there’s always more to be learned about the art of eating well, for less. In our Big Taste, Low Budget issue, we’ll show you how to be a smarter, more thrifty cook that can use up what you’ve got, pack flavor in a pinch, and drum up something inspiring and delicious with limited ingredients. To stay up to date, check back <a href="https://www.kitchenstories.com/en/stories/big-taste-low-budget-one-month-of-thrifty-tasty-recipes">here</a> for our latest recipes and articles from the issue, and don’t forget to follow us on <a href="https://www.instagram.com/kitchenstories_official/" rel="nofollow">Instagram</a> for exclusive content.

Some nights it can be hard enough to think of what to cook for dinner, let alone when you need to stick to a budget or just don’t want to head out to the shops and rack up extra costs. It’s never very fun to look at the cost of food (especially for the number challenged, such as me) so here’s a little shortcut to put in your back pocket: We’ve researched 10 really good dishes that can be made for under 2 euro ($2.35) a portion.*

Theses recipes encompass all kinds of things, from pizza that’s perfect for a Friday night, nourishing weeknight noodle soups, to a crowd-pleasing gratin—a variety that speaks to our ethos this month: Keeping budget in mind should by no means diminish the quality, or the flavor, of your cooking. So bookmark these recipes when you need a cheap midweek meal, when you want to entertain but don’t want to break the bank, or when rent week is approaching.

*This article was calculated using average prices from supermarkets in Germany, where we are based

1) Sweet potato and lentil soup – serves 4

5-ingredient sweet potato lentil curry soup

This filling soup relies on pantry staples like red lentils and coconut milk, plus sweet potatoes (I’m always amazed how long they last) and therefore comes in at only 1.43 euro ($1.68) a serving!

2) Tomato and egg noodle soup – serves 2

Eggs and egg noodles, plus tomatoes? It’s a soup that’s filling, nice to look at and satisfyingly slurpy. The cost? 1.66 euro ($1.95) per serving!

Make grandma-style pizza with Ruby

Pizza’s roots are in filling up on the cheap, with its staple base of flour, water, yeast, and a drizzle of olive oil. This pizza’s toppings stay simple with a garlicky tomato sauce (with anchovy and chili for extra oomph) and uses cost-friendly low-moisture shredded mozzarella. It feeds a crowd and comes in per serving at just 1.21 euro ($1.42).

4) 5 ingredient pasta e ceci – serves 4

5-ingredient pasta e ceci (Pasta with chickpeas)

Is it a pasta dish? Is it a soup? Is it a stew? All I know is that warming pasta e ceci is always there for me: All it requires is a glance in the cupboard, every ingredient is typically already there. Plus, it’s also only 1.33 euro ($1.56) per serving.

Quick and easy chana masala

Vegetarian curried dishes are filling, flavorful, and just so happen to be very frugal. A well-stocked spice drawer means you’re never far away from cooking up a curry for a crowd (or for one or two, to be reheated the next day once the flavors have deepened). This one works out at 1.94 euro ($2.28) per serving.

Loaded smashed potatoes

One of my favorite dishes to entertain with just so happens to be very light on the wallet. It always produces “oohs” once it’s served (such is the magic of golden, smashed potatoes) but only comes in at 1.83 euro ($2.15) per serving!

Spanakopita (Greek spinach pie)

Crowd-pleasing spanakopita is a welcome dish all year round, full of greens, tangy feta, and entertaining crunch. At 1.80 euro ($2.11) a portion, it’s one to bookmark.

Hamburger potato casserole

While the word gratin might bring to mind indulgence, here’s a big-batch, affordable one: Hanna’s cultishly popular creamy potato and meat gratin. It comes in at just 77 cents ($0.90) a serve!

9) Spinach and feta frittata – serves 4

Sweet potato, spinach, and feta frittata

At 1.86 euro ($2.18) per serving, this frittata is a great weeknight dinner that serves as lunch the next day: so many meals in one!

10) Rigatoni with broccoli and sausage – serves 4

Rigatoni with broccoli and sausage

Coming in just under budget at 1.99 euro ($2.34) per serving is our rigatoni with broccoli and flavor-packed Italian sausage. Using smaller amounts of meat like sausages, or cured meats, which infuse dishes with added seasoning, rather than forming the bulk of a dish, is a time-trusted tip to save costs.

What are your favorite, most budget-friendly recipes? Let us know in the comments!

Dishes that’ll be there for you on a budget

10 Tasty Recipes Under 2 Euro ($2.35) a Portion

When we were getting started on the plan for our Big Taste, Low Budget issue, we were thinking about how we could change the common narrative around the important topic of eating on a budget from spreadsheets, numbers, and penny pinching to something more approachable, accessible, and, dare we even say, fun?

For starters, we did something radical. We cut back the number of stories we’ll share this month and upped the number of recipes. Why? We think the recipes we can share will have the biggest impact in showcasing just how varied and delicious “<a href="https://www.kitchenstories.com/en/stories/14-cheap-eats-that-arent-pasta">budget eats</a>” can be.

We want to give you something real that you can put into practice in your own kitchen; recipes you can have in your repertoire when the end of the month comes around, when money is just tight or you’re trying to save, when you’ve spent a bit more than planned on summer vacations or need to save up before the holidays, or when an unexpected expense takes a big bite out of your paycheck.

There will be one new <a href="https://www.kitchenstories.com/en/search?search=5-ingredient&amp;type=recipe,article&amp;orderBy=relevance&amp;isCategory=false">5-ingredient dinner</a> every week, various recipes that will show you how to make the best of <a href="https://www.kitchenstories.com/en/stories/our-15-essential-spices-and-how-to-store-them">spices</a> and <a href="https://www.kitchenstories.com/en/stories/welcome-to-flavortown-a-month-of-tips-tricks-and-recipes-to-savor">condiments</a> you likely already have on hand, plus two special recipes chosen by you, our community. Our chef (catch her on The Taste) <a href="https://www.instagram.com/wasissthanna/" rel="nofollow">Hanna</a> will walk you through multiple ways to prepare a cheap pantry staple (spoiler alert, we’re talking eggs!), <a href="https://www.kitchenstories.com/en/users/xueci">our editor Xueci</a> will give us her go-to big batch, budget-friendly recipe for Sichuan-style chili wontons (plus how to freeze them), we’ll get input from our team on their favorite quick and cheap recipes, and so much more.

Whether you’re cooking for one, two, or an entire family, eating on a budget is relevant for everyone and we hope our Big Taste, Low Budget issue can inspire and show you how to be a smarter, more thrifty cook, because <a href="https://www.kitchenstories.com/en/stories/zero-waste-challenge-how-to-go-zero-waste-for-7-days">using up what you’ve got</a>, packing flavor in a pinch, and drumming up something inspiring and delicious with limited ingredients are advantageous skills for any, and every, home cook (and handily, it <a href="https://www.kitchenstories.com/en/stories/zero-waste-challenge-how-to-go-zero-waste-for-7-days">also limits food waste</a>!).

Be sure to save and revisit this article throughout the month as we’ll be linking out latest recipes and stories below, and remember to <a href="https://www.instagram.com/kitchenstories_official/" rel="nofollow">follow us on Instagram</a> for exclusive content. Let’s start the conversation with your answers to this question in the comments below: What is your go-to recipe for a cheap, quick meal?

— <a href="https://www.kitchenstories.com/en/stories/10-tasty-recipes-under-2-euro-2-35-a-portion">10 Tasty Recipes Under 2 Euro ($2.35) a Portion</a> — <a href="https://www.kitchenstories.com/en/stories/everything-you-can-do-eggs-can-do-better">Everything You Can Do, Eggs Can Do Better</a> — <a href="https://www.kitchenstories.com/en/stories/spiced-bombay-potatoes-keep-saving-my-weeknight-dinners">Spiced Bombay Potatoes Keep Saving My Weeknight Dinners</a> — <a href="https://www.kitchenstories.com/en/stories/25-cheap-eats-we-ve-always-relied-on">25 Cheap Eats We&#x27;ve Always Relied On</a>

Kohlsuppe (German cabbage soup)

Tortilla de patatas (Spanish omelette)

5-ingredient crispy Camembert

Veggie burrito bowl

Vegan Swedish meatballs

Bombay-style potatoes

5-ingredient butternut squash soup

Crispy tofu and broccoli stir-fry

Lemony fennel and lentil soup

Vegan massaman-style curry

5-ingredient one-pan smoky chicken and rice

Zero waste broccoli stem cheese melts

5-ingredient creamy pumpkin pasta

Chickpea pancake with caramelized onion and feta

Buttery kimchi fried rice

Smart recipes that don't sacrifice flavor

Big Taste, Low Budget: One Month of Thrifty, Tasty Recipes

<a href="https://www.kitchenstories.com/en/stories/the-complete-guide-to-making-homemade-pasta">Homemade pasta</a> is, unfortunately, not something I’ve gotten into the habit of making—especially on a weeknight. It’s not to say that I don’t like fresh, homemade pasta. Like most of us, I really love it—there’s nothing like it—but the time it takes to make, plus the special tools often called for, and not to mention easy access to high-quality dried pastas… let’s just say it’s the combination of these things that keep me from making pasta at home. So when I stumbled across <a href="https://www.jamieoliver.com/recipes/pasta-recipes/spinach-pici-pasta/" rel="nofollow">a seriously simple Jamie Oliver</a> recipe for 2-ingredient spinach pici pasta using just flour and fresh spinach, I was enticed to try it out. Well, let’s just say some things are too good to be true. However, I’m not one to give up easily, and I loved the idea of finding 5-ingredient fully-homemade pasta dish that might just make the cut on a weeknight—if not for purely selfish reasons. So after testing and re-testing, tweaking and re-tweaking, I came up with this super simple, 5-ingredient homemade “gnocchi” made with spinach, flour, water, and salt served in a creamy, pesto alfredo.

5-ingredient spinach gnocchi with pesto alfredo

After the recipe went live and the cooking began, we received some comments about the texture of the finished gnocchi. They were “too doughy” or “too floury,” so I’ve tested it once more and adjusted the amounts to account for this. Just keep in mind that you still might have to adjust based on feel. If the dough is too sticky, add more flour, if it’s too dry, add more water—it’s a balancing act, but I believe you can do it! Another thing that’s important to remember: You have to cook these all the way through—that is, until they float. If you don’t do that, the texture of these shortcut gnocchi will likely be more dense and will not settle very well in your stomach—as raw flour is not great for your digestive system and <a href="https://www.cdc.gov/foodsafety/communication/no-raw-dough.html" rel="nofollow">can even make you sick</a>. So, take note!

Many of you mentioned that it would be nice to add mashed potato in order to make these real gnocchi—and I wholeheartedly agree! I’ve always viewed our approachable <a href="https://www.kitchenstories.com/en/search?search=5-Ingredient%20Dinners&amp;type=recipe,article&amp;orderBy=relevance&amp;isCategory=true">5-Ingredient Dinners</a> as <a href="https://www.kitchenstories.com/en/stories/13-dinners-with-only-5-ingredients">“base” recipes</a> from which you can add on to, adapt to your own tastes, or switch up based on what you have on hand for <a href="https://www.kitchenstories.com/en/stories/11-pantry-friendly-5-ingredient-dinners-you-could-make-tonight">an easy, no shop weeknight meal</a>. So feel free to upgrade this easy, weeknight dinner into something more complex. Some other options to vary this recipe include: — Swapping the fresh spinach for thawed, squeezed frozen spinach — Using heavy cream or your favorite plant-based alternative instead of crème fraîche — Using toasted pine nuts instead of walnuts — Serving the gnocchi in a completely different sauce of your choice — Adding in some ricotta cheese and making these into little <a href="https://www.kitchenstories.com/en/recipes/ricotta-and-spinach-gnudi">gnudi-ish</a> dough pillows

Spinach, pesto, flour, heavy cream, walnuts

A 5-Ingredient Twist for Weeknight-Friendly Homemade Pasta

Food has a special ability to bring people together and it can, like few other things, comfort and calm us in times of uncertainty—so it’s only natural that we turn to it now. As we adjust and move forward day by day, we wanted to put the call out to you, our global community, to share the recipes that have kept you going (even with a dwindling pantry). <a href="https://www.kitchenstories.com/en/stories/new-on-kitchen-stories-upload-your-own-recipes">Upload them</a> or share what you&#x27;re cooking with us on <a href="https://www.instagram.com/kitchenstories_official/" rel="nofollow">Instagram</a> using the hashtag #stayhomekeepcooking in your chef&#x27;s note or post. Community is more important than ever, and we hope that we&#x27;ll keep you inspired to cook and share with us.

For many of us, grocery shopping has taken on a new meaning, one marked by a whole lot of uncertainty. Some of us can’t leave the house, or by the time we’re done with work the stores are closed, or, more and more frequently, the ingredients we want are no longer available. To counter this predicament some of us are turning to different methods for preserving food, like <a href="https://www.kitchenstories.com/en/stories/pickle-me-this-an-introduction-to-pickling-plus-how-to-make-pickles-at-home">pickling</a> and fermentation. But what if I told you that you already have a home appliance that’s unrivalled when it comes to preserving food? That’s right, I’m talking about the freezer.

Think of the freezer as an extension of your pantry—or in the words of Mark Bittman, an “<a href="https://www.nytimes.com/2009/05/06/dining/06mini.html?_r=2" rel="nofollow">appliance that [can] help you save money, reduce food waste and get meals on the table faster.</a>” It’s a fantastic source for preserving not just your half-eaten pints of ice cream and forgotten leftovers, but also fresh produce, prepared meals and sauces, as well as a plethora of baked goods and dessert.

Now is the time to take advantage of that neglected nook in your kitchen. Use big batch cooking and freezing as encouragement to cook more of the things you love, since you can keep them for longer. Plus, it’s one less thing for you to worry about amidst the unpredictable chaos of being stuck indoors. Here are our most freezer-friendly dishes, along with tips and tricks to help you make the most of what’s already in your pantry.

<a href="https://www.kitchenstories.com/en/stories/spilling-the-beans-a-guide-to-our-favorite-legume">Beans</a>, <a href="https://www.kitchenstories.com/en/stories/4-healthy-grains-you-should-swap-into-your-routine">grains</a>, soups, casseroles, pasta, <a href="https://www.kitchenstories.com/en/recipes/creamy-potato-and-leek-gratin">gratins</a>, herbs, nuts, doughs—there’s pretty much no limit to what you can freeze. Apart from foods with high water content, like delicate lettuces, fresh tomatoes, and cucumbers, most of what’s in your pantry is safe to freeze. While we all like to think freezing is as easy as throwing something in the freezer then taking it out to eat later, all food freezes differently, so keep the following tips in mind:

Stocks + sauces: <a href="https://www.kitchenstories.com/en/stories/8-foods-you-can-freeze-in-an-ice-cube-tray">Ice cube trays</a> are perfect for freezing stocks and sauces, and it also works well for fresh herbs (with water or olive oil), wine, grated cheese, and yogurt! If freezing clear liquids like stock, consider reducing it before freezing and dilute with water when you reheat. Beans + grains: I like to toss beans or grains into a dish when I feel it lacks a bit of oomph, so in my opinion, you can never have too much of them. Make a big batch and be sure to cover your cooked beans and grains with water or cooking liquid to prevent moisture from escaping and turning into freezer burn. Stuffed snacks: Dumplings, empanadas, pierogi, wontons—stuffed snacks are some of the most freezer-friendly foods since they’re already portioned out when you prep them. The same goes for <a href="https://www.kitchenstories.com/en/stories/how-to-make-the-best-meatballs-at-home-without-a-recipe">meatballs</a> and crispy fritters. For more on how to freeze and reheat meatballs, see our <a href="https://www.kitchenstories.com/en/recipes/how-to-freeze-and-reheat-meatballs-2-ways">how-to video</a>. Pasta + casseroles: In an ideal world we’d freeze pasta sauce separately from the cooked pasta, but this isn’t always possible, especially when it comes to <a href="https://www.kitchenstories.com/en/stories/9-crowd-pleasing-vegetarian-casseroles">casseroles</a>, <a href="https://www.kitchenstories.com/en/stories/the-perfect-pasta-bake-recipes-for-every-day">pasta bakes</a>, and <a href="https://www.kitchenstories.com/en/stories/homemade-lasagna-how-to-master-the-italian-classic">lasagnas</a>. Since this is a guide for making your life easier, it goes without saying that prepared whole dishes should go into the freezer pre-portioned. Not only is this better space management, it also makes reheating a breeze.

Always let your food cool down to room temperature before chucking it into the freezer; you don’t want to accidentally thaw some of your frozen food by adding warm food on top of it. Leave your food at room temperature for no longer than two hours—if it’s still warm, toss it in the fridge. For chili, braises, and other stew-y dishes with a fat component, skim the fat from the top before freezing. Store everything in resealable freezer bags and make sure to remove as much air as possible. A good rule of thumb to remember is: Less air = better flavor and texture.

Once something is frozen, it can be difficult to remember what’s underneath those layers of frost and ice. It’s good practice to label and date everything you store in the freezer.

Never thaw perishable foods at room temperature as it invites unwanted bacteria. Perishable foods like meat and seafood should be allowed to thaw in the fridge overnight. Luckily, many dishes can be cooked straight from the freezer, including soups, stews, braises, casseroles, pasta bakes, fish, meatballs, and sausages. Just make sure to set your oven at a lower temperature to initially defrost, then increase the temperature to warm through completely.

Double or triple any of these recipes and freeze for later to cut down on prep time and add a couple of well-deserved hours of relaxation to your days to come. What recipes are you freezing? Let us know in the comments!

Honeyed carrot risotto

Carrot miso soup

Mexican chicken and rice casserole

Tortellini Casserole

Empanadas

Homemade gnocchi with mushroom sauce

Dal soup

Red beet soup

Hummus soup with spinach

Mushroom-barley soup

5-ingredient curried pork meatballs with rice

Djuvec rice

Spinach and cheese dumplings with tomato-date sauce

Cabbage fritters with sriracha mayo

Yellow curry split pea soup

Make classic lasagna Bolognese with Hanna

A brief introduction to freezing food

17 Freezer-Friendly Recipes to Make Now, Eat Later

Think about your favorite recipes, <a href="https://www.kitchenstories.com/en/stories/our-10-most-cooked-recipes-of-2018">the ones you cook most often</a>. What do they have in common? Maybe they’re all from <a href="https://www.kitchenstories.com/en/stories/an-edible-map-of-asian-cuisines">one specific type of cuisine</a>, maybe they’re all <a href="https://www.kitchenstories.com/en/search/?search=pasta&amp;type=recipe&amp;orderBy=relevance&amp;isCategory=false">pasta dishes</a>, or maybe you’re <a href="https://www.kitchenstories.com/en/stories/ode-almighty-egg">obsessed with breakfast</a>, and eggs find their way onto your plate morning, noon, and night. Whatever your catalog of well-loved, dog-eared recipes, we’d bet they all hover somewhere around 10 ingredients or less because less ingredients makes for, well, less stress. So what’s the only thing better than a recipe with 10 ingredients? That’s right, a <a href="https://www.kitchenstories.com/en/search?search=5%20ingredient&amp;type=recipe">5-Ingredient Dinner</a> or, your ticket to a satisfying meal without the hassle. Quick and highly cookable (yes, I am indeed stealing <a href="https://www.alisoneroman.com/dining-in/" rel="nofollow">Alison Roman’s Dining In</a> catch phrase—it’s just too good!), before we get to the 13 modern recipes that you can lean on any day of the week, we’ll cover the staple ingredients you should have in your pantry. Then, after you see the recipes with only 5 ingredients, we’ll give you some tips on how to make them your own with a few additions and tweaks.

By supplementing a few pantry stapes with the 5 key ingredients, you can make any of the recipes you’ll scroll through below. So, what are our staple ingredients? Items you will naturally find in many, if not most, kitchens worldwide: salt, black pepper, oil (usually we opt for olive oil, but not always!), butter, and water.

We chose to have these staple ingredients as additional “uncounted” ingredients in our 5-Ingredient Dinners for a few reasons. We wanted to make sure our recipes were varied and focused on fresh ingredients, many of which need to be cooked in some sort of medium—be that butter, water, or oil. Salt brings out flavor in ingredients, and pepper (in most cases) serves as a piquant complement.

The shorter the list of ingredients, the fewer items to corral, and whether you have them on hand or pick them up during a quick supermarket stop on the way home from work—each 5-Ingredient Dinner recipe can be whipped up in 45 min. or less. Convinced? Take your pick and get cooking!

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