A Recession-Proof Guide to Saving Money on Food

With the odds of a recession next year approaching 110%, and global equity markets seemingly heading straight to zero, it's probably a good time to think of extra ways to save money over the coming months and years.

Here at Casual Kitchen I spend a lot of time writing and thinking about ways to save money on food, and today I thought it would be a great time to run a retrospective of some of our best and most read articles on the subject.

Feel free to peruse the links below for posts on how to cook more efficiently at home, ideas on how to eat well on very little money, and other articles on how to save money in the kitchen.

And if you have thoughts you'd like to share on these subjects, please feel free to leave a comment below or shoot me an email. I'm just hiding under a blanket over here anyway.

Recipe Ideas:
All CK Recipes Filed Under "Laughably Cheap"

Money-saving Tips and Ideas:

Ten Tips to Save Money on Spices and Seasonings
A Simple Way to Beat Rising Food Prices
Mastering Kitchen Setup Costs
Eight Tips to Make Cooking At Home Laughably Cheap
How to Get More Mileage Out of Your Cookbooks

Longer Essays on Food Costs:
Stacked Costs and Second-Order Foods: A New Way to Think About Rising Food Costs
Why Spices Are a Complete Rip-Off and What You Can Do About It

Tips on Saving Money while Eating Healthy:
What's the Most Heavily Used Tool in Our Kitchen? Our Rice Cooker.
How to Make Your Own Inexpensive Sports Drink
How to Create Your Own Original Pasta Salad Recipes Using the Pasta Salad Permutator
Two Useful Cooking Lessons From Another Cheap and Easy Side Dish
Fresh Herbs Part 2: Solutions to the Waste Problem

Cooking Strategies and Tactics:
How to Team Up in the Kitchen
How to Apply the 80/20 Rule to Cooking
More Applications of the 80/20 Rule to Diet, Food and Cooking
Seven Ways to Get Faster at Cooking
Ten Strategies to Stop Mindless Eating
Doing Your Favorite Thing: How to Spend Exactly the Right Amount of Money For an Important Celebration

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1 comment:

Amanda said...

In my ever-present need to stay within my weekly $50 grocery budget, my best advice is to create a menu plan. I inventory my freezer, fridge & pantry and then go through the grocery flyers. The menu is born from these--have lettuce that must be used and a pound of hamburg in the freezer? Taco night. Are chuck roasts on sale and you already have canned tomatoes? Roast night! Fresh produce meals are early in the week, more durable goods make meals later in the week. (Or whatever cycle you need--I go in 2 week cycles.) I continue to stay within my $50/week grocery budget--and that includes pet food, cleaning & paper products.