Save Money at the Store

Rely on cheap, flexible staples.

Consider inexpensive staples like rice, pasta, oats, bread, canned and dried beans, canned tomatoes and eggs: How do they already play a role in your routine? Then think about what you can easily procure. You should discover a solid Venn diagram revealing the meals you can make more often; start stocking up on the basics that form their foundations. (Store-brand or cheaper versions of these staples can be found by looking to the bottom or top of store shelves. See what savings you find.) As you get more comfortable, take it further. If you normally enjoy a rice dish with lamb and sausage, can you try chickpeas and half the sausage this week? Cheap staples are a starting point, not a cage.

Embrace vegetables: fresh, frozen and canned.

If you begin to use meat and dairy more sparingly, rely on vegetables and fruits to add flavor. It can sound expensive or work intensive to eat more produce, but that’s not a certainty. Canned and frozen fruits and vegetables don’t have to be lower quality. Canned squash is puréed and ready to make a silky soup at half the cost and effort of a fresh squash. Frozen fruits and vegetables are often already chopped without the markup you see on pre-cut fresh versions.

And no matter how careful a meal planner you are, you’ll have times when something you bought with the best of intentions is past its prime. Find a recipe that calls for you to throw just about anything into it, like a soup, stew or stir-fry. Think of leftovers and past-prime produce as an asset rather than a burden.

Article source: https://www.nytimes.com/2021/03/27/at-home/how-to-save-at-the-grocery-store.html