#food-cost

#food-cost

Making homemade stock isn't just a sustainable exercise in zero-waste cooking; it's also (basically) free. By stashing stray vegetable odds and ends in a resealable gallon bag in the freezer, when stock o'clock strikes, home cooks will already have everything they need on hand. From onion scraps to bits of shallots, celery, carrots, leeks, mushrooms, herb stems, and even peels and roots, you can toss it all in the bag, and (later) into the stock pot.

I've noticed something lately: the older I get and the more life experience I rack up in the kitchen from cooking every night, the less impressed I am when I go out to eat. When I was younger, dining out always felt like an event, like I was getting something I couldn't make myself. But now, after years of cooking at home, experimenting with flavors, and learning techniques, I find myself thinking,

With rising grocery costs, growing your own food pays off, even in small spaces; lentil sprouts are a low-maintenance, nutritious option.