A grocery shopping mistake that could be costing Americans money starts even before they get to the store, according to cookbook author Jenn Lueke.

"The No. 1 biggest mistake is just not taking the time to plan ahead," Lueke, Boston-based author of "Don't Think About Dinner," told Fox News Digital.

Making a grocery list and deciding what to cook for the week ahead can help shoppers save money and stress less about meals, she said.

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Another source of overspending may be the pressure to make a different, impressive dinner every night of the week.

Social media can offer inspiration, but Lueke, known online as Jenn Eats Goood, said home cooks can lean on familiar meals and switch them up with ingredients already in their pantries.

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"You really can repeat meals," she said, adding that a "base recipe" can also be tweaked seasonally or depending on what is in your freezer at the moment.

One example from her cookbook is a one-pot chicken thighs and rice dish. Lueke said cooks can swap in different proteins or add seasonal ingredients such as squash in the fall or asparagus and peas in the spring.

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A bowl-style meal or vegetable frittata can also serve as a flexible starting point for using up any food that is about to go bad, she said.

Keeping pantry and freezer staples on hand can give shoppers more options during the week, Lueke also said.

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She recommends ingredients such as canned beans, rice, pasta and quinoa, which can be bought in bulk or picked up on sale. Frozen proteins can also help cut down on weekly shopping trips.

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For shoppers trying to stretch a $50 to $75 grocery trip, Lueke suggests bulking meals up with hearty, lower-cost produce such as carrots, onions, potatoes and sweet potatoes, along with proteins like chicken thighs, tofu and chickpeas.

She also recommends getting more than one use out of an ingredient. If a recipe calls for only part of a can of artichokes, for example, use the rest in another meal, she said. 

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Spice blends and homemade sauces can also change the flavor of a protein, allowing shoppers to prepare the same ingredient in different ways.

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"The biggest thing is having that plan, but also using one ingredient in more than one way, if you can," she said.

Whether eaten with jam and cream or just a smear of salted butter, date scones are always a good idea.

Whether eaten with jam and cream or just a smear of salted butter, date scones are always a good idea.

If you want to make this even more simple, just buy pre-rolled rissoles from your butcher.

If you want to make this even more simple, just buy pre-rolled rissoles from your butcher.

The "Plombir" cake relies on a specific mechanical transformation rather than heat to achieve its texture. The defining characteristic of this assembly is the absence of baking, where structure is built entirely by the aeration of a cream base and the subsequent absorption of that base by dry wafer sheets. The entire process hinges on the state of the butter before mixing begins. The recipe calls for one package of wafer sheets, 200 grams of butter, one can of sweetened condensed milk, and 100 grams of coconut flakes. The critical step occurs when the butter and condensed milk are combined. The butter must be softened at room temperature; it should be pliable but not melted. If the butter is cold, the mixture will remain grainly and fail to emulsify properly. If it is melted, the liquid will wash out the structure, leaving a mixture too thin to hold the wafers without disintegrating. Creating the Base The preparation of the cream is brief, requiring approximately three minutes of active work. Once the softened butter and condensed milk are placed in a bowl, they are whipped with a mixer until the mixture becomes homogeneous and airy. This aeration is what mimics the lightness of traditional ice cream. After reaching this consistency, the 100 grams of coconut flakes are folded in using a spatula to ensure even distribution without deflating the mixture.

The success of roasted cabbage wedges depends less on the oven temperature and more on the structural integrity of the vegetable. To achieve a result where the core is tender while the edges remain distinct and crisp, the selection of a dense head of cabbage is the first critical requirement. This density ensures the vegetable maintains its form under heat rather than collapsing into a stewed mass. The Structural Anchor The most decisive action in the preparation is the retention of the core. By cutting the 800g cabbage into large wedges that keep a portion of the stem intact, the cook ensures the leaves remain bound together. Without this anchor, the segments would disassemble during the steaming phase, ruining the intended architectural presentation of the dish. Thermal Sequencing The process is divided into two distinct thermal stages to manage the transition from raw vegetable to caramelized pastry-like texture. The first stage is a controlled steam: the wedges are placed in a baking dish with 150 ml of vegetable broth or water, seasoned with salt and pepper, and sealed with foil. At 190°C for 30 minutes, the moisture is trapped, breaking down the internal fibers of the cabbage without scorching the exterior.

The transition of a standard semolina cake into a texture resembling a brownie depends less on the cocoa and more on the hydration of the grain. In this specific formula, 200g of semolina is paired with 300ml of kefir. The resulting structure-defined as tender and slightly moist-is dictated by the mandatory 30-minute resting period. This stage is the critical point of the process: the coarse wheat particles must fully absorb the acidic liquid to prevent a gritty, sandy crumb and instead establish a soft, cohesive foundation. The Mechanics of the Batter Once the semolina has swollen, the integration of 3 eggs, 150g of sugar, and vanillin creates the primary emulsion. The structural integrity is then reinforced by a sifted mixture of 100g of flour, 30g of cocoa powder, and 10g of baking powder. The precision here lies in the mixing; the batter must be worked until all lumps vanish and the chocolate color is uniform, ensuring there are no pockets of dry flour that would disrupt the crumb. The final additions-50ml of vegetable oil and 100g of chopped chocolate-serve two distinct purposes. The oil provides the moisture necessary for a "brownie-like" feel, while the chopped chocolate must remain in distinct pieces rather than fine crumbs to provide textural contrast. This distinction between the smooth batter and the solid chocolate inclusions is what separates a professional-grade result from a generic sponge.

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Chia pudding with spiced apples offers a practical alternative to traditional apple pie for a breakfast that needs to be ready quickly. The dish captures the flavor profile of a baked pie-warm, spiced fruit and a creamy base-without requiring dough or an oven. The decisive factor in the texture is the chia seed; given sufficient time, the seeds hydrate to transform milk and yogurt into a thick, custard-like consistency, eliminating the need for a batter. The recipe serves one person. The ingredients consist of 2 tablespoons of chia seeds, 60 ml of milk, 1 tablespoon of Greek yogurt, 1 tablespoon of honey, 1 apple, 1 teaspoon of cinnamon, 1 tablespoon of Jerusalem artichoke syrup, 1 tablespoon of ghee, and 3 walnuts. Preparation involves two distinct components: the pudding base and the fruit topping. The base can be prepared in advance to ensure it reaches the desired thickness. To make the base, combine the chia seeds, milk, Greek yogurt, and honey in a glass jar or deep container. Stir thoroughly to distribute the seeds evenly and prevent clumps. Refrigerate the mixture until it thickens.

With salmon farming under scrutiny, perhaps it’s time to give some of the sea’s overlooked inhabitants a chance. From delicate hake to rich cuttlefish ragu, The Sea, The Sea’s head chef Nick Marsden shares three autumn recipes that make a convincing case for branching out, writes Hannah Twiggs

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Caramelised carrots, pillowy whipped feta and hot honey come together in this vibrant side dish that’s guaranteed to steal the spotlight.

Caramelised carrots, pillowy whipped feta and hot honey come together in this vibrant side dish that’s guaranteed to steal the spotlight.

Pumpkin and ginger form a pairing that feels as natural in the bowl as it does on the page, yet the difference between a flat, stewed vegetable mash and a soup with genuine depth often comes down to a single kitchen decision: the handling of aromatics. In this classic autumn cream soup, the sweetness of the pumpkin is the foundation, but it is the fresh ginger that lifts the profile, adding a bright, spicy counterpoint that keeps the dish from feeling heavy or cloying. The result is a warm, balanced bowl where the earthy sweetness of the squash is anchored by a subtle, living heat. The decisive move here is not the blending, which merely creates texture, but the initial sauté of the onion and carrot. Before the pumpkin and ginger are even introduced, the onions and carrots must be cooked down until golden. This step is critical because it builds a savory base that prevents the final purée from tasting merely sweet or bland. It transforms the vegetable stock into a seasoned body, ensuring that the ginger's spice has a rich context in which to express itself. Ingredients and Method To make this dish, you will need 800 grams of peeled pumpkin, one carrot, one onion, two cloves of garlic, 1 teaspoon of fresh grated ginger root, 700 ml of stock, 100 ml of 20% fat cream, 2 tablespoons of olive oil, and salt, black pepper, and nutmeg to taste. The process relies on a specific order of addition to build flavor layers rather than just mixing ingredients together.

These "Shashlik-style" zucchinis transform a soft summer vegetable into a hearty, savory appetizer through a specific sequence of heat and pressure. The goal is to mimic the dense texture and charred profile of meat cooked over coals, achieving a result that is more substantial than a standard sautéed vegetable. The decisive move is the dry-sear. By browning 1-cm thick rounds of young zucchini in a pan without oil or salt, the vegetable develops a caramelized crust without releasing the moisture that typically leads to steaming. Salting only after this searing process ensures the rounds remain firm rather than turning mushy. Ingredients Young zucchinis Onion Garlic Shashlik seasoning Black pepper Sugar Vinegar Vegetable oil Salt Preparation Slice the young zucchinis into rounds approximately 1 cm thick, keeping the skin and seeds intact. Heat a pan and sear the rounds on the dry surface until a golden-brown crust forms. Apply salt only after the searing is complete to preserve the structural integrity of the vegetable.

An apple roll often promises the flavor of a classic charlotte in a more elegant format, yet the structure usually fails not because of taste, but because of moisture management and ingredient temperature. The decisive action in this recipe is the control of water content in the filling and the thermal state of the eggs before mixing. These two factors determine whether the sponge will hold its shape when rolled or crack and collapse. Temperature and Aeration The foundation of the sponge rests on the aeration of the egg mass, a process heavily dictated by the initial temperature of the eggs. The recipe explicitly requires that the four eggs be removed from the refrigerator in advance to reach room temperature. Warm eggs allow for more vigorous beating and facilitate the rapid dissolution of the 120 grams of granulated sugar. This stage is diagnostic: the mixture must become thick, airy, and very pale. The presence of even a single sugar crystal indicates that the emulsion has not stabilized and the structure will remain fragile. Once this homogeneous state is achieved, the dry components-120 grams of wheat flour and one teaspoon of baking powder-are sifted and folded in gently with a spatula. This careful incorporation preserves the air bubbles created during the beating phase. The batter is spread onto parchment in a rectangular sheet and baked at 180 °C for 15 to 20 minutes. The timing here is critical; underbaking leaves the sponge too wet to roll, while overbaking makes it brittle.

The cook, author and presenter shares her recipes for an ultra-simple chilli con carne and speedy fridge-shaker frittata that can be eaten hot for dinner, or cold for lunch or a snack.

The cook, author and presenter shares her recipes for an ultra-simple chilli con carne and speedy fridge-shaker frittata that can be eaten hot for dinner, or cold for lunch or a snack.

A herring and potato salad is defined by the contrast between the starchiness of the potato and the brine of the fish. The key to keeping this dish from feeling heavy or monotonous is the uniform size of the dice; cutting the potatoes, herring fillets, and pickled cucumbers into identical medium cubes ensures that every forkful delivers a balanced ratio of salt, acid, and earthiness. The choice of red onion over white provides a milder bite and a visual brightness that complements the green of the peas and dill. By using vegetable oil instead of a heavy mayonnaise, the natural flavor of the salted herring remains the focal point rather than being masked. Ingredients Boiled potatoes: 4 medium Lightly salted herring fillets: 250 g Canned green peas: 150 g Pickled cucumbers: 4 medium Red onion: 1 piece Fresh dill: to taste Vegetable oil: to taste Salt and black pepper: to taste Vinegar: optional, for added acidity Preparation Begin by dicing the boiled potatoes, herring fillets, pickled cucumbers, and red onion into uniform medium cubes. Finely chop fresh dill after rinsing and drying it thoroughly.

This Neapolitan appetizer relies on a sharp contrast between a crisp, toasted base and succulent mussels simmered in a concentrated tomato and wine reduction. The dish is an efficient exercise in Mediterranean flavors, coming together in approximately 15 minutes. The defining culinary move is the dual application of garlic. By sautéing it first to build a savory foundation for the sauce and then rubbing a raw clove directly onto the hot toast, the bread retains a pungent, fresh aroma that would otherwise be lost to heat. This layer of raw garlic provides a necessary brightness that cuts through the richness of the seafood. Preparation Heat 3 tablespoons of olive oil in a pan. Add two finely chopped garlic cloves and a pinch of red chili pepper, sautéing for about 30 seconds. Stir in 400g of halved cherry tomatoes, ½ teaspoon of saffron, and salt. Lower the heat and simmer for approximately 8 minutes until the tomatoes soften and the sauce begins to bubble. Adjust the seasoning with salt and black pepper as needed.