This is a newsletter for budget-based recipes that are flavorful and exciting—not just cheap.
I think it’s totally doable to make “cool” recipes on a budget. It’s not about spending as little as possible; rather, sticking to a firm budget using money-saving tips to make recipes that are deeply flavorful and exciting, not just cheap.
Nickel & Dine, my budget recipe column for Food52, launched in 2021. These recipes feed four (or just you, four times)—all for $10 or less. This newsletter is something of an extension of that column, but less rigid. You’ll also find budget-friendly sides, snacks, drinks, and treats. Some will stick to the dollar-based format; others will start with a cheap ingredient base (beans, pasta, eggs, rice, some produce) or a more affordable alternative to pricier items (other produce, canned fish, chicken leg quarters, shell-on shrimp) and build a budget-friendly dish around it.
I’m Rebecca, a writer and cook.
I firmly believe in finding joy in eating, and never moralizing food. Most of my work consists of translating professional cooking into content that’s digestible to home cooks. I’ve written articles and developed recipes for publications like TASTE, Food52, the Strategist, Eater, Kitchn, Epicurious, and Bon Appetit. I’m currently working on my first cookbook, GALETTE, with Artisan Books. I’m also a recipe tester and editor; sometimes you’ll find me food styling and culinary producing on photo and video shoots. I’m from northern New Jersey, and therefore feel very strongly in favor of Taylor ham and Sloppy Joes. The “k” comes before the “s” in my last name.
Free subscribers get:
1 recipe per month (for now—but hey, if this becomes ~a thing~ I’d love to share more).
I haven’t launched paid subscription benefits yet. If you feel like supporting early by becoming a paid subscriber today, you’re my hero.
The first 10 paid subscribers, or anyone who chooses to become a Founding Member (at any time) will get: A custom recipe developed to a specific preference or situation. Say, “a vegetarian side that I can bring to a 12-person potluck;” “a no recipe/snacks-for-dinner sitch for date night;” “lunch I can stretch for 3 days and not get sick of.”
Eventually, paid subscribers will get:
More “content”—recipes and tips from me, interviews with other smart budget-minded cooks, etc.
The joy of knowing that their $ helps 1) me pay for the ingredients used to develop the free recipes; and 2) allow me to gift a paid subscription to those who can’t afford one right now.
Who knows what else! This is a new venture. We’ll find out together :)
