6 Times Cheaper Is Better
You're already cooking
skirt steak and
chicken thighs. But here are more inexpensive foods chefs think are even tastier than their pricier counterparts.
By Lynn Andriani
Photo: irrez79/iStock/Thinkstock
2 of 6
When You Need a Hardworking Garnish
If you're making a dish with celery, whether it's a soup, salad or
stir-fry, chef Annie Pettry of Decca restaurant in Louisville, KY, says don't bother with a separate garnish, such as expensive fresh herbs or microgreens. Instead, use the celery leaves; they're cheaper and do a better job reinforcing the dish's flavor. (Pettry also adds them to salads.) Another inexpensive workhorse: fennel fronds. If you've already bought fennel to use the bulb, sprinkle the sprigs, which have a soft anise flavor, over whatever you've made right before serving.
Published 01/08/2015
