Hi everyone! I’m Kevin Pang (proof) and I’m a writer and recipe developer for NYT Cooking. I live in Chicago. Recently, my editors issued me a challenge: Cook creatively and healthily for my wife and 10-year-old son for $28 a day — breakfast, lunch, dinner — for an entire week. (That’s about $50 less weekly from what we’d usually spend on groceries.) In the process, I learned a ton about cooking within a tight budget without compromising taste, quantity, and health. And I developed three recipes during the week: Bacon Cheeseburger Meatballs Chorizo Amatriciana Sesame Soy Chicken With Ginger-Scallion Noodles I explain more about the process behind-the-scenes here. When I’m not cooking at home, I dine out — a lot — and write about those restaurants for the Times’s Food section. You can read about my favorite restaurants to eat in Chicago and Boston. I’m also the on-air TV food reporter for NBC Chicago. Some of my favorite recipes I’ve developed for NYT Cooking: Saltine-Crusted Pork Tenderloin (my Midwestern wife’s favorite dish — pork breaded in saltine crackers, fried in butter) Butter-Soy Chicken and Asparagus Stir-Fry (learn the Chinese kitchen secret of making chicken breast juicy and tender!) Loose Meat Sandwich (Iowa’s gift to the world — a Sloppy Joe without the sloppy part) Looking for more budget meals? See our collection of cheap and easy meals here and low-cost, one-pot dinners here. Ask me anything about the reporting, cooking on a budget, developing recipes, and where to eat in Chicago and Boston. All of these links are accessible without the paywall. I’ll answer questions from 10 to 11:30 a.m. ET on Tuesday, September, 8.   submitted by   /u/nytimes [link]   [comments]