Food items are broken down by category but you can also search by the country of origin including foods from China, Taiwan, Japan, South Korea, India, the Philippines and Mexico. Need chili crisp? You'll find several varieties of addicting sweet and spicy condiments and plenty of other sauces to give your next stir-fry a punch.

has those too. only offers fresh food delivery in the San Francisco Bay Area and Seattle, currently. But it ships dry goods, pantry items and snacks by mail to other regions of the US.

To find out if Weee! ships to your region, punch in your ZIP code. Umamicart is another popular new online market specializing in Asian groceries. If you can't find what you're looking for at Weee! I could spend hours scrolling the frozen dim sum alone but just about every food category is bursting with options you won't likely find in your local market.

Craving a bag of those salty shrimp chips you discovered abroad but can't find here? When you can't stroll down a busy Tuscan market, Supermarket Italy is the next best thing for scoring Italian goods for your next festa.

Supermarket Italy is a trusted importer of Italian and European goods -- both luxury and budget-friendly -- sourcing items from the highest quality vendors in Europe.

Get just about any type of pasta, sauce, cheese, spices and coffee along with cured meats and jars of olives and artichokes for the most decadent antipasti plate outside of Rome. If it's cans of San Marzano tomatoes and artisan pasta you're after, Ditalia is a good place to find it all.

This importer of specialties has all you'll need for Italian night including pantry staples, premade sauces, salumi, cheese and pasta. Ditalia isn't a budget retailer by any stretch. The online Italian market carries groceries from some high-end producers based in Italy and elsewhere.

With a massive supply of risotto rice, white beans, polenta and penne, it shouldn't be hard to do. There are dozens of excellent options for ordering seafood online.

I've tested a whole bunch of them which you can read more about here. For the best selection of high-quality fish, shellfish and other fresh seafood, Fulton Fish Market is my favorite.

Fulton also carries heaps of clams, oysters , caviar and fish roe along with sauces and seasonings to make your fish sing on the grill. I found Fulton's prices to be competitive when compared to other vendors in the category. Most of the fish is flash-frozen at peak freshness and shipped right away.

That means it's probably fresher than what you find at the supermarket since that seafood is often frozen, thawed and then laid out on ice for purchase. This online arm of New York's sprawling seafood market has hundreds of varieties of fish to choose from including filets you most likely won't find in your local shops like fresh barramundi and whole dover sole.

Much like seafood delivery options, there are a host of excellent specialty online butchers. If you're looking for wild boar, venison, duck breast or quail, this online meat shop is your best bet for finding it. Rastelli's and Porter Road are two of my favorite online butchers, generally, but for specialty meats D'Artagnan has the best selection of unique cuts, wild game and charcuterie.

D'Artagnan has staples in spades -- chicken , ground beef , pork chops and bacon -- but the online butcher also carries a range of rare cuts, charcuterie and pantry goods to fancy up your next barbecue. iGourmet sports a dizzying display of cheese. The online market stocks favorites including aged cheddars and creamy bries but also less common creations such as Baldauf Chilikase and French raclette.

iGourmet has just about any type of cheese you can dream up and the site makes it easy to find them, too. You can search by country, region, cheese type or producer.

The cheese is mostly all cut and packaged directly by iGourmet it'll let you know when it's not which means prices are as fair as any I've seen from a high-end online cheesemonger.

If you seek spice in your life, Spicewalla has a staggering supply of individual spices and spice mixes to stock your rack. From pink peppercorns to barbecue rubs and regional spice mixes, there's not much you won't find in this online spice shop. All of Spicewalla's spices, herbs and spice mixes are sourced directly from quality suppliers in small quantities to make sure they're as fresh as possible when they get to you.

You won't get that same guarantee when you buy those standard spices at the supermarket. Grab some warming garam masala for your next curry or a honey and herb mix for your next grill affair.

While the website interface may be a little clunky, the inventory of Mexican and Latin American foods at MexGrocer.

com is truly astounding. You'll find every Mexican sauce, spice and staple you can think of neatly organized into dozens of categories. MexGrocer has fresh foods including queso fresco and cotija cheese along with frozen foods, snacks and chips, beverages and tortillas, which you can peruse both by brand or food type.

The sprawling site even provides over traditional Mexican recipes to get the creative juices flowing. If Spicewalla doesn't have the spice you're looking for, The Spice House likely will.

This online spice market also has a vast stock of spices and spice mixes from just about every culinary hotspot on the globe. Your kids must eat so well! people say when they find out what I do for a living.

How lucky are they to have a mom who can cook! They could if they wanted to , I joke. That option is available to them, I say, whilst stirring butter into yet another bowl of plain macaroni.

Sure, I'll serve it with carrot sticks and apple slices with peanut butter, and maybe a few bites of each will be taken, but we all know what the real star of the plate is. At this point, five-plus years into my child-feeding journey, I've accepted that things don't always go the way I want them to, and that taste expansion and flavor appreciation is a process, and that a healthy relationship with food and eating is more important than making sure they eat the recommended number of fruit and vegetable servings for their age group.

That, just because I cut produce into cute shapes and serve them with fun dips on brightly colored plates, they aren't guaranteed to be eaten, and that's okay because feeding kids is about more than fulfilling some quota of nutrients at every meal.

It's about nourishing more than just their bellies. We're trying to foster a good relationship to food and eating, here. It's slow-going, and progress ebbs and flows, but does come. Sometimes my kids only eat white foods, but sometimes--sometimes-- they ask to try a bite of the salad on my plate.

They don't usually like it, but still, baby steps, as it were. The one constant I know for sure is that making a big deal about what they are or aren't eating does more harm than good, so I've learned to keep my mouth shut and only high-five my husband stealthily under the table when one of them makes a comment about how much they love, "these yummy brown things," which I know for a fact are lentils.

These muffins, which feature fiber-packed oats and optional seeds, but also chocolate and brown sugar, the lattermost of which gives them a crisp, lightly caramelized exterior reminiscent of a chocolate chip-oatmeal cookie, are a staple in our house these days, and they nicely straddle the line of nutritious and exciting to a kid palate.

They're equally good tucked into lunchboxes as they are with coffee for breakfast or an afternoon snack. I like to make these in small batches so we can eat them within a couple of days of baking, hence the 12 mini-muffin yield of this recipe, but they also freeze very well an can be re-warmed in the microwave or toaster oven, so feel free to double or even triple the recipe.

The batter comes together quickly, and, like most kids in their first year of life, takes two short naps--one for 10 minutes, to let the oats and milk get to know each other, and a second minute one, just before baking. This helps ensure the batter will rise nicely.

I like using mini muffin tins for this recipe, since I'm serving them to mini-eaters, and also because the increase in surface area results in very cookie-like muffins with a contrasting tender center, but feel free to bake them into 6 full-size muffins.

You can, of course, use muffin liners, but I prefer to use cooking spray or butter, because it helps crisp the sides nicely which we don't normally want for a muffin, but which, for these, works. T he muffin cups go into a super hot oven, which helps their tops puff up immediately, then the temp gets cranked back down to to finish cooking.

When they come out of the oven, let them cool in the pan for just a minute or two. If you used butter or cooking spray in place of the muffin liners, they might need a little help from the sharp edge of a butter knife to loosen them.

You can also omit the chocolate altogether and switch up the flavor profile with other spices, like cardamom, nutmeg, or pumpkin spice.

If you're nursing or want to make these for someone who is, add a couple of tablespoons of brewer's yeast powder and call them lactation muffins. Or don't change a thing, and make them because they're delicious, which is, in my opinion, as good a reason as any. Tags: breakfast , chocolate , cookies , dessert , kid-friendly , kids , muffins , oatmeal , snack.

You know what should be illegal? Well, too bad. Here it is anyway. Take a good long gander. Are you thoroughly ashamed? Now, on to vacation photos of someone you barely knew in high school! Yeah, yeah, I know.

Back when it still felt like a cool clubhouse, where we seemingly conducted all business. Logic reminds me that this was just how it was back then, just the way we all used to communicate online, gleefully dancing along the line of public and private, making plans in front of an audience, sharing every single photo taken on a night out, no matter how badly lit, awkwardly posed, or, in some cases, obviously drunk its subjects appeared.

The internet was younger, but I was too. Why then, is it so hard for my current self to give my younger, greener self a break for having been flawed? One of the lessons parenting keeps teaching me is that, when we see traits we dislike in ourselves embodied by our children, it forces us to finally question why we were so committed to hating them in ourselves for so long.

I was a deeply sensitive, emotionally intense little kid, and whenever I felt tears coming on—which was often—I knew there would be no stopping them. They overtook me, bigger and badder than any fight I had against them, and the shame I felt from the way other kids backed away from me, when I detected in the faces of adults that they felt totally out of their depth as I sobbed over a teasing comment or a B- still rattles around inside of me.

I hug them, do my best to speak soothingly, and encourage them to talk about it. Or my green, chaotic, Facebook-posting twenty-something self? Or my taking-adulthood-by-the-balls-with-mixed-success thirty-something self?

These steamed eggs took me a little while to get right. I first fell in love with Chinese steamed eggs on TikTok, where they were trending about a year ago.

The first time I made it, I rushed, skipping the crucial step of straining the egg mixture. The second time, I cranked the heat up too high as I hurried to get dinner on the table, and the whole thing puffed up then sank down.

It still tasted good, but I lost the silky, custardy texture the dish is supposed to have. I strain the mixture into a heat-proof glass dish, like a Pyrex storage container handy in case there are ever leftovers, which, admittedly, is rare. Then I steam it in a large pot with a few inches of water and a metal steaming rack you could approximate the rack with a few pieces of rolled foil—the idea is just to keep the eggs off the bottom of the pot as they cook.

I make a sauce in the meantime. This is totally optional—you could just do a drizzle of soy—but I love to mix up soy sauce, chili crisp, a few drops of maple or honey, and Chinese black vinegar.

I've used rice vinegar before, which also works, but if you can find Chinese black vinegar chinkiang , snap it up. It's delicious. Once the eggs are perfectly steamed—set but still jiggly—I cover the top generously with the sauce,. All I feel is grateful. Fill a large pot with a fitted lid with inches of water and place a steaming rack or a few pieces of rolled up foil on the bottom.

Cover and bring to a boil. Used grains to make a hearty entree like this Ensalada de Quinoa or a nutrient-packed grain bowl. Sweet potatoes have recently grown in popularity in the health industry, and it's no surprise as to why.

This nutrient-packed veggie is great for you. Use sweet potatoes to make a fall-inspired appetizer like this Granola Stuffed Sweet Potatoes with Maple-Tahini Butter or turn them into a healthy version of French fries. Potatoes can be baked, chopped, roasted and grilled!

Eggs are a great way to stretch your dollar. Loaded with protein and nutrients, eggs can be bought in bulk and used to make some pretty flavorful meals. Use eggs to make Ham and Asparagus Quiche Cups or whip up a baked good like these Eggnog Blondies. Purchasing pre-cooked meat like a rotisserie chicken is a great way to save time and money.

From sandwiches to savory omelettes, a rotisserie chicken can be used throughout the week to add protein and essential vitamins to your favorite meals. It's the ideal purchase when you require a quick dinner that is within budget. Additionally, many stores offer sales on rotisserie chickens, shop around to get the best price.

Looking for more plant-based ways to add protein to your diet? Purchase tofu! Tofu is an excellent protein that's not hard to make. Plus, it's incredibly affordable. Use it to add substance to salads, mix it into stir fry, or use it as a meat alternative in your favorite tacos.

For an efficient and budget-approved way to add more protein to your meals, purchase flavorful protein powder. Protein powders can be used to make everything from smoothies to popcorn.

Don't believe us? Check out this Chocolate Peanut Butter Protein Popcorn. When choosing your protein powder, search for one with whole food ingredients like our Chocolate Protein Powder Nutritional Booster.

Made with pea protein powder, chicory root fiber, chia seeds and beneficial probiotics, it's a great way to boost your nutrition without breaking the bank.

Seeds and nuts might be one of the tiniest superfoods on the planet. They have a tremendous shelf life, are reasonably priced and can be used in countless ways. Use crushed walnuts to spice up your favorite dessert. Or, make a healthy pudding using chia seeds. This small superfood delivers tons of health benefits that will keep you healthy, happy and energized all day long.

To maintain freshness, make sure seeds are kept in an airtight container. Condiments and pickled vegetables can transform a bland meal into a flavorful one in seconds. Depending on the kind of meals you usually eat, you'll want to choose your condiments wisely.

Do you enjoy making Italian food? If so, we suggest purchasing a jar of pesto or marinara sauce. Or maybe, you're a huge taco Tuesday fan. If that's the case, you'll want to make sure you're stocked up on taco condiments like sour cream, salsa and guacamole.

Having a wide array of dressings to choose from is an excellent way to discover new flavors. Plus, when it comes to condiments, a little goes a long way.

You won't have to worry about your mayo, ketchup or ranch running out in one use. Don't have a fresh herb garden at home?

Get the Cheeseburger Casserole recipe. Jam-packed with veggies and a satisfying, savory sauce, these noodles are everything you love and more! Serve with a drizzle of hot sauce, like Sriracha, if you want an added kick. Get the Lo Mein recipe.

Buy a store-bought rotisserie chicken at the supermarket and you'll be supplied with endless dinner ideas, like this hearty burrito filed with rice, beans, chicken, and cheese.

Get Ree's Ancho Chicken Burritos recipe. When you're in a pinch, you can't go wrong with that can of tuna that's hidden in the back of the pantry! Use it to make this fun pasta salad inspired by tuna noodle casserole.

Get the Tuna Pasta Salad recipe. Ree says that you can call this a "clean out the fridge soup" because it's so versatile. Swap out your choice of veggies depending on what you have on hand. Get Ree's Hamburger Soup recipe.

SHOP STOCK POTS. Eating on a budget doesn't need to be boring and this casserole recipe proves it! The packet of ranch seasoning mix gives it a punch of flavor, plus you can't go wrong with anything topped with bacon!

Get the Chicken Bacon Ranch Casserole recipe. Stew meat or even chuck roast is a great inexpensive option for making this hearty twist on chicken and noodles. It has that stick-to-your-ribs kind of goodness.

Get the Beef and Noodles recipe. If you've invested in an Instant Pot, then not only will this chili be budget-friendly, but it'll be easy to make, too! No more standing over a pot on the stove! Get the Instant Pot Chili recipe. Satisfy your pizza craving and your pasta craving at the same time.

You'll get a two-for-one deal with this fun Italian mash-up. Get the Pizza Casserole recipe. The humble potato is the star ingredient in this comforting soup recipe. You can dress it up with fun loaded potato toppings like cheddar cheese, chopped chives, sour cream, or bacon.

Get the Slow Cooker Potato Soup recipe. BBQ Meatball Subs Are the Ultimate Picnic Main. Chicken and Dressing Sheet Pan Supper. Homemade Pasta. Think beyond the tuna sandwich and add canned tuna to a pasta, casserole, or salad.

Rotisserie Chicken. Buying rotisserie chicken on sale can feed your family for several meals and can be incorporated many different ways, from tacos to salads to sandwiches. Rotisserie chicken is a great source of protein and key vitamins and minerals, but can also be high in sodium so be careful to eat it in moderation.

Tofu is a wonderful meatless source of protein and fiber and is much cheaper by the pound when compared to meats. Tofu is great in stir-fries, salads, or really any dish that you would normally add meat to. Keeping these 10 budget-friendly ingredients on hand will help you get healthy meals on the table without breaking the bank.

Tweet this Share it to Facebook. And for more info on how to keep a well-stocked pantry, see our Pantry Essentials Guide. I acknowledge by requesting this info, I'll be added to Cook Smarts' newsletter list. I can unsubscribe at any time. In-season fresh fruits and vegetables Unfortunately, fresh fruits and vegetables, which tend to be among the healthiest foods for us, can also be the most costly ingredients.

Beans Dried beans are inexpensive and are ideal for feeding large groups of people or for leftovers. Canned tomatoes Purchasing tomatoes paste, crushed, or diced in a preserved form canned, tubed, or boxed can save you time, money and add flavor to lots of dishes.

Grains and Pasta Grains such as rice, farro, and quinoa and dried pasta are easy to buy in bulk at a reduced price and can generally be stored for long periods of time. Potatoes Potatoes often get a bad rap for their fry and chip form, but potatoes are actually a nutrient-dense vegetable that can be very good for you in moderation.

Eggs Eggs are an excellent source of lean protein, with 6 grams of protein and less than 2 grams of saturated fat in a hard boiled egg. Canned Tuna Canned tuna is another great source of protein that can be purchased inexpensively or on sale. Rotisserie Chicken Buying rotisserie chicken on sale can feed your family for several meals and can be incorporated many different ways, from tacos to salads to sandwiches.

Tofu Tofu is a wonderful meatless source of protein and fiber and is much cheaper by the pound when compared to meats. Get our Meal Plans The convenience of meal kits without the waste. Try our award winning meal plan service for free. Share the love!

Join our community Enjoy free tips in your inbox. This field is for validation purposes and should be left unchanged. I make a sauce in the meantime. This is totally optional—you could just do a drizzle of soy—but I love to mix up soy sauce, chili crisp, a few drops of maple or honey, and Chinese black vinegar.

I've used rice vinegar before, which also works, but if you can find Chinese black vinegar chinkiang , snap it up. It's delicious. Once the eggs are perfectly steamed—set but still jiggly—I cover the top generously with the sauce,. All I feel is grateful. Fill a large pot with a fitted lid with inches of water and place a steaming rack or a few pieces of rolled up foil on the bottom.

Cover and bring to a boil. Strain the mixture into a medium-sized heatproof container that will fit in the bottom of your pot, like a Pyrex. Skim off as many of the tiny bubbles on the surface with a spoon or small fine mesh sieve.

Cover the top of the container tightly with foil and puncture a few times with a knife to vent. Lower the heat on the pot to medium-low, then carefully lower the foil-covered dish into the pot, setting it atop the steaming rack. Cover the pot with the lid, then allow to cook for minutes, until the eggs are set but still jiggly.

Start checking for doneness around 10 minutes. Tags: chinese , eggs , protein , steamedeggs , tiktok. Directions Heat the oil over medium heat in a heavy-bottomed soup pot. Add the chopped onion and let cook until translucent.

Add the ginger, garlic, and curry powder, and let cook for minutes, stirring occasionally, until very fragrant. Turn down the heat if it starts to smoke or scorch. Add the cashews and water or broth, and cover. Let simmer on medium-low for 45 minutes-1 hour, until the broccoli is very soft.

Let the machine run for a little longer than seems necessary. You want the cashews to fully break down. Taste, then add sriracha and salt as needed, as well as sriracha stems.

Puree again, just until the cilantro breaks down. The soup should have tiny green flecks. Serve hot, garnished with cilantro leaves if desired.

Directions In a large bowl, combine the lemon juice, olive oil, garlic, salt, and spices with the chicken. Mix well to coat, then transfer to a zip-top bag or airtight container and marinate for at least 3 hours, up to Preheat the oven to degrees F and position a rack in the middle of the oven.

Tightly pack the marinated chicken and its juice into an 8-cup loaf pan, preferably one made of metal. If the chicken goes all the way to the top of your loaf pan, place the pan inside a larger pan to catch any excess juices during cooking.

Bake for minutes, until the chicken is cooked through but juicey it should register degrees F on a meat thermometer. Keeping the pan on the middle rack, turn on the broiler and broil the chicken for minutes, until nicely browned keep an eye on it.

Once the chicken has finished cooking, let rest for 10 minutes. Carefully pour the juices into a bowl. Turn the loaf pan over onto a wooden cutting board, preferably one with a moat to catch juices.

Use a sharp knife to slice the chicken thinly across the grain. Pour as much of reserved juices onto the sliced shawarma as you would like. Serve the sliced chicken with soft pita or other flatbread or rice, with pickles and tahini sauce , labne or garlic-yogurt sauce. The fluffiest, most ethereal pita, too.

Then oil a rimmed baking sheet generously. Ingredients 3 cups grams all-purpose or bread flour pantry 1. Directions Combine the flour, yeast, salt, and water in a bowl. Mix well until a dough forms.

Cover the bowl tightly with plastic wrap or a lid and let sit in a draft-free place I like the turned-off microwave for 4 hours. Alternately, refrigerate for up to 12 hours. After four house, the risen dough should be bubbly and puffy.

Remove the covering and carefully deflate the dough with two forks—one in each hand—gently pulling the dough from the edge of the bowl toward the center with the forks, then repeating for 3 quarter turns until the dough folds into itself to form a ball.

Oil a sheet pan generously with the olive oil tablespoons , then transferthe dough to the center of the pan. Cover the dough again and let it rest for 20 minutes. After 20 minutes, gently stretch the dough, oiling your fingers and the dough as necessary to avoid sticking.

As soon as the dough starts to resist being stretched, cover again and let rest for another minutes and try again. Repeat until the dough easily fills the pan. Gently dimple the top of the dough with your fingertips. Let the dough rest uncovered for 20 minutes before topping.

It should be puffy and bubbly. While it rests, arrange a rack as close to the bottom of the oven as possible, and preheat to degrees F. Spoon the sauce over the top of the dough no need to leave a border for crust , then top evenly with the cheese and any other toppings you like.

Bake for minutes or longer, depending how liberally you topped it.