Matthew Gifford

An example of the lengths that oil companies will go to screw everybody. - Matthew Gifford

[Photographs: Nick Kindelsperger] You know what? I don't think I've ever actually cooked catfish before this meal. I'm sure I must have eaten it at some point in my life, but it has escaped me as a potential meal. That was until I got hooked listening to this NPR Science Friday program about sustainable fish. Sylvia Earle was on air talking about her new book The World is Blue, and just casually mentioned that catfish was one of the good kinds of fish to eat. That's how I ended up at Whole Foods looking for fillets of a fish I'd never thought much about before. I decided to also go with this Whole Foods recipe, plucked from their website. It doesn't get much simpler than this: a glaze is whisked together from white miso, sugar, and olive oil, then brushed on the fish. The fillets are sautéed for five minutes and come out of the pan with a rich color and aroma that belays the amount of time you actually spent on it. But the bok choy is not just a throwaway side—it's a perfect match... - Matthew Gifford

[Photograph: Robin Bellinger] This is about as fast as dinner gets at my house. That isn't saying much, but an hour from start to finish for meat-starch-veg is nothing to sniff at, especially when the cook can put her feet up (or fold laundry—or amuse the baby) for a good chunk of that time. I usually make this with thighs only but this time bought the whole legs to save money. In the past I have tried this rub-and-roast with skinless pieces, and it seemed to work just as well. Chili Roasted Chicken and Sweet Potatoes Shopping List 2 sweet potatoes: $2.00 2 whole chicken legs: $4.44 Parsley (pro-rated): $0.50 2 onions: $1.00 Pantry items: Olive oil, salt, pepper, chili powder, ground cumin, honey, apple cider vinegar, cinnamon stick, dried chile pepper, dried thyme, white rice, butter. Total cost (for 2 large portions): $7.94 -serves 2 generously- Ingredients 2 sweet potatoes, cut into 1/3 inch dice (I leave the skins on) 1 onion, peeled and sliced Olive oil Salt Pepper 1 tablespoon... - Matthew Gifford

[Photograph: Kristen Swensson] I used to consider risotto too rich, expensive, and upscale for the everyday. Not sure why. Maybe it's the inherent creaminess, or that it's frequently grouped with words like "porcini" and "truffle oil." Maybe it's because I've seen risotto mostly at fancy restaurants. Y'know, the ones I go to all the time. Because I'm unemployed, and we can do that. Anyway, as it turns out, risotto can be adapted pretty easily to healthy diets and low budgets. Butternut Squash Risotto, which I whipped up a few weeks ago to stunning effect (if I do say so myself), is one example. Mushroom Risotto, which I made earlier this week, is another. A good one, at that. Sophisticated yet simple, it's a get-together meal that will ingratiate your friends and make your enemies curse your name. The dish is earthy to the nth degree, but never murky, due to an abundance of fresh herbs. A solid dousing of parmesan at the end rounds out the flavor and adds creaminess. To slash the fat,... - Matthew Gifford