Cheap & Yum-Yum Weekend Cooking: Shanks a Lot!

The Kitchn expands on PW’s Tim McGinnis’ carnivorous predictions for the Recession 2.0: cooking with cheap pieces of meat is always in style when you already drink cheap beer.

Cooking, like most endeavors, is generally a time versus money situation. Got time? Cook from scratch, cause it’s beautiful and healthy and cheaper! Got money but no time? Buy readymade! The rest of us boil garlic in water, shred some parmesan over it and call it a day.

Catch up with braises and slow roasts. For occasionally queasy carnivores that ignore their inner conscience and dig in anyway, try not to barf on reality check sentences like: The less expensive cuts tend to come from the front and hindquarters of the animal. This meat is tougher because it was the most exercised while the animal was still alive.

Check out the full roundup of big-pot savory dishes here. Don’t forget the skillet cornbread.