How To Shop, And Cook, For One

The trick to saving money by cooking is to not buy more than you'll need. For a single cook, this can be difficult, but here are a few tips:

SHOP WITH A PLAN: Buy fresh produce, not bagged or boxed, as it comes in smaller quantities for less money per pound. To maximize the time between shopping trips, buy fruit that's slightly under ripe -- such as mangos or avocados -- then leave them on a windowsill for a few days, and eat them when they smell ripe. And be wary of bulk specials. Before you buy a two-for-one, think, "Will I really eat two of these?''

DON'T FEAR THE FREEZER: Buy a fresh fish, cut it into 8-ounce sections and stick it in the freezer, where it will keep its flavor for four to six months. The night before you want to cook a single portion, just move it to the refrigerator to thaw. The same goes for a whole chicken, which can be carved and savored individually, piece by piece, for four to six meals at a much cheaper price than you'd pay for pre-carved sections.

MIX IT UP: If you're creative, you'll never have to eat the same thing twice. For your frozen chicken, spend five minutes making a honey glaze one night, then the next make a tarragon chicken sauce. Chop up cold, leftover chicken for a Caesar salad. Boil down yesterday's cooked veggies for today's soup, bake stale bread into croutons or parmesan toast, and fry yesterday's herb pilaf for tonight's fried rice. Let little go to waste.

-- Adriane Quinlan