To save both time and money, F&W streamlines recipes from San Francisco’s elegant Spruce.

By Food & Wine
Updated March 31, 2015
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Recipes:

Cod with Artichokes and Chickpeas

Chef Way This recipe is based on barigoule, a Provençal dish of artichokes, mushrooms and oil. To serve with cod, Mark Sullivan prepares it with baby artichokes and chanterelles.

Cheap Way Make the dish with frozen artichokes and shiitake mushrooms, which are less pricey than chanterelles.

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Waldorf Chicken Salad

Chef Way The total number of ingredients: 28.

Cheap Way This recipe calls for about half the ingredients.

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Country Potato-and-Cabbage Soup

Chef Way Guanciale (pork jowl) adds salty richness.

Cheap Way Use bacon, which costs less than guanciale.

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Hanger Steak with Warm Bulgur Salad

Chef Way Sullivan marinates bavette (flank steak) in a blend of 12 Moroccan spices.

Cheap Way Replace the bavette with juicy hanger steak, which is less expensive.

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Mushroom-and-Brie Omelet

Chef Way Black trumpet mushrooms, Banyuls vinegar (an aged French wine vinegar) and soft, fresh Robiola cheese come together in this luxe omelet.

Cheap Way Opt for button mushrooms, red wine vinegar and ripe Brie, which melts deliciously on the fluffy eggs.

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Moroccan Chicken with Minty Date Couscous

Chef Way Sullivan marinates the chicken in 13 different ingredients over the course of two days.

Cheap Way Make a simple, delicious rub for chicken with fewer ingredients, including mint and ginger.

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