Foods That Used to Be Cheap: 13 Humble Dishes Grandma Made for Pennies That Now Feel Like a Splurge

Foods that used to be cheap tell a surprising story about the American table, and it starts with the humble lobster roll. Lobster was once so common in colonial New England that it was served to servants. Chicken wings went into the stockpot, brisket and short ribs were tough cuts for patient cooks, and skirt steak was handed to ranch hands. Then chefs and food lovers found them, demand climbed, and these plates now cost far more. This gallery gathers 13 foods that used to be cheap and shows how to cook each one at home, where it still beats the restaurant price. You will find slow braises, smoky roasts, quick seafood and a few grandma-style suppers built on bargain cuts. Every slide ends with a real recipe and simple steps. Pick a cut, grab a big pot and cook like a thrifty grandmother would..

Lobster Rolls, the Most Famous of the Foods That Used to Be Cheap

It is hard to believe now, but lobster was once so plentiful along the colonial New England coast that it was fed to servants and seen as poor folks’ food. Today a buttery lobster roll is a summer splurge, and it tops every list of foods that used to be cheap. The good news is that one pound of cooked meat stretches into four generous rolls at home. Pair it with Depression-era dinners families still make..

You will need: 1 pound cooked lobster meat chopped, 1/4 cup mayonnaise, 1 tablespoon lemon juice, 1 celery rib finely diced, 1 tablespoon chopped chives, 1/4 teaspoon salt, pinch of black pepper, 4 split-top hot dog buns, 2 tablespoons butter, lemon wedges

How to make it: 1. Stir mayonnaise, lemon juice, celery, chives, salt and pepper in a bowl. 2. Fold in the lobster meat and chill 15 minutes. 3. Melt butter in a skillet and toast the outer sides of the buns until golden. 4. Fill each bun with the lobster salad and serve with lemon wedges.

Buffalo-Style Chicken Wings, Foods That Used to Be Cheap

Chicken wings were once the scraps butchers tossed into the stockpot or sold for pennies. Then a Buffalo, New York, bar kitchen fried them up with hot sauce and butter in the 1960s, and wings became a game day essential across the country. Today they are one of the clearest foods that used to be cheap. Pat them very dry and toss with baking powder for crisp skin without a fryer. Will you serve them with Buffalo chicken recipes?

You will need: 3 pounds chicken wings split, 1 tablespoon baking powder, 1 teaspoon salt, 1/2 cup hot pepper sauce, 4 tablespoons butter melted, 1 teaspoon garlic powder, celery sticks and blue cheese dressing for serving

How to make it: 1. Heat oven to 425 degrees F and set a rack on a lined sheet pan. 2. Pat wings very dry and toss with baking powder and salt. 3. Arrange on the rack and bake 45 to 50 minutes, flipping once, until crisp and 175 degrees F inside. 4. Whisk hot sauce, butter and garlic powder. 5. Toss hot wings in the sauce and serve with celery and dressing.

Braised Beef Short Ribs, Foods That Used to Be Cheap at the Butcher

Short ribs were once a humble, bony cut that only thrifty grandma-style cooks bothered to braise. A long, slow simmer in broth and tomato turns the meat silky and rich, falling right off the bone. Fancy restaurants caught on, and now short ribs sit firmly among the foods that used to be cheap. Make them a day ahead, chill, and lift off the hard fat for a cleaner sauce. Would they make a cozy Sunday dinner beside holiday braised short ribs?

You will need: 4 pounds bone-in beef short ribs, 1 teaspoon salt, 1/2 teaspoon pepper, 2 tablespoons oil, 1 onion chopped, 2 carrots chopped, 2 celery ribs chopped, 3 cloves garlic, 2 tablespoons tomato paste, 3 cups beef broth, 1 tablespoon balsamic vinegar, 2 sprigs thyme

How to make it: 1. Season ribs and brown well in oil in a Dutch oven, then set aside. 2. Cook onion, carrots and celery 6 minutes, then add garlic and tomato paste. 3. Add broth, vinegar and thyme and return the ribs. 4. Cover and braise at 325 degrees F for 3 hours until very tender. 5. Skim the fat and simmer the sauce to thicken.

Smoked Brisket

Brisket comes from the chest of the steer, a tough, hardworking cut that butchers once sold for very little. Texas pitmasters and Jewish home cooks both learned that low, slow heat makes it tender. Now that barbecue is a national obsession, it costs far more than it once did. Rest it at least 30 minutes before slicing across the grain. Will you serve it with homemade barbecue sauce?

You will need: 1 beef brisket flat (4 to 5 pounds), 2 tablespoons coarse salt, 2 tablespoons coarse black pepper, 1 tablespoon smoked paprika, 1 tablespoon garlic powder, 1 tablespoon brown sugar, 1 cup beef broth

How to make it: 1. Mix salt, pepper, paprika, garlic powder and brown sugar and rub all over the brisket. 2. Rest 1 hour at room temperature or overnight in the fridge. 3. Place fat side up in a roasting pan, add broth and cover tightly with foil. 4. Roast at 275 degrees F for 5 to 6 hours until fork-tender, about 200 degrees F inside. 5. Rest 30 minutes and slice thin across the grain.

Oxtail Stew, a Classic From the Foods That Used to Be Cheap

Oxtail was once a throwaway cut that families in Jamaica, the American South and across Europe turned into rich stews for almost nothing. Slow cooking melts the collagen into a glossy, deeply savory gravy. As restaurants and home cooks discovered it, oxtail became one of the foods that used to be cheap and now costs far more. Brown the pieces well for the best flavor. Would it warm up a cold night next to more oxtail recipes?

You will need: 3 pounds oxtails, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon allspice, 2 tablespoons oil, 1 onion chopped, 4 cloves garlic, 2 carrots sliced, 2 sprigs thyme, 1 tablespoon tomato paste, 4 cups beef broth, 1 can butter beans drained

How to make it: 1. Season oxtails with salt, pepper and allspice and brown in oil in batches. 2. Cook onion and garlic in the pot for 5 minutes, then stir in tomato paste. 3. Add oxtails, carrots, thyme and broth and bring to a simmer. 4. Cover and cook on low 3 to 3 1/2 hours until tender. 5. Stir in butter beans, simmer 15 minutes and serve over rice.

Skirt Steak Fajitas

Skirt steak was once a scrap cut handed to Mexican ranch hands in Texas as part of their pay, and they grilled it over open fires and wrapped it in tortillas. Once restaurants made sizzling platters famous, skirt steak joined the foods that used to be cheap. A quick lime and garlic marinade tenderizes it in 30 minutes. Grill hot and fast, then slice thin across the grain so every bite stays tender. Would you set out a spread of a Cajun seafood boil at home with them?

You will need: 1 1/2 pounds skirt steak, 1/4 cup lime juice, 2 tablespoons oil, 3 cloves garlic minced, 1 teaspoon cumin, 1 teaspoon chili powder, 1 teaspoon salt, 2 bell peppers sliced, 1 onion sliced, 8 flour tortillas, salsa and sour cream

How to make it: 1. Whisk lime juice, 1 tablespoon oil, garlic, cumin, chili powder and salt and marinate the steak 30 minutes. 2. Grill or sear the steak over high heat 3 to 4 minutes per side. 3. Rest 5 minutes and slice thin across the grain. 4. Cook peppers and onion in remaining oil until charred and tender. 5. Serve in warm tortillas with salsa and sour cream.

Mussels in Garlic Butter

Mussels once fed coastal fishing families who gathered them from rocks for free. Now a pot of steamed mussels is a bistro favorite, and they belong among the foods that used to be cheap. A garlic butter broth with lemon and parsley turns a few pounds into a feast with crusty bread for dipping. Scrub them well and toss any with broken shells or that stay open when tapped. Pair them with smash taco night.

You will need: 3 pounds fresh mussels scrubbed and debearded, 4 tablespoons butter, 5 cloves garlic minced, 1 shallot minced, 1 cup chicken or seafood broth, 2 tablespoons lemon juice, 1/4 teaspoon red pepper flakes, 1/4 cup chopped parsley, crusty bread

How to make it: 1. Melt butter in a large pot and cook garlic and shallot 2 minutes. 2. Add broth, lemon juice and pepper flakes and bring to a boil. 3. Add mussels, cover and steam 5 to 7 minutes, shaking the pot, until they open. 4. Discard any that stay closed. 5. Sprinkle with parsley and serve with bread for the broth.

Crispy Pork Belly Bites

Pork belly was once just bacon in waiting, or a fatty cut sold cheap to those who knew how to cook it slowly. Chinese, Korean and Filipino home cooks have treasured it for generations. Now crispy pork belly fills restaurant menus,, and it now costs far more. At home, a slow roast and a hot finish give you crackling skin and tender meat. Dry the skin overnight in the fridge for the best crunch. Serve with a sweet chili dip next to a pot of fluffy rice.

You will need: 2 pounds skin-on pork belly, 1 tablespoon coarse salt, 1 teaspoon five-spice powder, 1 teaspoon garlic powder, 1 teaspoon baking soda, 2 tablespoons soy sauce, sweet chili sauce for dipping

How to make it: 1. Pat the belly dry, score the skin and rub the meat side with five-spice, garlic powder and soy sauce. 2. Rub the skin with salt and baking soda and chill uncovered overnight. 3. Roast at 325 degrees F skin side up for 1 1/2 hours. 4. Raise to 450 degrees F and roast 20 to 30 minutes until the skin puffs and crisps. 5. Rest 10 minutes and cut into bites.

Ham Hocks and Beans, Grandma’s Foods That Used to Be Cheap

Ham hocks were the leftover bits from hog butchering day, the knuckle and shank that gave a pot of beans all its smoky flavor. Farm and Southern families cooked them low and slow all afternoon, stretching one hock into supper for a crowd. Prices for smoked pork have climbed, and hocks now count among the foods that used to be cheap. Soak the beans overnight for even cooking. Serve with navy beans and ham and a dash of hot sauce.

You will need: 1 pound dried navy or great northern beans soaked overnight, 2 smoked ham hocks, 1 onion chopped, 2 cloves garlic minced, 1 bay leaf, 8 cups water, 1 teaspoon salt, 1/2 teaspoon black pepper, hot sauce for serving

How to make it: 1. Drain the soaked beans and add to a large pot with hocks, onion, garlic, bay leaf and water. 2. Bring to a boil, then simmer partly covered 2 to 2 1/2 hours until beans are creamy. 3. Pull the hocks out, shred the meat and discard skin and bone. 4. Return the meat to the pot and season with salt and pepper. 5. Serve hot with hot sauce.

Grilled Sardines on Buttered Toast

Sardines were the working family’s fish for generations, sold fresh by the bucket in port towns and canned for pennies everywhere else. Grandparents ate them grilled in summer or straight from the tin on toast. Now fresh sardines sit on fancy menus, and even plain tins cost far more than they once did. Grilling them is quick, smoky and simple: oil, salt, a hot grate and three minutes a side. Lay them on thick buttered toast with lemon. Like the idea? Browse our canned fish dinners.

You will need: 8 fresh sardines cleaned, 2 tablespoons olive oil, 1 teaspoon coarse salt, black pepper, 4 thick slices crusty bread, 2 tablespoons butter, 1 lemon, 2 tablespoons chopped parsley

How to make it: 1. Heat a grill or grill pan to medium high and oil the grate. 2. Rub the sardines with oil, salt and pepper. 3. Grill 2 to 3 minutes per side until the skin blisters and the flesh flakes. 4. Butter the bread and toast it on the grill. 5. Set the sardines on the toast, squeeze over lemon and add parsley.

Beef Cheek Barbacoa Tacos

In Mexico and South Texas, barbacoa was traditionally made from beef cheeks and head meat, slow cooked for hours in a pit until silky. As chefs prized beef cheeks for their rich texture, the price climbed fast. A Dutch oven with chiles, garlic and spices gets beautifully close at home. Cook until the meat shreds easily with a fork. Pile into warm corn tortillas with onion, cilantro and lime. Would you serve it next to golden fry bread?

You will need: 2 1/2 pounds beef cheeks trimmed, 3 dried guajillo chiles stemmed and seeded, 2 chipotle peppers in adobo, 4 cloves garlic, 1 teaspoon cumin, 1 teaspoon oregano, 2 bay leaves, 2 tablespoons apple cider vinegar, 1 cup beef broth, 1 1/2 teaspoons salt, corn tortillas, onion, cilantro, lime

How to make it: 1. Soak guajillo chiles in hot water 15 minutes, then blend with chipotles, garlic, cumin, oregano, vinegar, broth and salt. 2. Place beef cheeks in a Dutch oven, pour the sauce over and add bay leaves. 3. Cover and braise at 300 degrees F for 4 hours until fork-tender. 4. Shred the meat in the sauce. 5. Serve in warm tortillas with onion, cilantro and lime.

Tri-Tip Roast

Tri-tip was once ground into burger meat or sold cheap at California butcher shops, until barbecue cooks in Santa Maria started grilling the full roast over red oak. Now this triangle-shaped roast is a West Coast favorite,. A simple rub of garlic, salt and pepper lets the beef shine. Roast to medium rare and slice across the grain. Would you serve it with prime rib recipes for a Santa Maria plate?

You will need: 1 tri-tip roast (2 to 2 1/2 pounds), 1 tablespoon coarse salt, 1 tablespoon coarse black pepper, 1 tablespoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1 tablespoon oil

How to make it: 1. Mix salt, pepper, garlic powder, onion powder and paprika and rub over the roast. 2. Rest 30 minutes at room temperature. 3. Sear in oil in a hot oven-safe skillet 3 minutes per side. 4. Roast at 400 degrees F for 20 to 25 minutes until 130 to 135 degrees F. 5. Rest 10 minutes and slice across the grain.

Smothered Turkey Necks

Turkey necks were the bargain pack every Southern grandma reached for, cheap and full of flavor. Smothered low and slow in an onion gravy, the meat turns fall-apart tender and soaks up every bit of seasoning. Like so many foods that used to be cheap, they cost more today, but they still stretch into a filling supper for a family. Brown the necks first, then let them simmer until the meat slides off the bone. Would you serve them beside smoked turkey legs and wings?

You will need: 3 pounds turkey necks, 1 tablespoon seasoned salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1/4 cup oil, 1/3 cup flour, 1 large onion sliced, 1 green bell pepper sliced, 4 cups chicken broth, cooked rice

How to make it: 1. Rinse and pat the necks dry and season with seasoned salt and spices. 2. Brown in oil in a Dutch oven and set aside. 3. Whisk flour into the drippings and cook until light brown, then add onion and pepper. 4. Whisk in broth, return the necks, cover and simmer 2 to 2 1/2 hours until very tender. 5. Serve over rice with the gravy.