PRACTICAL PLATE

A New Chapter: The classics are coming to $5 and Dine Series

When I started the $5 and Dine Recipe Series, the goal was simple: create delicious meals that don’t require a huge grocery budget.

And one thing I want to make abundantly clear: cooking with a smaller grocery budget does not mean compromising flavor.

Some of the most beloved dishes in the world were created with simple ingredients. They weren’t built around expensive cuts of meat or specialty products. They were built around smart cooking techniques, traditional methods, and making the most of what was available. They were made by home cooks, people just like you and me, cooking in their kitchens, using what they had to make something good.

Many classic dishes we consider luxurious today have humble beginnings. Oxtail was once an inexpensive cut because it was overlooked by shoppers. French onion soup transformed everyday onions into something extraordinary through patience and technique. Beef bourguignon used tougher cuts and transformed them into tender deliciousness through slow braising. Ratatouille celebrated simple, seasonal vegetables from the French countryside. Even potatoes au gratin — a dish often found alongside expensive steaks and holiday meals — starts with one of the most affordable ingredients in the kitchen: the humble potato.

These dishes remind us that great cooking isn’t about the price of the ingredients. It’s about knowing how to bring out the best in them.

It’s the technique. It’s the skill. And the best part? Cooking is a skill that can be learned. Cooking should be enjoyable, not expensive, and not intimidating. And that’s what this series will demonstrate.

That’s why I’m adding a new focus to the $5 and Dine series: classic recipes that are surprisingly affordable.

I’ll be exploring timeless dishes from around the world, breaking down their history, showing how they can fit into a realistic grocery budget, and showing why you don’t need expensive ingredients to create something incredible.

First Up: Coq au Vin

We’re kicking off this new chapter with a classic French dish: coq au vin.

The name itself sounds intimidating, but the translation is much simpler than it sounds. Coq au vin means “rooster in wine” in French. Traditionally, the dish was made by slowly braising a mature rooster in wine to tenderize the tougher meat. Today, we use more readily available chicken, but the idea remains the same: simple ingredients transformed through time and technique.

This is exactly the kind of dish that represents what $5 and Dine is all about. It sounds like something you’d order at a French restaurant, and it is, yet it’s built from humble ingredients: chicken, bacon, mushrooms, onions, carrots, garlic, and a simple, affordable bottle of wine. Not sure how to pronounce coq au vin? Check out this YouTube pronunciation helper.

Subscribe to Practical Plate

I’m also excited to announce that you can now subscribe to Practical Plate!

Subscribers will be notified when I publish new recipes, practical meal ideas, cooking tips, and ways to make the most of a grocery budget.

Whether you’re cooking for a family, trying to reduce food waste, or simply looking for meals that are affordable and delicious, we’re glad you’re here.

Because good food doesn’t have to cost a fortune.

Subscribe to Practical Plate and get new recipes, budget-friendly cooking ideas, and classic dishes with a practical twist delivered straight to your inbox.

From French favorites like coq au vin to timeless comfort foods and everyday meals designed to stretch your grocery budget, I’ll show you how simple ingredients and smart techniques can create incredible food. Join us as we rediscover the classics, one practical plate at a time.