54 MONEY.COM MARCH^2019
BEATING THE
BUDGETING BLUES
It really helps if you can
plan what you’re actually
going to need. I know ev-
eryone says it, but it’s
just the cold, hard truth.
You’ve got to take 30 min-
utes and figure out when
it is you’re going to be
eating at home and what
you want to eat. I also
take into consideration
leftovers. People often
ask, “How can I make this
recipe for two people?”
But I’m not big on two-person serving sizes. I
think it’s great if you have
leftovers for lunch the
next day or to incorporate
into other recipes. I’m
doing a chili for my book
and then turning the left-
over meat into enchila-
das. You’re stretching out
the meals, so it’s like a
two-for-one deal.
THE BEST KITCHEN
SPLURGE
It’s not an appliance, but
if you need one cooking
utensil, invest in some re-ally nice cast-iron pots.
I could not live without
my Staub cast-iron. [A
seven-quart round co-
cotte lists for over $500,
though they’re often on
sale for roughly half that
price.] I do so much with
it. It goes from oven to
table, from stovetop to
oven. And they’re pretty
and so durable.
DON’T WASTE YOUR
MONEY ON ...
An air fryer. I know some
people love it, but it’s justnot my thing. All you can
do is cook small-batch
things in it. And I just
don’t need another ap-
pliance. I’m really mini-
mal when it comes to ap-
pliances. I invest only in
ones that I know I can
use for multiple tasks. I
have the KitchenAid
stand mixer, my food
processor, and a blender.
I hate clutter and love to
keep my counters free of
most appliances. The
only things I have sitting
on my counter at alltimes are my stand
mixer and knives. Even a
microwave I don’t ever
use. We have a micro-
wave in [my] studio now,
but when I was working
out of my house, I never
used one and I never
missed it. I think they
tend to overcook things.
Working with my stove
or oven gives me more
control.
MY ONE HIGH-END
PANTRY ITEM IS ...
I’ll spend a lot of moneyTUCKED IN HER CUSTOM-RENOVATEDbarn amid
the snowcapped mountains of Colorado,
Tieghan Gerard spends her days cooking
with seasonal ingredients, bathed in natural
sunlight. It’s so charming, and so pictur-
esque, it’s easy to think of her as unrelatable.
But that’s not the case. She may be a
25-year-old with millions of people following
her creations on Pinterest and Instagram,
but she also accidentally lights towels on fire.
“[It’s a] weekly occurrence,” she wrote of
the incident on a recent blog post.
Gerard has a knack for photographing
and styling her dishes (and cocktails) in a
way that makes them look like art—but
everything gets eaten too.HALF
BAKED
HARVEST
Best-Kept Secrets
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