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    Sautéed shrimp with garlic and chili oil: Get the recipe!

    04:13
  • Fennel top Caesar salad, ricotta-filled squash: Get the recipes

    04:30
  • Lidia Bastianich shares recipe for perfectly roasted chicken

    05:51
  • Try this recipe for a lemony chicken and rice casserole

    04:30
  • Try these chicken stuffed shells you can make ahead

    04:07
  • Make this healthy one-pot turkey Bolognese

    03:25
  • Pork and prawn dumplings with dipping sauce: Get the recipes

    04:09
  • Longevity noodles and prosperity cupcakes: Get the recipes

    05:26
  • Winner, winner, 5-ingredient chicken dinner

    03:19
  • 5-ingredient ribeye steak with smashed potatoes: Get the recipe

    03:39
  • Swap out your snacks with these healthier alternatives

    04:19
  • Try Joy Bauer’s spaghetti squash pizza boats

    04:45
  • Baked ricotta and pasta amatriciana: Get the recipes

    03:55
  • Coconut chicken and chickpea chili: Get the slow-cooking recipe

    03:42
  • Thai green curry with rice cakes: Get the vegan recipe

    03:56
  • Super green spaghetti and sesame broccoli poppers: Get the recipes

    05:11
  • Try Matt Abdoo’s fully loaded hot dogs and ultimate onion dip

    05:05
  • David Rose shares his recipe for shrimp and turkey lettuce wraps

    03:51
  • Vegetarian mushroom Bolognese: Get Eric Ripert’s recipe

    06:28
  • Lemony white bean soup, roasted honeynut squash: Get the recipe

    04:25

Tips to make your groceries last longer

04:58

Chef Elena Besser tells TODAY’s Al Roker how to make you food last in order to stretch your time between grocery store trips. She recommends wrapping the top of your bananas with plastic wrap, blanching your herbs and vegetables and more.