Stefanelli went just a few dollars over budget with these supplies—but in his house, he says, wine and Parmesan are pantry staples. Photograph by Caitlin Fairchild
Frugal Foodie: Nicholas Stefanelli
Chopped vegetables get sauteed before going into the lentil soup. Photograph by Caitlin Fairchild
Frugal Foodie: Nicholas Stefanelli
Grated cheese ready to thicken up the risotto. Photograph by Caitlin Fairchild
Frugal Foodie: Nicholas Stefanelli
Stefanelli seasons the short ribs before searing them in a hot pan. Photograph by Caitlin Fairchild
Frugal Foodie: Nicholas Stefanelli
Short ribs browning in the pan. Photograph by Caitlin Fairchild
Frugal Foodie: Nicholas Stefanelli
Lentil soup flavored with a Parmesan-cheese rind. Photograph by Caitlin Fairchild
Frugal Foodie: Nicholas Stefanelli
A cheesy, warming risotto. Photograph by Caitlin Fairchild
Frugal Foodie: Nicholas Stefanelli
Red-wine-glazed short ribs. Photograph by Caitlin Fairchild
Frugal Foodie: Nicholas Stefanelli
Dessert, a tart lemon curd, is served in martini glasses for a festive touch. Photograph by Caitlin Fairchild
Frugal Foodie: Nicholas Stefanelli
Lemon curd is a refreshing dessert to end the meal. Photograph by Caitlin Fairchild