We have examined numerous recipes, honed methods, and many people have even spent years in skilled kitchens. However even we, the die-hard Severe Eats editors, have our limits. We’re not ashamed to take sure culinary shortcuts—particularly when it is 6 p.m., the fridge is half empty, and everybody’s hungry now. Simply in time for the lead-up to the busy vacation season, we’re sharing our store-bought swaps and time-savers we truly use (and love). As a result of typically, the shortcut is the neatest transfer.

Lazy Roast Hen

“There are methods to optimize a roast hen, together with dry brining, spatchcocking, and very considerate roasting. However this is my admission: As a busy dad or mum of two simply making an attempt to get meals on the desk, I do not do any of that more often than not. I take my hen out of its packaging, I salt it throughout, inside and outside, and I throw it onto a rimmed baking sheet and into a chilly oven. Then I let it come as much as temp with the oven, which gently cooks the meat and accelerates the whole cooking time whereas drying the pores and skin (for completely browned and crispy ultimate outcomes). That is it. And it’s freaking superb each single time.” —Daniel Gritzer, editorial director

Dashi Tea Baggage and Prompt Dashi

“Within the highest ranges of Japanese cooking, making dashi from scratch is a necessary talent upon which a lot is constructed. However at dwelling, comfort often wins for me. I am not against rapidly steeping little dashi tea luggage, which comprise tiny bits of kombu and katsuobushi (or different dashi elements, relying on the sort) to make the inventory on the fly. I am going to additionally fortunately attain for hondashi, the dissolvable “prompt” granules, once I know it’ll get misplaced in a recipe with plenty of different parts. I additionally slip hondashi into all types of different recipes, Japanese or not, for a hidden umami increase.” —Daniel

Hen Bouillon Base

“Whereas I’ve Ina-spirations of a wonderfully organized freezer filled with neatly labeled quart containers of selfmade inventory, that is simply not my actuality. My actuality is me, surrounded by my hungry, frazzled children, boiling pasta water at 5:43 p.m., realizing I would like broth. That is once I attain for my trusty jar of bouillon base, which I at all times maintain in my fridge. It is flavorful, lasts a very long time within the fridge, and one spoonful away from making me really feel just like the form of one who shares her freezer.” —Leah Colins, senior culinary editor

“I truly love making selfmade hen inventory, and as a Severe Eats product tester, I am typically fortunate sufficient to have the bones leftover from testing boning knives or mail-order turkeys to do it with. However even I do not at all times have the area (or the power) to take care of the overwhelming activity of simmering, straining, and freezing gallons of broth. For the instances once I run out of the selfmade stuff, or when it does not end up as flavorful as I like, I maintain an enormous jar of Higher Than Bouillon readily available. It is not only a backup plan, both—I additionally love including a spoonful of the paste to buttered orzo and gravies for an additional dose of umami” —Ashlee Redger, author

Retailer-Purchased Puff Pastry

“Until you may have a dough sheeter, I do not know who’s making puff pastry at dwelling. Within the phrases of Ina Garten, ‘store-bought is ok.’ Certainly, it is doubtless higher than any try I might make.” –Grace Kelly, senior editor

Herb and Spice Blends

“Whereas I am going to toast and grind spices from scratch for a lot of recipes, through the years, I’ve additionally found many great spice blends that I take advantage of to present prompt taste to hen, fish, roasted greens, and so forth. A few of my favorites come from Pink Stick Spice Co., which I drop by each time I go to my household in Baton Rouge. Blends just like the Bayou Seafood Mix and the Bayou Lafource Mix give me a bit of style of South Louisiana in my NYC kitchen.”   —Megan O. Steintrager, affiliate editorial director

Frozen Greens

“I’m not ashamed to confess I often depend on frozen greens—particularly as soon as the farmers market slows down for the winter. Whether or not it’s corn stirred right into a risotto, peas and carrots tossed right into a beef stew or an ensaladilla rusa, or broccoli blended into a fast stir-fry, frozen greens save me on weeknights once I need one thing recent in my meal however don’t have it in me for knife work. Generally I even take it a step additional and attain for a jar or can of store-bought curry paste, cooking it with frozen greens and no matter hen or fish items I dig out from the again of the freezer. It’s a handy dinner that also feels selfmade sufficient for me to really feel a bit of self-righteous about not ordering takeout.” —Laila Ibrahim, affiliate meals editor

Jarred Tomato Sauce

“I will be trustworthy: I am unable to inform the distinction between a simmered-all-day purple sauce and a jar of Rao’s Selfmade.” —Rochelle Bilow, editor

Ginger or Garlic Paste

“Many Indian dishes, together with dal makhani, name for garlic and/or ginger paste. Certain, you could possibly simply make your individual by pounding the elements with a mortar and pestle or puréeing them within the meals processor, however I like maintaining a store-bought jar of ginger and garlic pastes in my fridge for comfort. My favourite retailer to get it from is Kalustyan’s in Manhattan.” —Genevieve Yam, senior editor