FOOD STYLING/SHERYL JULIAN AND VALERIE RYAN; PHOTOS BY DINA RUDICK/GLOBE STAFF

Cooks were driven by the recession to choose cheaper cuts of meats at the supermarket, which need a lot of TLC. But almost nothing is as inviting or delicious.

FOOD STYLING/SHERYL JULIAN AND VALERIE RYAN; PHOTOS BY DINA RUDICK/GLOBE STAFF

The economy may be in recovery, but cheap cuts like short ribs (above) and pork shoulder won’t be coming off the favorites list anytime soon.

FOOD STYLING/SHERYL JULIAN AND VALERIE RYAN; PHOTOS BY DINA RUDICK/GLOBE STAFF

There are many cheap choices like cooking beef chuck roast in a stew with roasted vegetables.

FOOD STYLING/SHERYL JULIAN AND VALERIE RYAN; PHOTOS BY DINA RUDICK/GLOBE STAFF

Or rich pork shoulder braised in white wine and rosemary, and garnished with cauliflower mashed potatoes.

FOOD STYLING/SHERYL JULIAN AND VALERIE RYAN; PHOTOS BY DINA RUDICK/GLOBE STAFF

Another filling option is skillet-cooked brown lamb shoulder chops with a savory mixture of chickpeas, butternut squash and potatoes.