Lots of recipes call for only egg yolks, which can leave you awkwardly contemplating what to do with the gloopy leftover egg white. Don't worry, we got more
Are you finding your bread to be rather, well, square? So much so that it's gone stale and you're just not sure what to do with it anymore? We have some ideas
Carrot greens are edible and versatile -- don't toss them! After a good cleaning, they'll blend well into just about any sauce or dip you can dream up. You can
More fun with pickle juice! We've previously shared ideas for repurposing the brine in bread, dips and salads. Now it's back again to show off its skills as a
Soups are pros when it comes to gracefully transforming odds and ends into dinner. We've collected five recipes from popular food blogs that demonstrate just
Beet greens are edible, delicious greens! They have some of the earthy flavor of beets themselves, along with a leafy texture that's sturdier than spinach, but
A sourdough starter is a wonderful, living, growing, breathing, bread-giving thing. But as every parent of a starter knows, sometimes you need to trim and
One of the easiest and fastest ways to make the most of your pickle juice is pouring it over your salad. Treat pickle juice like the vinegar in a standard
We've previously written about how to candy citrus peels. It's an easy, delicious, low-waste and extraordinarily inexpensive way to make a fancy treat.
Yes, you can eat radish greens! You might sauté them, cook them in soup, put the tenderest ones in salads or blend them into pestos. They can up nutrition and
We previously shared a collection of desserts that use aqaufaba (the liquid leftover after preparing chickpeas or simply opening a can of them) in everything
Pickle juice isn't just for preserving pickles! The briny, acidic liquid can do wonders in all sorts of preparations, including those for spreads and dips.
Whenever I'm preparing fresh broccoli I try to incorporate the stalks into the recipe. They're perfectly edible and nutritious and using the florets and stalks
Around every orange is a flavor-packed secret ingredient just waiting to shine: the peel! Peels are great in sweet dishes, like these candied citrus peels, but
Often dumped, but oh-so-useful, that thick liquid in your canned chickpeas can be a kitchen super hero. It's called aquafaba and can do magic tricks like
I love cozy, mushy dishes. Especially the hot and savory kind. If mashed potatoes, grits, or even a nice risotto or stuffing are on offer, I may very well skip