Today we’re excited to share this guest post from Boston couple Ben Jamieson and Sarah Glinski, whose pandemic accomplishments include baking sourdough bread
Pickle juice bread!
Eating the last pickle doesn’t mean your pickle jar is empty! Consider: pickle juice. The brine is salty, acidic, complex, and sometimes even comes with herbs
Squash seeds were made for roasting!
Amid the coronavirus pandemic, Lesley L. of Providence, Rhode Island, reports that concern about access to vegetables led her to reevaluate stems, seeds and
Why some apples are mushy & mealy (and how to save them!)
What you see/experience: An apple with an icky, sandy texture; it’s mealy. What it is: A mealy apple! It's been stored for a while and lost some of its moisture
Too many cookies is a recipe for cookie truffles
Overwhelmed with holiday cookies? Did your latest baking experiment yield less than amazing results? Contemplating some store-bought cookies on the verge of
Transform cauliflower cores into dip!
Cauliflower cores and stems don’t need to be discarded! They may seem all hard and unapproachable, but with a little coaxing in some boiling water and a nice
You say mango pit? I say, let’s jam
Mangos are easily my favorite fruit to eat, and one of my least favorite to cut up. Despite myriad “hacks” offered on the internet, every technique seems to
Chard stalks are perfect for hummus
A chard stalk is a silly thing to waste. It’s so pretty! And so delicious, and not terribly fibrous, which makes it especially adaptable for recipes. If you
Don’t toss citrus peels! Candy them!
The first time you make candied citrus peels, you might feel like you’re somehow cheating. After all, these gummy-bear-like candies cost pennies to make, but
No-bake South Pole truffles
There was an lunchtime book club meeting in just a few short hours. I was about to head to work and had 20 minutes, tops, to assemble my potluck contribution. I
Bread Scrap Pumpkin Stuffing!
My husband and I rarely buy bread. Not because we’re cutting carbs or hate sandwiches, but because we often encounter orphaned bread—the final pieces in the
Broth from veggie scraps and bones
A number of years ago, I stopped buying broth. Instead, after an excellent tip from a co-worker (thanks, Mark!), we started saving all our veggie scraps and
Seven Ways to Save Endangered Species While You Cook at Home, As Inspired by WWF’s Hotel Toolkit
Less wasted food means less habitat destruction in the name of agriculture. And that’s exactly why a team from the World Wildlife Fund spent months studying
Carrot tops are perfect for pesto!
The greens atop your carrot bunches are totally edible and are great in pesto! Read on for how to spin them into nutty, herbal goodness in this guest post from
RescueDishDC is on!
If you're in DC, I encourage you to check out RescueDishDC this week! More than a dozen restaurants across the city are featuring creative dishes that
Strawberry tops keep things saucy
Today, I'm excited to share a guest post from Jonathan Deutsch of Drexel University. Deutsch, a professor of culinary arts, founded the Drexel Food Lab, which
