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
Spent grain should be eaten (not tossed!): Q&A with ReGrained
When Dan Kurzrock and Jordan Schwartz first brewed their own beer back in college, the amount of spent grain “waste” astounded them. The industrious students
Papaya seeds are great in salad dressing!
I love papaya and can’t believe it took me this long to learn that the seeds are edible! When raw, they’re peppery with a texture somewhere between a
I have found the Platonic ideal of banana bread and this is it
Back before there were food scrap cookbooks, movements like SaveTheFood and, oh, I don't know, websites like EatOrToss, there was one food-waste avoiding recipe
Making roasted chickpeas is a great excuse for whipping up some chocolate mousse!
[Editor's note: In October we shared one of our favorite uses for aquafaba; this week, EatOrToss is thrilled to share a guest post from Brittany Meyer, who has
Shrubs: Why I hoard apple cores in the freezer
I still remember my first sip of that strange drink called shrub. It was refreshing, perfectly fruity, sweet, but not cloying; it had a little bit of a
You say bean water; I say chocolate mousse
I think some of us just might divide time into two categories: after we learned that the liquid in canned beans had miraculous properties, and before, when we
Make salad dressing from the last bits inside jars and bottles
The other night I was making my favorite tofu recipe, which involves a ginger-garlic marinade and is basically foolproof. (Stay tuned and I’ll post it here one
Collard stems make yummy fridge pickles!
More reasons to #SaveTheStems! Thanks to EOT reader Stacy C., of Washington, D.C., for sharing this recipe! The scene: New Years Day. Stacy is starting the
This is why you never need to abandon your French fries again
If we were to illustrate sadness with food, I think it might look like that haphazard pile of restaurant French fries that you just couldn’t quite finish. Where
Have some of this languishing in your fridge? Here’s how to use up any amount of any cream
Ahhh… cream. Whenever a recipe calls for it, I dutifully buy it, use the required two tablespoons and then stare at the cool little carton of thick, enticing
Clear your kitchen with Moving Truck Freezer Bars
We were moving. And hoping to eat up as much as possible in our kitchen before it was time to pack everything up. And we were busy and needed quick, convenient
Pickle juice isn’t just for pickles
You know how sometimes you’re about to move to a new house and you think to yourself, “I really should use up that jar of pickle juice I saved.” And then
You say stale bagel? I say Soufflégal!
Exhibit A: The bagel below was nearly pitched after a luncheon, but my resourceful husband rescued it and popped it in our fridge. Refrigerating it was the
