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
A use for kale stems, other stems? Pesto!
I’d like to start a movement called “Save the Stems!” As long as they aren't the woody variety,* stems can be so wildly versatile and are an excellent way to
Use up parsley as a delicious salad base
I used to think that parsley’s flavor was so intense that it could only be used in small quantities. Recipes always seem to use it sparingly, so I never
Not eating those speciality preserves? Make them into a jam tart!
Situation #1: You have last-minute guests and want to whip up a quick dessert with what you have on hand. Situation #2: You’ve accumulated a collection of
What to do with scraps of leftover bread: Panzanella
Whether it’s the roll left uneaten from lunch or the end of a baguette that we just didn’t quite get to, whenever I find myself with stale bread scraps I get a
Overripe bananas make for overachieving ice cream
Ok, so not only does this recipe help use up overripe bananas, but it also may be one of the healthiest desserts ever. Seriously. Nearly everything* in this is
From crumby to yummy — A crumb sundae!
The other night I was in the mood for dessert, but the options were a bit sad. We had the crumby remains of a once lovely babka, and well, that was it. But
