Today we’re excited to share a recipe from Pau Farreny J., a Spain-based cook and educator who’s committed to reducing food waste. Pau works for Espigoladors,
“Sour milk” pancakes
When milk starts to smell off, it’s usually still perfectly fine to use in baking (for more, here's a deep dive into spoiled milk). As long as the milk doesn’t
Five stuffing recipes that use up whatever bread you have
One place I like to look for Thanksgiving inspiration is my freezer. First, if I have something that's been hanging around unused, well it might just be the
Salads to make when you need to use up things in your fridge, pantry and freezer
Salads are great vehicles for using up odds and ends; you rarely need exact volumes of foods, you usually don't need heat and it's easy to adjust based on what
Dumplings, meatballs and more! Some, erm, well-rounded ways to use stale bread
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
Uses for beet greens
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
How to make a meal or snack from sourdough discard
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
Extra baby food peanut noodles
When I first started feeding my baby purees, I was prepared for food to be wasted. I imagined it smeared all over his face, his hands, the high chair, the
Cauliflower leaf saag chana
When we last left Stacy and Emily Cloyd, they had made a delightful salad from the abundant leaves of their monster farmers market cauliflower. But the salad
Cauliflower leaves are excellent salad greens
Here’s a fun fact—the leaves that cradle a cauliflower head grow so big that farmers use them as built-in sun shades, tying them, ponytail-like, over the heads.
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
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
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
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
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