Passover is a holiday about many things: rebirth, escaping the oppressor, welcoming the stranger. And also wine. It’s a lot about wine. If observing the
Can you cook or bake with sour milk? When milk starts to smell off, it’s usually still perfectly fine to use in baking (for more, here's a deep dive into
Any parent of a sourdough starter deals with the discomfort of occasionally having to "discard" some of their growing, microbial, floury mass so it doesn't take
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
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.
[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
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