Use-It-Up Flexipes 

Need to find a use for that bunch of fresh herbs you only used half of? Or that baguette that's rapidly turning into a bag-brick? Check out the recipes (more like guidelines) below to transform kitchen castoffs into meals in their own right. And, actually, we're not calling these "recipes," so much as "flexipes." These dishes are designed to accommodate whatever you have on hand.

The recipes are listed below; to search by ingredient, check out the Food Index

Do you have an ingenious "flexipe" that keeps commonly wasted food out of the trash? We welcome guest posts. Please email EatOrToss@gmail.com.

March 10, 2020

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 blend with some beans, oil and garlic, you’ll be on your way to a nice dip, side dish or even a component of a...

February 12, 2020

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 invested in a bunch of chard for a recipe that only requires the leaves, I’d first suggest seeing if there’s a w...

January 10, 2020

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 when you wrap them up as a gift or display them on your dessert table, they’ll glitter like jewels.

All this fro...

December 20, 2019

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 wanted something to nourish my fellow readers and, hopefully, to reference the lovely book we’d be discussin...

November 26, 2019

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 restaurant bread basket, for example—that needs a loving home. We stash the bread in the freezer and toast it up...

November 21, 2019

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 popping them in a bag in the freezer. Onion tops, pepper cores, hard tomato parts, squash skins, corn cobs, toug...

October 27, 2019

Hotel buffets and catered events are notorious for wasting food, which got the World Wildlife Fund’s attention because wasted food means wasted crop land. Precious wildlife habitat is being overtaken by agriculture, so for the love of everyone from big cats to tiny fro...

August 18, 2019

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 Amanda Pollon (and, while you're here, check out Amanda's beautiful handmade clothing at her Etsy shop!)

In an...

June 24, 2019

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 aims to address real-world problems through food product design. Read on for an ingenious recipe to help...

May 18, 2019

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 started baking the leftover slurry into bread, which they then sold to support their brewing hobby. One thing l...

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