Taste It, Don't Waste It! is our series about all of the delicious things you can do with food that might otherwise be wasted. Sherri Brooks Vinton gives you step-by-step instructions on how to use up every last stem, pith, peel and other overlooked parts of fruit, vegetables and other edible goodies.
Got lots of holiday leftovers? Don't waste 'em! Throw a curry party to use up all of those savory bits - from meat to veg! All you need to do is whip up our easy recipe for a curry base, then toss in what you have on hand. (We've also got some genius-level tips for throwing the best after-after-after party!)
That bag in the bird. For many home cooks, it is the scariest, most intimidating part of roasting poultry. But that little hidden gift can take your menu to the next level. Here, we answer all of your burning questions about giblets (including what, exactly, they are) and give you some pointers on how to use 'em all up! Giblet gravy, anyone?
It's time to taste, not waste that whole fish! As eaters have delved into whole-animal eating of land dwellers, seafood offal is just starting to hit the menu. Everything from nose to tail (including the nose and the tail) can be utilized. You can enjoy these fish parts for a fraction of the price of a boneless filet and still get all of the nutrition and flavor - some would even say more - in the bargain.
In the peak of the season, the farmers' market explodes with tomatoes of all shapes and sizes, colors and nuanced flavors. The imperfect, bumpy, lumpy, scarred tomatoes are often the ones that taste the best. Here's how to use up every last one of them!
Wine is a terrible thing to waste. Wine, like food, takes significant natural resources to produce - and we definitely don't want to waste those! And a lot of hard work goes into make good wine - don't want to fritter that away either. Plus, wine is delicious - and good taste should never be squandered. Here's how to savor every last sip.
Fully ripened berries are delicious, but you have to act fast - they are as fragile as a Victorian actress and seem to swoon the minute they are picked. There's nothing sadder than a good berry gone bad! Here's how to get the most out of your berries before time runs out.
We are so excited to share this excerpt from Sherri Brooks Vinton's new book, "Eat it Up!" Sherri shares her favorite ways to reduce food waste and get more out of the food you buy - so you can enjoy every last bite of it!
As support for local food has grown, some crops that were previously discarded as farm by-products - like green garlic and garlic scapes - have been adopted by eaters as newly discovered culinary delights. Read on to learn about how to eat up every last bit of the garlic plant!
There's a lot to love about a dandelion. They are enduring, intrepid, beautiful and darned delicious! (Welcome to your new food crush.) Here we tell you all the ways to use up every part of the dandelion, from flower to root!
Did you know that every part of the pea plant is edible? From pea shoots, to pods, to blossoms, this week's Taste It, Don't Waste It gives you all the info you need to enjoy every last bit of one of the first tastes of Spring - plus a delicious recipe!
Winter is citrus season! And what perfect timing it is. Just when the cold and grey sets in and cold and flu bugs are at their partying best - mighty, bright, sunny citrus comes to the rescue. And with so many kinds of citrus available, there are so many ways to get your Vitamin C on, and so many ways to use up every part of the citrus fruit!
A few leftover tortillas or half a bag of slightly over-the-hill chips are handy ingredients that can be turned into delicious and authentic dishes. We've got some ideas on how to use 'em up - along with a master recipe for chilaquiles, one of our very favorite ways to make use of those stale tortilla chips.
If someone were to serve you a meal labeled "trash fish" would you eat it? Probably not. But you would be missing out. Trash fish, as underappreciated types of fish are often called, are some of the tastiest species in the waters. But they are part of the nearly forty percent of the world's total catch that is discarded before it even reaches the shore. That kind of food waste is hard to swallow.
How many times have you had a carton of leftover rice knocking around in your fridge, or made way too much for dinner? It's easy to just pitch this ubiquitous side, but it's better to eat it! Here are some ways to enjoy every last grain of goodness.