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.
Avocadoes are versatile, nutritious and delicious. But they are also resource intensive to grow, can be quite expensive and for many of us represent a significant amount of food miles spent. You don't need to quit your avocado habit, but it's a good idea to enjoy every last bite of the avocados that you buy. Here's how.
Americans eat more bananas than any other fruit. Here are a bunch of ways you can use up every last banana you buy - from banana ice pops, to grilled bananas, to banana jam (plus a recipe!). We even give you some tips on what to do with all of those banana peels! (Hint: don't smoke them.)
Accidentally made too much pasta? Don't worry - we've all been there. Here are some genius-level ideas for using up every last bit of pasta, including a quick and easy recipe for (upcycled) Asian noodles!
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?