You’ll want to save these leftover concoctions to cook with later because they add so much flavor to dishes. But you’ll also conserve water.
food waste
Simple Restaurant-Style Mexican Red Rice: Arroz Rojo
The simple, fresh ingredients that go into this Mexican red rice elevate it from home-cooked side to tastes-as-good-as-a-restaurant dish.
How to Make Delectable Vinegar With Leftover Wine
My pineapple scrap vinegar grew a mother of vinegar, which I then used to brew wine vinegar with leftover wine to prevent all kinds of waste.
Easy 2-Ingredient No-Cook Cultured Tomato Paste and Juice
This cultured tomato paste and bonus tomato juice requires zero energy to make and won’t heat up your kitchen on a hot day.
How to Make Homemade Paneer (from Rescued Milk)
Don’t cry over wasted milk. Instead, make paneer—a soft, non-aged cheese similar to ricotta—and neither waste milk nor cry over it.
15 More Creative Ideas for Cooking with Food Scraps
Think like Grandma, use every last bit of your food and elevate food scraps to their rightful status in your kitchen: ingredients.
Limoncello Mixed-Nut Biscotti
Determination to use every last peel from a near 30-pound haul of lemons culminated in this fabulous limoncello biscotti.
The Zero-Waste Chef Book Is Here
I’m excited to announce that my new book, The Zero-Waste Chef: Plant-Forward Recipes and Tips for a Sustainable Kitchen and Planet, is here!
Eat All the Food You Buy and Invest the Money You Save
If, yearly, you invested the dollar value of food the average American family of 4 buys but doesn’t eat, in 10 years you’d have piles of cash.