There’s nothing more American than apple pie—and, sadly, wasted food. The next time you make that apple pie, please save those outcast peels.
Entire cuisines have been created from that rare, combustible alchemy that happens when frugality collides with ingenuity.
My blender turns the persistent problem of a refrigerator full of scraps or surplus into a world of gastronomic opportunity.
Strange as it may seem, anyone looking at a field of cauliflower during the late…
What to do with those cheese rinds? Well, why not honor Anne Saxelby’s work and gently simmer those hardened ends to create an umami-rich cheese broth that will become a kitchen staple?
