#NoWasteKitchen

#NoWasteKitchen2018-02-18T09:36:57+00:00

Persimmon Pudding

The recipes for persimmon pudding I’ve come across are all very enticing to food historians. They go on and on about its old-fashionedness, its popularity in Indiana (There’s [...]

December 9th, 2018|0 Comments

Whole Apple Applesauce

The very best applesauce is made with whole apples. This I discovered when making apple butter. The process calls for cooking quartered, unpeeled apples—cores, seeds and all— [...]

November 3rd, 2018|1 Comment

One-Banana Bread

This recipe is proof positive of why every cook should know how to make—and use—a vegan egg. I always seem to have one over-ripe banana. There it will sit, on my counter, get [...]

April 6th, 2018|0 Comments

Mushroom Broth (with stems and ends)

Why toss out the brown ends and tough stems of those mushrooms you use when turning them into a rich, flavorful broth is as simple as setting them to boil in some water for a [...]

February 6th, 2018|0 Comments

Almond Croissants

There is nothing worse—and nothing better—than day-old croissants. Nothing worse, because each chewy, slightly stale bite of a day-old croissant is a reminder of how good the [...]

November 2nd, 2017|0 Comments

Leek Green Champ

Because leeks are so very costly per pound in the US, it pains me, PAINS ME, to throw away leek tops the way most French cooks do. I’ll do it if I absolutely have to—say, whe [...]

October 8th, 2017|3 Comments

Not-so-“Parfait” Jam

No, apricots are not still in season in France in September, but I did just find myself simmering a pot of apricot jam just recently... While digging through my pantry, I not [...]

September 29th, 2017|0 Comments

Spiced Puff Pastry Twists

Since Cancale is the hometown of chef and master spice blender Olivier Roellinger, I end up with quite a few of his spice mixes blends in my cupboard at any given time. Some [...]

August 24th, 2017|0 Comments

Savory French Toast Tartines

It has been a busy couple of weeks since I was last able to shop for food. Good-busy, with lots of eating out and seeing friends, but bad-busy in the sense that a lot of food [...]

June 2nd, 2017|1 Comment

Asparagus Avgolemono Soup

It all started with trying to find a way to use the woody, fibrous ends of the asparagus I’ve been getting at the market in Saint-Malo this spring. The tips and stalks are in [...]

May 17th, 2017|1 Comment

Tender, Tomato-ey Braised Radish Tops

Here’s how much I love the way I’ve found to prepare radish leaves (and turnip and any other leafy-topped root vegetable): I actually bought FOUR bunches of radishes at the m [...]

May 11th, 2017|2 Comments

Strawberry Water

I didn’t even need to bookmark this idea from the Food 52 website to remember it this strawberry season… Leftover strawberry stems infused in water to make a fragrant, faintl [...]

May 2nd, 2017|2 Comments

Braised Celery Hearts

When I get into a work groove on the computer, I often crave something to munch on to…um… “fuel” my inspiration. Or that’s the excuse I give myself for my at-the desk nibblin [...]

February 21st, 2017|1 Comment

Red Pepper Soup with Crispy Chickpeas

 Perhaps it is my straitened circumstances after losing my job when my longtime food editing gig ended in December. Perhaps it is the exorbitant prices I am paying for only h [...]

February 7th, 2017|1 Comment

Bruschetta Toasts

I have something of a reputation for accepting—nay, wanting—food items my neighbors would otherwise throw away or not know what to do with. Bruised apples, overripe plums, be [...]

November 28th, 2016|1 Comment