#NoWasteKitchen

Quince 101

Quince can be a hard sell because…well, everything about quince is hard. The fruit itself isn’t just firm, like a pumpkin. It is dense and murder-weapon hard. (It could easil [...]

2019-10-18T18:05:57+00:000 Comments

What to Do with Sour Milk

I can’t stop talking about sour milk—and how wonderful it is to bake with. I have been dallying with the concept of cooking with sour milk since reading this line from food w [...]

2019-03-22T11:45:34+00:000 Comments

Prasopita (Spanakopita with Leeks)

Here’s a new Greek food term for you (well, for me): Prasopita. Leek (praso) pie (pita). I found it while googling ‘spanakopita with leeks’—which is what I’d just made using [...]

2019-04-18T09:24:10+00:000 Comments

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 [...]

2019-01-14T17:35:30+00:002 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— [...]

2018-11-14T10:12:46+00:001 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 [...]

2018-04-06T10:58:58+00:000 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 [...]

2018-02-12T17:01:10+00:000 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 [...]

2018-01-09T15:56:15+00:001 Comment

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 [...]

2018-01-10T15:28:59+00:003 Comments