Scooped avocado halves often have ripe fruit remaining inside, use it as "butter" for your corn.
You can use it just like champagne vinegar, and it makes a fire Caesar dressing.
I feel like maple syrup knows how good it is, at least based on its price tag.
Instead of tossing the fat, I render it to make “lazy tallow.”
Don’t toss your duck necks. Fry them. Then gnaw on them. Gnawing is underrated.
To use up the last bit of artichoke marinade, add it to your next batch of rice.
Cook it, and then cook it again. (Then eat it. That's the whole point, after all.)
Frequent cocktail, sweet tea, or lemonade drinkers: Make this syrup.
Don't stop chucking them in soups and sauces, but you should probably set one aside for some olive oil.
Nothing is better than a fresh doughnut—but this comes close.
Pickle brines are valuable because they pack a lot of flavor into a small amount of liquid.
The flavor of your cordial will depend on the flavor of your melon, and the amount of flesh left on the rind.
As I types, I am eating a piece of sweet, caramelized croissant brittle, getting crumbs all over my MacBook.
If you have citrus peels and sugar, you can make oleo saccaharum.
A stock scrap bag can contain anything and everything, but a sauce scrap bag is slightly more curated.
A broccoli stem tart is exactly what in sounds like—a collection of broccoli stems arranged on top of cheese and…
“All things are poison, and nothing is without poison; the dosage alone makes it so a thing is not a poison.”
Lemon zest is one of the quickest ways to add the essence of sunshine to a dish.
Last Friday, I roasted some delicious chicken thighs. By Saturday afternoon, they were gone. My boyfriend and I…
We are nearing the end of citrus season, and some of my clementines, oranges, and hybrid beauties are starting to…