Currently viewing the tag: "left over"
“A lot of the cucina povera (poor people’s food) you find in Italy are actually very creative uses of foods we generally consider not useable anymore – for instance, dried out bread that is one or two days old.” Food Philosopher Nancy Gershman talks with cookbook author, food writer and recipe developer Amy Sherman of [...]
Brisket-stuffed matzah balls, coconut cake made with carrots, and jello parfaits embellished with odd numbers of berries – just a few of the expendable edible recipes created by Chef Danny Hechtman of Ken’s Diner (Skokie, IL). Danny Hechtman: “If I don’t use the buns I’ve got by the next day, I’ll throw them in the [...]
Ham Hash created from leftover Easter ham, diced vegetables and skin-on potatoes.
![The Frugal Girl [Photo credit:]](http://www.expendableedibles.com/blog/wp-content/uploads/2011/03/Kristen-Frugal-Girl-150x150.jpg "The Frugal Girl [Photo credit:]")
“Maybe the one good thing about rising prices – when they do rise – is that people become more cognizant that they should use up their food. Availability of food makes us less likely to eat leftovers.” Nancy Gershman speaks with the mid-Atlantic voice behind The Frugal Girl, “a food blog about cheerfully living on less.” The [...]
It all started with the sautéed kippers and capers. I didn’t have any bread in the house or anything that would go with the kippers, but I had mashed potatoes left over from the previous night’s dinner. What a surprise! Biting into one of these potato pancakes and you discover it’s soft and creamy on the [...]
“They call me the ‘Scavenger’ … they say it not in a mean way, just: Got something left over? Give it to Chef Gris.” Food Philosopher Nancy Gershman interviews Chef Chris Gesualdi on the Culinary Arts faculty at The Institute of Culinary Education (New York City). Prior to teaching at ICE, Chef Gesualdi worked with Rakel’s [...]
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