Currently viewing the tag: "leftovers"
Bird treats from stale bread rolled in birdseed and peanut butter and an antipasto spread composed of simmered ‘n chilled pickled condiments, from Calgary’s “One Smart Cookie”: supermom Julie Van Rosendaal of the blog DinnerWithJulie.com. Julie Van Rosendaal: “Discovering Expendable Edibles was exciting. I love leftovers. As with all food there are foods that people [...]
Cookbook author, scholar and food journalist for such journals as GQ, Food & Wine and Art of Eating, Mitchell Davis Ph.D. of The James Beard Foundation also teaches food and theory classes at New York University and Cornell University. In our interview, Davis speaks with Nancy Gershman about his ongoing relationship with expendable edibles. [...]
“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 [...]
![Bobbi Marstellar [Photo credit: Greg Lakota]](http://www.expendableedibles.com/blog/wp-content/uploads/2011/05/Bobbi-Marstellar_GregLakota-150x150.jpg "Bobbi Marstellar [Photo credit: Greg Lakota]")
A crust for savory cheesecake from tahini shortbread cookies and Ravioli Pie from stuck-together raviolis: these and other gourmet rescues from recipe developer Bobbi Marstellar of Chicago.
Do you Quinoa? Everyone is doing it these days – that is buying, cooking and eating it. And because 2 cups uncooked quinoa yields an incredible quantity, we’re always trying to figure out how to use the leftovers. That’s the amazing thing about these little seeds: a little goes an incredibly long way. Pronounced [...]
“I think a lot of food waste is from lack of creativity and the fear to experiment. Food we don’t use will be dead anyway so why not take a risk and not waste it? ” Shrimp sauce from cocktail shrimp, chilled fruit soups and eggplant mashed potatoes are some of Executive Chef (Ricky) Bishop’s favorite [...]
![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 [...]
“Parmesan rinds I’ll put in a bouquet garni when I’m making soup. It’s kind of like putting in a hambone!” Martha Rose Shulman is a Julia Child award-winning cookbook writer, and author of The New York Times’ popular column, Recipes for Health, with its focus on healthy cooking, light cooking and organic produce. Follow Martha [...]
Nancy Gershman interviews food photographer Lara Ferroni, and author of “Donuts: Simple and Delicious Recipes to Make at Home” about how her Broccoli Stem Hash recipe is the equivalent of nose-to-tail eating … and how playing creatively with expendable edibles is good for our disposable culture.
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