Currently viewing the tag: "negligible quantities"
Gratin with Béchamel Sauce from leftover pasta; Rosé Berry Compote from past peak berries and Coconut Macaroons or meringues from extra egg whites – some of the French-inspired recipes LA food photographer-writer Sylvie Shirazi shared with Nancy Gershman of Expendable Edibles. Sylvie Shirazi: “The philosophy behind Expendable Edibles resonates with me because one of my earliest memories is of [...]
Ever notice how between April and June eggs are very, very cheap and then get less expensive as the summer wears on? It’s something about an extended day of sunlight that encourages hens to lay significantly more eggs. And so it happened that eggs were on sale the other day, and they were super cheap [...]
![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.
Why Expendable Edibles Can’t Spoil Your Day At this very moment in our kitchen, and kitchens around the world, there’s an expendable edible on the menu. Maybe it’s because of some quirk in our make-up (or upbringing?), but we just can’t bring ourselves to throw out foods that are perfectly good but not perfect. And that’s how Expendable Edibles came to be. [...]
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