Chefs share tips for using leftovers with mindset shift
6 reported
An NPR article reports on strategies for using leftovers more consistently, based on advice from chefs. The article notes that nationally, about a quarter of food products go to waste, according to the nonprofit ReFED. The author describes spending about $200 a week on groceries and potentially throwing out the equivalent of $50 of food. Chefs Margaret Li and Tamar Adler suggest a mindset shift, treating leftover cooking as a creative exercise rather than a guilt-driven task. Tips include building a repertoire of flexible "hero recipes," labeling leftovers with dates and intended uses, saving herb stems and other odds and ends, and not striving for perfection. The article includes a recipe for a "Make-It-Your-Own Stir-Fry" from Li's cookbook.
What’s reported
About a quarter of food products go to waste nationally, according to the nonprofit ReFED.
The author's household spends about $200 a week on groceries, potentially wasting $50 worth of food.
Chef Margaret Li, co-author of "Perfectly Good Food," recommends a mindset shift toward creative, experimental cooking with leftovers.
Chef Tamar Adler, author of "The Everlasting Meal Cookbook," suggests labeling leftovers with their intended future use.
Tips include using "hero recipes" like stir-fry, frittata, or fried rice; labeling leftovers; saving herb stems for sauces; and keeping an "Eat Me First" box for odds and ends.
The article provides a recipe for "Make-It-Your-Own Stir-Fry" from Li's cookbook.
Key figures
Margaret Li, chef and co-author of the cookbook "Perfectly Good Food: A Totally Achievable Zero Waste Approach to Home Cooking"
Tamar Adler, chef and author of "The Everlasting Meal Cookbook: Leftovers A-Z"
Malaka Gharib, editor of the story
CJ Riculan, visual editor
Sources: NPR
