Chefs share tips for using leftovers with mindset shift
8 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 starting with a mindset shift, viewing leftover cooking as a creative exercise rather than a guilt-driven task. Li recommends building a repertoire of flexible "hero recipes," such as a make-it-your-own stir-fry that can incorporate random vegetables. Adler suggests labeling leftovers with their intended future use, such as "muffins-to-be on Tuesday." Other tips include never discarding herb stems, using them in blended sauces, and keeping an "Eat Me First" box for odds and ends. Li advises against striving for perfection, noting that if takeout is truly terrible, it is acceptable to toss or compost it.
What’s reported
Nationally, about a quarter of food products go to waste, according to the nonprofit ReFED.
The author spends about $200 a week on groceries and may be throwing out the equivalent of $50 of food.
Chef Margaret Li, co-author of the cookbook "Perfectly Good Food," recommends viewing leftover cooking as a creative, experimental exercise.
Chef Tamar Adler, author of "The Everlasting Meal Cookbook: Leftovers A-Z," suggests labeling leftovers with their intended use.
Li recommends building "hero recipes" that are flexible enough to use up various ingredients, such as a make-it-your-own stir-fry.
Adler advises never throwing away herb stems, as they can be blended with garlic and olive oil to make a base sauce.
Li suggests keeping an "Eat Me First" box in the fridge for half-used items and produce starting to wilt.
Li says if takeout is truly terrible, it is acceptable to toss or compost it.
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
