Chefs offer tips for using leftovers to reduce food waste
8 reported
NPR reports that a mindset shift can help people use leftovers more consistently, according to chefs interviewed for the story. Margaret Li, chef and co-author of the cookbook "Perfectly Good Food," suggests thinking of cooking with leftovers as a creative, experimental exercise rather than a guilt-driven one. The article notes that nationally, about a quarter of food products go to waste, according to the nonprofit ReFED. Chefs recommend building a repertoire of flexible "hero recipes," labeling leftovers with dates and intended uses, and saving odds and ends like herb stems for sauces. Li also advises keeping an "Eat Me First" box in the fridge for ingredients that need to be used soon. The article cautions against striving for perfection, as Li says being too hard on oneself can ruin the enjoyment of cooking with leftovers.
What’s reported
Margaret Li is a chef and co-author of "Perfectly Good Food: A Totally Achievable Zero Waste Approach to Home Cooking."
Li recommends thinking of cooking with leftovers as a creative, experimental exercise, not a guilt-driven one.
According to the nonprofit ReFED, about a quarter of food products go to waste nationally.
Chefs suggest "hero recipes" like stir-fry, frittata, and fried rice that can use up various ingredients.
Labeling leftovers with a permanent marker and painter's tape, including their intended use, is a chef's method recommended by Li and chef Tamar Adler.
Adler advises never throwing away herb stems, as they can be blended with garlic and olive oil to make a base sauce.
Li recommends an "Eat Me First" box in the fridge for half-used lemons, leftover coconut milk, or wrinkly produce.
Li says she tries not to be too obsessive about eating everything and suggests freezing ingredients if needed.
Key figures
Margaret Li, chef and co-author of "Perfectly Good Food"
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
