What an intriguing title, right?
It’s borrowed from a co-op newsletter article that is mostly a review of chef Tamar Adler’s book An Everlasting Meal: Cooking with Economy and Grace and also includes a list of “15 Things You’ll (Almost) Never Throw Away Again.” (If you want to challenge the idea that pickle juice can or should be recycled, let me point out that Bon Appétit Magazine has published a recipe for Pickle-Juice Sauce, kid you not.)
If the newsletter article and/or the video below don’t leave you feeling overwhelmed, you are a candidate for making better use of whole vegetables and stale bread.
If you’re not quite there with Tamar Adler in all her New York legginess, here are some more accessible takeaways:
1. The more you cook the higher the turnover of food and the easier it is to avoid wasting fresh ingredients. I didn’t think I would be able to use up an entire bunch of fresh parsley, but between a soup, tabouli salad, home made pizza, and spaghetti sauce, I totally did.
2. Learn to make and love soup.
3. Tamar’s idea of shopping and then coming home and cooking or at least prepping the just-bought fresh ingredients can solve several problems at once. I’ve tried the romanticized European way of life, and in my case trying to do real cooking on weeknights—or worse, shopping and then cooking—just led to more convenience meals and eating out.