We love finding surprising new ways to use our favorite ingredients. From turning vegetables like zucchini into noodles, to repurposing scraps like vegetable peels or herb stems, here are our 10 best new tricks for favorite ingredients.
A quick toss in some oil and spices, and 15 minutes in the oven, and you have a delicious and unexpected grilled salad.
Don’t leave out the vegetarians when you’re making pulled pork sandwiches. These stewed carrots are a perfect replacement; they might even convert a few carnivores.
Don’t toss the peels from carrots, parsnips, potatoes, or other root vegetables; instead, bake them until they’re crispy. Enjoy them as a snack or burger topping.
Just because your recipe only calls for the leaves, doesn’t mean those herb stems are useless. They can be blended into sauces or used to give neutral oils a flavorful kick.
Don’t drain those lentils into the sink! You can reserve the cooking liquid to be used as stock in your favorite vegetarian soups, risottos, or even ramen.
From citrus sugar and limoncello to tea and bitters, the uses for citrus peels are seemingly endless.
Mix that last stubborn dollop of jam with a few other pantry staples (apple cider vinegar, ketchup, salt, and pepper) and turn it into a glaze for your next cookout.
Once you’re done shucking fresh ears of corn, use the outer husks to grill small pieces of fish. It’s the new en papillote.
Make your breakfast greens even tastier by sautéing them in coconut milk. It will add a richness you never knew you were missing.
You can use the brine from jarred olives, artichokes, and capers in salad dressings, savory cocktails, and soups and stews.