10 New Tricks for Favorite Ingredients

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(Image credit: Jessica Goldman Foung)

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.

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(Image credit: Jessica Goldman Foung)

A quick toss in some oil and spices, and 15 minutes in the oven, and you have a delicious and unexpected grilled salad.

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(Image credit: Jessica Goldman Foung)

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.

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(Image credit: Jessica Goldman Foung)

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.

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(Image credit: Jessica Goldman Foung)

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.

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(Image credit: Jessica Goldman Foung)

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.

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(Image credit: Natasha Breen)

From citrus sugar and limoncello to tea and bitters, the uses for citrus peels are seemingly endless.

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(Image credit: Jessica Goldman Foung)

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.

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(Image credit: Jessica Goldman Foung)

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.

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(Image credit: Jessica Goldman Foung)

Make your breakfast greens even tastier by sautéing them in coconut milk. It will add a richness you never knew you were missing.

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(Image credit: Jessica Goldman Foung)

You can use the brine from jarred olives, artichokes, and capers in salad dressings, savory cocktails, and soups and stews.

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