The Kitchn’s Ultimate Guide for Using Up Every Type of Food

(placeholder)
(Image credit: David Hopler of D Squared Photo & Video)

A few of the most common questions we get here at The Kitchn start like this: What do I do with ______? and How do I use up a lot of _______?

Fill in the blank: onions, lemons, exotic oils, coconut jam, duck fat, an abundance of hot peppers, quinoa, barley, leftover pie dough, rice, pasta — the list goes on and on. Maybe you also are discovering some leftovers or challenging ingredients as you clean out your pantry and fridge for the Cure. Well, don’t throw them away, here’s a smart way to use up every last bit!

(placeholder)
(Image credit: Megan Gordon)

Fruit

(placeholder)
(Image credit: Angela Andrews)shutterstock

Vegetables

(placeholder)
(Image credit: Christine Gallary)

Dairy

(placeholder)
(Image credit: Leela Cyd)

Eggs

Meat

Other Refrigerated Foods

(placeholder)
(Image credit: Emma Christensen)

Rice & Grains

(placeholder)
(Image credit: Leela Cyd)

Baking Items

(placeholder)
(Image credit: Kelli Foster)

Pantry Items

(placeholder)
(Image credit: Coco Morante)

Condiments

(placeholder)
(Image credit: Emily Han)

Herbs & Spices

Dinner Leftovers

(placeholder)
(Image credit: Leela Cyd Ross)

Beverages

Holiday Foods

OK, what did we miss? Are you using up your leftovers or extra ingredients in creative ways? Tell us!

This post has been updated – originally published April 2009.

Loading...
Loading...