What To Do With...? 75 Tips for Leftovers and Ingredients

What To Do With...? 75 Tips for Leftovers and Ingredients

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Faith Durand
Apr 20, 2009
One of the most common sort of question we get here at The Kitchn starts like this: What do I do with ________? 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! Start here first, and see if you can find an idea or two for using up your leftovers. posted originally from: TheKitchn

In the Fridge and Freezer

ButtermilkChicken fatChicken scraps, bones, or carcassCoconut jamCooked chicken and more leftover chickenCooked broccoliCooked cabbageCooked potatoesCranberry sauceExtra egg whitesFrozen edamameFrozen eggsHard boiled eggs, and more hard boiled eggsHerbsInedible failed dishesLeftover pastaLeftover salmonOxtailPie dough or cookie dough scrapsPickle brine and more pickle brineRiceRicottaRoast lambQuail eggsSilken tofuSour creamTaco night leftoversWhipped cream

In the Pantry or On the Countertop

Almond meal, and more almond mealAmaranthBad wineBlackstrap molassesBulgur wheatCandy canesCrystallized sugar syrupCurry powderDried datesDried herbsDuck fatFennel pollenHard brown sugarLeftover cakeMorello cherries in a jarQuinoaStale tortilla chipsPistachio oilTruffle oilWalnut oilWhole wheat pastaWondra flour

In the Produce Basket

BerriesChive blossomsCitrus peelsCucumbers, tomatoes, and peppersSmoked garlicHot peppersJalapeñosLeeksLemons, more lemons, and yet more lemons! • LemongrassLettuceGreen tomatoes, and more green tomatoesMushroom steeping liquidOnionsPotatoesSpaghetti squashStrawberriesTurnipsOverripe fruitUnripe fruitVegetable scraps, and more vegetable scrapsYellow plumsZested, naked lemons OK, what did we miss? Are you using up your leftovers or extra ingredients in creative ways? Tell us!
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