Want to learn how to embrace leftovers? Here’s a 30-minute vegetable soup recipe that teaches just that.
Save the juices from canned tomatoesat the bottom of a bag? Taste it and then judiciously sprinkle it over beans, greens or fried rice, or add it to pesto., but want a different taste from the day before, add grated lemon zest, chopped olives or another herb.I often divide cookbooks into two piles: “shelf-space worthy” and “giveaway.” This one will not only go on my shelf, it will go on a shelf in my kitchen — for reference.
For Adler, this way of cooking is second nature, so she does go a little far afield for me — and perhaps other harried home cooks: Boiling avocado pits to make a dusty rose dye for cloth or Easter eggs? Drying corn husks to use as kindling?But the book brought me many more aha moments than it did maybe-not shrugs. It energized me to look at the ingredients in my freezer, refrigerator and pantry in a fresh way.
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