Waste-Free Kitchen Handbook

These are foods that carry a high risk of a particular pathogen called Listeria monocytogenes, and they include deli meats, unpasteurized cheeses, smoked seafood, and any premade sandwiches with these ingredients.

may seem odd, but banana peels can make your loafers or pumps look spiffy. Simply rub your shoes with the insides of your banana peels, then give them another rubdown with a clean cloth. It’s pretty neat how well this works

For celery and bok choy, cut off the bottom 1 in/2.5 cm of the bunch and put it in a bowl with the cut side up. Add just enough water to reach the bottom of the plant, and place in a sunny spot.

extremely careful with foods that have a risk of carrying Listeria, such as deli meats, ready-to-eat sandwiches, unpasteurized soft cheeses, and smoked seafood

In fact, each year during Thanksgiving, Americans toss about $282 million of uneaten turkey into the trash

The cardinal rule is to have containers on hand so that you can send your guests home with “doggy bags

assign! And just as with your own portion planning, tell them to cook for three-fourths of the guests you expect

Two hours after leaving the store should be the max, one hour if it’s hotter than 90°F/32°C.

Adding bouillon to the cooking water for rice and vegetables can help avoid bland flavors to begin with.

The other option is to offset the salt. Depending on the dish, try vinegar, lemon juice, or brown sugar.