8 recipes to make the most of those food scraps that otherwise might go to waste – The Washington Post

Reducing food waste is in everyone’s interest, from chefs to home cooks to the environment. We’re used to hearing about nose-to-tail or root-to-stem cooking, especially with regard to restaurants. But even in our own kitchens, there are smart ways to use things that might otherwise go in the trash or compost pile.

Here are some recipe ideas for cutting down on food waste in your kitchen, from our archives. Feel free to share yours in the comments below.

Maple Bread Crust Pudding With Salted Caramel Sauce, above. It’s annoying, but it’s a fact: There are kids (and adults?) out there who don’t want bread crusts. Some recipes also call for just the plush insides, too. Whatever the reason, stash them in a freezer for this pretty outrageous breakfast or dessert.



(Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post)

Chocolate, Red Bean and Rose BrowniesHang on to the liquid from those canned chickpeas, a.k.a. the egg substitute known as aquafaba, for a rich, vegan treat.



(Goran Kosanovic for The Washington Post)

Candied Orange Peel. This project takes some time, but considering candied orange peel isn’t always available and it’s a great way to salvage something we don’t typically eat, you’ll be rewarded by the effort.



(Dixie D. Vereen for The Washington Post)

Pickled Red Onion and Chard Stems. You need a mere cup of chard stems for this zesty refrigerator pickle.



(Deb Lindsey for The Washington Post)

Dorie Greenspan’s Quinoa Bowls. This nourishing bowl uses both radishes and their leaves, which are turned into a bright pesto.



(Dixie D. Vereen for The Washington Post)

Roasted Beets With Sauteed Beet GreensThe recipe offers a staged approach — roasting the beets, sauteing the stems and then the leaves — to make the most of this root vegetable.



(Bonnie Jo Mount/The Washington Post)

Scrappy Vegetable Broth. I rarely make vegetable broth any other way. Collect the scraps in the freezer and make a batch of broth once you’ve accumulated enough. You’ll appreciate it come soup season.



(Deb Lindsey for The Washington Post; food styling by Bonnie S. Benwick/The Washington Post)

Cinnamony Apple Crisps. Do you make apple pie? Keep this recipe in mind to use up the peels.

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8 sweet and savory apple recipes that will have you feeling fall

How to make excellent scrambled eggs, just the way you like them

Sourdough tips and resources from a former skeptic