20 Decadent Food Waste-Busting Recipes

Turkish Rice Pudding

Rice pudding with the charm of crème brûlée—that’s Turkish sütlaç, which we tried on a recent trip to Istanbul.

By Courtney HillJune 22, 2023

Ham, Gruyère and Asparagus Tartines

In France, a tartine is slice of bread topped with almost anything—from butter and jam (for breakfast) to cheeses and cured meats (to make open-faced sandwiches). Instead of slices cut from a rustic boule or batard, we use a baguette that has been spl

By Courtney HillApril 6, 2021

Spanish Garlic and Bread Soup

Taught to us by chef José Andrés, this “end of month” recipe transforms simple odds and ends.

By Chris Kimball & Matthew CardNovember 11, 2022

1-2-3-4 Yogurt Cake

In France, gâteau au yaourt is a cake that uses an entire container of yogurt then cleverly employs the empty container as the measuring cup for the flour, sugar and oil. It’s easy to throw together and a perfect recipe to make with children. If you’v

By Milk StreetOctober 5, 2023

Pasta with “Fake” Sauce

In Italy, we learned about Tuscan sugo finto, or “fake sauce,” so called because the vegetables—onion, carrot and celery—are minced, then gently cooked in fat to the point where they resemble, in both appearance and texture, bits of long-simmered meat

By Rose HattabaughOctober 4, 2024

Garnish-as-You-Like Potato-Leek Soup

Potato-leek soup is a blank canvas for all manner of garnishes. Keep it simple for family—chopped thyme and black pepper—and for a larger gathering, double the soup and set out an array of options so guests can add what they like. With a base of water

By Courtney HillDecember 21, 2024

Circassian Chicken (Çerkez Tavuğu)

Served at Ottoman empire palaces, this chicken salad is dressed with a rich, creamy walnut sauce, drizzled with a shock of red oil.

By Courtney HillJune 6, 2022

Vietnamese Scallion Sauce

Vietnamese scallion oil, called mỡ hành, is used as a garnish or condiment on a number of different foods, from grilled clams on the half shell to steamed rice. It adds fresh allium notes as well as bright green color to any dish it’s drizzled onto. A

By Courtney HillApril 13, 2020

Yogurt and Olive Oil Flatbreads

Incredibly delicious and soft, these flatbreads from chef Marianna Leivaditaki make smart use of a short ingredients list.

By Rose HattabaughAugust 9, 2021

Rigatoni with Roman Broccoli Sauce

Romans use the leaves that grow around heads of broccoli to make a flavorful sauce for pasta. In the U.S., most of the leaves are stripped off before broccoli is sold. Our recipe instead uses the stems, which are equally flavorful and produce a silky

Chicken, Tortilla and Salsa Verde Casserole

We were impressed by the creativity in a reader’s throw-it-together weeknight casserole—a cream-rich melding of chicken, beans, tomatillos, poblano, and tortillas.

By Courtney HillDecember 15, 2021

Green Enchiladas with Chicken and Cheese (Enchiladas Verdes)

To make the filling for these enchiladas, use leftover roasted or grilled chicken or meat from a store-bought rotisserie bird. You also can poach your own chicken. To do so, place 1 pound boneless, skinless chicken breasts in a medium saucepan, cover

By Phoebe MaglathlinNovember 2, 2019

Spinach, Ham and Cheddar Strata

Strata: the cheesy, bready leftovers concoction perfect for mix-ins like spinach and ham.

Cauliflower Soup with Brown Butter Pine Nuts

Cauliflower Soup With Brown Butter Pine Nuts

By Julia RackowFebruary 4, 2019

Clementine Blender Cake

We blitz whole, unpeeled clementines in a blender and use them to flavor the batter and finishing syrup in this fragrant, bright orange cake.

By Hisham Ali HassanFebruary 9, 2024

Roasted Whole Cauliflower with Feta

This whole-roasted cauliflower encapsulates Ikaria’s no-fuss home cooking with minimal manipulation, lots of flavor and brightness.

By Courtney HillJanuary 22, 2024

Spinach and Cheese Gozleme

Türkiye’s stuffed golden browned flatbreads, with spinach and white cheese—the world’s most satisfying vegetarian pairing.

By Calvin CoxNovember 4, 2021

Cheddar, Roasted Onion and Apple Tartines

This tartine, an open-faced crusty bread with melted cheese, gets a savory-sweet twist: cheddar tartness with sweet caramelized onions and apples. OR Toasty baguettes and savory, melty cheese? A no-brainer! But caramelized onions and apples add a whol

By Laura RussellNovember 16, 2022

Caramel Oranges

Fresh orange slices bathed in caramel sauce — simple, bright, and bold. Similar desserts were all the rage on London dessert carts during the ’80s. Known as “aranci caramellizzati” in Italy, it was first introduced by food writer Elizabeth David in he

By Matthew CardOctober 4, 2016

Spicy Cilantro-Yogurt Sauce (Basbaas)

This simple yogurt-based Somali hot sauce packs a spicy, herbal punch. It's delicious on just about anything, from fried eggs to grilled chicken. If you're a fan of chili heat, use the seeds of some—or all—of the serranos.

By Courtney HillApril 2, 2018

Leek, Kale and Emmentaler Panade

This pot of toasty bread chunks and leeks, nestled in bubbly cheese and soaked in broth, is our lighter veggie panade.

By Courtney HillDecember 9, 2021