kitchen scraps

From cheese rinds to carrot tops, a lot of what you’ve been throwing away may have a second life in another meal.

Chef and activist Joshna Maharaj on why a go-to soup recipe is unbeatable: for ease-of-cooking, for minding grocery bills and, most importantly, for comfort.

We're here to show you how to make the ultimate sufganiyot, or jelly doughnuts—with a critical tip from pastry master Yotam Ottolenghi.

Spring greens pesto fights food waste, and is as flexible as it is tasty. Find out how you can create restaurant-quality pesto with leftover veggie scraps.