Video: Welcome back to Eating Trash With Claire, the Lifehacker series where I convince you to transform your kitchen scraps into something edible and delicious. In this episode, I show you how to transform strawberries that are just a bit past their prime into a sweet sauce, cocktail-friendly ice cubes and a delicious compound butter.
Video: Welcome back to Eating Trash With Claire, the Lifehacker series where I convince you to transform your kitchen scraps into something edible and delicious. In this episode, I show you how to make a delicious, hearty pesto out of carrot tops.
Video: Welcome back to Eating Trash With Claire, the Lifehacker series where I convince you to transform your kitchen scraps into something edible and delicious. In this episode, I show you how to use spiky, seemingly useless pineapple peels to make a tasty, tropical gin.
Video: If you're a reader of Eating Trash With Claire the Lifehacker series where I convince you to transform your kitchen scraps into something edible and delicious - you should get excited, because it's now a video series. First up, I show you how to make a delicious, flavour-packed stock out of scraps, shells, and other "trash" that is actually treasure. Enjoy!
One can never have too much thyme, but I often find myself with a lot of leftover thyme stems. These woody, inedible, but still fragrant little plant parts may seem unusable, but you can reclaim every bit of your thyme by using them to flavour cocktail syrup.
Cherry pits may seem like one piece of kitchen refuse that has no second life, but as Stella Parks of Serious Eats points out, the little bit of fruit that clings to the stone has the ability to infuse flavour and colour into all sorts of tasty treats.
Whether you're frugal, environmentally conscious, or just love an efficiency challenge, there are a lot of reasons to save your food scraps. Well, mostly to make stock out of. And to compost the rest. But some of your scraps are good for more than just boiling for soup -- they can also be the starting place for a clever air freshener.
It seems as though I am forever buying butter. I'm not complaining at all -- having a lot of butter around makes me feel warm and safe -- but I often find myself unwrapping a lot, depending on the type of projects I have going on.
Pineapple is a flawless fruit. Not only is it a tasty snack all on its own, but it's delicious when dipped in chocolate, and plays super well with alcoholic spirits of all kinds. I like to buy them whole and break 'em down myself, but I'm always a little sad to toss out the the bumpy, slightly spiky peels.
I'm a big fan of repurposing seemingly useless scraps into something surprisingly delicious, which is why I was extremely pleased to stumble upon these recipes for tomato skin salt and peach skin sugar on Food52.
