Win the fridge is the practice of using every scrap of food before it goes to waste — working through the fridge, freezer, and pantry regularly instead of letting things quietly expire. It’s a frugal habit and an ethical one: food waste is avoidable, and being well-fed is a privilege worth not squandering.
It extends nose-to-tail and root-to-stem thinking to everyday cooking — every cut from a butchered animal, every part of a vegetable (stalks, leaves, peels), and anything else that would otherwise be thrown out but is still delicious and nourishing.
Read the full essay →Spaghetti, cherry tomatoes, and garlic cooked together in a little oily water, so the sauce makes itself as the water boils off. It’s the Cherry tomato and garlic pasta build of one-pan pasta.
A warm bowl of soup on a fall day is a wondrous thing. This is a classic fridge magnet recipe that I use to clean up old veg.
This is the basic chicken ramen stock I use for my lunch ramen (when working). It’s a hybrid of a French and a chintan-style stock, with ingredients that are easy to find.
This is a rich stock that uses the bones left over when buying and breaking down whole cuts.
This is a rich chicken or turkey stock that uses the bones left over from breaking down whole birds. Great for soup, sauces, and consommé.
A ham-hock bean soup built on a mix of nine dried beans.
