Hand-Held Salad, Vietnamese-style
Get wrapping, with a no-fork salad that makes splendid use of vegetable odd-and-ends already in your fridge – or what will be coming in, with spring’s new crop of Garden State produce. TPW’s resident food-upcycling wiz has a plan that is party-ready.
It’s ubiquitous, the fish that’s perennially in the Top 3 of most popular and consumed fishes in America. Chances are you’re going to have a chunk of it leftover at some time or another. TPW’s food upcycling wiz knows you can turn that chunk into salmon cakes or tacos – or a dish fit for a celebration.
Napoleon of Grilled Vegetables
If you read TPW’s recent Restaurant Revue column on Zoe’s Emilio’s Kitchen, you ought to remember its platter of grilled vegetables with mole verde. That was one of the dishes our avid food upcycler wanted to try. What Sue didn’t finish provided inspiration for a most transformative Take Two.
Ethiopian Breakfast Scramble
After a dinner of doro wat at Ada’s Gojjo in Asbury Park, TPW’s ingenuous food-upcycling wiz takes an idea from the restaurant’s chef-owner and spins it into the breakfast of champions.
That big steak you’re eating during a celebratory dinner? And that heaping side you couldn’t resist? Take a doggie bag of the unfinished steak and do not leave behind its classic companion of creamed spinach. Sue’s got a plan for the perfect follow-up supper.
Duck, Duck, Salad
The next time a dining companion tells you not to fill up on chips, salsa and a starter at your favorite Mexican, invoke the Sue Rule and note that it’s all the good cause of tomorrow’s feeding. Today our resident food-upcycling wiz turns a special entree into a seasonal crispy duck salad.
You’ve invested in lobster. Now think of its shells as interest waiting to be compounded and use them to make stock and earn yourself another lobster supper. TPW’s food-upcycling wiz, Sue Sell Bernstein, is back with more inspiration for producing excellent edible sequels.
Sue’s New Beans
In a new iteration of a useful, inspiring column, a longtime cooking teacher takes on the challenge of turning doggie-bag Asian-style string beans into a company-worthy dinner. Meet our food-upcycling wiz, Sue Sell Bernstein.
White beans, plus much that’s sitting post-feast in your crowded fridge, can combine to make a supper fit for a crowd.
Tomato Salad, Kimchi’d
Don’t want to fridge tomatoes? With you on that. But what if you’ve sliced and chopped up too many to eat today and want to eat them in slightly different form tomorrow?
White Rice, Revived
Or: Confessions of someone who only does takeout Chinese when the moon is full on a fifth Tuesday.
Scraps into Snacks
It’s time for some pre-spring cleaning of your fridge’s vegetable and cheese bins. Come on, now! Don’t feel guilty or accused: We all have foods in those drawers we suspect are old enough to vote. Many just need a little love.