You’re Throwing Away Hundreds of Dollars of Food Every Month -- …
Rachael Shares Her Best Tips for Working with Fresh Thyme
How to Make a Negroni-Martini (Negronatini) | John Cusimano
Broadway Superstar Laura Benanti One-Ups Hugh Jackman's Most Emb…
Motley Crue's Nikki Sixx Says His Music Industry Uncle's Biggest…
How to Make Shrimp Parm | Rachael Ray
How to Make Hoisin Fried Rice | Rachael Ray
This Video of Rach's Number One Feline Fan Watching Her Cook on …
Anthony Michael Hall Talks "Halloween Kills" Story: "It's classi…
You're Doing It Wrong: How to Burn + Extinguish Your Candles So …
How to Make Crispy Skin Chicken with 5-Spice and Sichuan Pepper …
How to Make Bifteki (Greek Burger Patties) | Rachael Ray
How to Tell if Someone's Been in Your House While You're Away, A…
First Makeover Back in the Studio is for a Deserving Woman Who's…
Jeremy Sisto Teases Loophole That Could Allow Him to Make an App…
How to Kick Out a Car Window If You're Kidnapped | Former CIA Of…
This 16-Year-Old Started Her Secret Identity Movement for All Wo…
How to Transition Back to "Real Clothes" with Comfortable Staple…
How to Make Chicken with Apples and Pears and Cheesy Potatoes | …
Why New York Times-Bestselling Thriller Writer Brad Meltzer Was …
When you're on a tight budget, you know that every penny counts — so then why do so many of us throw away perfectly edible food?
Those broccoli stumps — eat 'em!
The skins left over from that peeled potato — fry 'em!
Get creative and use it all up — after all, you spent hard-earned dollars on it, right?
"Scraps are just as tasty!" says Rach. "Never throw a nickel of food away."
Chef Curtis Stone and Rach have a few clever ideas — by finding ways to use up those scraps, you could save yourself hundreds of dollars in the long run!
HOW TO USE UP: Potato Skins
"[The skins] are full of nutrition, in fact, the most nutrition of the potato is in the skin," says Curtis.
So save those skins and fry 'em up like you would fries or potato chips! Now you have a quick, crunchy snack.
RELATED: 13 Bottom-of-the-Jar Tips to Make Your Grocery Budget Stretch Further
HOW TO USE UP: Leafy Carrot Tops
Rach's favorite use for leftover leafy carrot tops is to turn it into pesto!
"I know, it's delicious!" she says.
Pour it over pasta, smear it on sandwiches — the choice is yours! And, since pesto freezes beautifully you could easily make a few batches and stash 'em in the freezer for whenever the mood strikes you. Get Rach's recipe for Carrot Top Pesto here.
HOW TO USE UP: Miscellaneous Veggie Scraps
We tend to waste the hearts of vegetables (think the core of iceberg lettuce and broccoli stumps). Go get yourself a mandoline and thinly slice 'em up to make a pretty salad, or as Curtis calls it, a carpaccio. Get Chef Curtis Stone's recipe for Carpaccio here.
"This would otherwise be trash, that's what's so awesome!" he says.
RELATED: See How This Mom of 5 Turns Leftover Flank Steak Into 2 New Meals
HOW TO USE UP: Garbanzo Bean Juice
This one is pretty cool — next time you go to drain a can of garbanzo beans, save the juice! Simply whip it up and turn it into a meringue. Use it for macarons or even a savory pie topping.
"Anything that you can think of as a meringue, you can use it sweet or savory," Curtis says.
