Many things, she insists, taste better the next day, like beans, rice, slow-cooked meat and soups. Use it instead of discarding it,” she said from her home in New York’s Hudson Valley.Īdler turns old Pad Thai into an omelette, makes broccoli stems and wilted leaves into pesto, transforms old meatloaf into pizza, converts stale bread into bread pudding, adds old bacon fat to make cornbread, and even uses peanut shells as kitty litter. It’s a flavor-imbuing practice and a way of conserving what you have. “I was like, ‘No, no, that tissue still has use in it!’ And he was like, ‘I think that is actually the way we would identify a zombie you versus the real you: Just try to throw something out - anything -and if you don’t pounce on it, we know it’s not you,’” she recalled.Īdler gets to show off that strong repurposing ethic in her new 500-page cookbook, “The Everlasting Meal Cookbook: Leftovers A-Z,” a comprehensive guide from Scribner for reusing leftovers, from potato cooking water to day-old sauerkraut.

Adler stopped her husband from throwing it out.

NEW YORK (AP) - Not too long ago, Tamar Adler’s husband was tidying up and picked up a tissue that their son had barely used.

Marion pad thai