I hate to sound melodramatic, but lettuce and I are enemies. It’s not that I don’t like eating salad—I do—it’s that I never eat salad fast enough before my lettuce gets “weird,” as in “not technically inedible but kind of limp and not-so-fresh looking.” This makes me feel like a failure, and I hate failure. Luckily, …
Pineapple is a flawless fruit. Not only is it a tasty summertime 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.
Most cabbage recipes call for you to remove the core and toss it (or compost it), but this is folly. According to Epicurious, a cabbage core “is a crunchy, radish-like vegetable part worth eating all on its own,” and they have several tasty plans for it.
Kitchen cabinets have a habit of accumulating a lot little jars, most of which contain spices and seasonings. If you’re worrying about working your way through them before they lose their flavor, make like the folks at Extra Crispy and use them to make some “ad-libbed teas.”
There’s no arguing that the shell is the most unappealing part of the shrimp, but—with the right prep and seasoning—they can be transformed into a crunchy, savory snack.