Hunkar Begendi: A Turkish Classic Fit For An Empress

Most people consider stews to be humble affairs, meant for homey dinners wit family, but this Turkish dish of lamb stewed with garlic, onions, tomatoes and herbs, then topped with a roasted eggplant and cheese-enriched bechamel sauce is special enough to be served in at state dinners of the Ottoman Empire. In fact, it is […]

Why Does So Much Food Waste Happen in Restaurants?

In this, my final post in the series on the topic of reducing food waste in restaurant kitchens, I want to examine why there is so much waste of food in American restaurants today, and ways that consumers can help reduce this waste. There are a lot of reasons behind the colossal waste of food […]

Sauerkraut Braised in Beer: An Early Spring Delight

Yes, sauerkraut is a spring vegetable. Yes, it is made in the autumn, and eaten all winter, but the last of it is also eaten in the early spring, before the emergence of the first spring greens, asparagus and peas. Well, it is eaten in the spring if you made enough of it to get […]

Another Step for Reducing Waste in Restaurants: Cross-Utilization and Repurposing of Food

Cross-utilization and repurposing are two words that get used by chefs and cooks, but not so much anyone else, so let me first define them for you. Cross-utilization means using an ingredient, sauce, or condiment that is usually used for one or two specific dishes for another dish or two where, perhaps, they are not […]

The Next Step to Avoiding Food Waste in Restaurants: Utilizing Surplus

Sometimes, even though proper inventory and ordering procedures are followed, a restaurant will have a surplus of perishable ingredients. In these cases, there are a few things that a resourceful cook or chef can do to alleviate the problem before it becomes a case of unnecessary food waste. (Sometimes, it isn’t an accidental overstock that […]

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