Resourceful recipes that embody Joanie's philosophy: cook with what you have, waste nothing. Every recipe here scores high for flexibility, seasonal ingredients, and creative scrap utilization.
"I'd like to see technology help with food waste. That would be the highlight of my life."
— Joanie
Joanie doesn't cook from recipes — she cooks from her fridge. These recipes honor her approach: flexible ingredients, forgiving techniques, and maximum resourcefulness.
Accept substitutions easily. Missing an ingredient? These recipes work with what you have. No need to shop for specialty items.
Use aging ingredients, wilting greens, leftover proteins, vegetable scraps. Turn "nothing" into something delicious.
One-pot meals, forgiving methods, minimal cleanup. Cook efficiently without compromising flavor or nutrition.
Every recipe in this collection has a resourcefulness score of 4 or 5 stars (out of 5). We calculate this based on:
This luxe burger gets its umami-packed richness from dry-aged steak. Yep, you read that right, we grind beautiful steaks to make a burger. One bite of the juicy patty, steak sauce–flavored onions, and rich herb butter (inspired by Béarnaise sauce, a classic steak condiment) and you'll know it's worth every penny.
There's nothing, um, vanilla about our homemade version of the classic. Of course, it also makes a great base for your favorite upgrades.
Shortening is the secret to extra-flaky pie crust, but nothing compares to the flavor of butter. Use both, as in this super-luxe beef pie, and you're golden.
Inspired by Nilou Motamed's father-in-law Michael DePorte, these herb-infused lobster rolls feature sweet, tender soft-shell lobster meat. For the best flavor, Nilou prefers to cook the lobsters in filtered seawater or well-salted water.
This is the go-to recipe for knowledgeable brisket lovers, who then share it with others. The secret is slicing the meat midway through cooking. Reheat, covered, for about 1 hour in a 325°F oven before serving.
This authentic Cajun seafood gumbo features fresh shrimp, lump crabmeat, and oysters simmered in a rich, flavorful broth.
A porterhouse steak is the perfect cut for two to share, containing generous portions of the tender tenderloin and flavorful New York strip. We pan-roast the steak with garlic, rosemary, and thyme, then serve it with a rich red wine reduction sauce.
A simple homemade pasta dough made with just a few ingredients. Perfect for creating delicious fresh pasta dishes.
A rich and creamy custard-based filling perfect for cakes, tarts, and pastries.
This easy and delicious homemade ricotta cheese recipe will have you never buying grocery-store ricotta again.
This spinach salad features the wonderful autumnal flavors of the Pacific Northwest, with fresh Bosc pears, sweetened dried cranberries, and toasted hazelnuts.
This risotto has a livelier, fresher taste than traditional versions because the vegetables are cooked separately and then spooned over the rice in a rich ragout.
Chris Lilly's grilled flank steak recipe is a perfect marriage of authentic Asian flavors and grilling techniques. This dish will put some good memories and wow in your mouth.
Revive stale corn tortillas with this quick and easy reheating method. Enjoy soft, pliable tortillas perfect for tacos, burritos, and more.
This cowboy-style "bowl of red" is all about tender chunks of beef chuck and a five-chile-pepper purée. True to Texas tradition, it has no tomatoes and no beans. The heat is customizable to your taste, and don't skip the masa harina: It helps to thicken the chili and imparts a wonderful earthy richness. This chili is best served a day after cooking.
This homemade version of the classic vanilla ice cream makes a great base for your favorite upgrades.
3 imagesTender beef simmered in a flavorful Thai-inspired sauce, served over rice with fresh vegetables for an easy, delicious weeknight dinner.
2 imagesA creamy and comforting soup made with roasted butternut squash, which brings out the natural sweetness of the squash.
This fresh-tasting pasta sauce uses canned crushed tomatoes as recommended by the experts at America's Test Kitchen. Grating the onions allows them to caramelize quickly, while the butter helps keep the onions sweet. The recipe has been carefully developed to achieve maximum flavor from canned tomatoes.
3 imagesA classic Italian baked pasta dish with a creamy tomato sauce, ground beef, and melted cheese.
This easy apple dessert comes together in just 30 minutes. Seared apple slices are drizzled with a rich, brandy-spiked cider syrup.
3 imagesA delicious and easy-to-make Roasted Tomato Basil Soup that's perfect for a cozy meal.
The three main elements in this recipe make an unbeatable combination. The soft, sweet taste of the lamb coupled with full green flavor of the spinach and the nutty, full-bodied taste of the lentils makes every bite a gastronomic pleasure. These lentils are one of my favorites. I've interpreted a recipe from the masterful chef Judy Rodgers of San Francisco's Zuni Café.
This classic Viennese chocolate cake is rich, dense, and intensely chocolatey.
This Cranberry-Apple Crumble Pie packs all the flavor and fragrance of a traditional apple pie, with the added tartness of fresh cranberries to balance the sweetness.
Basil-Mint Oil
Catfish in Spicy Tomato Sauce
Linguine with Clams in Black Bean Sauce
A little of this sauce would be good over fish or steamed broccoli or cauliflower.
Serve these flavorful steaks with the Polenta with Mozzarella and Parmesan .
Dry-toasting the barley adds a nutty taste and helps the barley retain its texture in this excellent meatless dish.
(Savory Stuffed Pastries)
One-pot dishes are all about planning well and laying out your prep in a smart sequential order. The beauty of this dish is the vinegar, which is malty, nutty, and nuanced. I love a Philippine cane vinegar called Datu Puti. Great stuff, super-inexpensive, and readily available at most Asian grocery stores.
One of the secrets to this raw salmon dish from Seattle restaurant Madison Park Conservatory is an amazing Moroccan spice blend called ras el hanout. It's like a curry powder in that there are a billion unique combinations, with each cook creating his or her own, though most include Moroccan favorites like cardamom, ginger, or mace. The blend is sold in fancy grocery stores or in Middle Eastern markets like the one near us in Pike Place Market that smells like heaven. You can also buy it online. If you can't find Greek yogurt, let plain yogurt drain a bit in a colander until thick before using.
21st Century Recipe
Grilled Fish Fillets with Lentil Salsa
If you are not able to find Pont l'Evêque cheese, either Taleggio or Brie would also work well in this lovely starter from Charlie Trotter's in Chicago.
This soup has the classic flavors of a baked potato topped with sour cream and chives. It would be perfect as a starter to a meal of steak and salad, or terrific teamed with crusty bread for lunch.
Recently, I have become a bit of a chicken thigh person, finding the meat moister and more succulent than the ubiquitous chicken breast. The addition of harissa, the spicy, tomato-y Moroccan paste, adds a subtle kick to this "hunter-style" Italian dish, but for those not in love with an extra bit of spice, then tomato purée works beautifully too.
This recipe originally accompanied Lemongrass Consommé with Matzoh Balls, Leeks, and Shiitake Mushrooms
During a research trip to Hong Kong, food editor Ian Knauer discovered that every family has its own recipe for five-spice powder, a pivotal ingredient in so many Chinese dishes. He took things a step further by adding black peppercorns to the aromatic mix, which holds its own against the robust flavor of hanger steak. As for side dishes, this would be delicious with steamed rice and stir-fried bok choy, but your menu doesn't have to be Asian—try it with a brightly dressed green salad and roasted potatoes.
Goat Cheese Mashed Potatoes with Leeks and Chives
This ambitious and rich pork recipe would fit right in with an Easter spread.
Tasty, and healthy, too: Coconut water is high in potassium and other electrolytes. And Flaxseeds are a good source of beneficial omega-3s.
Active time: 20 min Start to finish: 45 min
An alternative to traditional gefilte fish, this cold, oven-steamed halibut makes an elegant fish course. Conveniently, it should be prepared one day ahead.
This moist and flavorful cake is incredibly fragrant thanks to the addition of all the orange zest. It is delicious served with ice cream or whipped cream.
Portobello Mushrooms Stuffed with Parmesan Whipped Potatoes
Can be prepared in 45 minutes or less.
In a twist on the classic Italian combination of peaches and Amaretto, Ferrigno pairs fresh apricots with a seriously over-the-top syrup, made with amaretti and the liqueur, that plays up the complexity of the sweet-and-tart fruit.
Here, we pepped up the fail-safe brunch combination of bacon, egg, and cheese by adding handfuls of flavorful sautéed arugula. They'll be jumping out of bed for this one.
Adjust the strength of the coffee to suit your taste, using 1 cup of ground beans for milder coffee or 1 1/2 cups for a stronger brew. The recipe calls for chocolate-almond-flavored coffee beans, but go ahead and try any flavor you like.
Smoked Turkey Sandwiches with Orange Cranberry Sauce
Yogurt with Granola, Tropical Fruit, and Crystallized Ginger
Garlicky Lentil Soup
A habit-forming graham cracker crumble takes peaches and cream to another dimension.
Artichokes Stuffed with Lemon-Garlic Breadcrumbs
Medjool dates work well in this braise, which should be served with enough couscous to soak up the delicious juices.
This spoon bread is as tender as a soufflé but much simpler to make.
Active time: 20 min Start to finish: 20 min
Inside-Out Carrot Cake Cookies
Garlic Parmesan Popovers
Served with a green salad, this would be a great quick supper.
Avocado, Shrimp, and Endive Salad
"Cooking is my passion, and my husband and some of our friends share it," Kim Bartel, Youngstown, Ohio. "Our favorite weekend activity is making dinner together and pairing it with wine. When developing new recipes, I often refine and retest, but everyone loved this chicken dish the first time around. I serve it with rice, green beans and a crisp Chardonnay."
This version of a tagine, the classic Moroccan stew, calls for dark meat because it stays moist when braised. If you prefer white meat, reduce the cooking time by 15 minutes.
Toast a slice of this bread, and serve it with butter or cream cheese for breakfast.
Seedless watermelons are on the market these days, but I prefer the old-fashioned ones with big black seeds — easy to see and remove. Then proceed with the recipe.
Peach and Mango Daiquiri
If you can't find green garlic, just blanch a regular garlic clove in boiling water for two minutes to soften its bite.
This ham, bell pepper, and onion-filled diner classic is also sometimes called a "Denver Omelet."
The cornmeal-crusted shrimp are a crunchy contrast to the creamy risotto.
Scallops in Saffron Mayonnaise
(GELATO AL PISTACCHIO)
Not in the mood for bread? No problem. This no-mayo lobster mixture would also make an ideal centerpiece in a summer salad.
Here's our version of Barba Yianni's grilled lamb. The marinade works equally well with lamb chops, kebabs, or butterflied leg of lamb. You can also use it on pork or chicken. Skordalia is often made with mashed potatoes or bread soaked in water, but we feel the yogurt gives it more flavor. Skordalia is also good with grilled fish or chicken breasts.
Serve atop mashed potatoes or, for a nice twist, on a piece of toasted garlic bread.
This recipe is part of a grill menu that includes Dijon and Tarragon Grilled Chicken and Grilled Corn with Roasted Garlic Butter .
Caramelized Walnuts
Brandied Sour Cherry and Pear Tartlets
Passion Fruit Mimosas
Mayonnaise is a breeze to make when the blender is enlisted to do most of the work. For more about mayonnaise and other salad dressings, see our Homemade Salad Dressing Primer.
This recipe can be prepared in 45 minutes or less.
Perfectly Poached Shrimp with Green Goddess Sauce
This dish has a livelier, fresher taste than traditional risotto because the vegetables are cooked separately from the rice and then spooned over it in a rich ragout.
Dried crushed red pepper adds heat to the glazed carrots.
Can be prepared in 45 minutes or less.
Editor's note: This recipe is from Ming Tsai's Simply Ming.
The black pepper adds a surprising aromatic and spicy flavor to the sweet grilled peaches. The recipe here makes more syrup than you'll likely need but it will keep in the refrigerator for at least 1 week and is great in a cocktail or with sparkling water.
Bibimbop
Both cardamom and pistachios are essential ingredients in Persian dessert making. This dough is delicate because it doesn’t contain any gluten, so be sure it’s fully chilled and firm before rolling into logs and slicing into cookies.
Deep dark chocolate and lush ripe plums make a sweet match in this decadent late summer dessert.
Vinegared Rice
This remarkable sabayon, made with egg yolks left over from Spiced–Pumpkin Soufflés with Bourbon Molasses Sauce , tastes like a very lush and airy lemon curd. Pairing it with juicy segments of grapefruit creates a delightful call and response between the two citruses and their varying decibels of sweetness and tart zing. (The sabayon also pairs well with oranges or berries.) Though it is traditional to serve sabayon still warm—from the simmering water over which it is whisked—this version also tastes delicious chilled.
Tostadas caseras — corn tortillas that have been seasoned and fried — can be found with the tortillas in most supermarkets. The soup can be made one day before serving.
It's good news for America that grass-fed beef is increasingly available in supermarkets. Cattle were meant to eat grass, and they are efficient at converting that green goodness into nutrient-dense meat, rich in heart-healthy omega-3 fatty acids as well as vitamins A and E, to say nothing of environmental benefits. Because grass-fed beef is leaner than grain-fed, it's not quite as tender. So turning it into a meatloaf is a greatand economicalway to make a meal of it.
Umami-loaded ingredients (tofu and miso) make this the most addictive ranch ever.
If most of the coconut sauces you've encountered have been heavy and cloying, this one — light and frothy, with delicate flavor — will be a delicious surprise. It would also be perfect for spicing up poached skinless boneless chicken.
Mixed Baby Greens with Aniseed Vinaigrette and Goat Cheese Crostini
ARNI GEMISTO ME HORTA KE FETA
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