For years, I’ve served dishes that were spontaneously created from my refrigerator or made with food—sometimes slightly dried or in need of trimming—that otherwise might get thrown away. My kids ate countless minestrones, chilies and even tossed salads that were never the same from one version to the next. The fact is, I disdain wasting food, plus I think those bits can add style, texture, color and taste.
Savory Bread Puddings Make Comforting Sense
This affordable treat provides an outlet to use a variety of leftover ingredients from other dishes.
