You’re Throwing Away Hundreds of Dollars of Food Every Month -- …
DIY Balloon Mosaic For the Holidays With Letter + Number Molds
DIY Bow Napkins For Your Holiday Table
How to Make Toad-in-the-Hole Pasties
Step-by-Step Tutorial: Wrap Your Table Like a Christmas Gift
How to Make a Baked Brie Wreath with Sweet and Spicy Pesto
How to Make Spicy, Sweet & Sour Egg Rolls and Hoisin-Peanut Dipp…
David Boreanaz Tells BTS "SEAL Team" Story + It's Pasta Night at…
Cozy Tater Tot Casserole + "New Kid On The Block" Jonathan Knight
Brooke Shields Talks Holiday Plans + Her New Movie "Holiday Harm…
A Master Sommelier's Holiday Meal Wine Pairings
How to Make Pumpkin Semifreddo with Chocolate-Covered Pistachios…
How to Make Korean-Style Stir-Fried Rice Cakes (Tteokbokki) | Ra…
Cheesy Christmas Wreath + DIY Holiday Party Decorations
How to Make Pasta with Beans + Greens | Quick & Easy Kid-Friendl…
How to Make Cranberry and Cornbread Cobbler | Chef Ronnie Woo
Simple Tips to Help Nervous Dogs With Separation Anxiety
How to Make Pear Phyllo Dough "Crumble" | Chef Ronnie Woo
Why Your Pet Rabbit Chews Everything—and How to Stop It
A Must-Try Holiday Dessert + Rach & John Answer Your Qs
When you're on a tight budget, you know that every penny counts — so then why do so many of us throw away perfectly edible food?
Those broccoli stumps — eat 'em!
The skins left over from that peeled potato — fry 'em!
Get creative and use it all up — after all, you spent hard-earned dollars on it, right?
"Scraps are just as tasty!" says Rach. "Never throw a nickel of food away."
Chef Curtis Stone and Rach have a few clever ideas — by finding ways to use up those scraps, you could save yourself hundreds of dollars in the long run!
HOW TO USE UP: Potato Skins
"[The skins] are full of nutrition, in fact, the most nutrition of the potato is in the skin," says Curtis.
So save those skins and fry 'em up like you would fries or potato chips! Now you have a quick, crunchy snack.
RELATED: 13 Bottom-of-the-Jar Tips to Make Your Grocery Budget Stretch Further
HOW TO USE UP: Leafy Carrot Tops
Rach's favorite use for leftover leafy carrot tops is to turn it into pesto!
"I know, it's delicious!" she says.
Pour it over pasta, smear it on sandwiches — the choice is yours! And, since pesto freezes beautifully you could easily make a few batches and stash 'em in the freezer for whenever the mood strikes you. Get Rach's recipe for Carrot Top Pesto here.
HOW TO USE UP: Miscellaneous Veggie Scraps
We tend to waste the hearts of vegetables (think the core of iceberg lettuce and broccoli stumps). Go get yourself a mandoline and thinly slice 'em up to make a pretty salad, or as Curtis calls it, a carpaccio. Get Chef Curtis Stone's recipe for Carpaccio here.
"This would otherwise be trash, that's what's so awesome!" he says.
HOW TO USE UP: Garbanzo Bean Juice
This one is pretty cool — next time you go to drain a can of garbanzo beans, save the juice! Simply whip it up and turn it into a meringue. Use it for macarons or even a savory pie topping.
"Anything that you can think of as a meringue, you can use it sweet or savory," Curtis says.