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An Everlasting Meal by Tamar Adler

w
Westminstress Feb 24, 2012 09:14 AM

This is the most amazing, inspirational food-related book I have read in years. It is not exactly a cookbook, but it contains a lot of recipes, and I have been cooking from it regularly since I read it a couple of months ago. I have found it transformative.

The book is not a series of recipes so much as a set of ideas for making delicious meals out of materials you already have on hand. It contains many ideas for concocting wonderful things to eat from scraps and leftovers, such as vegetable stalks, onion skins, leftover cooking water and stale bread. There is also a truly amazing chapter that discusses how to precook all your vegetables for the week on Sunday and then use them throughout the week for simple weeknight meals. I work full-time and have a toddler and another on the way, so I don't have time to pore over cookbooks and prepare elaborate meals in the way I used to. I really appreciate how this book has enabled me to produce better dinners in less time, and with a lot less stress. The recipes themselves are wonderful because they are so versatile. They invite substitution rather than making you feel like you will fail if you don't have a particular item on the list.

Since reading this book, I am cooking better and more often, eating more vegetables and wasting less and saving money. Just some of the things I have been able to do:

Roast vegetables for the week ahead of time and use them for quick weeknight meals, salads, risotto, pasta, whatever.
Save my vegetable scraps for stock and soup - I recently made an amazing minestrone that was comprised largely of kitchen scraps and leftover cooking liquids of various kinds (combined with beans and pasta, of course) - mostly stuff that I previously would have thrown away or composted.

Have others been reading this book? I thought it would be fun to start a little thread to talk about the techniques we have learned and enjoyed from this book.

  1. mimilulu Mar 9, 2012 07:17 AM

    Just saw your post - I love this book!

    I get a weekly CSA bag so nothing goes to waste anymore.

    Right now I'm working on a pot of black eyed peas - can't wait for all the things to do with them. The best is her thrown together lunch of cooked beans, greens or squash, with an egg cooked in it served over toasted stale bread rubbed with garlic... and topped with parmesan. Heavenly!

    1. heidipie Mar 21, 2012 11:30 AM

      I agree completely! Yesterday I did the "come home from the market and boil or roast everything" and it is so exciting. I made the core/stem/leaf pesto from my cruciferae and kale stems, and I'm gobbling it up right now as a cold soup with the croutons I made with residual oven heat. Amazing!

      1. herby Mar 21, 2012 01:44 PM

        Westminstress, I am so glad that you started the thread! I bought the book and had it shipped to my daughter's because is was much more economical (I am in Canada and my daughter is in NYC). I will be re-united with the book in a couple of weeks and will happily participate in cooking from it and discussing ideas and techniques.

        1. The Dairy Queen Mar 21, 2012 05:49 PM

          Thanks for posting about this book. I feel I've fallen off the cooking wagon since bringing my child home and would love to find a way to climb back on. Maybe this book is what I need?

          Thank you, herby, for pointing me to this thread!

          ~TDQ

          1. Caitlin McGrath Mar 21, 2012 07:09 PM

            I'm very curious about this book, after having read descriptions. I'm at the end of a long hold list at the library, so it may be a while before I actually lay eyes on it.

            4 Replies
            1. re: Caitlin McGrath
              herby Mar 21, 2012 07:31 PM

              It is not in my library system at all! Here is her site: http://www.tamareadler.com/about/

              1. re: Caitlin McGrath
                The Dairy Queen Mar 22, 2012 04:21 AM

                My library had a ton of holds on it, too, so I broke down and bought a used copy on Amazon. It's a new book so it wasn't exceedingly cheap, but I think this book could really be helpful to me right now, so I took the plunge.

                I cannot bring any new cookbooks in, though, without getting rid of one. So, I'll need to decide which book will go.

                ~TDQ

                1. re: The Dairy Queen
                  w
                  Westminstress Mar 22, 2012 09:55 AM

                  Yes - if you have a new baby, you need this book! It is so much easier to cook something simple from what you have on hand than to do anything else.

                  Meal planning helps a lot too. And by "meal planning," I mean something really simple - jotting down a few meals you plan to eat that week and shopping for them in advance so that you have the ingredients on hand. When I first got back to cooking regularly after having my son, I had a goal of cooking two-three times per week. Now it comes more naturally, and I cook most nights. But I have to say, this book has really helped me a lot!

                  1. re: Westminstress
                    The Dairy Queen Mar 22, 2012 10:17 AM

                    Awesome. I've been doing a lot more meal planning lately because I've started having my groceries delivered. So, now we really try to buy a weeks worth of groceries at once. It's caused us to be a lot more focused... I can't wait for my book to arrive!

                    ~TDQ

              2. w
                Westminstress Mar 22, 2012 10:52 AM

                Oh, I'm so glad I checked back into this thread and saw some responses! Last night I made a fantastic soup that had as a primary ingredient finely chopped parsley and dill stems that otherwise would have been cast to the compost heap. It tasted like spring without actually having any spring vegetables in it, just storage carrots, onions and potatoes. I used the recipe at the end of the herbs chapter as a jumping-off point.

                I've had good luck recently with the stem and core pesto too (I used kale stems and cauliflower core)

                And I've taken to boiling when I need to get a veggie on the table fast. Broccoli boiled in well-salted water and dressed with good olive oil is simple but surprisingly good.

                So often when following her suggestions, I think to myself, really??? Cooking Tamar's way can be a bit of a leap of faith, but then the results -- fantastic!

                1. herby May 7, 2012 01:18 PM

                  Hey! Where is everyone? Come back, I have a new experience to share
                  I am half through reading the book and love her ideas and approach to cooking. Once upon a time, I had a somewhat similar philosophy, all forgotten by now. I am in the fridge/freezer clean out mode and today decided to follow Tamar’s advice to put on a pot of water to boil and see what happens. First a few stray spears of asparagus went in later to be heated up with, maybe, an egg on top, to eat for breakfast. Then a bit of cauliflower went in. That became my lunch topped with béchamel, bread crumbs (made from bits of stale bread) and cheese – baked until bubbly. There were a couple of white and one sweet potato. They went into a pot with a few cloves of garlic and became yummy garlic mashed potatoes. The last one was a handful of spinach – not sure yet what will become of it (maybe saag paneer if I get my courage together and transfer all the extra milk into paneer). The liquid left after all this boiling is amazingly flavourful – my immediate reaction was to soak some beans to cook in it tomorrow but I already have too much food. So, it will go into a freezer till when I am back at home for a week or so. I also fried leftover mushrooms with sage, garlic and chilies; finished them with a bit of cream and now have lovely sauce for pasta. All that plus the clean up took me about an hour and a half and I have few meals ready to be served with an addition of simple protein and pasta.

                  4 Replies
                  1. re: herby
                    The Dairy Queen May 7, 2012 01:26 PM

                    We're here! We're here! So, the idea is if you have a pot of boiling water rolling you'll find plenty of ways to use it?

                    ~TDQ

                    1. re: The Dairy Queen
                      herby May 7, 2012 02:03 PM

                      Exactly, TDQ! The first chapter "How to Boil Water" talks about and I went into the kitchen without any ideas and a need to start cleaning the fridge:) Another chapter "How to Catch Your Tails" talks about odds and ends (tails) and what to do with them. I'll continue reading and hope to apply a lot of Tamar's ideas to my life. I find that when I am visiting family (I am planning to do a lot of visiting this summer), I spend a lot of time on cooking various dishes from start and this needs to change to free up time. The only thing that I always do once I get to my daughter's house is to start a big pot of chicken stock and that will become soup, base for a sauce, etc. Chicken pieces will go in at different times to be used later to shred into the soup or to make a salad or whatever. This is a HUGE time saver but it is the only one thing that I do to simplify cooking and I need more ideas of which Tamar has plenty.

                      How are you doing with the book? Did you start reading it?

                    2. re: herby
                      w
                      Westminstress May 7, 2012 02:03 PM

                      Yay, that is an amazing story! I now pop my leftover cooking liquids into the freezer - they make excellent bases for soup or sauces as long as the flavors are compatible. I need to get back to this book as I've been a bit distracted by COTM.

                      1. re: Westminstress
                        j
                        jeanmarieok May 7, 2012 02:10 PM

                        OK - you've convinced me to buy the book....

                    3. c
                      cstout May 8, 2012 06:23 PM

                      I think you have a great idea to start a thread about the techniques in Tamar's book. My problem is, there are so many great ideas, I lose track of them since they flow from one topic to another. I tried highlighting some sentences, but that failed completely...could not put the highlighter down & ended up with 90 per cent of the page highlighted!

                      I need to read the book through several times to grasp it all. One question I have is about roasting veggies ahead of time to be used during the week. Wouldn't they look kinda drab & lose their nutritional value by just sitting around for several days? Have not tried to roast ahead of time, so maybe I am getting ahead of myself.

                      I think her book is great, so relaxing in her approach, calmly making it all come together.

                      Thanks for opening this thread...looking forward to seeing what others are gleaning from her book.

                      4 Replies
                      1. re: cstout
                        herby May 8, 2012 06:42 PM

                        Cstout, try to follow one idea at a time as I did upthread. I had many leftover veggies to use and went into the kitchen, put a pot of water on and the magic happened. I will not roast all veggies that I brought from the market or received in my CSA basket. I will use them up in different ways for couple of days and then, if there are too many left, will roast/boil all that are left with an idea of using them up in different ways.

                        Please post about your journey.

                        1. re: herby
                          c
                          cstout May 8, 2012 09:03 PM

                          I certainly will post as I come up with ways to use the book. Wish there were cookbooks out like this one...it just makes a lot more sense. Has anyone looked into "Peasant cooking", "Rustic cooking" & that sort of thing? I sorta browsed around on the net, but could not come up with anything quite like Tamar's approach.

                        2. re: cstout
                          greygarious May 8, 2012 08:12 PM

                          The best nutritional value for vegetables is gotten by buying them frozen. Unless you are getting just-picked at a farmstand/CSA, by the time you get them home from the supermarket they have lost significant nutrients. Roasting makes for delicious vegetables but is fairly inimical to preparing with vitamin/mineral content in mind.So are baking, frying, boiling. Steaming is best.

                          An exception is tomatoes. Lycopene is rendered more bioavailable by cooking.

                          I know I am pooping in the punchbowl of the lovefest for this book. I have not seen it and don't plan to read it. Sounds like it's simply a rehashing of what every frugal or low-income cook learns to do by
                          commitment or necessity. Recipes seem antithetical in an approach which boils (literally) down to:
                          think of something to do with what's in your fridge and pantry, and do it. If it's edible, don't discard it.
                          As an aside, I was at dinner with a group tonight. A lot of garlicky chili oil remained from the wonderful noodles we shared. I got a styrofoam cup and took the oil home, as I did previous times when ordering this dish. I've used it before to saute chicken livers. This time around, my options are chicken breasts or pork butt, I will mull it over when I go to bed, and cook with it tomorrow. Probably the pork, since I have cabbage and apples that need using.

                          1. re: greygarious
                            c
                            cstout May 8, 2012 09:30 PM

                            You are NOT pooping in the punch bowl, you are merely voicing your opinion of the book, & everyone is welcome with their opinions.

                            I personally am attracted to this book because I am not as imaginative as Tamar or you. When you took the chili oil home, you were merely doing what Tamar does, but with your own bent on how to carry on with an ingredient. Both of you are doing what we all strive to do.

                            Being frugal is an art & some of the finest meals ever eaten were due to combining, capturing, & extending foods. Tamar is just one of the many who has put into words what a lot of good cooks already know by instinct. She offers nothing more or less in her writings. As for me, I chose to shell out the bucks to buy her book over many others. I have not been disappointed in the least. She is teaching others to open their minds to their own possibilities in meal preparation. I need that. You obviously are talented in that respect & I admire folks like you who have this gift.

                        3. wekick May 8, 2012 08:19 PM

                          She helped open and was chef at one of my favorite restaurants, Farm 255 in Athens, Ga. I think I might need this book.

                          1 Reply
                          1. re: wekick
                            j
                            jeanmarieok May 8, 2012 08:28 PM

                            I just got mine today - trying to read a chapter tonight!

                          2. c
                            cstout May 10, 2012 05:33 AM

                            Question about beet cooking instructions. On page 41, I am not sure if you cook the beets first in water & then roast in the oven, or just wash in water & then roast. For some reason, I am not sure how this is done, please someone clear up the fog in my head.

                            6 Replies
                            1. re: cstout
                              herby May 10, 2012 06:00 AM

                              I do not have the book with me and usually roast beets as I would any other veg; sometimes bake in the oven wrapped in foil - this works well too. If I remember correctly, Tamar suggests roasting them in a pan with some water on the bottom tightly sealed with foil. The idea is to steam roast, I guess. I have not tried her method but will in the future.

                              1. re: herby
                                c
                                cstout May 10, 2012 06:09 AM

                                When you bake beets wrapped in foil, do you rub olive oil on them?

                                1. re: cstout
                                  herby May 10, 2012 06:40 AM

                                  You could but not necessary. I usually wrap them while still wet - sort of simir idea to Tamars just not as much steam. Make sure you roast them until very tender.

                              2. re: cstout
                                w
                                Westminstress May 10, 2012 07:37 AM

                                I've been using her beet cooking instructions with good results. What I do is put all the beets in an appropriately sized pyrex casserole, rinse them with water until the water runs clear (this doesn't take long as they are usually pretty clean already), leave a little water in the bottom of the dish to provide some steam, cover the dish tightly with foil, and roast until done. After they cool a bit I top, tail and peel them.

                                1. re: Westminstress
                                  c
                                  cstout May 10, 2012 10:38 AM

                                  Thanks, she is doing exactly what you are doing...just could not get it for some reason. So far this has been the best "cookbook" I have read in years.

                                  Do you know if M.F.K Fischer books are like her writing style?

                                  1. re: cstout
                                    w
                                    Westminstress May 25, 2012 07:48 AM

                                    I know that How to Cook a Wolf by MFK Fisher is her inspiration. I have some MFK Fisher books but for some reason have always had a bit of difficulty getting into them and have never cooked from them. Heresy, I know, but there it is.

                              3. b
                                bitchincook May 10, 2012 11:34 AM

                                I got this book from the library two days ago, after a long wait for my name to finally make it to the top of the reserves list. I confess that three chapters in, I was fighting off sleep, and not because I hadn't gotten enough the night before.

                                Somehow I just couldn't relate to her enthusiasm for boiling vegetables and her disdain for those of us who like them with some life left in them. Perhaps this is because the only kind of vegetables I ever knew as a child were boiled to a soggy, limp mess I was forced to eat.

                                Then there was her excitement about boiled chicken. Seriously? Somehow I just couldn't summon up the desire to spend 20 minutes standing over a pot of simmering water skimming scum. And what a waste of the skin, which could otherwise be made crisp and savory if the bird were roasted instead of drowned.

                                Her ode to eggs was a bit much, at least to me. Her discussion on how to get the shells off boiled eggs without a struggle was less than useful, to be polite. We should just grin and bear it as we pick of those tiny little pieces of shell stuck like glue as we rejoice in the freshness of the egg? Good grief!

                                Maybe the rest of the book redeems itself, but I'm not counting on it. Indeed, something tells me the next person on the library's reserve list is going to get this book well ahead of schedule.

                                1 Reply
                                1. re: bitchincook
                                  f
                                  foiegras May 10, 2012 02:25 PM

                                  I haven't read the book, but I recently followed the suggestion in a recipe to throw the broccoli in with the pasta 3 minutes before it was done. It worked amazingly well. I'm a supertaster, so broccoli can be a bit much for me. Boiling removes the offensive flavor. At 3 minutes, it's tender with beautiful color--but not overly tender. You don't have to boil forever, and I hope you don't!

                                  The chapter titles seem to be reminiscent of MFK Fisher's How to Cook a Wolf (a great book).

                                  I cook for my dogs, so I use everything edible but leftover onion and grapes in that ongoing project ...

                                2. w
                                  Westminstress May 25, 2012 07:44 AM

                                  Two recent frittatas inspired by Tamar Adler:

                                  The first used sauteed radish tops and green garlic. (I never throw out the leaves and stems of vegetables anymore.) This was good but since radish greens are on the bitter side, it would have been even better with the addition of anchovies (I was all out unfortunately) or possibly some bacon or pancetta - basically something salty with lots of umami to balance the bitterness.

                                  The second was a clean out the fridge kind of thing -- a few old scallions, some feta, and several cups of chopped fresh herbs (parsley, mint and cilantro) that I had leftover and did not want to go to waste. I sauteed the scallions and herbs before adding them to the eggs and cheese. This was excellent!

                                  I always used to hesitate about buying too many fresh herbs because I would use so little of them before they went bad and just hated the waste. Tamar taught me that I can also use herbs like a vegetable if I have a lot of them. So now I buy without fear. I still get a little waste but not so much as before, and it is great to always have something around to add that extra pop of flavor to a meal.

                                  1 Reply
                                  1. re: Westminstress
                                    c
                                    cstout May 25, 2012 08:17 AM

                                    I tried cooking with radish leaves & stems, but were just too bitter for me, although a good radish is absolute heaven. A little home made butter & some sea salt on a plate right now would be a perfect meal for me.

                                    I don't know how to offset foods except for the sweet/salty thing, but her book is helping me see so many possibilities.

                                    Yes, buying fresh herbs can get very expensive if you aren't growing them. I intend to so some research on planting my own from seed. Did that once before & got tons of basil, but that was about it. To me, fresh herbs are always preferred to frozen or dried.

                                    Just have a few more pages of the book to read & then I will start over making notes of things to do & try. Am sure wishing it would be an Everlasting book. Tamar's approach to a meal is just the way it should be. Feeding the heart, mind, body & soul with no pretenses or excuses for the simplest meal.

                                    Unfortunately most folks expect more variety, more complicated, more of everything.

                                  2. c
                                    cstout Jun 4, 2012 10:38 PM

                                    Page 199, chapter 17, Tamar is talking about roasting a can of tomatoes in the oven with some garlic & olive oil. I added some sliced onions also.

                                    I took it from there & added the mixture to a pot that had 2 turkey wings simmering with some carrots, celery, bell pepper, onion & spike seasoning plus about a tablespoon of dehydrated veggie sprinkles.

                                    Later on I added some rinsed jasmine rice. End result was very good tasting, but too greasy. Much fat from the wings plus olive oil to boot, did not think this thing through.

                                    I shall let the soup cool overnight & skim off the excess fat & save it to add to pasta tomorrow or perhaps add to a can of navy beans to offset the canned flavor. I also have a can of cannellini beans that I might consider.

                                    The canned roasted tomatoes would have been delicious poured over a fried or poached egg or just eaten with some good crusty bread in the wintertime when a there wasn't a fresh tomato in sight.

                                    Does anyone have any other ideas as to what I can do with the skimmed off fat?

                                    Am loving this book. Any other time I would have tossed the whole thing out because of the excess fat, but now I am trying to figure out how to make things work in other dishes. New learning curve for me.

                                    Just a few more pages & I will be sad to see the "Everlasting Meal" come to an end.

                                    I think it is a great idea to take some of her basic ideas & see how we can move them forward in our cooking.I read a bit & then think how I could expand on her concept, or perhaps even change it. Are you all doing the same thing too?

                                    3 Replies
                                    1. re: cstout
                                      The Dairy Queen Jun 5, 2012 06:52 AM

                                      I haven't been able to dive into this book, alas. But, I have to say is that part of that is that this doesn't seem like a spring/summer book to me. In spring and summer I want to be out and about, grilling etc. And I don't want to do anything that might heat up the house. Any book that talks about cooking in the oven or having pots of things simmering on the stove for long periods sounds like it would have more of an appeal in fall and winter when I'm puttering around inside more.

                                      Does that make sense?

                                      ~TDQ

                                      1. re: The Dairy Queen
                                        c
                                        cstout Jun 5, 2012 07:36 AM

                                        Not a spring/summer book. You have a point there. Well, put this on your list when the wind is howling & you need something chuckling on the back burner.

                                        1. re: The Dairy Queen
                                          herby Jun 5, 2012 07:01 PM

                                          I disagree. Very often Tamar will say "if it is spring, you do this" and "summer vegetables could be cooked this way" or whatever. This is not recipe book really. It is more of a philosophy of cooking. It is a continous process, you start today where you left off yesterday - turn your stale bread into breacrumbs, make a salad of yesterdays roasted veggies, etc. She says that most cookbooks get you running all over the place assembling ingredients because that is the authors' starting point - they already have and use these ingredients - but you are starting from scratch.

                                          So, use her suggestions and use cooking methods that you are comfortable with; start tomorrow's food with today's BBQ leftovers that we all have and will continue to have. Tamar rightfully says that if the world will start from scratch every day, we will never see a full grown tree:)

                                      2. DonShirer Jun 5, 2012 07:11 PM

                                        After seeing this thread, I bought my wife a copy for a Mother's Day present. Only problem is she is reading it like a novel, and hasn't put it down to try any of the recipes yet!

                                        1 Reply
                                        1. re: DonShirer
                                          herby Jun 5, 2012 07:59 PM

                                          As I said up-thread, this is not a recipe book. It is "reading like a novel", soaking up concepts kind of book:)

                                        2. w
                                          Westminstress Oct 5, 2012 06:50 PM

                                          Last night I made bread salad inspired by the discussion on p. 87. Mine consisted of toasted, olive oiled stale bread, the last of the green market cherry tomatoes, a big handful of chopped parsley and some scallion greens. Tossed with olive oil, red wine vinegar, salt and pepper. It was thrifty, effortless and absolutely delicious. I've been doing a lot of recipe cooking recently, and I felt a renewed appreciation for Tamar's more fluid approach to dinner.

                                          2 Replies
                                          1. re: Westminstress
                                            c
                                            cstout Oct 6, 2012 09:05 AM

                                            Bread Salad, that sounds wonderful. I am going to make Peter Reinhart's lean bread recipe today & always have some stale bread left over. I shall revisit the discussion on page 87 plus keep in mind your additions. Wish I had some cherry tomatoes, just have the store bought Romas.

                                            1. re: Westminstress
                                              t
                                              tenjo Nov 1, 2012 07:54 AM

                                              Sounds like an interesting book, but I'm still on the waiting list at the library. Just from the comments on this post, it's focused mainly on American foods and I cook different Asian foods. Plus since I'm allergic to chicken (only chicken in America - I'm ok w/ chicken everywhere else in the world) and have to eat gluten=free, I think the book will just inspire me to make my own Asian style dishes -- very easy to do, since most Asian dishes always use a little bit of this, a little bit of that.

                                              We aim to eat 30 different types of food per day, that's why everything is a little bit of it. I also found out that if you eat this way ALL THE TIME, you don't get food allergies.

                                              Food allergies happen when you eat the same foods day in & day out for years (that's why hubby is allergic to dairy, corn and barley -- he ate WAAAAAAAY too many dairy & mexican foods & beer).

                                            2. DonShirer Nov 1, 2012 04:57 PM

                                              Gave it to DW for a birthday present. She loves it, but I don't think it has made a major impact in her cooking yet. I've just started reading it, but since I only cook 1 or 2 days a week and don't plan far ahead, I'm not sure I will appreciate it as much as a full-time cook would.

                                              1. w
                                                Westminstress Dec 16, 2012 06:45 PM

                                                It was a night when there seemed to be nothing in the fridge, but I didn't feel like going to the store or ordering take out, so I started rummaging: a handful of dried beans, an onion, a few garlic cloves, some bean broth and fennel stalks from the freezer, half a bunch of kale, a chopped cauliflower core, the remnants (stems and all) of some parsley and sage that were at least two weeks old but still edible, a Parmesan rind, the remnants of a bag of pasta ... And I had a huge, filling pot of incredibly delicious minestrone. This recipe alone is worth the price of the book.

                                                1 Reply
                                                1. re: Westminstress
                                                  c
                                                  cstout Dec 17, 2012 09:23 AM

                                                  Your meal would certainly make Tamar proud...I have learned to do so much of that type of cooking now.....just takes a learning curve to think out of the box.

                                                  Dried beans & a variety of veggies is a standard for me now....mix, match & add a dash of protein if I have it on hand & if not, that's OK too. Oh yes, a variety of pasta & canned tomatoes & you are good to go with just about anything.

                                                  Yum....got to go rummage now.....thanks for sharing!!

                                                2. w
                                                  Westminstress Nov 21, 2013 08:40 AM

                                                  This isn't anything that is actually in this book, but I'm posting here because I credit Tamar Adler with teaching me to use every part of the vegetable.

                                                  Leeks. They are so expensive and a lot of the weight is in the greens. It always killed me to throw them away. Even using them in stock seemed like a bit of a missed opportunity. I started to wonder -- are they edible?

                                                  Indeed, leek greens are not just edible, but delicious. They are not tough, contrary to popular belief. They taste like leeks, scallions and a bit of garlic combined. Last night I sliced them thinly and sauteed them in butter for inclusion in a frittata. They are also great in stir-fried dishes as a substitute for chinese chives. They are very hardy and last in the fridge for weeks without going bad.

                                                  I love being able to get more than one meal out of a single leek.

                                                  2 Replies
                                                  1. re: Westminstress
                                                    herby Nov 21, 2013 10:22 AM

                                                    Thank you for sharing! I feel the same about thowing leek greens away and can't save for stock since I do not make it often and freezer space is at a primium.

                                                    1. re: Westminstress
                                                      f
                                                      foiegras Nov 21, 2013 11:02 AM

                                                      I agree ... I use all of it that's tender. It's delicious, all the way from white to dark green.

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