Welcome back once again to our Weekend Cook and Tell where each Wednesday we hit the food sections of various national newspapers in search of inspiration for a weekend cooking project. We hope you'll cook along with us and share your experiences, recipes, and photos here.
Over at the Chicago Sun-Times Lisa Shames is talking leftovers, more specifically how local chefs are using theirs to create exciting new dishes that are as frugal as they are delicious. Whole animals are butchered down to beefy cuts and meaty bones used for stocks, leftover risotto becomes arancini, cheese scraps are turned into tasty spreads like formage forte, and day-old bread repurposed into bread crumbs and panzanella salads.
For this week's challenge we want to see your thriftiest kitchen tips and recipes. We're looking for those soups enriched with Parmesan rinds or shrimp shell stock. Perhaps a great clean-out-the-cheese-drawer mac and cheese or vegetable stew made from the odds and ends in your crisper. The name of the game here is frugality in the most delicious sense, of course.
Show us photos of your formerly refuse recipes on Photograzing (make sure to include "Cook and Tell" in your submission title) and tell us about your recipes here! If you'd like to blog the experience, please leave a link in the comments below. We'll post a round-up of your repurposed ingredients ideas, recipes, and experiences next Wednesday.