44: Reducing food waste

from Cookbook Club Hosted by Renee Wilkinson

Everything is SO expensive right now. We got together to chat about how to reduce our grocery bills by using it all up in creative ways. Join us! Recipes mentioned in this episode: Tuna mayo rice bowl (NYT) Kale sauce with any noodle (Six Seasons) Lubav’s green spaghetti (Simply Julia) The most adaptable one-bowl poundcake (NYT) Quiche lorraine (NYT) Cookbooks mentioned in this episode: Now and Again, by Julia Turshen The Everlasting Meal, by Tamar Adler Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: [email protected] Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Our sponsor: Dropcloth Samplers Cook along with us! Next cookbook episode (releasing 4/19/2023): Cannelle et Vanille, by Aran Goyoaga

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44: Reducing food waste

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How long is this episode of Cookbook Club?

This episode is 29 minutes long.

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This episode was published on April 4, 2023.

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