1. Lauer Khosha Bhaja
Bengalis transform the peelings of a bottle-shaped, green squash into a delicious and nutritious meal infused with chilies, poppy seeds, and turmeric.
Brazilians celebrate this hearty black bean and pork stew by designating Saturdays the day of the feijoada. Traditional versions contain meat scraps, such as pig’s feet, ears, or tails.
3. Fromage Fort
Lonesome morsels of leftover cheese get a boost from white wine and garlic in this Jacques Pépin
recipe. Voila — it’s a creamy French spread!
This processed cow skin is such a popular delicacy in Nigeria that there was significant outcry when the Nigerian government threatened to ban Ponmo and instead turn leftover cowhides into leather.
The Pennsylvania Dutch invented a way to mold pig’s heart, brains, and other porky scraps into a crispy, savory breakfast treat. Double your scrap quota by adding scrapple to your Thanksgiving stuffing (recipe here).
Stale bread is the staple scrap in this hearty Tuscan soup of seasonal vegetables – a close cousin of ribollita.
7. Pav Bhaji Masala Dosa
The sour taste of old dosa batter gets a makeover in this Mumbai-inspired take on South India’s staple meal. (Plus, you can polish off your leftover pav bhaji – a dish that, in itself, is a great way to use up old vegetables!)
8. Melon Seed Horchata
Don’t throw away those pesky melon seeds! Save them and blend them into this frothy, refreshing Mexican beverage — a less common take on traditional horchata (made from rice and nuts).
Not only do these Japanese rice balls make use of leftover rice, they can also be stuffed with day-old leftovers.
The spelling may vary depending on whether it’s prepared in Latin America, Portugal or the Philippines, but all versions of chicharrón are derivatives of pork.
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