Pantry Raid

As we enter that time of year when gardens and farms sometimes give us more than we bargained for, Hannah discusses the strategy, mindset and creativity it takes to tackle a surplus.

Stock and broth are the backbone of reduced waste cooking. In the most efficient kitchens, they're made from the scraps of other recipes saved dutifully in a container in the freezer. Stock or broth can be used in so many ways to improve a wide array of dishes, but there's so much confusion surrounding the difference between the two, it's ridiculous!

You just can't go wrong with chickpeas! Knowing when to use dried chickpeas, canned chickpeas or chickpea flour is key, but having any one of those things on hand will get you at least halfway to dinner.

Stale bread is simply the best and cheapest way to bulk out any recipe, to save a salad from being too "healthy" and to add texture to anything quite delicate.

Hannah explores her favorite citrus — the Meyer lemon — and what to do with it raw, cooked, and preserved. Within those three categories, you'll hear simple and inspired cooking ideas, a lot of love for lemon zest, and one lemon joke.

Hannah has befriended a cheesemonger, and together they have dozens of great ideas to share about cooking with cheese. Kathleen Cotter (The Bloomy Rind) shared her expertise for making better mac 'n' cheese, explains the benefits of homemade ricotta, and argues that cheese can be — and should be — treated like a main dish.