It’s that time of year again. Visitors have vacated the guest rooms, the sink is finally clear of roasting pans and gravy boats, and the fridge is jam-packed with leftovers. But that doesn’t have to mean a week of fighting your way through desiccated turkey and soggy stuffing. Instead, join us on the far more delicious #WasteNot train and turn that holiday surplus into dishes worth craving.
This recipe from Beard Award nominee and Chefs Boot Camp for Policy and Change alum Howard Hanna makes use of the mountain of mashed potatoes occupying your favorite tupperware. Taking a cue from his sous chef Kara Anderson’s grandmother (Ms. Beverly Brown herself), he starts by combining the starchy leftovers with a few pantry essentials to form a smooth, somewhat sticky dough. After letting it rise and forming individual dough balls, Hanna gently applies an egg wash and pops them into the oven. 20 minutes later, the rolls have just barely fused together, with beautifully golden domes on top and soft, slightly sweet interiors. Generously brushed with melted butter and sprinkled with fleur de sel, these morsels are a scrumptiously sustainable new way to love your leftovers. Get the recipe.
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The James Beard Foundation's new cookbook, Waste Not: How to Get the Most from Your Food, offers up a host of delicious solutions to the pressing problem of food waste. Featuring 100 recipes from alumni of our Chefs Boot Camp for Policy and Change, Waste Not will teach you how to turn every root, bone, rind, and stem into an irresistible dish.
Waste Not: How to Get the Most from Your Food, published by Rizzoli, is on sale now. Order your copy today!
Frank Guerriero is the media assistant at the Beard Foundation. Find him on Instagram.
