Ingredient

25 Recipes to Help You Use Up a Bunch of Herbs — Recipes from The Kitchn

All too often I buy a couple bunches of herbs to use in a specific recipe, punch off a sprig or two, and then the rest gets forgotten about until it wilts and has to be tossed. Does this happen to you?

I hate wasting any food, especially fresh herbs, but it turns out I don't have to: There actually are a slew of great recipes that use way more than a few sprigs, saving me the guilt of throwing what's leftover in the trash (with the bonus of a delicious dish!).

From rosemary roasted potatoes and lemon-thyme chicken thighs, to tomato-basil morning muffins and a tropical cilantro smoothie, here are 25 recipes to call on when you've got herbs to spare.

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Why You Need Two (Yes, Two) Bottles of Olive Oil — Grocery Intelligence

After living in Italy for a bit, I quickly became enamored of olive oil. I have two bottles in my pantry that I reach for every single night. My constant use is a case for moving back to Italy, buying an olive farm, and making my own supply just to support the habit.

Because that's not happening anytime soon, I'll continue to lean on my local grocers to supply it for me, and I'll continue to always have two bottles. While I am a minimalist in most regards, I feel strongly that one olive oil is not enough.

I have my large bottle of everyday cooking oil (this is my favorite), which never breaks the bank and gets swirled into hot pans, tossed with roasted vegetables, and baked into cakes. My second bottle is smaller and a splurge, used for dunking bread and finishing salads, soups, and more. It's something I firmly believe should be in your pantry too.

My Everyday Olive Oil: California Olive Ranch Olive Oil, $15 for 16.9 ounces

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10 Recipes You Can Make with Just One Egg — Recipes from The Kitchn

All too often, I open the carton of eggs in my fridge only to find just one left. One egg! What can you do with just one egg? Well, while you might not be able to make an omelet, there's actually a whole lot you can make with a solo egg. From breakfast for one and deep-dish chocolate chip cookies, to easy muffins and spaghetti with meatballs, here are 10 ways to use that remaining egg up.

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This Is the Best Tahini You Can Buy in the States — One Good Thing

(Image credit: Emily Han)

For years, all I knew of tahini was the single brand available to me at my local grocery store — the contents were as dusty as the tin itself. The paste, made from sesame seeds and oil, was chalky and so cement-like that I could never get the separated oil to blend back in. I was close to giving up on tahini altogether.

Then one evening, while living abroad, an Israeli friend had me over for dinner. So passionate about the food of his country, he had carried his own tahini to his temporary home afar. One taste and I knew I had been living a tahini lie. I fell hard once I finally tasted the real deal.

Good news: You don't have to get on a plane to Israel to find the good stuff.

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10 Ways to Turn Puff Pastry into an Easy, Fancy App — Recipes from The Kitchn

There are a few things that my freezer is never without: A pint (or two) or ice cream, a rotating variety of pesto that I've made, and a box (or two!) of puff pastry. The frozen dough makes me an appetizer champ (after years of throwing a bowl of olives on the coffee table). All you have to do is let it thaw on the counter or in the fridge and you have a base for any number of flaky, buttery, crowd-pleasing snacks that bake up in a flash.

Here are 10 recipes to get you started.

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You Can Make Prosciutto Even Better. Here’s How. — Tips from The Kitchn

(Image credit: Maria Siriano)

It's really hard to improve on prosciutto (preferably with some good cheese and bread, on a picnic blanket in a park somewhere). The Italian cured meat is one of my favorites and I'll take any excuse to pick up a little from the store. But while it's hard denying the pleasure of eating it as is, I'm always looking for new ways to enjoy it. I've tried (and highly recommend) crisping it to toss with pasta, but just recently I took this salty pork to a whole new level of deliciousness — by candying it.

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