Rick Bayless. Eat healthier and cheaper at home

“Think soup before you toss out anything,” says Workman. “Bones can go in the freezer and when you have enough, make stock. Extra herbs can add flavor to broth. Rinds of cheese can give sauce body and flavor.

Carrots that are a little limp and sad will be fine once they are peeled and sliced for a stew.” “Plan for leftovers ahead of time, before they become leftovers. Soup, pasta, potatoes and rice dishes can all make great use of leftover ingredients,” Waters says.

“For a gourmet touch that’s free, grate the rinds of citrus fruit sprinkled on fish, soup or egg dishes, or to add a pleasant acidity to pasta.” Use odd bits – herb stems, vegetable peelings and leftover meats – to make soups or stews, which you can freeze in single-serving bags. Dice leftover cooked vegetables or proteins and add them to salad, stew, or toss with cooked pasta, potatoes or rice.

Use what you have “Shop” your pantry cabinets that may be nearing their expiration dates. Beans, dried herbs, soups and many other items can be puréed together to create tasty dips. Look through your refrigerator and make use of remaining still-good condiments, sauces and pickles. Add them to stews, soups, salads and stir-fries.

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