Bacon grease, herb stems and other flavorful food scraps worth saving

I get immense satisfaction from using every last bit of something I’ve paid good money for: squeezing the dregs of the toothpaste until my knuckles turn white, using a pen until the ink runs dry and turning the dish soap bottle upside down to ensure nothing is left behind. The same goes for food. Not only do I get a thrill out of turning surplus jam into a vinaigrette or tucking a handful of potato chip crumbs into a sandwich, but I also give myself a pat on the back every time I stretch an ingredient further than it was originally intended.

This means hanging on to parts of the food that I may not have used in a given recipe or getting one more use out of something that would have otherwise been tossed or composted. That kind of repurposing saves money, of course. Plus, it’s the environmentally responsible thing to do.

Here are some of my favorite flavor-packed extras and scraps that you shouldn’t toss without giving them a second life.

Bacon grease

Rendered bacon fat might feel like a burden, but you should treat it like the liquid gold it is. Especially when you cook a lot of bacon in a gentler way, whether in the oven or in a skillet from a cold start, be sure to stockpile the grease for future uses. Let the fat cool until it’s just warm, rather than hot, then strain through a fine-mesh strainer or coffee filter into a container to keep in the refrigerator or freezer, where it will last for 6 to 12 months, respectively, according to the FoodKeeper App. Each time you make more bacon, simply add the grease to your existing stash. You can use bacon fat to roast or sauté vegetables. Try adding a spoonful to braised greens or a stew. Or incorporate a few tablespoons into the oil you’re using to fry chicken or potatoes. When it’s BLT season, I like to use the rendered bacon fat to brush onto one side of the bread before broiling to double down on the salty, porky essence of the sandwich.

Citrus zest

Any time you pull out a lemon, lime or orange for a recipe, whether it calls for it or not, the first thing you should be doing is zesting the fruit with a rasp-style grater, such as a Microplane. It’s easier — and safer — to zest a whole fruit rather than one that’s already been halved, juiced or cut into wedges. Citrus peel is packed with essential oils and other volatile (aromatic) compounds, and it can further amplify a dish that already employs the juice. If you don’t end up using the zest right away, you can freeze it in individual ½- or 1-teaspoon mounds on a plate or sheet pan and then pack it into a container or bag for long-term storage. Another option: flavored salt. Briefly dry the zest in a microwave or oven and combine it with a coarse salt and any other herbs or spices you like. Or rub zest into granulated sugar for an upgraded baking staple that would be lovely in a simple shortbread, sugar cookie or poundcake.

Poultry carcasses

Some of the best broths I’ve ever made have come from picked-over poultry carcasses. I’m still dreaming about the smoked turkey broth that resulted from our restaurant-catered Thanksgiving meal. All you need to do is combine the carcass with some standard aromatics (onions, carrots, celery, garlic or whatever scrappy odds and ends you have) in a stockpot, add enough water just until covered and simmer until the broth reaches a rich golden color and boasts a robust aroma. (I’m a huge fan of making broth in the Instant Pot to speed up the process, but it can be a tight fit with a whole carcass unless you break it down.) You don’t even have to strip the bones completely — a little meat left on the remains of a whole turkey or chicken, whether store-bought rotisserie or roasted at home, will lend even more flavor. If there’s enough tender meat that falls off as the broth simmers, go ahead and stir it into whatever soup or stew you’re making.

For extra flavor, you can roast or broil the carcass first, but I typically don’t bother. Freeze any carcass you can’t get to right away, then drop it straight in the pot when you’re ready.

Cilantro stems

I once took a cooking class in which the instructor told us that the stems were the most flavorful part of cilantro, and it stuck with me ever since. If you’re only using the leaves, you’re missing out on a lot — and creating a lot more unnecessary waste. Especially in a sauce or dressing that’s pureed, go ahead and include the entire sprig. If you’re chopping or mincing the cilantro, include at least the tender stems, avoiding any thicker or woodier stretches that may be tougher to chew. Not a fan of cilantro? The same principles apply to parsley, the stems of which are especially welcome in vegetable broth, thanks to the mellower flavor.

Vegetable scraps

If there’s one thing I save without fail, it’s vegetable scraps. I squirrel away onion ends and skins, potato peels, celery leaves, carrot trimmings and more in a bag in the freezer to make broth when I need it or when the bag threatens to burst, whichever comes first. (Broth freezes well, if you’re not ready to use it right away.) The broth comes together in just half an hour, either on the stovetop or in the Instant Pot.

Spent vanilla beans

Vanilla beans, along with their slightly more accessible extract, are a pricey investment. If you’ve taken the plunge and scraped out the seeds for a special ice cream, custard or other dessert, don’t toss the spent beans. Bury them in granulated sugar to create vanilla-scented sugar for baking. Or steep them in simmering sugar and water for a flavored simple syrup to drizzle over cakes or stir into tea, carbonated water and other beverages.