Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up.
It makes me absolutely crazy when I hear how much good food regularly gets tossed out. A 2012 study by the Natural Resources Defense Council estimated that America discards up to 40% of its food, or about 20 pounds per person per month; the study notes that it’s basically “Farm to Fork to Landfill.” If you crunch the numbers, a family of four might easily chuck more than $1,500 worth of food per year.
My motto this year is “Don’t throw that out.” Several smart chefs and food professionals are way ahead of me. Let's all learn from their smart choices.
Editor's note: Each week in "Apparently This Matters," CNN's Jarrett Bellini applies his warped sensibilities to trending topics in social media and random items of interest on the Web.
When I was growing up, to open my parents' refrigerator was to take a magical journey deep into a strange land of Tupperware that ultimately ended in sadness, confusion and some sort of round, congealed blob of food that may or may not have dated to the Carter administration.
"Mom, what is this?"
"Does it look like it might cause infection?"
Yes, we were a leftovers house. Be it chicken or rice, you were gettin' it twice!
Though, in all fairness, mom has always been a great cook. So, it was definitely tolerable.
Nevertheless, Day 7 of lasagna never quite had the same pizazz as Day 4. And opening that container on Day 60 risked introducing a newly formed, unknown invasive species into the ecosystem.
I said it several weeks ago on Twitter and I still believe it to be true:
It's true that there are dishes best served a la minute for optimum enjoyment; people aren't generally prone to stashing omelettes and pancakes into Tupperware containers for midnight noshes. Thanksgiving foods, though, tend to benefit from a night hunkered in the fridge, melding flavors and becoming exponentially more delicious.
What’s behind that pantry door?
This week I will do my food shopping only at one very special place: my own pantry. Lord only knows what I will find in the back corners of the lowest and highest shelves. I expect to be eating some tuna salad from all those cans I bought when forecasters were predicting the last snow storm that brought Atlanta to a halt - which may give you some idea of the vintage of those items.
5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
We admit it - there are far worse problems in the world than having too much grilled goodness around, but by Tuesday, even the most dedicated cooker-out can get sick of Sunday's ribs. Luckily, chef Patricio Sandoval of Mercadito Restaurants is here to help you transform leftover chicken, shrimp, steak, vegetable and pork drudgery into a festive second-chance feast.
And yep - he's sharing recipes to boot.
Five Ways to Use Grilled Leftovers: Patricio Sandoval
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