Looking to save money? How about cut food waste?Consider food scraps—those bits and pieces of leftover fruit, veggies, meat, and yes, even cheese, that you’d normally throw away or compost.
想省钱？何不减少食物的浪费呢？考虑下做饭剩下的，比如果蔬、肉类剩余的边角料，对了，连奶酪都可以，凡是你准备扔掉或是用作堆肥的，都可以。

Americans chuck about 20 pounds of food every month, costing us anywhere from $28 to $43 per person. Part of that is an aversion to food we might consider below-standard. There's been a movement in the past couple years to start embracing ugly but still perfectly good food, and educating cooks about the food scraps they shouldn't be tossing.
美国人平均每人每月丢弃20磅的食物，人均浪费28到43美元不等。部分原因在于人们觉得有些食物"不达标"，有厌恶情绪。过去几年里，人们开始接受貌丑但仍是好的食物了，教厨师了解他们不该扔的厨余。

Read on for 10 food scraps you can re-purpose in recipes and more, creating delicious meals with odds and ends you may have overlooked.
以下10种厨余你可以重新纳入你的食谱，用这些边边角角独创几道你曾忽视的美味吧。

1. Meat fat, scraps, and bones
肉类脂肪、多余肉片和肉骨

You probably knew that you can save chicken carcasses and beef bones to make soup stock. But those other spare parts can be useful, as well.
你应该知道的吧，存着鸡架骨和牛肉骨，可以熬制老汤，但其实剩余部分也是很有用的。

The next time you roast or sauté meat, save the leftover juices and oil. Depending on what else you are cooking, add the savory leftovers to a pot of beans, cooked grains, or even sautéed greens. Bacon grease is especially good for this (cooled first before storage, of course), lending flavor to everything from eggs to popcorn. On a similar note, duck fat is said to be especially good on roasted potatoes.
下次你烤肉或者煎肉的时候，把剩余的汁水和油留着。看你接下来还要烹饪什么，把美味汁水加到一锅豆子里、煮熟的谷物里，或是炒蔬菜里。培根油脂最好了（当然，储存前要先冷却），可以把味道带到其他任意食材，无论是鸡蛋或是爆米花都可以。同理，鸭脂肪据说配烤土豆味道会很赞。

2. Veggie leaves and greens
菜叶和蔬菜

How many times have you chopped the green tops off of carrots, or peeled leaves from a head of cauliflower, only to throw them away? In fact, those greens are generally chock full of vitamins and minerals, and frequently make delicious side dishes all by themselves.
多少次你把胡萝卜的绿叶部分切掉？又有多少次你把一颗花菜的叶子都剥掉，然后通通扔掉？实际上，这些绿色的部分包含维生素和矿物质，这些部分通常可以用来制作很美味的配菜。

If you happen to find a cauliflower covered in bright green leaves, grab it! When roasted with a little oil in a 400 degree F oven, the smaller cauliflower leaves become crispy, kale-like chips that can be snacked on with your fingers or crumbled atop salads and grains for extra texture. As for the larger leaves, heat up the BBQ or grill pan and give it a brief char. Then toss with dressing, seeds, and avocado for a non-lettuce salad.
如果你恰好看到一颗重重绿叶包裹着的花椰菜，一定要一把夺下。加些许油，烤箱里加热烤到400华氏度，偏小的花菜叶子就会变脆，有点像甘蓝脆片，你用手指头捻下尝尝味道，或者碾碎了撒在沙拉和谷物上，质地很不一般。至于大片儿的花菜叶子，放烤盘里加温，直至略焦。然后加点调味料、翻个个儿，加点籽儿和牛油果，这样不加生菜叶能吃沙拉啦。

3. Seeds
籽儿

The next time you scrape out the juicy, seedy insides of tomatoes and cucumbers, save them.Then mix with a little olive oil, vinegar, and citrus juice for a refreshing take on vinaigrette.
下次你把西红柿、黄瓜多汁多籽儿的瓤挖出来的时候，就存着吧。加点橄榄油、醋、柠檬或者柑橘汁儿，这样的油醋汁别有一番清新爽口的味道。

Pumpkin and winter squash (butternut, acorn, etc.) seeds can be roasted, covered with salt, and eaten straight from a bowl, sprinkled on salads, or added to granola.Lemon seeds can be saved to make natural pectin for jams and jellies.Peppers and tomatoes can be regrown from saved seeds.
南瓜、冬南瓜（奶油胡桃、橡子等）的籽儿可以烘烤，然后裹上盐，直接放碗里吃，也可以撒点在色拉上，或者加到即食麦片里。柠檬籽儿是果酱、果冻的天然胶质来源。辣椒和西红柿可以从保留下的籽儿里重新长出来。

4. Stale bread, cookies, cereal and chips
不怎么新鲜的面包、饼干、燕麦和薯条

There’s always that moment when you’ve eaten the last chip or bowl of cereal, and you’re left with a handful or two of crumbled bits. But before you throw them out, give them a quick pulse in the food processor. And depending on their flavor—sweet or savory—use like breadcrumbs or a crumble for your next casserole or cobbler. Add flour, butter, and spices accordingly.
总有几回你吃了最后一片薯片、喝完最后一碗燕麦，手头却还仍留有一两把细碎的燕麦或是薯片碎。扔之前，不妨将其放在食物加工器里简单处理一下。根据它们的口味，甜或咸，加到你下一道砂锅菜或是脆皮水果馅饼里。然后看情况加上面粉、黄油和香料。

Stale bread can turn into soup, meatballs, even salad dressing. Homemade croutons are another popular application. Finally they can be made into pie crusts for future savoring.
陈面包还可以烧汤、做肉丸，甚至可以做色拉调味。家里烹饪还可以选择做烤碎面包丁。最后，陈面包还可以做酥皮，让派更美味。

5. Marinating liquids
卤汁、腌制品

Pickle juice is another preservation/flavoring liquid you might want to hold on to, as well. By mixing with a little olive oil, give the last bits of your condiments new life. And use as a dressing for chicken, egg, or potato salad. Some bloggers even suggest saving pickle juice to make an entirely new batch of pickles. It's double the food for half the cost.
泡菜汁调味料是又一道让你欲罢不能的腌制调味品。在所剩不多的佐料里混些橄榄油，味道就焕然新生了。还可以做鸡肉、蛋和土豆沙拉的调味料。一些博主甚至建议存着泡菜汁新制一批泡菜，食物翻倍，价格减半。

6. Produce peels, skin and rinds
果皮

Peels and rinds from your produce often contain as much—or more—of a fruit or vegetable's vitamins and minerals, and can be used in a variety of applications. Simply eat them raw, or try them:
果蔬等农产品的果皮富含维生素和矿物质，甚至可能比蔬果本身含量更多，果皮用途多样，可以生吃或者尝试以下做法：

As chips: The next time you peel a potato, carrot, apples, or any other root vegetable, save the peels. Toss them with olive oil and some spices. And then bake them in a single layer in a 400 degree F oven, until browned and crispy, about 8 to 10 minutes.
薯片做法：下次你给土豆、胡萝卜、苹果还有其他根茎类蔬菜削皮的时候，把皮保留下来。在橄榄油里拌一拌，加点香料。然后放单层烤箱里烘烤到400华氏度， 烤至棕黄脆嫩，约莫8到10分钟。

As flavor agents: Onion peels are particularly good for flavoring stocks for chicken soup. Citrus rinds are excellent for every dish from cranberry sauce to Christmas cookies, not to mention excellent for infusing vinegars and vodkas.
调味料做法：洋葱皮是做鸡汤汤底的上佳选择。柑橘类果皮无论是做蔓越莓酱还是圣诞小饼干都绝佳，更不要说醋和伏特加了，味儿倍棒。

As teas: Orange and apple peels can be boiled and combined with other ingredients for tasty, all-natural homemade tea.
茶的做法：橘子和苹果皮可以用水煮，和其他成分混合，调配美味天然的自制茶饮。

As pickles: You can pickle watermelon rinds!  Not to mention, there are myriad applications for peels beyond cooking.
泡菜做法：你可以腌制西瓜皮。除了烹饪之外，果皮还有成千上万种料理方法。

7. Stalks and stems
蔬菜梗、茎

Yes, broccoli stalks can be made into slaw, served in a stir fry, or even made into a pesto. Chard stems can be stringy, but delicious when blanched and grilled. Remember, too, that those stalks frequently contain as many nutrients as the other part of the vegetables. Broccoli stalks alone are full of potassium, protein, and vitamin B.
对，西兰花梗可以拌卷心菜色拉，大火快炒下，还可以做香蒜沙司。甜菜茎可能因为纤维多而比较难嚼，但汆水烫用火烤后就味美了。同样要记得，那些梗通常和其他部分一样有营养。单西兰花梗就富含钾元素、蛋白质和维生素B。

8. Cheese rinds
芝士边角料

Every Italian nonna knows: leftover cheese rinds are the secrets to deeply flavored food. Just add the cheese rind to your soup or sauce base and simmer to extract the flavor. Hard cheeses like Parmesan and Pecorino Romano work particularly well.
每个意大利人都知道，口味浓郁的美食的秘诀就在于芝士余料。把芝士的边角料加到你的汤底和调料底料里，炖出芝士风味。帕尔玛奶酪和意大利匹克利诺罗曼诺羊奶酪这样的偏硬的芝士效果尤其好。

9. Past-their-sell-by-date fruits and veggies
下架果蔬

Though it might look a bit past its prime, some overripe produce has its privileges—banana bread, for one. Every grandkid’s favorite comfort food is moistened and flavored by bananas that have gone just a little brown. One-ingredient banana ice cream is another heavenly application.
这看着好像是有点儿熟过头了，但有的过熟农产品也有其优势，香蕉面包便是一例。儿孙辈最爱的爽心美食就是需要在表皮有点点发黑的香蕉润泽下，增其风味。香蕉冰淇淋，成分单一，却是有一道人间美味。

10. Pulp
果肉

The great thing about juicing is, well, the juice. The bad thing about juicing is all that valuable pulp left behind afterward, which is where much of the fiber of a fruit or vegetable resides. There are a few resolutions to this pulpy problem, however, including:
榨汁最美妙的，自然就是榨得的汁水啦。恼人的却是榨干后遗留的果肉和蔬菜泥，多是水果的纤维或是蔬菜残渣。这些残余果肉的问题也是有办法解决的，方法如下：

Simply eat the pulp. There’s really no need to throw it away.Keep the pulp, and add it to smoothies and shakes later.Make quickbreads, pancakes, and muffins.DIY some fruit leather.Add it to veggie burgers to moisten them.
就把余下的这些果肉吃了，没必要扔掉。把果肉留着，之后加到沙冰或者奶昔里。制作简易小蛋糕、煎饼和松饼。自己动手做自制果泥干。加到蔬菜汉堡里，口感就不会那么干。

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