Sourdough Discard: Ten Ways to Use Every Spoonful Instead of Throwing It Out
If you maintain a sourdough starter, you’re probably familiar with the guilt of throwing away discard.
Category: Dinner
Hearty weeknight and weekend dinner recipes, from 30-minute skillet meals to slow-braised centerpieces. Every recipe is tested in our test kitchen, with detailed technique notes, ingredient substitutions, and real-world timing.
Caprese with Heirloom Tomatoes: The Italian Salad That Only Works in July
The Capri-island Italian classic that depends entirely on ingredient quality – peak-season heirloom tomatoes, fresh buffalo mozzarella, basil, good olive oil, flaky salt.
Korean Cold Bibimbap (Yeolmu Bibimbap): The Summer Version Koreans Crave
The summer Korean cold rice bowl with young radish kimchi (yeolmu), seasonal vegetables, gochujang sauce, and fried egg. Eaten cold when traditional bibimbap feels too heavy.
Fourth of July Smash Burgers: The Lacy-Edge Crust Method on Cast Iron
Loose ground beef balls smashed onto screaming-hot cast iron, producing thin patties with lacy crispy edges and intense Maillard crust. The viral burger style beats thick gastropub burgers.
Father’s Day Reverse-Sear Ribeye: The 250°F Then 500°F Method
Thick ribeye cooked slowly to internal 50 C in 250 F oven, then seared in screaming-hot cast iron for mahogany crust. Edge-to-edge medium-rare. The technique steakhouses use.
Elote and Esquites: The Mexican Street Corn That Defines Summer
The Mexican street-corn classic – charred grilled corn slathered with mayo, crema, cotija, chile, lime. Both elote (on the cob) and esquites (in a cup) versions.