leftovers

Recently a friend gave me two dozen eggs from her homegrown chickens. Since farm fresh eggs are one of life's little pleasures, I didn't want to waste any part of these eggs. I also wanted to do more with the eggs than eat them fried.

I wound up preparing a pavlova, a dessert that requires egg whites to create a fluffy and marshmallowy meringue. However, I couldn't throw away the precious yolks, so I came up with five ways to use them. Find out what they are after the break.

Pretzels. Hot dogs. Sandwiches. It's easy to find a use for a can of Dijon mustard, but the same can't really be said for dry mustard. After all, how many of us admit to having a tin of Colman's mustard powder at home that's been open (and unused) for months or even years?

In truth, powdered mustard, as it's also known, is really just the dehydrated equivalent of the world's favorite condiment, which means it's just as versatile in the kitchen. Here are a few ways to make the most of it.

• Add a pinch to achieve intense, saturated flavors in your favorite deviled egg recipe.
• Incorporate powdered mustard into any spice rub and use on barbecue chicken, smoked ribs, and more.
• Add a straw-yellow color and acidic bite to a casserole like baked macaroni and cheese or potatoes au gratin.

See a few more of our suggested ways to use dry mustard when you read on.

While there's nothing tastier than a big schmear of cream cheese on a freshly toasted bagel, this tasty spread can multitask in some amazing ways. Whether you're going for something savory or sweet, cream cheese can add a layer of delicious decadence that won't go unnoticed by the people who love to chow down on your food. Ready to get inspired? Here are five creative ways to make the most of the cute cream cheese tub in your fridge.

1. Add it to a dip. The addition of some cream cheese to your favorite dip can give it a whole new depth of flavor. If you haven't added cream cheese to a dip recipe before, we're partial to these tasty mushroom goat cheese queso and caramelized vidalia onion dips, both starring cream cheese.
2. Create a creamy marinara. Throwing together a last-minute weeknight supper? Take your traditional marinara sauce to the next level by adding a heaping helping of tasty cream cheese to the pan when you're heating up your red sauce. This is an easy way to make your basic sauce a little more exciting to everyone at the table.

Keep reading for three more tasty ways to enjoy cream cheese.

Ever buy a bunch of herbs for a recipe, only to use a tablespoon and find an icky bag of dried-out leaves two weeks later? This has been a long-standing problem in my house, and I've been determined to find a fix for it.

This week, the herb of immediate concern is cilantro. As a major cilantro lover, it's a staple in my kitchen, so much that I always keep it around. I use it as a go-to for my frequent Southwest-themed meals, but there's a lot one can do with the flowery, lime-like herb; it's a fixture in Indian, Persian, and Chinese cuisines, among others. If you've got cilantro odds and ends, here's what I'd recommend.

1. Surprise your taste buds with a cilantro martini.
2. If you're a cilantro lover, make it the star of a creamy soup.

For five more suggestions, keep reading.

Ever buy a bunch of herbs for a recipe, only to use a tablespoon and find an icky bag of dried-out leaves two weeks later? This has been a long-standing problem in my house, and I've been determined to find a fix for it.

First up: dill. The delicate-looking weed is one of my favorites — I love its grassy, bright, almost lemony flavor. Because it's so zingy, dill works well with classic pairings like seafood and lemon, but there are also plenty of other ways you can use up the fronds in odds and ends. Here are some of my favorite ways.

1. Use it to create another dimension of flavor in stuffed cabbage rolls.
2. Add a few fronds at the end of cooking to brighten up chicken noodle soup.

For four more suggestions, keep reading.

We've all been in this predicament: you opened a fresh bottle of wine, poured yourself a glass, then realized weeks later that you wasted tons of vino. This may have been a bummer in the past, but it's time to rethink this age-old problem. Leftover wine does not need to go to waste down the drain; it can be repurposed for sheer culinary delight. Here are three easy ways to make the most of your old wine.

1. Make homemade vinegar. Pour your leftover wine into a covered container (make sure it's not airtight!) and set it in a cool, dark location to allow it to ferment. The solution will start off murky, but you'll see it clarify with time. Once you see a white skin at the bottom, a bacterial culture known as the "mother," the homemade vinegar is ready to incorporate into your favorite recipes.

   The first time you make wine into vinegar, you'll have to wait several months. But after the initial cultivation, you can whip up new batches of vinegar every few weeks using the original mother.

2. Deglaze your pan. Deglazing may seem like an intimidating term, but chances are you're deglazing your pan all the time without even knowing it — that is, adding a bit more liquid and cooking off the goodness at the bottom of the pan. If you're typically adding stock in this process, add some wine instead to bring a whole new richness and complexity of flavors to your dish.

Keep reading for the last way to make the most out of leftover wine.

The next time you don't know what to do with leftover bread, instead of throwing the loaf in the freezer, remember that there are plenty of recipes that make the most of it. Bookmark the list for reference, and you'll never be out of ideas.

• Put croutons in a Caesar or panzanella salad or on top of soup, or just snack on them out of hand.
• Cut the bread into 1/2-inch slices and toast. Place in the food processor and blend until fine crumbs form; breadcrumbs will keep in a seal-tight bag for three days.
• Make French toast for breakfast or dessert.
• If desserts aren't your thing, make a savory bread pudding. Sometimes known as strata, savory bread puddings usually combine vegetables, cheese, milk, and eggs with cubed bread. The whole thing is poured into a casserole dish and baked until it's puffy and delicious. It's great for brunch but could be enjoyed at dinnertime, too.
• Slice the loaf in half lengthwise and pull out some of the bread filling. Then cover with tomato sauce or pesto and your favorite pizza fixings. Bake until it's crispy and the cheese is melted. Voilà: homemade French bread pizza.
• If the bread is a couple days old, slice on the bias into very thin pieces. Toast and top with creamy cheese, chopped tomatoes, sautéed mushrooms, mashed avocado — the possibilities for crostini toppings are endless!
• Cut into cubes and toss with lots of Gruyère cheese and fresh herbs. Bake and you'll end up with a rustic gratin that's perfect for serving alongside grilled fish or pork chops.
• If you think stuffing is only good around Thanksgiving, think again! You can stuff and grill chicken breasts, red peppers, or heirloom tomatoes.

What do you do with day-old bread? Add to our list below in the comments!

If you've been cooking more and eating out less in the New Year, you've probably realized not only how much money you're saving on dinner, but on how just making a bit more can save you money, time, and calories when you bring those leftovers to work for lunch. But one problem with making a huge serving of delicious dinner is that all that food can tempt you into eating more than you'd like to. The solution? Box up your leftovers at the same time you're serving dinner.

Have your lunch container ready (we like these BPA-free options) when you're done cooking, as soon as you serve out your dinner; portion your leftovers into your lunch container. You'll be less tempted to go back for seconds that you don't really need or to graze later on in the evening when you're finally packing your lunch. For more healthy lunch to-dos, read our tips on bringing leftovers to work here.