‘Cook Once, Eat Twice’ and ‘Accidentally on Purpose’ are new books from cooking stars
In this episode of NPR's Book of the Day, Nadia Hussain and Kristen Kish share insights from their new cookbooks, with Hussain focusing on strategies to maximize meal preparation efficiency while minimizing waste. Hussain outlines her approach to transforming leftovers into new meals, such as converting beef stroganoff into stroganoff pie, and explains how to utilize often-discarded ingredients like vegetable peelings and aquafaba in creative ways.
The episode also explores Kish's path in the culinary world, from finding her footing in the kitchen to winning "Top Chef" and becoming a host. As an adopted Asian American queer woman, Kish discusses how her identity shapes her role in the culinary industry and her approach to representation in the food world.
This is a preview of the Shortform summary of the Aug 22, 2025 episode of the NPR's Book of the Day
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1-Page Summary
Home Cooking Strategies and Efficiency
Nadia Hussain shares her innovative approach to efficient home cooking, focusing on minimizing waste while maximizing meal preparation efficiency. Her strategy involves intentionally cooking larger quantities of dishes like chicken curry, using the leftovers to create entirely new meals the following day. In her book "Cook Once, Eat Twice," Hussain demonstrates how dishes like beef stroganoff can transform into stroganoff pie, and bolognese into chili, making leftovers feel fresh and exciting.
Hussain emphasizes the freezer as a crucial tool in her kitchen, advocating for freezing almost any type of food to preserve ingredients and maintain freshness. She also demonstrates creative ways to use whole ingredients, including typically discarded parts, to reduce waste and enhance flavors.
Chefs' Personal and Professional Journeys
Kristen Kish's story reveals the complex journey of finding success in the culinary world. She describes the kitchen as her first place of natural excellence, leading to her victory on "Top Chef" and subsequent hosting role. As an adopted Asian American queer woman, Kish embraces her multifaceted identity, viewing her public platform as an opportunity to represent diverse communities authentically.
Reducing Food Waste and Repurposing Ingredients
Hussain's waste-reduction philosophy, influenced by her immigrant upbringing, extends to creative uses for commonly discarded items. She saves vegetable peelings for soup-making, transforms garlic skins into homemade garlic salt, and converts prawn shells into aromatic oil for noodle dishes. Perhaps most innovatively, she uses aquafaba (liquid from canned chickpeas) to create vegan meringues, demonstrating her commitment to using every part of an ingredient.
1-Page Summary
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Counterarguments
- Cooking larger quantities can lead to food fatigue if individuals do not enjoy eating the same dish multiple times, even if it is repurposed.
- Freezing can affect the texture and taste of some foods, which might not be acceptable to all palates.
- The time and energy required to creatively use whole ingredients and reduce waste might not be feasible for everyone, especially those with busy schedules or limited cooking skills.
- While Kish's success is inspiring, not everyone may have the resources, opportunities, or support to follow a similar path in the culinary world.
- Embracing a diverse identity in a public platform is commendable, but it can also place a burden on individuals to represent entire communities, which can be an unrealistic expectation.
- Repurposing commonly discarded items requires a level of culinary expertise that not all home cooks may possess, potentially leading to less than satisfactory results for some.
- Using aquafaba as a substitute for eggs in meringues might not yield the same results in terms of taste and texture, which could be disappointing for those expecting a traditional meringue experience.
Actionables
- You can start a "leftover lab" in your kitchen where you challenge yourself to create a new dish from leftovers once a week. This encourages you to think creatively and reduces food waste. For example, turn last night's roasted vegetables into a savory breakfast hash or blend yesterday's soup with some extra herbs and spices to create a new sauce for pasta.
- Organize a "freezer swap" with friends or neighbors to diversify your frozen meal options without additional cooking. Each participant prepares and freezes a large batch of a single dish, then swaps portions with others. This way, you get a variety of meals and learn new recipes while still making efficient use of your freezer space.
- Create a "no-buy broth" by collecting and freezing vegetable scraps and bones over time, then simmering them into a homemade broth. This not only saves money but also gives you a base for soups, stews, and sauces that's free from the additives often found in store-bought broths.
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Home Cooking Strategies and Efficiency
Cooking at home can be a daunting task, especially when trying to manage time and food waste. Nadia Hussain shares her methods for cooking efficiently, offering insight into making multiple meals from one batch of cooking.
Nadia Hussain's Method For Cooking Multiple Meals From one Batch
Hussain Turns Leftovers Into New Meals to Minimize Waste and Maximize Efficiency
Nadiya Hussain has developed a strategy where she intentionally prepares larger quantities of dishes like chicken curry to ensure leftovers. This approach allows her to serve one portion to her family and transform the remaining quantity into a completely new meal the following day. For example, she might create a chicken and orzo dish by adding fresh ingredients to the leftover curry. This technique minimizes waste and extends the value of the initial cooking effort.
In her book "Cook Once, Eat Twice," Hussain includes recipes specifically designed for cooking in this practical and efficient way. The book features ideas for repurposing dishes so that meals feel new and exciting rather than repetitive. Among the creative transformations highlighted are beef stroganoff into stroganoff pie, bolognese into chili, and carrot soup into carrot and cod curry. She also shares that her children delight in a corn chowder that she later transforms into individual pies, showcasing the versatility in her home cooking approach.
Leveraging the Freezer to Store and Reuse Leftovers
Food Reuse: Hussain's Freezing Method For Value
The freezer is an essential tool in Hussain's kitchen for maximizing the value of cooked food. Hussain suggests using the freezer to store leftover curry or other meals, which she identifies as one of the best ways to save money, time, and ingredients. She is a strong advocate for freezing almost anything, stressing that very few food items are unsuitable for freezing. Her approach encourages home cooks to use the freezer to keep ingredients fresh ...
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Home Cooking Strategies and Efficiency
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Counterarguments
- While Nadia Hussain's approach to cooking larger quantities can be efficient, it may not suit smaller households or individuals who prefer freshly cooked meals daily.
- Repurposing leftovers into new dishes is creative, but some may argue that it could lead to a monotonous taste profile if the base flavor of the leftovers is strong and distinctive.
- The concept of "Cook Once, Eat Twice" might not appeal to those who enjoy the process of cooking and prefer to make each meal unique rather than repurposing leftovers.
- Transforming one dish into another (e.g., beef stroganoff into stroganoff pie) requires additional ingredients and effort, which might not align with everyone's definition of efficiency.
- Freezing food as a method to save time and reduce waste is effective, but it can also result in a compromise on texture and taste for certain dishes when thawed and reheated.
- Advocating for freezing almost any food item might not take into account the subtle differences in how various ingredients freeze and reheat, potentially leadi ...
Actionables
- Create a digital inventory of your pantry and freezer to track ingredients and leftovers, using a simple spreadsheet or a free inventory app. By keeping a running list of what you have on hand, you can easily identify which items to use up first, plan meals around them, and avoid buying duplicates. For example, if you notice you have several portions of frozen chicken, you can plan to make a chicken casserole or stir-fry during the week.
- Start a personal "ingredient challenge" where you pick one leftover or unused ingredient each week and find creative ways to incorporate it into your meals. This could be as simple as adding wilted vegetables to a smoothie or using up that last bit of cheese in a homemade pizza. Share your creations on social media to inspire others and hold yourself accountable.
- Host a "leftover swap" with ...
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Chefs' Personal and Professional Journeys: Struggles With Confidence and Identity
Kristen Kish's compelling narrative illustrates how chefs traverse both personal and professional challenges, as they grapple with confidence and negotiate their identities within the culinary world.
Kristin Kish's Journey to Culinary Success
Kish Found Belonging and Confidence in Kitchens, Leading To Her Top Chef Win and Hosting Role
Kristen Kish reflects on the kitchen being the first environment where she naturally excelled. The affinity she felt for culinary tasks became the bedrock for her sense of belonging, a sharp contrast to other areas of her life where she struggled with confidence. These foundational experiences in the kitchen translated into triumph when she emerged victorious on "Top Chef," reaffirming her innate culinary brilliance. The confidence gained from this experience spurred her forward, allowing her to embrace a hosting role with authenticity.
Kish's Journey With Identity as an Adopted Queer Woman of Color in the Restaurant Industry
Kish Embraces Taking Up Space and Being True to Herself, Valuing It As a Privilege and Honor
Speaking candidly about her personal odyssey, Kish grapples with, yet embraces, the multifaceted aspects of her identity as an adopted Asian American queer woman. Raised in Michigan by a loving family who celebrated her uniqueness, she credits her upbringing with her ability to navigate and incorporate the various facets of her identity into her professional image. She goes on to underscore the magnitude of her presence as a public figure, carrying a tapestry of labels that she not only accepts but considers a privilege and an honor to represent. Kish sees her work, especially ...
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Chefs' Personal and Professional Journeys: Struggles With Confidence and Identity
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Actionables
- You can explore your own identity through creative expression by starting a personal blog or vlog. Share your experiences and thoughts related to your heritage, personal milestones, or the intersectionality of your identity. This platform can serve as a reflective space and may inspire others who relate to your journey.
- Develop a personal mission statement that encapsulates your values and identity. Write it down and place it somewhere visible to remind yourself daily of who you are and what you stand for. This can guide your decisions and interactions, ensuring they align with your true ...
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Reducing Food Waste and Repurposing Ingredients
Nadiya Hussain has developed an impressive philosophy of full ingredient use, aiming to minimize waste in the kitchen by repurposing ingredients creatively.
Hussain's Philosophy of Full Ingredient Use
Hussain's approach to cooking includes transforming traditionally discarded items such as vegetable peels, garlic skins, and chickpea liquid into culinary components that enhance her dishes and cut waste.
Hussain Transforms Vegetable Peels, Garlic Skins, and Chickpea Liquid to Craft Dishes and Cut Waste
Hussain discusses her techniques for minimizing waste, such as saving everything from potato peelings to garlic skins. She accumulates peelings from root vegetables like carrots and parsnips in a freezer bag to later make soup. Although the exact dishes crafted from banana peels and garlic skins are not detailed in the interview, Hussain's commitment to not wasting these items is clear. She saves garlic peelings, roasts them, and grinds them with salt to create a unique homemade garlic salt.
Innovative Techniques For Repurposing Food Scraps
Hussain's culinary creativity is on display when she repurposes food scraps that most would discard without a second thought.
Creative Uses for Discarded Items: Prawn Oil From Shells and Chickpea Meringues From Aquafaba
She describes the inventive use of prawn shells to make prawn oil, an aromatic condiment perfect for noodle dishes. A highlight of her repertoire is utilizing aquafaba, the liquid leftover from canned chickpeas, to create fluffy vegan meringues. Hussain emphasizes that she makes meringues every time she opens a can of beans as the thought of wasting the liquid is unbearable to her.
...
Here’s what you’ll find in our full summary
Reducing Food Waste and Repurposing Ingredients
Additional Materials
Counterarguments
- While repurposing food scraps is commendable, it may not be practical for everyone due to time constraints, lack of knowledge, or cooking skills.
- Some ingredients, like garlic skins, may not impart significant flavor and could be seen as an unnecessary step for home cooks looking for simplicity.
- The nutritional value of some repurposed parts, such as vegetable peels, may be negligible, and the effort to transform them might outweigh the benefits.
- There could be food safety concerns if people do not know how to properly store and handle saved scraps, leading to potential waste rather than conservation.
- Not all food scraps are equal; some may actually degrade the quality of a dish if not used correctly.
- The accessibility of certain ingredients required to make the most of food scraps (like chickpeas for aquafaba) might be limited in some areas, making this practice less feasible.
- There is a risk that focusing too much on repurposing could overshadow other important aspects o ...
Actionables
- You can start a kitchen scrap garden by planting the roots of vegetables like green onions, celery, and lettuce in water or soil to regrow them. This not only reduces waste but also provides you with fresh produce. For example, place the white root end of a green onion in a glass of water, and within days you'll see new growth that you can snip off and use.
- Create a flavor-infused simple syrup using fruit peels or herb stems for cocktails and desserts. Boil equal parts water and sugar with your collected citrus peels or leftover herb stems until the sugar dissolves, then strain and store in the refrigerator. Use this syrup to add a unique twist to homemade lemonades, cocktails, or drizzle over cakes.
- Organize a 'leftover swap' with friends or neighbors to exchange excess fo ...
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