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[quote=Anonymous]Anyone remember the former host of The Splendid Table who would come up with a dish to use random items in people's fridges?

I use a lot of the ideas I've seen here--freezing even small quantities of things like, say, tomato paste if using the whole container would be too much. Chopped onions--just as they are works for soups, cooking for a short time in butter or oil to better preserve texture for other things. Chopped fresh herbs too. Vegetable scraps go in a ziplock bag i the freezer and make some stock when the bag is full (then compost pile). I'll go so far as to use some liquid to swish out the remains of a can of tomato puree or similar items if they are going in a soup, stew, or sauce.

I have a naan bread recipe that calls for half an egg. Yes, I freeze the other half.

I like to use parts of a rotisserie chicken to make pot pie, which uses up small amounts of vegetables (I bake it in my cheesecake pan so it's a deep dish pot pie.) Always use skin, bones, wing tips of chicken for stock. I miss the days of bone in roasts because that was how I always made soup stock--now I have to buy soup bones that are crazy expensive.

If I have cheese that is starting to develop the first signs of mold I cut that part away, cut off what I think I can use within a few days, and freeze the rest. It will work for dishes where the cheese is cooked. I don't buy grated cheese except for large bags of grated (not fine grated) Parmesan from costco and grated cheese is particular susceptible to spreading mold so I keep an eye on it and freeze if it is starting to turn.

Fruit can be cut up and frozen for smoothies.

I have a freezer for major storage but keep the bits of frozen items in a drawer in the kitchen freezer. When I go in there to find a small container of stock I make a mental note of what else is hanging out in there, use it if I can.

Last thing I do is to note items that need to get used up and if I can't think of a dish google the items to see what comes up as recipes. I've stumbled on some great recipes that way.

If milk starts to sour, it's time to make waffles. 
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