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[quote=Anonymous]For people knocking dried herbs -- try Penzey's. I find the difference in quality pretty striking compared to the grocery store dried herbs.

The key here is planning. If you buy a ton of weird ingredients for one dish and never plan for another one, then of COURSE they are going to rot.

And if you don't plan your meals ahead and grocery shop accordingly, then you should improvise with what's on hand. I often end up playing the "what's going to rot next? better use it today" method. But I also try to make sure I have produce that I know will last a whole week too (like kale tends to keep longer than other leafy greens, acorn or butternut squash can stay out on the counter almost forever, etc)

I always wanted to be a cook who repurposes one meal and transforms it for the next, but I've never had the knack for that. I do often create huge batches of something on the weekend, freeze some of it in individual portions, and supply lots of lunches that way. Like I make my own meat sauce for spaghetti in the crockpot, or a huge batch of gumbo, or a big pot of chicken soup. These all freeze very well.

If you don't like what you have to work with though, then you're SOL.

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