Just 23 (Very Good) Dishes That Use Up Commonly Forgotten Ingredients In Your Fridge, Freezer, And Pantry

To be honest, I'm not sure if I'd be totally jazzed to find the forgotten treasures once lost in the depths of my spice cabinet...or absolutely mortified at how I could possibly hoard so many ingredients that some literally go MIA.

Yep, we all know balsamic vinegar is scrumptious drizzled over some fresh mozzarella and ripe, juicy tomatoes (with a big sprig of basil, please), but the subtle sweetness and bite you get from this versatile acid makes it worthy of a generous drizzle over both the usual suspects and not-so-usual ones.

Turns out balsamic vinegar and strawberries are an absolute match in heaven... Who knew?! The syrupy acidity of the balsamic vinegar brings out the natural sweetness of the strawberries for the quickest, easiest dessert ever. This trick is especially useful when strawberries aren't in season, since the vinegar gives the strawberries a little bit of something special. The only thing better than devouring these balsamic strawberries straight out of the mixing bowl? Serving them atop a big bowl of vanilla ice cream. Absolute bliss.

Recipe: Easy Balsamic Strawberries

I'm guilty of using my jar of tahini for hummus, and hummus only. That said, there's only so much homemade hummus you can make before it starts to become...well, blitzed chickpeas. Don't get me wrong — homemade hummus is unbelievable — but that jar of tahini can be used for so much more than that ever-popular chickpea spread.

The double-hit of sesame from both tahini and sesame seeds pairs perfectly with the sweetness of this pumpkin bread, and it turns this normally sweet treat into a perfectly balanced snack that you can munch on morning, noon, or night. If you're a pumpkin bread lover, you'll be an absolute pumpkin tahini loaf fanatic.

Recipe: Pumpkin Tahini Loaf

Here's a fact for ya: Nutritional yeast actually comes from the same fungus used to make baker's or brewer's yeast... Only the actual yeast cells are killed when nutritional yeast is formed. So, don't use it in your next batch of bread. (It's also a complete protein — meaning it contains all nine essential amino acids that humans need to obtain from the foods they eat.)

If you have a cup of nutritional yeast hanging around in the back of your pantry — which, if you're reading this post, you probably do — this recipe is simple to whip up and pour all over anything (and everything) you eat. This creamy, umami-forward dressing is *chef's kiss* drizzled over a crisp salad, but it might be even better used as a luscious sauce for roasted veggies or whatever protein you're making for dinner tonight.

Recipe: Creamy Nutritional Yeast Dressing

I promise you: Miso is the ultimate flavor enhancer for so many non-miso soup foods. This fermented, fridge-friendly paste (available in many varieties) is a sure-fire way to add a punch of umami to whatever you're cooking — from proteins, to veggies...and even instant ramen.

Ultra-savory and just-a-little-funky miso paste is pretty much all you need to turn a humble package of instant ramen into something shockingly impressive. When stored in your fridge, miso will keep for at least a year, so grab a scoop and combine it with some instant ramen for a quick and easy (and budget-friendly) meal that you'll want to slurp up on repeat.

Recipe: Creamy Spicy Miso Ramen

Gochujang — a fermented, spicy chile paste that's popular in Korean cooking — pairs perfectly with chicken. It lends a gentle touch of sweetness and funk that's guaranteed to turn an occasionally boring protein into one that you'll want to cook for your family on a weekly basis.

Recipe: Sweet and Spicy Gochujang Chicken

To be totally honest, I don't think I've ever successfully finished a jar of molasses in my life...which, let me tell ya, is a shame! That sharp, slightly bitter note of sweetness you get from adding molasses to whatever you're cooking is undeniably unique. Redditors are adamant about making your own brown sugar (it's easy and keeps really well!), but my favorite way to use up molasses is in this cozy, vibrant chili.

Nothing says comfort like a hot bowl of meaty chili, especially when all those savory flavors are balanced with just a hint of sweet molasses. Everyone has their own "secret" chili hacks, and believe me, I've tried most of them...but I think the addition of molasses might just take the #1 spot for me.

Recipe: Chili Con Carne

Once you learn how to use this easy umami-booster, you'll want to sprinkle a few drops over so many different dishes. Fish sauce is just a mixture of oily fish (like anchovies or krill) and salt, that's been allowed to ferment for a number of years. Many restaurants in Thailand actually keep bottles on the table — in the same way that Americans display salt and pepper shakers. (TBH, maybe we should all start keeping fish sauce on our tables.)

If you're not a lettuce wrap fan (truth be told, they're not my favorite), this traditional Thai dish might very well change that. In addition to packing in some perfectly balanced flavors — you've got umami from the fish sauce, spice from the chile, and brightness from the lime — Larb Gai is nearly effortless to make. Any meal that comes together in one wok or skillet is a definite keeper, and I have a funny feeling that you just might agree with me.

Recipe: Larb Gai

A close relative of ginger, cardamom is deliciously fragrant and pairs well with a variety of flavors. Next time you're steaming a pot of rice, pop in a pod or two of whole cardamom for a tantalizingly perfumed side dish (that'll make your whole house smell absolutely magical). Personally, I love the way cardamom pairs with apples. You know how coffee makes chocolate desserts taste even more chocolatey? Well, I feel STRONGLY that cardamom makes anything with cinnamon taste more...cinnamon-y. (IDK. Just trust me, OK?)

Coffee cake is already the MVP of all breakfast cakes, IMHO, but the addition of apples and a cardamom-spiced streusel topping take this coffee cake straight into a league entirely of its own. If you need me, I'll be eating this cake straight off the serving platter. No plates necessary for something this tasty.

Recipe: Cardamom Apple Coffee Cake

Here's the scoop on za'atar: What we colloquially refer to as za'atar is a Middle Eastern spice blend that varies in its exact contents, depending on geographic location. That said, blends usually contain sumac, marjoram, thyme, sesame seeds, and oregano. Za'atar is also an herb (also referred to as hyssop), and, surprise, that herb often makes an appearance in many za'atar blends.

If you're feeling like a weekend project, you should totally give this from-scratch flatbread recipe a go. That said, if you're in a hurry and need to get something tasty on the table stat, feel free to grill some store-bought flatbreads instead. The crucial step here is slathering the grilled flatbread with olive oil and za'atar, so there are indeed multiple pathways to dinnertime success.

Recipe: Grilled Flatbread With Olive Oil and Za'atar

I don't even want to know how long I've had a bag of powdered sugar sitting in my pantry. Years? Decades? Either way, it's legitimately impossible to go through a bag of anything when it's merely used as an aesthetically pleasing dusting over the occasional baked good. Enter: this recipe, which uses a WHOLE lot of powdered sugar and is endlessly crowd-pleasing.

Let me quickly sell ya on this easy dessert: no baking necessary, four ingredients, and a guaranteed favorite of kids and adults alike. When I say these Peanut Butter Snowballs require a lot of powdered sugar, I really, truly mean it. A full batch uses an entire pound (!!!) of the sweet stuff, but it also makes ~72 snowballs...so, feel free to halve the recipe as needed. Or, for the ultimate life hack, store the extras in your freezer for a sweet treat whenever that peanut butter craving hits.

Recipe: Peanut Butter Snowballs

Cloves might be one of the most puzzling spices when it comes to figuring out just how to use 'em up. You could always make a pomander (which actually became a thing during the era of The Plague to cover up any "bad smells," if you catch my drift), but I can't exactly recommend eating one of those. You could always make a cup of easy clove-infused coffee — one of my faves — but IMO, dessert is the way to go when it comes to the small-but-mighty clove.

These snappy Molasses Clove Cookies were practically made to be dunked into a tall glass of milk. They're loaded with spice thanks to cloves and cinnamon, and sweet enough to know that you're definitely eating a cookie, without being overwhelmed with the sugar-of-it-all. Think: the best gingerbread cookie you've ever made, but far more complex (without a lot of effort).

Recipe: Molasses Clove Cookies

Did you know that capers are actually the young, unripe flower buds of the caper bush? The buds are harvested and then pickled in a salty brine, which is responsible for that pop of tang and saltiness. They're also an easy way to add a touch of brightness to whatever you're cooking — in my case, I made chicken piccata a thousand years ago and...the leftover capers are still sitting in a jar in my fridge today. I'm sure I'm not alone here, either.

Spaghetti alla Puttanesca packs in many pantry staples in addition to capers — like olives, anchovies, and canned tomatoes — which make this an easy back-pocket pasta recipe you can throw together even when your fridge is essentially empty. It's briny, savory, offers just a touch of sweetness, and let me tell you: The leftovers are even better.

Recipe: Spaghetti Alla Puttanesca

I, personally, would never find unused sweetened condensed milk in the back of my pantry...but that's only because I would happily drink that stuff out of the can.

If you like baking, I'd highly recommend using up that sweet, milky goodness in my favorite key lime pie, but if the thought of exerting that much energy on a baked good deters you, there's a much quicker sweet treat you should make.

Thai iced tea is the best iced tea — and it's all thanks to the magic of sweetened condensed milk. It's worth tracking down the authentic Thai tea mix for this refreshing beverage, and trust me, it'll last a long time in your pantry...but if you can't get your hands on any, black tea bags will do just fine. Making Thai iced tea couldn't be simpler, either. Just steep, pour over ice, and top with alllllll the sweetened condensed milk your heart desires.

Recipe: Thai Iced Tea