The recipe developer Alexis deBoschnek’s first cookbook, “To the Last Bite: Recipes and Ideas for Making the Most of Your Ingredients,” a bright volume of alluring recipes, is true to its title. It’s a waste-not cookbook that suggests sautéing the dark green tops of leeks in butter for a frittata and, recognizing “there’s always leftover buttermilk,” gives additional uses beyond a ricotta recipe. Among the finds in its pages are chocolate chip cookies made with only whole wheat flour, seared pork on a bed of red grapes and onions, roasted strawberries for shortcakes and a summer tomato galette. Ms. deBoschnek grew up on a farm in the western Catskills where she gardened with her mother, Heleen Heyning, and now lives nearby in Delhi, N.Y., all of which is reflected in the text and recipes.
“To the Last Bite: Recipes and Ideas for Making the Most of Your Ingredients” by Alexis deBoschnek (Simon & Schuster, $32.50).
Follow New York Times Cooking on Instagram, Facebook, YouTube, TikTok and Pinterest. Get regular updates from New York Times Cooking, with recipe suggestions, cooking tips and shopping advice.
