Lifestyle
Everyone on dating apps wants banter. But what does that even mean?
“Looking for banter!”
It’s a dating app standard, among the Billboard Hot 100 of bio banality. Along with a passion for food, travel, plants and “The Office” (yes, still), the ability to banter, whatever that may mean, has become a common prerequisite for earning someone’s swipe right.
The number of U.S. Tinder users who listed “banter” on their profiles has grown by nearly 7% since 2022, with the word appearing significantly more often in bios of men who are 33 or older than women of the same age, according to Tinder spokesperson Tomas Iriarte Reyes. Countless articles provide prompts and advice on how to amp up the banter on dating apps. Reddit threads help introverts banter like the pros or suggest ways one can boost a conversation’s banter quotient. The fictional dating app in Apple TV’s “Ted Lasso” is even called Bantr.
But what is banter really? And what is it good for?
Sex educator Shan Boodram, Bumble’s resident sex and relationships expert and workshop facilitator on Netflix’s UK-based dating show “Too Hot to Handle,” notes that the word “banter” is thrown around more frequently in the UK. The popularity of British reality shows like “Too Hot to Handle” and “Love Island” may have contributed to the word’s adoption stateside.
Boodram says that banter encompasses two of the most consistent factors that contribute to a relationship’s longevity. “Agreeableness and willingness to meet each other’s bids,” she says. She explains the latter as “You scratch my back and I will scratch yours. In 2023, this also means you watch my saved TikTok with interest, and I will watch yours.”
The majority of roughly 100 dating app users I surveyed about banter using an online form noted that the presence of a quick back-and-forth established intellectual parity, comedic compatibility and similar interests. It’s a way to test boundaries, casually introduce personal details that may be deal-breakers and create intimacy. Even those who didn’t explicitly look for bios that mentioned banter wanted everything that banter represents. About a third said they preferred bios that included the term. Boodram explains that just like our animal kingdom peers whose mating rituals include funny little dances and call-and-response trills, we’ve concocted our own ways to signal interest and push for reciprocity through play.
“It’s romance movie terminology,” says Erin Carlon, author of “I’ll Have What She’s Having,” a deep-dive into the Nora Ephron canon. She explains that as romance novels boomed in popularity over the pandemic, the language they employed seeped into the general cultural consciousness, and in turn, onto dating apps. That, along with movies like Ephron’s “You’ve Got Mail” and “When Harry Met Sally” and later cruder comedies like “Wedding Crashers” and “Anchorman: The Legend of Ron Burgundy” led Gen-Xers and millennials to believe that we crave, and could even have, the verbal dexterity and impeccable rapport of scripted characters.
At its most thrilling, banter mimics the buildup and climax of good sex. According to Carlson, tension-filled banter was Hollywood’s answer to the enactment of puritanical movie production guidelines in the 1930s — if sex itself was a no-go, charged dialogue was the next best thing.
It’s “sex without having sex,” says Christopher Cartmill, the head of dramaturgy at Rutgers University. He points to the 1980s television show “Moonlighting” and its equally chatty 1940s cinematic predecessor “His Girl Friday” (and Shakespeare’s “Taming of the Shrew”) as examples of hardcore badinage serving as a viable substitute for the boudoir.
In those examples, the straight couples proved their attentiveness through their quick wit and evenly matched cruelty. It’s two proud people conceding that they’ve found the one person who can see through their steely exterior. And the result can be better than sex.
Which, if you’re an asexual like Alexis Bates, 26, of Waco, Texas, is part of banter’s appeal. She explains that she and her current “datemate” will fake fights and improv their way through an argument to reach mutual release. However, she adds, there’s no ill will. In fact, their openness to poke fun at each other and be goofy and vulnerable is a testament to the safety and kinship they’ve found in each other. “It’s cathartic,” she says. “The body registers that we’ve argued, we’ve had these little skirmishes, and we’re fine. It continues to build the healthy relationship.”
Despite its omnipresence on dating apps, banter isn’t inherently flirtatious or sexual. The Oxford English Dictionary defines it as “mocking, humorous, or arch remarks made about people or things to expose their shortcomings and to make them appear laughable; humorous ridicule; (also) good-humoured teasing or raillery, witty or amusing repartee.” And nearly all respondents to my survey wrote that outside of dating apps, they bantered with friends, family or colleagues (or all the above). It’s a catchall term used to describe everything from a team’s locker room dynamics, to gossip at a middle school girl’s sleepover, to a comedian’s crowd work, to Aaron Sorkin’s workplace dialogue, to the chummy buffoonery of “Seinfeld.”
Which makes asking for banter on a dating app something of a guessing game. Are men looking for a shrewd dame with a wickedly sharp sense of humor and a dynamite body, are they looking for the Pam to their Jim, a co-conspirator for life who’s goofy and charming, or are they looking for a “cool girl,” what Gillian Flynn describes in “Gone Girl” as a “funny woman who adores football, poker, dirty jokes, and burping, who plays video games, drinks cheap beer, loves threesomes and anal sex.”
Maybe what they really want is a true friend. And given that there’s been a drastic decline since 1990 in the number of close friendships men have, it makes sense that they’d ask for the same buddy-buddy ribbing where it’s easiest to search for new connections.
Or maybe they’re looking for all four in one.
Studies researching humor and romance in heterosexual relationships have found that both men and women view having a sense of humor as an asset. Hinge’s love and connection expert, therapist Moe Ari Brown, says that “92% of Hinge daters consider a shared sense of humor to be an important factor when considering being in a relationship with someone.”
But a sense of humor doesn’t mean the same thing for everyone. According to a 2015 study published in “Evolutionary Psychology,” which replicated a 2006 study, men seem to want women who will laugh at their jokes and women want men who will make them laugh. (I’ve even seen men write that they’re “looking for someone to laugh at my jokes” in their bios, and survey respondents who do not limit their dating app parameters by gender noticed this sentiment far less frequently among women and nonbinary users.)
“When guys are like ‘I’m funny’ in their bios, I’m like, ‘Let me be the judge of that,’” says Kate Parrish, a 38-year-old straight woman from Nashville, Tennessee who relies on Bumble for finding dates. She says that since joining dating apps after her divorce, she’s become well acquainted with matches who articulate that they’re looking for sparky dialogue but can’t carry their own weight. Still, she says she prefers men who mention banter in the profiles.
“I suspect that a lot of men who write that they want someone with good banter and a good sense of humor are actually saying that they want someone to enthusiastically talk about what they’re interested in and who laugh at their jokes even if they are offensive,” says Boodram. (Donald Trump excused the pussy grabbing comments he made on Access Hollywood in 2016 as “locker room banter,” and bullying in the workplace, at school and in the sports arena underscores a widespread willingness to excuse derogatory humor as “banter.”)
Like Parrish, I found that many men who said we had good banter were delusional in believing that they had any part in it. Our conversations weren’t so much the stuff of “Moonlighting” fan fiction as they were a game of T-ball. I’d unloaded the plastic stand, bases and mesh bag of balls from the trunk of my car, handed them the bat, and said “go get ‘em slugger” before tossing them a slow pitch. They’d hit it and name themselves MVP.
Alas, I too had once included “banter” on my profile, something of a bat signal to liberal arts majors. I’d seen it on the profiles of the kinds of men I’d wanted to match with and thought maybe if they saw that it were in my bio too, they’d identify me as a kindred spirit. Just two chatty daters with a penchant for sex jokes, bad puns and blink-or-you’ll-miss-it cultural references. I wanted the Harry to my Sally and asked for the one thing I knew I could deliver.
It didn’t work.
Ultimately, “banter” is nothing more than a buzzword, the 2024 answer to the “sapiosexual” craze where online daters peacocked their degrees by designating their sexual preference as “intellectuals.” It’s a Boy Scout badge for chemistry earned through acing a written test alone, a promise of something you may not be able to deliver once the memes and GIFs give way to a cup of coffee or a walk in the park. Or as Carlson says, “Men have always looked for smart and funny women. This is just a different way of saying it.”
Lifestyle
‘House of the Dragon,’ Season 3, Episode 2: Honey, I’m home!
Emma D’Arcy (Rhaenyra).
Ollie Upton/HBO
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This is a recap of the most recent episode of HBO’s House of the Dragon. It contains spoilers. That’s what a recap is.
Credits! As you’d expect, last week’s Battle of the Gullet earns some new thread in the Die, You! Tapestry — there’s Sharako and Corlys goin’ at it. And there’s poor dead Jacaerys, looking for all the world like your gramma’s tomato pincushion. (I’ve only just realized that when you see blood pooling around a figure in the tapestry, it means they’re dead. Both Sharako and Jacaerys get scarlet blooms — but not Corlys. Hunh.)
We open on the smoking aftermath of the sea-battle, and then we see Rhaena, whose attempt to help Team Black turned into a big ol’ whoopsiedoodle, tearing away on Sheepstealer looking well and truly freaked. (To be clear, Rhaena’s the one who looks freaked; Sheepstealer’s just like, “Welp, my work is done here. Gotta be hitchin’ a ride on the wiiiiind.”)
They don’t close-caption a character’s internal monologue, but from the expression on her face, Rhaena’s would read something along the lines of “Ohcrapohcrapohcrapohcrapohcrap.”
Rhaena (Phoebe Campbell).
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On Dragonstone, the dragonkeepers receive Jacaerys’ corpse and sort of crowd-surf it into the castle like he’s Peter Gabriel during “Lay Your Hands On Me.” Sir Lorent Marbrand, Rhaenyra’s less-than-loyal royal guard, asks a shaken Baela: “The battle?” to which she responds, shakily, “T’is won.”
Which is helpful to know, because from where I’m sitting it looked like a pretty unilateral, omnidirectional clustermess.
If you thought the creators of the show were gonna spare us seeing Rhaenyra’s reaction to Jacaerys’ death (and duly supply Emma D’Arcy with their Emmy clip in the process), you were much mistaken. It’s pretty wrenching stuff. And speaking of wrenching: When Ser Lorent attempts to pull Rhaenyra away from her son’s body, she wrenches out of his grip and turns on him, along with the rest of her Small Council, which has shrunk to just two dudes so now must technically be referred to as her Tiny Council.
On the island of Driftmark, which was sacked by the Triarchy last episode, the Blacks storm the beach to set about … unsacking it. Alyn and Baela talk wistfully about Corlys and their respective daddy/great uncle issues in yet another feelings-y conversation that really seems it belongs in an earlier season, when things were a little less Guys There’s A War On Can We Maybe Focus, Please?
Addam, flying on Seasmoke, somehow locates Corlys, who just seems a bit winded. Let’s pause to unpack that sentence for a second.
Both the clauses “somehow locates Corlys” and “just seems a bit winded” describe a set of circumstances that are equally and wildly unlikely. Credulity-straining. Even flatly preposterous. But given that they immediately follow a phrase describing a dude flying around on a dragon, we kind of have to let them both go, you know? Funny how it works, the fantasy genre.
Baela (Bethany Antonia) and Alyn (Abubakar Salim).
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Rhaena’s made it back to the Vale, but Lady Jeyne Arryn wants nothing to do with her. Phoebe Campbell’s wiry, wild-eyed performance as Rhaena is turning into one of this show’s stealth comic highlights — she’s giving Scrat from Ice Age, and I can’t get enough. Lady Arryn reluctantly agrees to let Rhaena crash in the Vale, but otherwise washes her hand of the girl, who has clearly skipped every installment of the venerable How to Drain Your Dragon franchise.
The only thing missing was a turkey leg
Near the Gods Eye lake, Daemon and his riverlords celebrate their victory over the Lannisters that is officially known as The Battle by the Lakeshore but which the soldiers have taken to calling the Fishfeed (because the Lannister host was driven into the lake and slaughtered there among the reeds). They celebrate with a bawdy song, like the uncouth Shakespearean rustics they are. You know: There’s lots of assorted “Huzzah!”s and mead spilling out of tankards and whatnot. Full Ren Faire vibes. Ye Olde Partye-ing.
My guy Ser Simon Strong shows up, only to receive a snooty reception from Daemon, which is classic Daemon but still makes me mad because Simon deserves better — the man brought a cask of wine! Little thing called the social contract, Daemon, look it up. Do the minimum.
Simon brings a note from the Queen informing Daemon of Jacaerys’ death and summoning him to King’s Landing to help her take back the Iron Throne. He orders the riverlords to march there, but to leave a small garrison at Harrenhal. This will be important later.

Before he ducks out, Daemon meets with Alys Rivers one last time, and pithily sums up my feelings about all their scenes together last season: “I would thank you for your help but I’m not sure yet what your purpose has been.”
Alys wants Harrenhal for herself. Daemon smirks at this, then snoots, then sneers, and then departs, leaving only a thick cloud of condescension in his wake. I can’t imagine that’s a series wrap on Alys, though. Homegirl’s got way too much creepy main character energy to have her plotline pruned in such a perfunctory manner.
The thugs who captured Aegon and Larys’ wagon last week get attacked by the Triarchy. Aegon pulls an arrow from one dead body and uses it as a shiv to create another dead body. It’s a nice comedic visual, because you can’t really cut a dashing kingly figure if you’re hunched over a dude poking him with a glorified spork. He and Larys steal away from the ambush, and Aegon insists they head to Rook’s Rest where, you will perhaps recall, Aegon’s dragon Sunfyre was last seen, missing presumed broasted.
Alicent, in full-on scheming mode, visits the Gold Cloaks (read: the City Watch). (This whole bit? With Alicent working behind the scenes to effect the change she wants to see in the world? Is a show invention, and a good one. It gives her a lot more to do than she managed back in Season 2, when she just sort of … went for a swim.)
At City Watch HQ, we get what is essentially a locker room scene, because the HBO butt-quota must be met. She tries to sell their commander Ser Luthor Largent on the lie that Queen Helaena is ordering the soldiers to stand down and let Rhaenyra take the throne. She and Ser Luthor just sort of regard each other warily for a bit, and then the scene cuts. Drama! Tension! Or their relative lack, depending on how generous you’re feeling!
The Daemon download
Daemon has made it back to Dragonstone and gets caught up on all the stuff he missed last season, which turns out to be a tremendous lot. First, he finds Ulf and Hugh lounging around playing Mario Kart in the rec room. He’s angry that they left his garrison at Harrenhal undefended against Aemond and Vhagar. They mention Alys, who told them to fly back to Dragonstone, and Daemon is taken aback, realizing that Alys has been playing them all. (Told you! More to come from the Harrenhal Stevie Nicks, I’ll warrant!)
He’s surprised to see Mysaria there, as you might imagine. They trade barbs, but soon settle into a good old fashioned gossip session that includes the line, “Not everything is about you, Daemon,” which let’s stipulate is just a very 21st-century Earth thing — both the sentiment and its phrasing — to put into the mouth of a medieval fantasy character. But no matter! We’re all of us firmly ensconced in our new, much healthier Letting Things Go Era, right gang?
Daemon tries to comfort Rhaenyra, who’s processing that two of her sons are very dead. He does manage to cheer her up a bit by saying he believes her about the prophecy — the Song of Ice and Fire, all of it. I’m on record as not loving this device, which is another show invention. It strikes me as the writers’ attempt to attach House of the Dragon to the hugely hugely successful monoculture phenomenon that preceded it, which is fine. But all those visions of White Walkers and Daenerys and whatnot do not and cannot affect the story this show is trying to tell, so the only purpose they ever manage to serve is to nudge us in the ribs and say, “Hey. ‘Member those blue-eyed guys? And the three-eyed raven? And the lady with the three dragons? ‘Member them?” It’s world building as The Chris Farley Show, and it’s a mighty thin gruel.
Back at the Red Keep, Ser Jasper Wylde, the repugnant master of laws on Aegon’s (now Aemond’s) Small Council, shoves his way into Alicent’s chamber and informs her that he knows about her plans to let Rhaenrya take the throne. And then, to remind us that a: Ser Jasper is indeed hella repugnant and b: that we’re watching a George R.R. Martin IP, he attempts to sexually assault her. Grand Maester Orwyle breaks in before that can happen, and has Wylde arrested.
Meanwhile, Rhaenyra, Daemon, Ulf and Hugh fly from Dragonstone to King’s Landing, ignoring the protests and warnings of her By Now Itty Bitty Council.
Alicent, I know the world is killing you
In the courtyard of the Red Keep, Alicent fetches Helaena, who’s studying bugs, as is her wont, and saying something that’s probably supposed to be meaningful (“This is strange … it isn’t the season,”) but dammit we can’t be wasting time parsing your vague oracular mumblings now, woman! There’s a war on!
Helaena (Phia Saban) and Alicent (Olivia Cooke).
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As they walk together to instruct the Red Keep’s guards to stand down and let Rhaenyra in, we get the full confession from Alicent — she knows she misunderstood King Viserys’ final words, and should not have installed Aegon on the Iron Throne. Which is interesting, if not surprising.
Fire & Blood, the book on which this series is based, consists of differing historical accounts of this war, deliberately leaving questions about various characters’ motivations and intent up to the reader. The show has never bothered with that, and has always asked us to side with Rhaenyra. So while Alicent’s confession and remorse isn’t surprising, it’s easily the most explicit and definitive statement we’ve gotten yet on that score. And it makes me wonder if, just to keep things interesting and balanced story-wise, the cracks in Rhaenyra’s composure we’ve been seeing lately aren’t due to widen into gaping fissures.
This scene on the battlements with the guards gives us an episode MVP moment from Phia Saban’s Helaena, when she takes the cue from Alicent to say something Queenly and imperious to the dubious guard, and promptly declaims, “I will not have any beast harmed,” and then looks really pleased with herself.
Criston Cole (Fabien Frankel), Gwayne Hightower (Freddie Fox) and co.
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Somewhere near Harrenhal, Criston Cole and Gwayne Hightower see that Vhagar and Aemond have finally shown up to the freaking party, which pleases them. There is much Huzzah-ing.
And indeed, as they fly over Harrenhal, Aemond and Vhagar make short work (short rib work, more like) of the small garrison Daemon left behind. Aemond enters the castle, slicing through what little resistance he meets like a hot knife through lightly armored butter.
He arrives in the hall where the hobbity Ser Simon Strong and his hobbity sons are eating dinner, hobbitishly. Simon, bless his Falstaffian, arteriosclerotic heart, attempts to placate Aemond in exactly the same way he placated Daemon last season, with kind words of supplication and flattery. But no — they can’t see eye-to-eye (heh), and Aemond takes out my poor, sweet, avuncular Ser Simon, and his sons.
In the process, he takes a dagger to the side and starts losing gouts and gouts of blood, just as Alys Rivers shows up.
I’m sure that will work out well for him.
Ser Simon Strong (Simon Russell Beale).
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At the Red Keep, a remarkably similar scenario to Aemond’s plays out for Rhaenyra and Daemon. While most of the guards have hung up their shields, they meet some resistance on their way to the throne room, which Daemon easily dispatches. His Valyrian steel goes snicker-snack.
As they approach the Iron Throne, the Kingsguard (aka White Cloaks) show up to defend it. But then the City Watch (aka the Gold Cloaks) show up to side with Rhaenyra and Daemon, and the balance of power shifts back. (Daemon used to run the Gold Cloaks, back in the day, so there’s some bro-y business between him and the Ser Luthor Largent).
Then someone shouts, “Seize them!” which is a phrase that makes any situation empirically better — try it out at your next church potluck! — and the White Cloaks get fully seized.
But Rhaeyra doesn’t plop her butt on the Iron Throne just yet — she wants Aegon the Usurper brought to her. (“Bring him to me!” being another great phrase that we don’t get to bust out often enough, in this our sad, fallen, denuded world.)
Meanwhile, Alicent and Helaena, dressed in richly appointed, vibrantly hued cloaks, attempt to blend into the drab colorless burlap-clad rabble of King’s Landing in exactly the same way that a pair of drag queens would blend into an Apple store.
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In King Aegon’s chambers, Daemon finds only Grand Maester Orwyle, who promises fealty to Rhaenyra — and to give up someone who might satisfy the Queen’s thirst for vengeance.
He’s thinking of Jasper Wylde, but when Daemon goes to visit Wylde’s cell, the jailer informs him that Larys Strong left him “a gift” in case he ever returned. Turns out it’s way better than boring old repugnant Jasper Wylde — it’s Otto Hightower himself.
Oh, Rhys Ifans, how we missed you, and how Westeros has missed Otto’s sagacious, cool-headed approach to ruling a kingdom. Ifans doesn’t get a lot to do in his final scene, but he makes the most of it. He’s dragged before the Rhaenyra, who — after some dithering, and one sinew-slicing false start — lops off his head with Daemon’s sword Dark Sister. Ditto Daemon to Jasper Wylde, and good riddance.
Then and only then she climbs the Iron Throne, and sits. If her subjects notice that flop-sweat on her brow, and how generally shaky she seems, they tactfully pretend not to.
Parting thoughts
- OK I was kidding — we do, in fact, have to try to parse Helaena’s words. “That’s strange — it’s not the season.” That indicates something happening before its proper time — Rhaenyra on the Iron Throne, probably? Or Helaena and Alicent leaving the Red Keep?
- Operation Daeronwatch: No updates. Kid still MIA.
- HBO has clarified for us that last week’s scene with Ulf, Hugh, Addam and Alys — and this week’s scene between Daemon and Alys — do not take place on the Isle of Faces, as I and many others inferred, but just on the shores of the Gods Eye. Despite the fact that we saw a Green Man, one of the guardians of the Isle of Faces. Guess he was just … nipping into town for groceries?
- Last season, on one of Daemon’s interminable dream/vision midnight walkabouts, he saw himself dressed as Aemond — down to the eyepatch. I chalked it up to pointless mystic goof-juicery then, but the show now seems to be drawing direct parallels between the two characters. To what end, exactly, I still can’t say.
- Pour one out for Ser Simon Strong, the most relatable character in the whole dang series if, like me, you are a soft sort who’s more about eating and drinking than fighting. And keep pouring it out for Sir Simon Russell Beale, who invested a fairly stock character with human warmth and humor and — it bears repeating — softness. Westeros is a cruel, hard place for us indoor kids.
Lifestyle
Sunday Puzzle: That’s HOT!
Sunday Puzzle
NPR
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On-air challenge
Today’s theme is “hot.” Every answer is a familiar two-word phrase in which the first word starts HO- and the second word starts with T-.
Ex. Rowdy bar with country music, in slang –> HONKY TONK
1. Guided walkthrough of a property
2. Any member of the N.H.L.
3. Lone Star State metropolis that’s the fourth-largest city in the U.S.
4. Like an animal with its four legs bound (hyph.)
5. Instruction manual (hyph.)
6. A little pompous and arrogant, informally (hyph.)
7. Punny greeting from a magician
8. Someone who steals animals from a stable
9. Congestion that drivers encounter around July 4th, say
10. Acquisition of a company against its will.
11. Exclamation for “wow!” on TV’s “Batman”
Last week’s challenge
Last week’s challenge comes from Evan Kalish, of Bayside, N.Y. Take the name of a nocturnal creature, in two words. The first word is a spooky sound. Move the last letter of the first word to the start of the second word and you’ll get another spooky, nocturnal sound. What is the creature and what are the sounds?
Answer: Screech owl –> howl
Winner
Dan Sadoff of St. Paul, Minnesota
This week’s challenge
This week’s challenge comes from Rawson Sheinberg. of Plymouth, Mich. Think of a U.S. city with a two-word name. Add a letter to the first word, without rearranging letters, to name a country. Then, without adding a letter, rearrange the letters of the second word to name another country. What places are these?
If you know the answer to the challenge, submit it here by Thursday, July 2 at 3 p.m. ET. Listeners whose answers are selected win a chance to play the on-air puzzle. Important: include a phone number where we can reach you.
Lifestyle
This mindset shift can help you get better at using up your leftovers
If you’re struggling to use up leftovers like a half-eaten rotisserie chicken, turn the assignment into a creative exercise, says chef Margaret Li. It’ll make the cooking process more fun and less guilt-driven.
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On a recent weeknight, I opened up my fridge and found an assortment of half-eaten or ignored food.
That included takeout that I didn’t find appetizing enough to eat for lunch. A rotisserie chicken with most of the meat picked off. A couple of raw vegetables from the farmers market that were starting to wilt.
“There’s nothing to eat,” I told myself. Yet even I knew that was ridiculous. There was plenty of food in my fridge. I just didn’t feel inspired to cook with it.
So I asked some chefs for guidance. How could I more consistently use leftovers and the other ingredients I tend to overlook?
Start with a mindset shift, says Margaret Li, chef and co-author of the cookbook Perfectly Good Food: A Totally Achievable Zero Waste Approach to Home Cooking. Think about cooking with leftovers as a creative, experimental exercise, not a guilt-driven one.
“It ends up being this fun game where you are creating something from what seems like nothing and solving this puzzle, and then you get to eat it,” she says.
There are other good reasons to use up your food scraps. Nationally, about a quarter of food products go to waste, according to the nonprofit ReFED. In my own household, where we spend about $200 a week on groceries, that means I might be throwing out the equivalent of $50 of food — an unnecessary burden on my wallet, not to mention the environment.
The chefs I spoke to had some practical tips about using up more of the food we buy. Here are a few that I put to the test.
Find your “hero recipes”
Build up an arsenal of go-to recipes that are flexible enough to use up just about any ingredient. Li calls them “hero recipes.”
I tried one of these from her cookbook, called “Make-It-Your-Own Stir-Fry.” (Scroll down for the recipe.) It includes loose ingredients like “1 pound crisp-crunchy vegetables” or “4 cups leafy greens.”
In the spirit of the recipe, I pulled vegetables out of my fridge at random and did not measure them out. The sauce was a simple mixture of soy sauce, vinegar, sugar and water. By the time I topped my bowl with chopped scallions, the dish looked like a gourmet meal, not an afterthought.

Other ideas: “You could put anything in a frittata, and it’ll be great,” says Tamar Adler, chef and author of The Everlasting Meal Cookbook: Leftovers A-Z.
Or, if you have day-old rice on hand, cook it alongside other ingredients to make fried rice. “Saute some aromatics — ginger, garlic, onion — in oil,” Adler says. Then add your rice and whatever leftover bits you have, like the rotisserie chicken and older produce I had in my fridge.
“Just take the approach of making it more flavorful and crispy and then spicy, and then usually adding a squeeze of lemon,” Adler says.
Label your leftovers
Keep a permanent marker and painter’s tape in your kitchen to label and date your leftovers, Li says. “That is a classic chef’s method for knowing what something is and when it was made. That saves you the guessing game.”
Adler takes the concept a step further and labels her leftovers with their intended use. Leftover blueberries are labeled “muffins-to-be on Tuesday,” she says. “I really like doing that — assigning the destiny of the food.”

So after a night of Ethiopian takeout, when we ended up with an entire container of leftover injera, I followed Adler’s advice and thought about what it might become in the future.
I imagined scrambling the spongy, tangy bread with eggs, akin to scrambling matzo into matzo brei. “Injera for eggs,” I wrote on the container. Sure enough, their destiny was fulfilled the following morning.
Li keeps a dedicated bag in her freezer just for scraps from which to make chicken or vegetable stock. That bag houses carrot peels, the ends of onions, extra garlic cloves and chicken bones.
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Don’t forget your odds and ends
Adler encouraged me to never, ever throw away the stems of herbs. Stems don’t get as much glory as tender, pretty leaves, but they still have the same herby taste.
“I’m going to chop these herbs up or stick them in a blender with a clove of garlic,” she says. Then add olive oil. “And then it’s just gonna be my base sauce for everything.”
So I foraged a few varieties of half-cut herbs from my refrigerator drawers, most of them sad looking and unidentifiable.
I threw out the stems that had turned brown and gooey and put the rest in a blender. I added garlic on Adler’s instructions, nuts and kale for bulk, and plenty of olive oil and salt. Then, on a whim, I added a splash of olive juice for brightness.
The result was somewhere between a pesto and a chimichurri, and it elevated that night’s otherwise routine dinner. And Adler was right: Once the stems were blended, it tasted exactly the same as the leaves. (The same idea applies for broccoli stems in a cheesy broccoli soup, Li says.)
Li likes to keep her odds and ends organized with an “Eat Me First” box in her fridge. That’s where she keeps half-used lemons, leftover coconut milk or produce that’s starting to get wrinkly. “You kind of have an idea for, OK, here’s where you look first,” she says.
Don’t strive for perfection
Cooking these meals did feel like a game, as Li had suggested. It brought me unexpected joy to use up as many existing ingredients as possible — to the point where I often spent much longer in the kitchen because I kept thinking of new ideas: If I turn these wrinkly sweet potatoes into a soup, then I can caramelize this half-cut onion for a topping, and then I can use the leftover soup as a sauce tomorrow …
Did I cook more often, though? Probably not. My cooking energy burned brighter but fizzled out after a few nights, at which point I ordered takeout.
So I was glad to hear Li’s take: If you’re too hard on yourself, you’re not going to enjoy it at all. “ I try not to be too obsessive about eating absolutely everything,” she says. If my takeout was truly terrible, I’m allowed to toss it or, better yet, compost it.
If you really want to use up everything, you can always chuck ingredients into the freezer. Li has dedicated freezer bags for different dishes, like vegetable scraps for soups or fruit discards for smoothies. (She labels them, of course.)
And how does that smoothie taste? It’s “delicious,” she says, “even if it’s made up of all the things that have been rejected in the past,” she says.
Recipe: Make-It-Your-Own Stir-Fry
Excerpted from Perfectly Good Food: A Totally Achievable Zero Waste Approach to Home Cooking. Copyright ©2023 by Irene Li and Margaret Li. Used with permission of the publisher, W. W. Norton & Company, Inc. All rights reserved.
Sauce
- 1 tablespoon soy sauce
- 1 tablespoon water
- 1 teaspoon sugar
- 1 teaspoon black vinegar, rice vinegar, lime juice, or other acid
- 1 tablespoon neutral oil, or enough to lightly coat the bottom of your wok or skillet
- 1 garlic clove, thinly sliced or minced, or more as desired
- ½-inch piece fresh ginger, minced or grated (optional)
- Pinch chili flakes or 1 small chile pepper, diced (optional)
- 4 cups leafy greens, torn into bite-size pieces, or 1 pound crisp-crunchy vegetables, cut into chunks
- Kosher salt
Stir the sauce ingredients together in a small bowl and set by the stove.
Heat a wok or large skillet over high heat until just smoking, then add the neutral oil and tilt to coat the bottom of the pan.
Add the garlic, ginger (if using), and chili flakes (if using) and stir-fry for 10 seconds. Add the greens and/or vegetables, in stages as necessary, and toss in the garlicky oil, then add the sauce and cook to your liking, stirring frequently.
Vegetable chunks may need 4 to 7 minutes — if you want to speed up the process, cover the pot so the vegetables steam for a minute or two, then uncover and toss again. Sturdy greens may need 3 to 5 minutes to get tender (we like to let them sit for a bit and char for extra texture).
Lighter leaves will need less than a minute to wilt down. Stir in a spoonful of any additional sauce you like, season with salt to taste, then sprinkle with your favorite garnishes and a generous drizzle of sesame oil.
A sprinkle of crunch is a great way to finish a stir-fry. Our favorites include crushed cashews or peanuts, toasted sesame seeds, thinly sliced scallions, and fried onions or shallots.
Your turn: What are your favorite go-to leftover recipes?
We’d love to hear from you! Share your recipe with us at lifekit@npr.org with your full name. We may publish it on NPR.org.
The story was edited by Malaka Gharib. The visual editor is CJ Riculan. We’d love to hear from you. Leave us a voicemail at 202-216-9823, or email us at LifeKit@npr.org.
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