Open your fridge right now. Go ahead, I’ll wait.
See that jar of sun-dried tomatoes you bought for one recipe three months ago? The tahini that’s separated into a concrete-like mass? The half-empty tube of harissa paste? Yeah, those. We’ve all got them.
And most of us let them slowly expire while feeling vaguely guilty every time we reach past them for the milk.
Here’s the thing: those forgotten condiments are flavor bombs waiting to happen. They’re concentrated, punchy, and designed to make food taste better with minimal effort. You just need a few ideas to actually use them. So let’s fix that fridge shame once and for all.
1) Tahini miso noodles
If you’ve got tahini and miso paste languishing in your fridge, this is their moment. The combination sounds odd but works beautifully. Tahini brings creaminess and nuttiness, while miso adds that deep, savory umami punch.
Together they create a sauce that tastes far more complex than two ingredients have any right to be.
Whisk tahini with a spoonful of miso, some warm water to thin it out, a splash of soy sauce, and a squeeze of lime. Toss it with whatever noodles you have. Rice noodles, soba, even spaghetti. Top with whatever vegetables need using up. Shredded cabbage, grated carrots, sliced cucumber. A handful of sesame seeds and some chili flakes if you’ve got them.
The key is getting the sauce consistency right. You want it to coat the noodles, not sit in a puddle at the bottom of the bowl. Add water gradually until it flows but still clings.
2) Harissa white bean stew
That tube of harissa you bought for a specific recipe and never touched again? It’s about to become your new best friend. Harissa and white beans are a classic North African pairing, and for good reason. The smoky, spicy paste transforms bland beans into something you’ll actually crave.
Sauté onions and garlic, add a generous tablespoon of harissa, then throw in canned white beans with their liquid. Let it simmer until everything melds together. A can of diced tomatoes helps stretch it further. Season with cumin if you have it, but honestly the harissa does most of the heavy lifting.
Serve it over couscous or with crusty bread for dipping. The stew keeps well for days and actually improves as the flavors develop. I’ve mentioned this before, but dishes like this are why I always keep a few cans of beans in the pantry.
3) Sun-dried tomato pesto pasta
Regular pesto is great. But sun-dried tomato pesto? It’s richer, more intense, and uses up that jar you forgot about. The tomatoes bring concentrated sweetness and a slight chewiness that regular pesto lacks.
Blend sun-dried tomatoes with whatever nuts you have.
Pine nuts are traditional, but walnuts or almonds work fine. Add garlic, parmesan or nutritional yeast for a vegan version, olive oil, and a handful of fresh basil if you’ve got it. Blend until it reaches your preferred texture. Some like it smooth, I prefer it slightly chunky.
Toss with hot pasta and reserve some pasta water to loosen the sauce. The starchy water helps everything come together. Top with extra parmesan and maybe some toasted breadcrumbs for crunch.
4) Pickle brine fried rice
This one sounds weird. I get it. But that pickle juice at the bottom of the jar? It’s basically seasoned vinegar with garlic and dill already built in. Perfect for fried rice that needs a flavor boost.
Use day-old rice. Fresh rice gets mushy. Fry it in a hot pan with oil, add whatever vegetables you have. Frozen peas, diced carrots, corn. Push everything to the side, scramble an egg or two in the empty space, then mix it all together. Splash in a few tablespoons of pickle brine instead of soy sauce.
The brine adds salt, acid, and a subtle tang that makes the whole dish more interesting. Chop up some of the actual pickles and throw those in too. Waste nothing.
5) Coconut milk curry with that random curry paste
Most of us have a jar of curry paste that’s been open for months. Green, red, yellow. Doesn’t matter. Combined with that half-can of coconut milk you wrapped in plastic and forgot about, you’ve got the base for a quick curry.
Fry a tablespoon or two of curry paste in oil until fragrant. Add coconut milk and whatever vegetables need using. Potatoes, bell peppers, zucchini, spinach. Let it simmer until the vegetables are tender. A splash of soy sauce and a pinch of sugar balance the flavors.
The beauty of curry is its flexibility. It absorbs whatever you throw at it. That half an eggplant going soft? Perfect. Those green beans looking tired? Throw them in. Serve over rice and you’ve got dinner sorted.
6) Mustard-glazed roasted vegetables
Every fridge has mustard. Usually multiple kinds. That grainy Dijon that’s been there since last Christmas? Time to use it up. Mustard makes an incredible glaze for roasted vegetables because it caramelizes beautifully and adds sharp, tangy flavor.
Mix mustard with olive oil, a drizzle of honey or maple syrup, salt, and pepper. Toss with chunky vegetables. Carrots, parsnips, Brussels sprouts, cauliflower. Roast at high heat until everything is golden and slightly charred at the edges.
The mustard mellows as it cooks, losing its sharp bite but keeping that distinctive flavor. Different mustards give different results. Dijon is sharp and smooth, whole grain adds texture, yellow mustard brings a milder, more familiar taste. Use whatever you’ve got.
The bottom line
Those half-used jars aren’t clutter. They’re opportunities. Every condiment in your fridge represents concentrated flavor that someone carefully developed. Tahini, harissa, curry paste, even pickle brine. These are shortcuts to delicious food.
Next time you’re staring into the fridge wondering what to make, look past the obvious ingredients. Check the door shelves. Open those jars in the back. Build your meal around what needs using rather than what a recipe demands.
Your fridge will be less cluttered, your food will taste better, and you’ll stop throwing money away on expired condiments. That’s a win all around.
