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Overdone pasta: Put in ice water or run under cold water for a few minutes to stop the cooking process and contract the starch. Then reheat in tomato sauce—the acid will perk it up further.
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Sticky noodles: Drain and cool immediately. Then return the pasta to a sauté pan, add at least one tablespoon of olive oil, and toss while reheating.
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Overcharred steak: It's all about spin, says John DeShetler, professor and chef at the Culinary Institute of America. Rub it with a mix of ground pepper, chili powder, and garlic, then present as "blackened." Or slice it up as is and use in stir-fries, salads, or fajitas.
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Oversalted soup: For clear soups, add some uncooked pasta or a raw, peeled potato to the pot. The starch will absorb much of the salt. Discard the pasta or potato after 15 to 20 minutes.
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Dry fish: Brush with a butter-and-lemon mixture, then sprinkle with chopped cilantro, marjoram, or savory. The sauce will add moisture, and "cool" herbs like these, flavor.
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Overcooked vegetables: Cool as quickly as possible, in ice water, just like with pasta, then reheat briefly in hot stock and squirt on some acid (lemon, lime, or even orange) before serving.
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Stale rolls: Wet your fingers and flick some water on them, then microwave in a microwave-safe cooking bag for no more than five seconds, or wrap in foil and heat in a 250-degree oven for ten minutes.
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Limp greens: Bathe them briefly in a bowl of very cold water (no ice, which will bruise the leaves), then wrap in a damp towel and refrigerate.
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Overripe fruit: When it's too far gone for even fruit salad, use for smoothies, purees, sorbets, or ice cream.
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Burned bread: Scrape off the worst, brush with olive oil, sprinkle with Parmesan cheese, and present as crostini; or use for croutons.
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