It happens to the best of us: you open a bottle of wine or crack a beer, enjoy a glass or two, and then the rest of it lingers in the fridge or on the counter, losing its sparkle (and flavor). But instead of pouring it down the drain, you can turn leftover wine or beer into a secret weapon in your kitchen. These versatile ingredients add depth and complexity to everyday dishes, helping you stretch your grocery budget and reduce waste at the same time.

Let’s start with wine. Even if it’s lost some of its initial charm after a day or two, wine still works beautifully in cooking. Dry red wines are ideal for rich sauces, stews, and braises. A splash of red wine can elevate a simple tomato sauce, adding a depth of flavor that makes it taste like it simmered for hours. Try this homemade marinara sauce from NYT Cooking and add a half-cup of red wine to deepen the flavors.

White wines, on the other hand, shine in lighter dishes. They’re great for deglazing pans, brightening creamy sauces, and poaching fish or chicken. Even a small pour can lift a dish from basic to restaurant-worthy. Consider this white wine chicken recipe from The Spruce Eats, which uses everyday ingredients and turns them into something special.

Wine is also a natural fit for homemade pan sauces. After sautéing meat or vegetables, deglaze the pan with a splash of wine, scrape up the flavorful browned bits, and finish with a pat of butter for a silky, savory sauce that’s ready in minutes. It’s an easy trick that works with both red and white wines, depending on what you’re serving.

Now, let’s talk about beer. Beer brings a malty richness to dishes, making it perfect for hearty comfort foods. Darker beers like stouts and porters are fantastic in beef stews or slow-braised dishes. They add a depth of flavor that complements the richness of the meat. For inspiration, try this classic beef and beer stew from BBC Good Food.

Lighter beers, like lagers or pilsners, work well in batters for fried foods. Beer batter creates a light, crispy coating that’s perfect for fish, onion rings, or even vegetables. The carbonation in the beer helps aerate the batter, making it wonderfully crisp when fried. Follow this beer-battered fish recipe from Simply Recipes, and you’ll never look at a half-empty beer the same way again.

Beer can also be a surprising ingredient in baking. Adding beer to bread dough imparts a subtle yeastiness and enhances the rise. Quick beer breads come together with just a few pantry ingredients, making them perfect for weeknight dinners or brunch. Try this easy beer bread recipe from I Wash, You Dry for a no-fuss bake.

And don’t forget desserts—yes, desserts. Chocolate stout cakes and beer-infused brownies are gaining popularity for good reason. The malty notes of stout complement chocolate beautifully, adding depth without overpowering sweetness. This chocolate stout cake from Epicurious is a showstopper that’s worth bookmarking.

Repurposing leftover wine and beer is not only a smart way to reduce waste but also a creative way to add flavor to your meals. Whether you’re simmering a stew, whipping up a batter, or finishing a sauce, these everyday beverages bring richness and complexity that water or stock simply can’t replicate.

So, the next time you find yourself with a little leftover vino or brew, resist the urge to toss it. Instead, give it new life in your kitchen—you’ll be pleasantly surprised at how far it can go.