Even if you’re doing your best to cook root-to-leaf and nose-to-tail, there are probably still some edible bits you’re missing.
Today: Three dozen recipes to make sure your kitchen scraps don't get scrapped.
If you cook, you're going to end up with kitchen scraps. And whether your goal is to reduce the staggering amount of edible food thrown away in the U.S. every year, eke as much as you can out of your food budget, or try to be Dan Barber when you grow up (or all three), it isn't always clear what to do with them beyond composting. Sometimes what you may consider waste is actually perfectly good to eat—not merely edible, but downright tasty.
More Swiss Chard Stalks:
Tara Duggan’s Chard Stalk Hummus and Anna Klinger’s Grilled Swiss Chard Stems with Anchovy Vinaigrette by Genius Recipes
More: You should be putting your kale stems to use, too.
More: Wasting edible food is the pits, right? And speaking of pits, check out what you can do with stone fruit pits!
Radish Greens and Carrot Greens:
Radish Top Soup and Slow-Roasted Radish Roots with Fennel Seeds by Viviane Bauquet Farre and Roasted Carrots with Carrot Top Pesto and Burrata by Kenzi Wilbur
More: Don't be a heel—here's how to put the ends of your bread loafs to good use.
Know of a great recipe in the Food52 archives that uses scraps (anything from commonly discarded produce parts to stale bread to bones and more)? Tell me about it in the comments!
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).Order now