Leek tops. Fennel fronds. Cilantro stems. Chard stalks. These are just a few of the many vegetable parts relegated to the scraps category. Which, in our test kitchen, we would rather call the get creative category, thank you very much.
In this week’s Dear Test Kitchen, Test Kitchen Director Josh Cohen takes everyday odds and ends, and turns them into delicious recipes. So say a quick sorry to your compost bin—because tonight, scraps are what’s for dinner.
Emma is the food editor at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles "on the fly," baking dozens of pastries at 3 a.m., reviewing restaurants, and writing articles about everything from how to use leftover mashed potatoes to the history of pies in North Carolina. Now she lives in Maplewood, New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's cooking column, Big Little Recipes, all about big flavor and little ingredient lists. And see what she's up to on Instagram at @emmalaperruque.