Possible cookbook section.

Two months ago I asked the question "What to do with vegetable leavings i.e. chard, fennel, leeks" The answers were inventive, tasty and amazing. How about a section of the cookbook that gives ideas on eating the whole thing - vegetables, chicken, whatever. It would be creative, tasty, good for the environment and cost effective. Just had to share this because I keep referring back to the incredible answers. And there is so much more to learn!

  • Posted by: SKK
  • July 6, 2011


SKK July 7, 2011
I am right there with you, spuntino!
spuntino July 7, 2011
Hard cheese rinds make great stocks for soups! Especially hard parm!!
SKK July 7, 2011
Thanks, pierino, I think I will pass on the tripe recipe for now. Glad to know about the nose to tail theme.
pierino July 7, 2011
There actually was a "nose to tail" theme about a year ago. Now if anyone wants my Roman style tripe recipe....
ChefJune July 7, 2011
Great idea!
Helen's A. July 7, 2011
Love the idea!
Emily H. July 6, 2011
SKK, I like your idea. A "whole hog" kind of section - guidelines for stock/broth (including freezing/saving techniques), even little tricks like citrus salts and sugars for the leftover orange rinds and lemon peels! That would be SUCH a nifty resource to have in a cookbook.
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