Cooking with Scraps (Page 10)

Broccoli Stem Marrow: Start Treating Vegetable Stalks like Bones

Broccoli Stem Marrow: Start Treating Vegetable Stalks like Bones

Over 30 Recipes to Put Herb Stems to Good Use

Over 30 Recipes to Put Herb Stems to Good Use

Start Saving Apricot Pits—To Make Ice Cream

Start Saving Apricot Pits—To Make Ice Cream

A Good Reason to Peel Your Tomatoes—& Turn Them into Salt

A Good Reason to Peel Your Tomatoes—& Turn Them into Salt

Over 30 Recipes to Reduce Kitchen Waste

Over 30 Recipes to Reduce Kitchen Waste

Meet Lindsay-Jean, The Food52 Editor Who Cooks with Scraps

Meet Lindsay-Jean, The Food52 Editor Who Cooks with Scraps

How to Make Delicious Greens (Without Sautéing Them in Olive Oil)

How to Make Delicious Greens (Without Sautéing Them in Olive Oil)

Stuffed Pepperoncini: Your New Go-To Two-Bite Appetizer

Stuffed Pepperoncini: Your New Go-To Two-Bite Appetizer

Why You Knead to Save Your Whey

Why You Knead to Save Your Whey

A Sweet Use for Bitter Greens

A Sweet Use for Bitter Greens

How We (and Dan Barber) Cook with Trash

How We (and Dan Barber) Cook with Trash

Velvety Mushroom Soup: The Best Use for Mushroom Stems

Velvety Mushroom Soup: The Best Use for Mushroom Stems

Radish Top Soup: A Reason to Keep the Greens

Radish Top Soup: A Reason to Keep the Greens

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