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.


* This article was originally published here

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