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Embrace a Sustainable Ethos and Cut Down on Kitchen Waste
Recent Issues
Check out other past issues
The Bones Issue
Chefs to Watch 2024
The Experience Issue
The Longevity Issue
The Wasted Issue
The Friends & Family Issue
Dan Barber Explains How to Tap Into Waste to Find New Flavors
Chefs Coax New Flavors Out of Old Brine
Tendons, Marrow, Cartilage and Fat Become Popular Ingredients
Forage the Vegetable Scrap Heap for Inspiration
From Pith to Pulp, Every Piece of the Fruit is Fair Game
Whey, Yogurt's By-Product, Becomes a Sought-After Ingredient
Fish Tails, Bones, Collars and Even Marrow Make the Meal
Keep Things Fresh with Day-Old Bread
Recipes from this issue
See all the recipes from the current issue
Everything but the Kitchen Sink Veggie Burger
Red Wine Punch
Beet-Walnut Burger
Stash Your Scraps in Root-to-Shoot Veggie Burgers
Sous Vide and Punch Recipes Help Cut Waste Behind the Bar
“Mr. Lyan” Serves Up Sustainability at His London Cocktail Bars
Turn Your Vegetables Scraps, Tops and Roots into Waste-Free Pestos
Aaron London Wants to Turn Your Scraps Into Dinner
Aaron Adams Gets Into the Farm Spirit of Horticultural Cuisine
What's Something You've Ruined That You Were Able to Repurpose?
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Ask Jon: Can I Reuse or Donate Cheese and Charcuterie Leftover on a Board?
Ask Jon: What’s the Best Way to Interview a Line Cook?
Three Years Ago, I Prioritized My Health. This Month, I Ran a Marathon.
How Does Dominique Ansel’s French Pastry Flour Perform in a Bake?
Ask Jon: Sous Vide Wings. Stupid or Brilliant?
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