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FoodandWine

Wasting food is one of my biggest pet peeves. So I'm always looking for new ideas to get extra use out of leftovers or scraps. One of my favorite Manhattan restaurants, L’Artusi, inspired me this week with its resourcefulness. To make his stellar day-boat halibut with grilled corn, cherry tomatoes and basil, chef Gabe Thompson poaches the halibut in whey, the byproduct of the process they use to make their own ricotta cheese. It makes the fish silky-smooth and creamy, in addition to being a useful “recycled” ingredient. The dish will be on the menu through Sunday.

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