Grapefruits

This sour fruit adds citrusy brightness to breakfast, dinner and dessert. Grapefruits are a great source of vitamin C and antioxidants like lycopene, and have less sugar than other citrus fruits, like oranges. Fresh grapefruit juice is also a great addition to cocktails because it’s not overly sweet—it’s the perfect pair for tequila, bourbon and Campari. A citrus sauce goes beautifully with fresh seafood, and whole slices of grapefruit are a tasty companion for ripe avocado in summery salads. Whether you want to revamp a simple chicken supper or are looking for a boozy treat, F&W’s grapefruit guide has recipes for every occasion.

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Food & Wine: 5 Beautiful Dishes Made with Kitchen Scraps
5 Beautiful Dishes Made with Kitchen Scraps
Food waste is an epidemic. By some estimates, as much as one fifth of the world’s food is being wasted due to a combination of unnecessary disposal and over-consumption. Of course, much of this has to do with inefficiencies in food production and distribution, and larger structural problems in our food systems—but are there any steps we, as home cooks, can take in our own kitchens? Enter Scraps, Wilt & Weeds: Turning Wasted Food into Plenty, out now from Grand Central Publishing. Mads Refslund, half of the team behind legendary restaurant NOMA, and Tama Matsuoka Wong, author of Foraged Flavor, aim to give home cooks practical tips to get the most out of their groceries. Readers get a look at what Refslund calls the practice of “trash cooking” with simple, delicious recipes focused on commonly neglected ingredients: wilted greens, apple cores, coffee grounds and more. Here’s a sneak peek at the book: 5 recipes that call for creative recycling of kitchen scraps. —Hannah Walhout

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