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What Chefs Know Best: Chefs' Value Guide

Slide 10 of 26

Scraps & Freebies: Celery Leaves

Chefs hate wasting anything: They use every part of a vegetable with nose-to-tail frugality and forage for free food, too.

Traci Des Jardins of San Francisco's Jardinière saves the tops of celery stalks to throw into soups and stews for added flavor.

Plus: More Thrifty Ideas for Scraps

Photo © iStock.

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