What Chefs Know Best: Chefs' Value Guide
Chefs hate wasting anything: They use every part of a vegetable with nose-to-tail frugality and forage for free food, too.
Inspired by her grandmother, who used up bread "until the dear end," Italian master Lidia Bastianich of NYC's Felidia turns leftover loaves into creamy, nutty parfaits.
Photo © Antonis Achilleos.
MAD GENIUS TIPS VIDEO
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