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.
Ilan Hall of The Gorbals in L.A. cuts broccoli stems into slices, blanches and grills them, then tops them with sage butter while they're still warm.
Photo © Antonis Achilleos.
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