Kale

Kale has risen from an underutilized green to one of the trendiest ingredients on menus everywhere. You'll read about how you need to blend it into your morning green smoothie, use it as a base for your lunchtime salad or massage the leaves lovingly before adding them to your dinner recipe (yes, your kitchen is now a spa for vegetables). But long before kale became the "it" food—about 2,000 years ago, to be exact—it was already being cultivated around the world. Whether you want to jump on the kale bandwagon or just want to use this ingredient to switch up your greens game, F&W's guide offers the best recipe ideas for your next health-conscious meal.

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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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