Four years ago, F&W sent David Chang (then an F&W Best New Chef 2006, today a BNC All-Star) into a kitchen stocked with Thanksgiving leftovers. He emerged with a lineup of ultra-genius recipes that repurposed seemingly-uninspiring ingredients like cold potatoes and green beans into crispy, flavorful dishes like mashed-potato spring rolls. He even drafted Momofuku pastry chef Christina Tosi to incorporate leftovers into two stunning desserts. Here are the innovative recipes.
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