By F&W Editors
November 29, 2013

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.

Mashed Potato Spring Rolls

Spicy Brussels Sprouts with Mint

Turkey Breast with Ginger-Scallion Sauce

Soy-Braised Turkey with Turkey Rice

Brown Butter Custard Pie with Cranberry Glaze

Sweet Potato Panna Cotta