5 Beautiful Dishes Made with Kitchen Scraps

By Food & Wine
March 28, 2017
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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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Broccoli Stems with Lardo & Fresh Coriander Seeds

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This part of the vegetable has a reputation for being fibrous and tough—but when cooked the right way, it becomes tender and toothsome.

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Carrot Top Granita

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Refslund makes a syrup with carrot tops and herbs, shaving it into a vegetal granita that can be used as a base for sweet-and-savory dessert courses.

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Salted Fish Carpaccio with Parmesan Rind Broth & Pickled Green Almonds

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This carpaccio is topped with foraged green almonds and a delicate broth made with parmesan rinds.

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Used Grapefruit Gin & Tonic

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Now you can eat your grapefruit, and drink it, too! After breakfast, you can whip up a syrup with the peels and pith of the citrus—perfect for a G&T. 

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Wrinkled Berry Salsa with Herb & Kale Stems

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Overripe berries find a new home in this fresh tapenade, which also makes use of unused kale stems.

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