Chefs and condiment companies alike are excited by the newfound culinary properties of an ingredient people have literally been pouring down the drain for years.
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"The things that we've learned are tremendous. It would almost be a shame to waste that on people who already know."
Dan Barber's creation includes broccoli leaves, carrot ribbons, and cabbage cores.
Dan Barber’s Food-Waste Pop-up Launches Tonight With Pickle Butts, ‘Dog Food,’ and Daniel Humm’s Lobster Legs
"It's part of the DNA of what it means to be a chef," Barber says.
"We're building it out to be the quintessential Napa Valley restaurant."
Plus: Blue Hill's off-menu cocktails, and more, in today's Leftovers.
Have your vinyl and eat cheesecake, too.
Plus: L'Apicio's pig roast, and more, in today's Leftovers.
Plus: a miso demo, and more, in today's Leftovers.
Plus: Chris Rock orders a ton of sangria at Nello, and more, in this week's roundup.
Silk suits, Air Jordans, strapless dresses, and more sartorial choices from last night's big event.
New York had an exceptionally strong showing, with Le Bernardin, wd~50, Blue Hill, Mission Chinese, Del Posto, and Momofuku among the winners.
Here's what moved (what shaked, too) on the 2013 list.
Plus: the Marrow's spring menu, and more, in today's Leftovers.
Roll over, tempeh; tell the baby beets the news.
It’s now in the role of Vegetable Most Likely to Be Mistaken for a Piece of Meat.
The chef is known for his skill and an inspiring weight-loss.
Plus: Men's Olympic basketball stars take the celebrations Stateside, and more of this week's celebrity dining.