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Recipes

Do Right By Mother Earth, Don’t Toss These Ingredients Out

By Katherine Whittaker


Published on April 20, 2020

Thai Green Mango Salad (Som Tum Mamuang)
Thai Green Mango Salad (Som Tum Mamuang)

Thai Green Mango Salad (Som Tum Mamuang)

Radish Greens
Don't toss trimmings

Radish Greens

Banana and Dark Rum Bread Pudding
How to use up old bananas—that's not banana bread

Banana and Dark Rum Bread Pudding

Roasted Carrot Salad with Burrata
Don't waste your carrot tops

Roasted Carrot Salad with Burrata

Fromage Fort
Fromage Fort

Fromage Fort

Grilled Greens and Leek Tops with Chile-Garlic Sauce
Grilled Greens and Leek Tops with Chile-Garlic Sauce

When buying leeks for this dish, cookbook author Amy Thielen says to look for ones that have all or most of their dark green tops still attached. If trimmed leeks are all you can find, use the dark and light green parts only. Get the recipe for Grilled Greens and Leek Tops with Chile-Garlic Sauce »

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