INGALLS PHOTOGRAPHYRecipesDo Right By Mother Earth, Don’t Toss These Ingredients OutBy Katherine WhittakerPublished on April 20, 2020Thai Green Mango Salad (Som Tum Mamuang)Thai Green Mango Salad (Som Tum Mamuang) Roast your vegetables to gloss over imperfectionsOven-Stewed Tomatoes Misshapen beets make good ketchupBeet Ketchup Don't toss trimmingsRadish Greens How to use up old bananas—that's not banana breadBanana and Dark Rum Bread Pudding ADVERTISEMENTADADDon't waste your carrot topsRoasted Carrot Salad with Burrata Fromage FortFromage Fort Armenian Stuffed Cabbage (Dolmas)Grilled Greens and Leek Tops with Chile-Garlic SauceWhen 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 » Keep ReadingArtichoke Bruschetta with Capers and Cherry TomatoesBy KATIE REICHERJacques Pépin’s Artichokes HelenBy JACQUES PÉPINTurkish Braised Artichokes with Peas and Candied LemonBy GAMZE INECELIChilled Tomato-Strawberry SoupBy MICHAŁ KORKOSZSpaghetti all’Assassina (‘Killer’ Spaghetti)By DAN PASHMANArayes (Meat-Stuffed Pitas)By SAYAT OZYILMAZEl TreintañeroBy CANYON SHAYERHanetsuki Gyoza (Dumplings with “Wings”)By SYLVAN MISHIMA BRACKETTOyakodon (Chicken and Egg Rice Bowl)By SYLVAN MISHIMA BRACKETTSee AllContinue to Next StoryADVERTISEMENTADAD