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

Thai Green Mango Salad (Som Tum Mamuang)

Oven-Stewed Tomatoes

Beet Ketchup

Radish Greens

Banana and Dark Rum Bread Pudding

Roasted Carrot Salad with Burrata

Fromage Fort

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 »