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Over 30 Recipes to Reduce Kitchen Waste

If you cook, you're going to end up with kitchen scraps. But sometimes what you may consider waste is actually perfectly good to eat -- not merely edible, but downright tasty.
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Even if you’re doing your best to cook root-to-leaf and nose-to-tail, there are probably still some edible bits you’re missing.

Today: Three dozen recipes to make sure your kitchen scraps don't get scrapped.

If you cook, you're going to end up with kitchen scraps. And whether your goal is to reduce the staggering amount of edible food thrown away in the U.S. every year, eke as much as you can out of your food budget, or try to be Dan Barber when you grow up (or all three), it isn't always clear what to do with them beyond composting. Sometimes what you may consider waste is actually perfectly good to eat—not merely edible, but downright tasty.

Start putting all kinds of scraps to good use: We've got ideas for using everything from pickle brine to cherry pits and corn cobs to whey.

Turnip Greens:

Swiss Chard Stalks:

More Swiss Chard Stalks:

More: You should be putting your kale stems to use, too.

Chicken Fat and Chicken Bones:

Apple and Onion Schmaltz and Chicken Stock by Cara Nicoletti

Chicken Giblets and Broccoli Stalks:

Asparagus Ends and Watermelon Rinds:

Annie Wayte's Chilled Asparagus and Almond Soup by Genius Recipes and Spicy, Savory & Sweet Watermelon Rind Pickles by Nancy Manlove

Strawberry Tops and Apple Peels:

Strawberry Top Water and Apple Peel Bourbon by Marian Bull

Radish Greens and Carrot Greens:

Radish Top Soup and Slow-Roasted Radish Roots with Fennel Seeds by Viviane Bauquet Farre and Roasted Carrots with Carrot Top Pesto and Burrata by Kenzi Wilbur

Beef Bones:

Roasted and Whipped Bone Marrow by Cara Nicoletti and Rich Roasted Beef Stock by thirschfeld

Stale Bread:

More Stale Bread:

Even More Stale Bread and Cherry Pits:

Beet Greens:

Milk-Braised Beet Greens by Jennifer Perillo and Rustic Beet Tart and Wilted Greens by fatgirleating

More Beet Greens:

Mushroom Stems and Pickle Brine:

Whey and Parmesan Heels:

Ricotta Whey and Barley Bread by AntoniaJames and Parmesan Broth by Sue Conley & Peggy Smith

Pork Skin and Potato Peels:

Chicharrón with Lime and Chili Salt by Cara Nicoletti and Potato Skin Bacon Fat Chips by Tara Duggan

Corn Cobs and Vegetable Scraps:

Corn Stock and Vegetable Stock by Marian Bull

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