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 Green Gomae by Fairmount_market and Turnip Greens Frittata by Amanda Hesser
Pickled Chard Stems by Angela Brown and Swiss Chard Agrodolce by Meatballs&Milkshakes
Tara Duggan’s Chard Stalk Hummus and Anna Klinger’s Grilled Swiss Chard Stems with Anchovy Vinaigrette by Genius Recipes
More: You should be putting your kale stems to use, too.
Apple and Onion Schmaltz and Chicken Stock by Cara Nicoletti
Chicken Giblet Gravy by Cara Nicoletti and Broccoli Stems with Garlic and Anchovies by Amanda Sims
Annie Wayte's Chilled Asparagus and Almond Soup by Genius Recipes and Spicy, Savory & Sweet Watermelon Rind Pickles by Nancy Manlove
More: Wasting edible food is the pits, right? And speaking of pits, check out what you can do with stone fruit pits!
Strawberry Top Water and Apple Peel Bourbon by Marian Bull
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
Roasted and Whipped Bone Marrow by Cara Nicoletti and Rich Roasted Beef Stock by thirschfeld
Romesco Sauce by pierino and Sopa de Ajo (Garlic Soup) by Marian Bull
More: Don't be a heel—here's how to put the ends of your bread loafs to good use.
Stuffed Pepperoncini by Hallie Meyer and Strata with Sausage and Greens by Merrill Stubbs
Bread Pudding by Catherine Lamb and Sour Cherry Almond Frozen Yogurt by Alejandra_
Milk-Braised Beet Greens by Jennifer Perillo and Rustic Beet Tart and Wilted Greens by fatgirleating
Pink Greens by Marissa Grace and Moroccan Beet Greens by Silly Apron
Velvety Mushroom Soup by lastnightsdinner and Stuart Brioza's Mushrooms in Pickle-Brine Butter by Genius Recipes
Ricotta Whey and Barley Bread by AntoniaJames and Parmesan Broth by Sue Conley & Peggy Smith
Chicharrón with Lime and Chili Salt by Cara Nicoletti and Potato Skin Bacon Fat Chips by Tara Duggan
Corn Stock and Vegetable Stock by Marian Bull
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