Ismail Samad

Broccoli florets get lots of love, but this sizzling flavorful dish is all about those stalks and leaves (also: kimchi).

There’s greens, peas, cheese, green garlic, torn bread, and—surprise!—a sour-sweet kombucha-spiked dressing that brings it all together.

This low-waste, no-flip asparagus frittata recipe uses a whole bunch of those bright green spring stalks, woody tough ends and all.

Give past-their-prime berries a new lease on life as a luscious, buttery pan sauce.

Don’t toss your leftover olive brine—it’s the ticket to chicken with flavorful meat and crispy skin.