All Taste, No Waste In 85 inspired recipes, Lindsay-Jean Hard shows just how delicious and surprising the all-too-often discarded parts can be. Carrot greens—bright, fresh, and packed with flavor—make a zesty pesto. Water from canned beans behaves just like egg whites, perfect for vegan mayonnaise that even non-vegans will love. And not so fast with those broccoli stems! Use them olive-oil poached on lemony ricotta toast. It's pure food genius, all the while critically reducing waste one dish at a time.
by Lindsay S. Nixon
by Jean Webster
by LeAnne Campbell, T. Colin Campbell, Ph.D.
by Diana Keuilian
by Lani Muelrath, T. Colin Campbell, Ph.D., Howard Jacobson, Ph.D., Neal D. Barnard, M.D.
by Jorge Cruise
by Michael Ozner
by Del Sroufe, Glen Merzer, Lindsay S. Nixon
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