May 21, 2013
[Photograph: Anna Markow]
One of the many signs of a successful restaurant is very little waste. You might need to cut your carrots into fancy shapes for presentation, but all those scraps can happily go into a stockpot. Maybe you're lopping off the tops of pretty red beets, in which case you have a lovely green leafy vegetable you don't want to overlook.
I like to market myself as being particularly helpful in curbing kitchen waste. Not only am I pr
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