Are Broccoli Stalks the Next Kale?
If you’re looking for tomorrow’s hot ingredients—and today’s top values—start with the compost bin. How different foods go from trash to treat to trite
At the newly opened, Spanish-inflected restaurant mfk., in Chicago, shrimp heads left over from the preparation of another dish are flash-fried and plated with salbitxada, a Catalan tomato sauce. “We started selling so many dishes with prawn heads that we had to come up with a second dish that had shrimp in it,” said restaurant co-owner Scott Worsham.
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