Americans throw away as much as 40 percent of the food we purchase. But some chefs practice “root-to-stem” cooking, meaning they use the entire vegetable: seeds, stalks, and all.

FoodGuest UserSeptember 19, 2016root-to-stem cooking, vegetable cooking, Amanda Cohen, Dirt Candy, Zahav, Michael Solomonov, Alon Shaya, Jessica Koslow, Amelia Saltsman

Where the Vegetables are the Stars

In the hands of inventive chefs, homely vegetables go from simple sides to sophisticated centers of the plate.

FoodDanielle CantorSeptember 6, 2016Jayne Cohen, Alon Shaya, Amelia Saltsman, Jessica Koslow, Michael Solomonov, Amanda Cohen, veg-centric cooking, vegetable main dishes

Vegetable Socca

Prepared with colorful grated vegetables and thickened with a little chickpea flour, these savory pancakes are packed with fragrant fresh herbs and savory spices.