Mads Refslund, co-founder of the Danish restaurant Noma, and Tama Matsuoka Wong, a renowned forager for chefs, join us to discuss their new cookbook Scraps, Wilt & Weeds: Turning Wasted Food into Plenty. The book offers dozens of recipes that use the scraps from vegetables, fruits and animal proteins that would normally be thrown out. Recipes include Carrot Tops Pesto, Roasted Cauliflower Stalks with Mushrooms, and Brie and Pork Ribs Glazed with Overripe Pear Sauce.
Check out these two recipes from the book:
Crispy Salmon with Skin
This dish makes salmon the way it should be, with crispy skin, never dried out, since it cooks the layer of fat next to the skin and about one inch of flesh. Serve with Charred Wrinkled Cucumbers (page 120) and Brined Cucumber Peels (page 120).
Skin of 1 salmon steak or fillet, roughly cut off,
leaving 1 inch of flesh
Kosher salt and freshly ground black pepper
Fresh herbs, such as dill or mint, and peas in the pod
Preheat a gri