Ismail Samad

This low-waste, no-flip asparagus frittata recipe uses a whole bunch of those bright green spring stalks, woody tough ends and all.

Give past-their-prime berries a new lease on life as a luscious, buttery pan sauce.

There’s greens, peas, cheese, green garlic, torn bread, and—surprise!—a sour-sweet kombucha-spiked dressing that brings it all together.

Don’t toss your leftover olive brine—it’s the ticket to chicken with flavorful meat and crispy skin.

Broccoli florets get lots of love, but this sizzling flavorful dish is all about those stalks and leaves (also: kimchi).