If you’re composting—or, worse, throwing away—the scraps left over from making dinner, you’re tossing out both cash and the secret to some amazing, body-boosting chow. As top chefs nationwide have proved, applying nose-to-tail cookery to vegetables and fruits results in nutritious, why-didn’t-I-try-this-before food. Start saving those beet greens, potato skins, and watermelon seeds—and saving more money—and discover just how good rubbish can taste.
 

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