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Food Trends 2014- Nose-to-Tail, Root-to-Stalk Cooking

Last updated 4 years ago

Nose-to-tail, root-to-stalk cooking is coming our way.

This movement is fueled by the massive need to reduce food waste. By using the entire animal or plant, chefs have the opportunity to transform classic dishes by adding untraditional cuts of meat. It also gives diners an opportunity to think outside the box and discover new dishes they never thought of trying in the past. Win for chefs and eaters, and a win for the environment, what is better than that?

Want to give nose-to-tail cooking a try in your home?

Try this Turkey Liver Mousse Toasts with Pickled Shallots from Food & Wine.  The richness of the poultry liver with the tart French pickles, and the sweet and tangy pickled shallots make this a surprisingly well-received dish.

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