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Juice-pulp burger, broccoli stalks: Recipes that don’t waste food
Wasted food is not only bad for the environment; it’s bad for your wallet too. Chef Dan Barber of Blue Hill in New York is in the TODAY kitchen to demonstrate recipes that use every bit of your ingredients: a “burger” made from pulp left over from juiced vegetables, and a dish made from broccoli stalks.
How to make and master the perfect omelette04:33
Try This TODAY: Al Roker teaches Megyn Kelly how to grill (and learn to love!) fish04:55
Al Roker challenges Jenna Bush Hager and Keir Simmons to make their favorite sandwich03:24
What is carb cycling, and can it help you lose weight? Megyn Kelly finds out04:48
Dangerous dishes? How popular restaurants’ tasty meals are affecting our health03:15
Kathie Lee and Hoda raise a glass for National Wine and Cheese Day!03:25