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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.
Celebrate National French Fry Day with fries 3 ways!03:59
Get a taste of Harlem with these adobo chicken, collard green salad recipes!06:40
Aimee Olexy makes her summer scallops and lemonade cocktail07:23
Megyn Kelly, ‘American Ninja Warrior’ hosts try (and fail!) to re-create a 'Nailed It' cake masterpiece05:44
3 top chefs reveal their favorite cooking hacks05:21
Spice up your 4th of July with grilled ribeye, pork ribs and flavorful sides05:30