Stories / Impact

How to Turn Your Scraps Into Delicious Building Blocks

Tiffany Derry shares her go-to method for making a savory stock

Maggie Borden

December 05, 2018


It's officially the holiday season, which means dinner parties, cocktail hours, and festive family meals. Unfortunately, all that time in the kitchen can lead to a pile of scraps, from the last half-inch of a block of Parmesan to onion ends from leftover from latke-making, to bones from your personal feast of the seven fishes. Rather than tossing all of that into the trash, why not transform these odds and ends into a delicious stock? Watch the video above for a guide on souping up your cooking from Top Chef alum and Waste Not cookbook contributor Tiffany Derry.

Learn more about the Waste Not campaign, from recipes to events, and more.


The James Beard Foundation's new cookbook, Waste Not: How to Get the Most from Your Food, offers up a host of delicious solutions to the pressing problem of food waste. Featuring 100 recipes from alumni of our Chefs Boot Camp for Policy and Change, Waste Not will teach you how to turn every root, bone, rind, and stem into an irresistible dish.

Waste Not: How to Get the Most from Your Food, published by Rizzoli,​ is on sale now.​ Order your copy today!

Maggie Borden is content manager at the James Beard Foundation. Find her on Instagram and Twitter.