COOKING WITH THE WHOLE VEGETABLE-scraps included might be buzzy now, but my parents always followed that trend. They met in Queens, NY, where they'd immigrated as teenagers with no money: My dad had escaped war-torn Czechoslovakia; my mom had left her home in Colombia to nanny in the States. They shared a deep love of cooking. I remember elaborate meals on Sunday-roast duck with sauerkraut and dumplings, arroz con pollo, carne bistec-but budget was always top of mind. Everything had a second life: Onion skins and celery tops were the base for tomorrow's soup; leftover meat became pot pie or croquettes. My mom could stretch a meal for unexpected guests at a moment's notice.
This story is from the Issue 5, 2022 edition of Delish.
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This story is from the Issue 5, 2022 edition of Delish.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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