Mads Refslund is a chef and is co-founder of Noma in Copenhagen. He’s also co-author of Scraps, Wilt & Weeds: Turning Wasted Food into Plenty (Grand Central, 2017). He’s based in New York, New York.
Gourmet Cooking With Humble Roots
Chef and author Mads Refslund approaches cooking through a low-waste lens.
Scrap Your Dinner Plans
In their book Scraps, Wilt & Weeds, Mads Refslund and Tama Matsuoka Wong describe creative ways to use the parts of produce that we usually toss away.
Three Recipes for Leftover Produce
Here’s what you can do with kale scraps, carrot tops, and grapefruit peels.