Amid hard times and carbon footprints, leftovers are thrifty, politically correct — and shockingly tasty.
For 100 years, we were a restaurant family. From 1888 to 1988, we threw out food. Pristine bread trays, untouched butter ramekins, plat du jours at the end of the jour. Anything tired or wilted was whooshed into the garbage, OUT! Every morning, as the sun rose over the East River, the kitchens started from scratch.