Learn how to label and store leftovers the way chefs do, then discover how to transform your remaining cooked veggies into entirely new dishes. Create smashed potatoes with bravas sauce; tattooed fingerling potatoes; an egg frittata; and a red flannel hash combining potatoes, beets, parsnips, carrots, and onions
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Title from title frames
Film
In Process Record
Performer
Robert Sapolsky Ph. D., Professor at Stanford University, Featuring Professor at Rockefeller University
