Joe Yonan, author of Serve Yourself: Nightly Adventures in Cooking for One, uses leftover corn husks and cobs to make corn stock.
CHOW Tips are the shared wisdom of our community. If you’ve figured out some piece of food, drink, or cooking wisdom that you’d like to share on video (and you can be in San Francisco), email Blake Smith and tell us what you’ve got in mind.
2014 Pebble Beach Food & Wine Festival
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