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Lindsay-Jean Hard

Lindsay-Jean Hard is the author of "Cooking with Scraps"

(bhofack2 / Getty Images)

What’s the deal with finger limes?

Lindsay-Jean Hard
(Mark Weinberg / Food52)

The best ways to use lemon balm at home

Lindsay-Jean Hard
(James Ransom / Food52)

Fennel is, without a doubt, our favorite spring herb

Lindsay-Jean Hard
(Julia Gartland / Food52)

Marjoram is the most underrated herb, period

Lindsay-Jean Hard
(Bette Blau / Food52)

Everything you need to know about taro

Lindsay-Jean Hard
(Julia Gartland / Food52)

What is caster sugar, and does it really make a difference in baking?

Lindsay-Jean Hard
(Julia Gartland / Food52)

What to do with all those extra egg whites

Lindsay-Jean Hard
(Julia Gartland / Food52)

How much turkey per person: the Thanksgiving dilemma

Lindsay-Jean Hard
(Rocky Luten / Food52)

How to store potatoes so they last for months (yes, months!)

Lindsay-Jean Hard
(Julia Gartland / Food52)

How to buy and use broccoli rabe, everyone’s favorite bitter green

Lindsay-Jean Hard
(Rocky Luten / Food52)

6 kitchen scraps to use in the garden — even if you don’t compost

Lindsay-Jean Hard
(Mark Weinberg / Food52)

Fresh tarragon and its 9 best uses

Lindsay-Jean Hard
Leek Cacio e Pepe (Penny De Los Santos)

As we struggle for the false starts of Spring, what better than a recipe for leek with pasta?

Lindsay-Jean Hard