How to Cook With Leftover Pamesan Rinds
You’ve grated your Parmigiano-Reggiano down to its rind and reflexively pop the trash can lid to toss it. But wait! That Parmesan cheese rind, unassuming as the beige nub may appear, has much more life to give. It’s packed with concentrated umami, ready to be diffused into your next sauce, stew, or broth like one […]
How to Season Your Food Like the French
I thought I knew what pepper was. It obviously pairs with salt. It tastes better if you grind it yourself. And it introduces a certain quality to a dish, usually a modestly spicy heat. But how important is it, really? You would notice if your food had no salt, but would you notice if it […]