内容摘要：. It’s nice that I can recycle it when I’m done and don’t have to add another dirty dish to my sink or dishwasher. Plus, as someone very concerned with cross contamination in my kitchen, I’m excited to use it for raw meat.

. It’s nice that I can recycle it when I’m done and don’t have to add another dirty dish to my sink or dishwasher. Plus, as someone very concerned with cross contamination in my kitchen, I’m excited to use it for raw meat.

or picking every last crumb of it off a cheese board, you might think your Parmesan enjoyment is at its end…but don’t you even think about chucking that rind into the trash! In the Zani household, that engraved dotted rind is treated like gold, and you’ll almost always find a few tucked away in my freezer. Here are my favorite ways to use them:First up is one of the best tricks for amplifying the flavor of your Italian red sauces. Everything from

can be improved with a salty, aged, umami-packed Parmigiano cheese rind. It’s best to add the rind in the beginning stages of cooking, because the longer it’s in the sauce the more flavor will be infused. Plus, you’ll be left with a gooey cheese rind that you can scoop into your bowl of pasta. What’s not to love about that!?If you’re a big fan of crunchy, salty fried cheese (AKA frico), you’re going to love these puffy cheese crisps. They’re the best thing to make when your rind is completely stripped of cheese. In fact, there should really be no more than ⅛” to ¼” cheese left on the rind, or these will turn out too tough to bite into. Here’s how to make these: Spread multiple 1- to 2-inch square pieces of rind on a large plate, and microwave them (yes, so easy!) for 1 to 2 minutes, or until they’re bubbly and puffed up. Let them cool, and you’ll have deliciously crunchy cheese crackers. Bonus idea: toss those square pieces of rind into tomato sauce,before they melt too completely, pull them out and microwave them. Let them cool and you’ll have crispy crackers that taste like

Finally, one of my favorite ways to use Parmigiano rinds is in broth making. You can use it in making a homemade broth, OR to improve your favorite store-bought brand. Broth is typically delicate in flavor so adding Parmigiano cheese gives it a little extra oomph and complexity. Allow the broth to simmer and reduce a bit with the rind in it before using it in a recipe (see some soup options below, but anywhere you'd use regular broth will benefit from cheese-infused broth).At The Kitchn, we take snack time seriously. We spend a lot of our days eating, writing about food, and thinking about what to eat next. That often means

— whether they’re brand-new or just new to us.

With so many options on shelves, it’s hard to know what’s worth our money. So we gathered together and spent the past few months discussing the ones we reach for every week. After a lot of tasting (and a little debating), we assembled a list of the 40 must-have snacks to eatA dog who went missing for more than a month and covered about 100 miles - including a mile-long swim - has finally been returned to her foster home after being rescued at sea.

Five-year-old Amber bolted in late April, a day after arriving in London from Qatar, where she was rescued from the streets.Sam Collins, co-founder of not-for-profit

, told CNN Tuesday that Amber was transferred to an experienced foster family in England’s southern New Forest region on April 25. The following morning, Amber escaped from the family’s garden, despite the fact they had 8-foot fences surrounding their property.News of Amber’s escape was posted on social media and around the local area. Numerous sightings were reported and pictures and video clips sent to the rescue service, which enabled them to map Amber’s movements.