Test Kitchen tips: Save those Parmigiano rinds

Next time you think you’ve grated all the cheese you can off of a wedge of Parmigiano, don’t discard the rind.

Freeze it.

The rinds are excellent when you want to add extra flavor and richness to stews and soups, and many slow-simmered dishes. Just take a rind out of the freezer and steep it in the pot with whatever you’re cooking. It’ll add just a little more love to the dish.

If you have any kitchen tips or questions you’d like me to explore, leave a comment below or shoot me an e-mail at noelle.carter@latimes.com.

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