Why Parmesan Rinds Are Your Winter Cooking Savior — bonappetit.com

You might say I hoard Parmesan rinds. I save them all year long, freezing them in a resealable bag. As soon as that first cold front sweeps in, I transform those long-collected ends into a rich Parmesan Broth. It’s a versatile player in our kitchen, lending a subtle yet funky depth to many things. The whole thing simmers until it’s reduced by half and tastes robust. (I stir every now and then—the rinds will stick to the bottom of the pot if you let them.) I strain, and then use the broth in vegetable soups, instant-supper pastas, and beans in need of a boost.

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