My blender turns the persistent problem of a refrigerator full of scraps or surplus into a world of gastronomic opportunity.
Strange as it may seem, anyone looking at a field of cauliflower during the late…
What to do with those cheese rinds? Well, why not honor Anne Saxelby’s work and gently simmer those hardened ends to create an umami-rich cheese broth that will become a kitchen staple?
