Parmesan broth: a fabulous way to get the cheeses taste of the king of Parmesan (Reggiano Parmigiano) into dishes where the actual cheese could adversely create a gummy, heavy or too-firm texture. Think rice, grits, polenta, etc….just collect a stash of cheese rinds and store in the freezer- when you have enough, simmer them with chopped onions, carrots, celery- and some cracked black pepper and chili flakes- about an hour. Let cool, strain (discard the solids) and freeze in containers. Oh, and you can also toss a rind into your marinara sauce as it simmers.. Discard rinds before serving.