One of the easiest ways to add flavor to soups, stews, and even braised meats is to toss a parm rind into the pot and let it simmer.

It brings a salty, umami-rich depth to any dish – and you get an extra use out of that expensive wedge of Parmigiano Reggiano. Try it with my Winter Minestrone, Pastina, Pomodoro Sauce, or Pork Ragout.