If you're craving a cheesy crisp but don't have a parmesan rind, the parmesan itself can transform into a tasty, crispy snack ...

This installment of “Creative Cooking” from the Press' archives features John Weber and his elevated approach to crafting ...

Once you have grated your Parmesan down to the rind, think twice before tossing out that hard outer skin. You might not be able to eat the rinds on their own, but they're the secret to extra tasty ...