Soups & Salads

A drawer in my refrigerator is devoted to cheeses, and I always keep it well stocked. For salads, which I make every night, I usually choose feta, Parmesan, Crottin de Chavignol, fresh mozzarella, or a blue, which I grate, shave, or crumble atop fresh-picked greens. For soups, I typically reach for Cheddar, Gruyère, or fresh ricotta. I also routinely save Parmesan rinds for tossing into pots of simmering soup, where they both thicken the broth and add a subtle, earthy flavor.