Secrets of the Best Chefs

FRUGALITY CAN often lead to better food at home. Case in
point: don’t chop the stems off the broccoli rabe that goes into
the ziti dish; peel them with a paring knife and cook them too,
to use every part of the vegetable.
IF YOU HAVE a garden or you frequent the farmer’s market,
don’t let vegetables go to waste: process them. For example,
you can turn extra basil into pesto that will freeze and keep
until winter.
IT’S ALWAYS a good idea to finish cooking your pasta in the
sauce, but be careful that the two elements are balanced. Pasta
should never float in a sea of sauce; you want just enough to
coat every part of the pasta.