is super-cheap by the pound this time of year. The peeled rind bulks up a gazpacho beautifully.
Try it with: Watermelon-Tomato Gazpacho with Shrimp
lets you slice to your desired thickness and shape. The rind imparts an irresistible rich smokiness to chowder, beans and stew.
Try it with: Bacon and Crab Chowder
freshly squeezed, taste like the real fruit, unlike the bottled stuff. Rinds stuffed into a chicken cavity flavor the bird from the inside out.
Try it with: Lemon-and-Herb-Roasted Chicken
is more flavorful grated fresh, and the rind stirred into a simmering pot of potatoes, risotto or polenta adds a cheesy tang.
Try it with: Parmesan Polenta Pie with Sausage and Broccoli