It’s summer 2010, the end of the month, and food costs are high. One of the sous chefs at Pittsburgh’s Pennsylvania Macaroni Company tells me I need to get rid of an excess of giardiniera from the kitchen. Giardiniera, you probably know, are the spicy pickled vegetables commonly found on Italian beef sandwiches, and…
Source: LifeHacker – Chefs never let good food go to waste—instead, they get creative