We can already hear some of you saying, "What leftover wine?!" But perhaps you do occasionally find yourself with a not-quite-empty bottle after a dinner party, or some wine cubes taking up space in the back of the freezer. If so, chef Alex Guarnaschelli has some cooking tips.• Add a splash of white wine to pasta with Parmesan cheese and herbs
• Make a reduction and mix with grapes to serve over meat or fish
Emily Ho is a writer, recipe developer, and educator. She lives in Los Angeles, where she teaches classes on food preservation, wild food, and herbalism. Emily is a Master Food Preserver and founder of LA Food Swap and the international Food Swap Network.
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