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Chefs never let good food go to waste—instead, they get creative

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…

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