Don't throw away your watermelon rinds. Turn them into these sweetly sour preserves, which are a perfect accompaniment to roasted meats, cheese plates, and more.
One of my favorite meals was made by finding some leftover meat or fish and some cooked rice, and tossing them in a skillet with whatever caught our fancy. When you're good and hungry, a mixed-up quick meal tastes every bit as good as any long pot [long-cooked dish]. And you don't have to wait.
