Ingredients 3 lb beef (top blade chuck or shank) One 3- to 4-lb chicken 3 medium yellow onions 3 carrots 3 celery stalks 3 fresh or canned plum tomatoes 1 sachet containing 3 whole cloves, 8 black peppercorns, 2 bay leaves, 1 small bunch flat-leaf parsley, and 3 thyme sprigs […]
Makes 2 1/2 quarts broth Ingredients 4 lb stewing hen parts, including backs and necks 3 qt cold water, plus more as needed 1 large yellow onion, cut into medium dice 1 celery stalk, cut into medium dice 1 carrot, cut into medium dice 5 black peppercorns, cracked 4 parsley […]
Makes 4 to 6 servings Ingredients 1/2 medium white onion, thinly sliced 2 tablespoons vegetable oil 2 garlic cloves, thinly sliced One 1-inch piece fresh ginger, peeled and minced 8 oz chicken breast, very thinly sliced 8 oz turnip, julienned 1 1/2 teaspoons sugar Kosher salt, as needed 5 cups […]
Makes about 10 cups Ingredients 2 lb. seasonal vegetables (see suggested options below) 3 garlic cloves 2 shallots 2 tbsp. oil 4 cups chicken or vegetable broth 1⁄2 cup white wine 1 tsp. finely chopped thyme leaves 1 bay leaf 2 cups heavy cream Salt, to taste Lemon juice, to […]
Hearty vegetable soups (broth + veggies + other ingredients, left chunky) are for more than the cold of winter, since they can showcase some of our favorite spring and summer veggies! Best of all, you don’t need a recipe to make a flavorful hearty soup, as long as you follow […]
Makes 1 gallon A primary ingredient in Japanese cooking, dashi is a broth made by simmering flakes of dried bonito tuna (katsuobushi) with pieces of seaweed. Dashi is the base for miso soup, but is also a flavorful base for vegetable soups or brothy noodle dishes. You’ll find kombu sheets […]
Sachet d’épices (spice sachet) and bouquet garni (bundle of herbs) are bundles of spices and/or herbs that are used to add flavor to a simmering broth, soup, or stew. A basic sachet or bouquet will flavor 2½ to 3 quarts of liquid. Sachet d’Épices To make a sachet, cut a small square […]
Makes 4 to 6 servings This is a typical dish of the Campania region in which the meat “marries” with the vegetables. The broth can be prepared a few days before the rest of the soup, making it a quick and easy spring time supper. Ingredients 8 oz pork ribs […]
Makes 6 servings Ingredients 3 lb chicken bones, cut into 3-inch pieces 1 (4-inch) piece ginger 2 yellow onions, peeled and halved 6 star anise, lightly toasted 6 whole cloves, lightly toasted 4 cardamom pods 1 teaspoon fennel seeds 1 cinnamon stick 1 teaspoon black peppercorns 1 whole chicken (about […]
Makes 6 servings This recipe has many steps and ingredients, but the techniques are simple and worth the finished dish! Be sure to read the recipe all the way through to plan your time, since you will need the broth to make the ragú. Ingredients Rabbit Ragù 1 whole rabbit […]
Stuffing (or maybe you call it dressing?) is highly personal. You might follow the same family recipe each year, or maybe you go out in search of something new and exciting. More often than not, you might be let down. This isn’t because the recipes are bad, but it’s because […]
Makes 8 servings Ingredients Dashi 2 large pieces (about 3 oz) of kombu, cut into 3-in squares 6 cups cold water 2 cups dried bonito flakes Udon Noodle Pot 24 oz fresh or dry udon noodles 1 tablespoon peanut oil or vegetable oil 6 cups Dashi, or prepared dashi 12 […]