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Entries tagged with 'broth'

Bone Broth From 'Nom Nom Paleo'

Cook the Book Kate Williams 5 comments

Close readers of this site already know that adding lots of meaty bones to a pot with water will inevitably lead to a rich, gelatin-filled stock. Michelle Tam takes this idea even further in her recipe for bone broth in her new cookbook, Nom Nom Paleo. More

Bone Broth From 'Nom Nom Paleo'

Serious Eats Kate Williams 3 comments

Close readers of this site already know that adding lots of meaty bones to a pot with water will inevitably lead to a rich, gelatin-filled stock. Michelle Tam takes this idea even further in her recipe for bone broth in her new cookbook, Nom Nom Paleo. More

Homemade Shin Cup-Style Spicy Korean Ramyun Beef Noodle Soup

Serious Eats J. Kenji López-Alt 14 comments

A homemade version of Korean-style spicy beef instant noodles made with short ribs, Korean chili paste, and kimchi. More

Hot and Sour Soup

Serious Eats J. Kenji López-Alt 21 comments

Classic hot and sour soup made with a rich chicken and ham stock, served with tofu, wood-ear mushrooms, day lilies, and pork. More

Hearty Vegetable Stock (Vegan)

Serious Eats J. Kenji López-Alt 5 comments

A recipe for a quick, rich vegetable broth perfect for vegetarian or vegan dishes. More

The Nasty Bits: Bones and Broth

The Nasty Bits Chichi Wang 1 comment

Whenever I have a bony cut that needs long cooking, I put it in a pot with water and wine and leave it over the lowest heat on the stove. The broth will make a nice base for any number of noodle soup dishes, the easiest one-pot meal there is if you wilt some greens into the pot at the last moment. More

Dinner Tonight: Niku Udon

Serious Eats Nick Kindelsperger 10 comments

I'm absolutely stunned by this recipe from Takashi's Noodles by Takashi Yagihashi. This beef-topped udon dish is complex and slightly rich, with just a tinge of sweetness in each spoonful. The thinly sliced beef cooks in seconds, and the tofu and scallions need all of a minute before they're ready to go. It's so good I've made it twice in the past 24 hours. More

Dinner Tonight: Curly Kale and Potato Soup with Sausage

Serious Eats Blake Royer 2 comments

It seems like every third person has a cold right now (though I've so far made it through unscathed), which, besides being a highly profitable time for tissue companies, means it's chicken soup season. Last weekend my wife was in... More

Cook the Book: Chicken Broth

Serious Eats Caroline Russock 19 comments

[Photograph: JoePhoto] Homemade chicken stock and broth is an all-day affair—not very labor-intensive, but time-consuming. Once every month or two I chose a day when I am free from obligations and when my crisper drawer is brimming with vegetables that... More

Cook the Book: Black Cod and Soy Milk Hot Pot (Tonyu Nabe)

Serious Eats Tam Ngo 2 comments

[Photograph: Tam Ngo] Speak to chef Tadashi Ono about this hot pot and he at once turns dreamy-eyed—its milky broth reminds him of lakes frozen over. Black cod, also known as sablefish, thrive in the frigid seas off Alaska... More

Cook the Book: Mighty Vegetable Broth

Serious Eats Caroline Russock 4 comments

When you are cooking with a large artillery of animal-based ingredients it's pretty easy to make things taste good. Butter, cream, bacon, meat-based stocks—all of these are packed with flavor. When you omit these ingredients from your daily cooking routine... More

Store-Bought Chicken Stocks, Reviewed: Which Are the Best?

Michele Humes 98 comments

I sampled every brand in my grocery store, along with batches of the homemade stuff and Mark Bittman's ten-minute wonder broth for comparison. More

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