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Entries tagged with 'stock'

Vegetable Stock From 'Afro-Vegan'

Serious Eats Kate Williams 2 comments

Use this flavor-packed vegetable stock from Bryant Terry's Afro-Vegan in his Hominy and Spinach in Tomato-Garlic Broth and Savory Grits. 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

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

Chicken Ramen

Serious Eats Yvonne Ruperti 5 comments

This pork-free version of ramen is the most satisfying chicken soup you'll ever have. For a full bodied stock use collagen-rich chicken wings and feet. More

Fish Stock from 'The Catch'

Serious Eats Kate Williams Post a comment

Use this fish stock recipe in Ben Sargent's Striped Bass Chowder, from his new cookbook, The Catch. 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

Anchovy Stock

Serious Eats Chichi Wang 1 comment

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

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