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A robust, clean mushroom flavor makes this a great gravy to smother on steak, biscuits, mashed potatoes, pork chops, and more.
Traditional stocks are made by slowly simmering bones, meat, and aromatics on the stovetop for many hours. I've heard that using a pressure cooker can help speed this process up. Is this true? Likewise, if I'm going to be out of the house all day, can I throw my bones and aromatics in a slow cooker and expect the end results to be as tasty?
Classic hot and sour soup made with a rich chicken and ham stock, served with tofu, wood-ear mushrooms, day lilies, and pork.
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.
Ben Sargent got his cooking career started by slinging chowders from a Brooklyn surf shop. So it should come as little surprise that he includes so many recipes for the seafood stew in his new cookbook, The Catch. This chowder, made with striped bass and broccoli rabe pesto, serves as a perfect bridge between quick summer meals and heartier cold-weather soups and stews.
A recipe for a quick, rich vegetable broth perfect for vegetarian or vegan dishes.
[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...
[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...
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...