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Entries tagged with 'stock'

Vegetable Stock From 'Afro-Vegan'

Serious Eats Kate Williams 3 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

Sauced: Mushroom Gravy

Sauced Joshua Bousel 4 comments

A robust, clean mushroom flavor makes this a great gravy to smother on steak, biscuits, mashed potatoes, pork chops, and more. More

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

Ask The Food Lab: Can I Make Stock in a Pressure Cooker or Slow Cooker?

The Food Lab J. Kenji López-Alt 51 comments

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? 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

Striped Bass Chowder from 'The Catch'

Cook the Book Kate Williams Post a comment

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. 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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