My mother was from the South and, true to southern culinary tradition, she frequently made chicken broth—either from a whole chicken or with chicken necks and backs. The broth went into chicken gravy and delicious, satisfying soups. She told us that chicken broth would give you beautiful skin and indeed, her skin was wrinkle-free, even…
There’s Nothing Quite Like Homemade Beef Broth
Beef broth is one of the key ingredients in beef stews, pot roasts, and a variety of comforting beef dishes. Although there are many good-quality beef broths available to buy at the store, there is nothing quite like making your own and adapting the flavors and seasonings to your own taste or what you’ll be…
Soup’s On!
When the winter chill hits the air, soup is in order. While you could buy a few cans at the grocery store, nothing quite beats the nutrition, flavor, and affordability of homemade. When you’re tired at the end of the day, you can still toss a few vegetables and aromatics into a pot with plenty…
If You Haven’t Tried Lovage—an Herb With the Flavor of Supercharged Celery—You’re Missing Out
I first felt the power of lovage in a box of Rapunzel brand Vegetable Bouillon With Herbs. After my first taste, I had to double-check the label to make sure that it was, indeed, meat-free. Then I read the fine print to figure out why. Along with some familiar suspects—garlic, celery, parsley, dill, basil, turmeric,…
This Easy Hack Makes a Delicious Au Jus Without Pan Drippings
No need to roast a whole beef to enjoy au jus, roast beef’s main sidekick. Thinner than a gravy, but slightly thicker than a sauce, au jus is the perfect dipping sauce for French dip sandwiches or a decadent sauce drizzle over meat and mashed potatoes. They’re classically made from beef drippings—those little brown bits,…
Sukiyaki (Japanese Beef Hot Pot)
To make sukiyaki at home, you can buy a special wrought-iron sukiyaki pan, or simply use a large skillet. Sukiyaki is best enjoyed when cooked at the table with a portable stove, but you can certainly prepare it all in the kitchen and bring it out to family or guests. Purchase ingredients such as kombu…
Korean Bone Broth to Soothe the Soul
It’s 3 a.m. on a December’s night in 1997, and I’m sitting in Gammeeok, a cozy restaurant on 32nd Street, Koreatown in New York City. Despite the hour, the restaurant is buzzing, full of late-night revelers wanting a bit of sustenance after a long night of drinking. It’s bitterly cold outside, and I’m tucked into…
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