Brown stock gets its color—and its flavor—from the initial step of roasting bones and vegetables, often with a bit of tomato paste added to promote browning and impart a caramelized flavor, as well as a touch of acidity. After the contents of the pan are transferred to a stockpot, the pan is deglazed (either with water or red wine) to incorporate all the flavorful browned bits, which then, too, get added to the pot. In classical French cooking, brown stock is made with veal bones to produce a delicate-bodied soup. In the recipe that follows, beef is added for deeper flavor, but you can replace the beef with more veal bones (or veal stew meat) for the traditional version. Brown stock can also be made with chicken (see variation); this would be ideal for using in more robust dishes, such as braised meats. Heed the general rules for making all stocks, including simmering very gently, skimming frequently, and keeping enough liquid in the pot so that everything is submerged at all times. Brown stock is also the basis for other classic preparations, including demi glace and glace de viande (see page 52).
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.