The first lesson in stock making is also the simplest: everything (bones and aromatics) is covered in a pot with water and gently simmered, yielding a stock with a pure, clean flavor. This technique can be applied to making stock with chicken, meat, fish, or only vegetables. Of these, no stock is more versatile and flexible than white chicken stock, which is flavorful but not overpowering, lending itself to a vast array of uses: white sauces, such as velouté; any number of soups (it is the default choice for many); and many stews and braises, among other dishes where there are layers of flavor (think risotto). White beef stock is equally classic, and a better option in dishes such as Wine-Braised Short Ribs (page 188). For this stock, there are several ways to alter the outcome, depending on how it will be used. The longer the stock simmers, the stronger it will taste. Simmer for 1 1/2 hours for vegetable soups or other delicate dishes (including white sauces), longer for more robust sauces and soups. To give the stock a more pronounced chicken flavor, add 1 1/2 pounds chicken thighs along with the other parts (take them out of the pot as soon as they are done if you plan to reserve the meat for another purpose, returning bones to pot after removing meat).
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.