Quick, Simple Soup

Posted by Rachel Crawford on May 28, 2009 | 1 Comment

soupdone

I used to be intimidated by soups. You get the impression that they need to bubble away for hours and hours to be good, or that there is some secret voodoo involved that only your white-haired grandmother knows. But once I made a few soups sans recipe I realized they are actually quite simple to invent, as long as you build the flavors as you go (i.e. don’t just heat up some stock and dump a bunch of vegetables in and boil it for 20 minutes). Read more

Filed under: Cooking, Soups and Stocks

Make Your Own Chicken Stock

Posted by Kathryn McGowan on May 21, 2009 | 1 Comment

stock

The French call a good stock the fond de cuisine or the foundation of cooking. In the kitchen as in architecture you want the best foundation you can get. Homemade chicken stock has a fuller body and is more flavorful than the kind from a can or box. You also know exactly what’s in it and don’t have to contend with the high sodium often found in grocery store stock. Making your own is also a great way to cut back on food waste in your kitchen and save yourself some money. Read more

Filed under: Cooking, Soups and Stocks

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