Stock made on the low setting of your slow cooker will be clearer than one that has been brought to a boil on the stovetop. It’s cheaper to make stock than to buy it, and it tastes a whole lot better. And homemade stock can be refrigerated overnight so that most of the congealed fat can be removed the next day. I always keep bags of frozen poultry, meat, and fish bones in the freezer. Each time I have leftover parts from a recipe, I toss them into the bag, and when I have a sufficient amount of bones, I make a stock. And I always use organic meats, poultry, fish, and vegetables to avoid ingesting concentrations of pesticides.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
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.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
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.