Why should any modern cook spend all day eking out flavorful stock from mere scraps and bones?
Most cooks are under the impression that good soup takes all day to prepare. Maybe that’s what our mothers wanted us to think, but the truth is that homemade soup need not be a complicated affair. We’...
The American version of pasta e fagioli is often bland and mushy and takes hours to prepare. We wanted it all: great flavor and proper texture in less than an hour.
Excess fat ruins stocks and sauces. But do fat separators really work? We tested eight models—from pitchers to ladles to fat mops—to find out.
A broth developed from an Edna Lewis recipe makes full-flavored chicken noodle soup possible in less than ninety minutes.
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