BROWN CHICKEN STOCK
BROWN CHICKEN STOCK IS THE MOST VERSATILE SINCE IT IS LIGHT ENOUGH TO USE FOR RISOTTOS, PILAFS AND SOUPS, YET SUBSTANTIAL ENOUGH FOR STEWS.
More DetailsBROWN CHICKEN STOCK IS THE MOST VERSATILE SINCE IT IS LIGHT ENOUGH TO USE FOR RISOTTOS, PILAFS AND SOUPS, YET SUBSTANTIAL ENOUGH FOR STEWS.
More DetailsIF YOU NEED A REASON TO BUY A MANDOLINE (NOT THE MUSICAL INSTRUMENT), THIS IS IT. IT WILL ENABLE YOU TO SLICE THE ORANGES AND FENNEL TO A [Read More]
More DetailsI LIKE MIXING FENNEL AND HOT SAUSAGES FOR THIS DISH, BUT FEEL FREE TO SUBSTITUTE YOUR FAVORITE, EVEN (GOD FORBID) TURKEY.
More DetailsWITH FRESH CHANTERELLES AT $22 A POUND AT THE FARMERS’ MARKETS, THIS IS INDEED A LUXURIOUS SOUP. BUT IT IS ALSO RICH AND FILLING. THE GREEN APPLE ADDS [Read More]
More DetailsSORREL IS LEAFY LIKE SPINACH, BUT THE LEAVES ARE SMOOTH AND THE TASTE PLEASINGLY SOUR. THE BASE FOR THIS SOUP IS YOUR BASIC LEEK AND POTATO, WITH MOST [Read More]
More DetailsTHE HOLY GRAIL OF COOKING IS THE PERFECT ROAST CHICKEN — CRISP SKIN, JUICY WHITE MEAT AND DARK MEAT WHICH IS COOKED THROUGH.
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