This recipe aims to inject as much flavor into your stock as possible, with the added bonus of using ingredients that normally would be considered trash, wasting nothing.
As Spring approaches, and with it, the opportunity to forage for morels and other wild mushrooms, I want to share my recipe for a wild mushroom soup. Creamy and velvety, yet brightened up by a dollop of crème fraiche and topped with a crispy mushroom, it’s a self-indulgent treat to tide you over until winter passes.
Souvlaki is a traditional dish that is almost synonymous with Greece itself, yet it may have emerged from a much older, Lydian delicacy. Read on to find out why your favorite skewered food’s predecessor carried cultural stakes that go beyond what you might have imagined–and how you can cook a version that recovers what it may have been like to dine on the original.
Most people would just throw away the bones of their rotisserie chicken or spare ribs, seeing only trash, but the right eyes will recognize their worth. By first roasting and them simmering them for hours, you’ll get a bone broth that is better than anything you could get at the store, and which can breathe life into your soups, your sauces, your braised meats, and so much more…