Every cook makes broth/stock for sauces, gravies, soups and stews. The methods for bone broth are many, but essentially you want to roast and then simmer bones with your choice of vegetables and herbs. This recipe uses 4 pounds of bones, including neck and leg bones. Add a chuck roast to make a meal.
Delightfully salty and lemony, this dish uses dark meat from the chicken, which is best suited for braises. Be sure to use bone-in thighs for outstanding flavor.
Give beets a chance with this method. Slow roast them into an amazing candy-like finish, which has the potential of converting long-time avoiders into life-long lovers of this crimson root vegetable.
A cluster of fresh grapes warmed by the grill smells almost as heavenly as those warming on the vine. This simple appetizer is quick, clever and, most of all, completely delicious.
This simple soup can be made with fresh, frozen or canned corn. For an even richer texture, substitute ½ cup of heavy cream for the whole milk.
Braising tougher cuts of pork in milk infuses it with rich flavors and creates a tender finish.