"Broths"

You can make a delicious, full-flavored stock from the leftover bits of hard cheese and pieces of natural rinds found in the cheese corner of your refrigerator. Mushroom and the cheeses give this stock a deep, earthy flavor. We make this often, as it...

This recipe is one that my oldest brother likes to make for friends and family for the deer he has harvested from his ranch in Texas. no preservatives, lean meat and so fresh you would never know it was wild game.

In this recipe, the mussels are bathed in a broth of yellow-orange tomatoes, and a stock infused with fresh lemongrass and ginger that I picked up at my local farmers' market. The ginger and lemongrass lend a subtle presence to the dish -- just enoug...

If you want to add additional seafood to this, like calamari, fish or shrimp, feel free. The more, the merrier, right? As for the sausage, we get it from a great meat/salami store in St. Louis that makes very traditional sausages. We had the dish l...

Meat broth is the base for many Italian dishes including soups and risottos. Homemade meat broth has the benefits of being able to control the amount of sodium added and the quality of the ingredients added (as well as a use for ends which would othe...

Ever thought about what make food "great"? This is a beautiful introduction into the world of nutritionally dense broths (~ Adapted from The Cancer Fighting Kitchen by Rebecca Katz with Mat Edelson)

I love the fresh, Thai flavors in this broth. It's the perfect broth to have in your fridge/freezer and use for grains, veggies, sauces, etc.

A friend started talking soba, seaweed and shitakes and described his mastered recipe for a steaming bowl of goodness that is true to its Japanese roots — simple, but amazing. Who needs a Japanese noodle house when you create a dish like this at hom...

This is the soup I eat when I'm sick of tomato-vegetable soup and want a healthful alternative. My mom pioneered the use of ungodly amounts of ginger, and my twist was to add equally substantial quantities of garlic--at various stages of the cooking,...

I first discovered this incredibly aromatic broth while poaching a duck for Martin Yan's Peking Duck recipe from his Chinatown cookbook. The poaching liquid was so delicious, we reused it for hot and sour soup -- incredible! I've since made some ad...