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Get Coconut Risotto Recipe from Food Network
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Refined and delicious artichoke soup, made from the hearts of fresh globe artichokes, leeks, shallots, yukon gold potatoes, stock, a little cream, and herbs.
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Beef stew meat is slowly simmered with tomato-vegetable juice cocktail, onion, chili powder and Worcestershire and then potatoes, carrots and celery are added at the end and cooked until just tender.
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Get Herbed Farro Pilaf Recipe from Food Network
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Perfect for spring-looking for something fresh & light, delicious & a little different? This it it! This dish is a great way to incorporate all the fresh...
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For a more interesting stock, use the bones from several different types of fish.
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Roasted shrimp shells are simmered all day in water seasoned with whole cloves, bay leaf, garlic, and vegetables in this stock to use as a base in seafood gumbos.
cooking.nytimes.com
Here’s the problem with homemade stock: It’s so good that it doesn’t last long What’s needed is something you can produce more or less on the spot Although water is a suitable proxy in small quantities, when it comes to making the bubbling, chest-warming soups that we rely on in winter, water needs some help
Ingredients: miso, water
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Get Homemade Chicken Stock Recipe from Food Network
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This recipe is by Bryan Miller and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Onions, celery, carrots and whole cloves are simmered with bony chicken pieces in this recipe which yields a little more than a quart of rich stock to use in soups or sauces.
Ingredients: chicken, onion, celery, carrot, salt, cloves, water, egg
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A simple, delicious soup for cold winter days.