Stock is one of the cornerstones of making good food. I use stock in stews, sauces, glazes, and soups, and it’s undoubtedly one of the things that elevate your dishes. I often describe myself as a stock-o-holic (sorry for the bad dad humor) since I make stock at least once a month during the weekends. … Read more
Yes please… I love stock. Stock is brilliant in so many ways in my world. Firstly, it reduces food waste, and secondly, it’s excellent for adding more flavor and depth to everything from sauces, stews, and risotto. That’s why I make stock 1-2 times a month, but this recipe is new and definitely not an … Read more
Easy and simple recipe for a broth, for those who want a meat-free alternative to meat broth. The broth works as a fantastic tool for reducing food waste, as you can easily use vegetables and root vegetables that are past their prime. For example, that’s why I chose to include red cabbage and the stalks/leaves … Read more
A delicious and simple recipe for a stock made from langoustine shells. One of the keys to getting a lot of good flavor out of them is to flambé them at the beginning and then boil the flavor into the water afterward. The langoustine shells can easily be replaced with other shellfish shells, such as … Read more