During soup and stew season, few things are more indispensable than stock or broth. But what's the difference between the two? Are they simply the same thing? The answer depends on whom you're talking to. Colloquially, the two terms are often used interchangeably, and in some types of cooking, such as classic French cuisine, there's no distinction between the two. But in North American cooking, Read more

One of my New Year's resolutions is to always bring my lunch to work. I'm trying to save money, eat healthier, and have more time so I can go on a long walk during my workday. So far, so good! Of course now that I'm shopping at the market more often I'm trying to figure out ways to bring down costs there too. Two words: sandwich meat. For my sandwiches I like to use good quality meat, which means Read more

You can save money and eat healthier by making your own veggie broth. Step it up a notch and make it by using leftover veggie scraps. Not only will your broth have a nice, rich flavor, you'll also be cutting down on waste. Whenever I cook with vegetables, I put the scraps into a big plastic bag to make a broth with at the end of the week. Potato, parsnips, and carrot peelings, the outer layers of Read more

While many soup recipes incorporate vegetarian-friendly ingredients like vegetables, cream, or cheese, the majority call for chicken broth, making them inedible to someone who doesn't consume meat. This problem is easily remedied with one simple component: vegetable stock. Made from vegetables that are roasted and then simmered in water, veggie stock is flavorful and rich. While you could Read more

If you think mussels are a fancy and complicated dish only to be enjoyed at French-style bistro restaurants, this recipe will have you thinking again. Mussels are actually incredibly simple and quick to make. All you have to do is simmer them in a fragrant liquid — here it's a combination of garlic, ripe tomatoes, and white wine — until the shells pop open. Serve with a mixed green salad and Read more