To die for.
A good stock is the key ingredient which great soups are built upon. Whether you make your own stock at home or use store bought versions, the foundation of flavors provided by the stock is what keeps soups from being bland and uninteresting. Having stock on hand is really convenient if you're ever in a pinch for a quick meal. Grab the whatever leftover vegetables you have in your refrigerator, Read more
Store-bought chicken broth is a staple ingredient in my kitchen, but the other day when I went to make soup, I did a double take. I couldn't remember the last time I used chicken broth and the container was open. Although the expiration date said November 2009, I wasn't sure if the stock was still good. After doing some research, I learned that once a box of chicken broth is open, it should be Read more
Wondering what to do with 16 cups of homemade chicken stock? I suggest you make the classic and comforting soup pictured below. Do you know what it's called? Read more
After making a scrumptious roast chicken, I decided to make my own chicken stock to not waste the carcass. I've purchased plenty of store-bought chicken broth and in a pinch it works perfectly. However, it doesn't compare to the homemade variation, which has a rich, strong chicken flavor and insanely delicious smell. While the entire process is long, it requires little attention — only a Read more
This cheesy crab fondue looks to die for! — Simply Recipes Find out which store-bought chicken stock tastes the best. — Serious Eats Learn how to cook beans in a slow cooker. — The Kitchn Use frozen berries to bring Summer's fruit pies into Winter's kitchen. — Simply Stated Super charge with these ingredients that make you smarter and more virile. — Chow Five menus that coincide Read more
We've always wanted to take a stab at rolling out a few Natchitoches meat pies. Thanks to an easy recipe from Food Orleans, this might be a dream realized sooner rather than later. [Baked or fried? You decide.] Natchitoches meat pies are one of those special little treats with a name as fun to say as they are to scarf down. Nackadish — that's how you say it — is a small town we drive through Read more
Poaching may sound like an advanced technique, but it is actually nothing more than gently simmering food in liquid until it is cooked through. Poaching lends itself best to delicate ingredients that risk falling apart or drying out at high heats. Foods such as fish, chicken, eggs, and fruit poach beautifully; the low heat, kept between 140° to 180° Fahrenheit, preserves flavor, allowing for Read more
Turkey pot pie is a necessary indulgence in the world of dieting and salads we all seem to be living in. Yoo Eatz gives us a straightforward, weeknight-friendly recipe for a comforting pot pie. This holiday season came and went like the whirlwind it always is, and I sit here in the aftermath realizing that I have plenty of recipes to catch up on. So let's take a mini jaunt down memory lane to Read more
Did you know January is National Soup Month? It seems fitting as the weather is getting quite cold, and we find ourselves craving piping hot, savory soups of all kinds. A soup is characterized by meat and/or vegetables cooked together in stock, water, or some other kind of a liquid. There are hot soups, cold soups, and even dessert soups. Traditionally, there are two classifications of soup: Read more
Split pea soup is a good way to get that much-needed fiber. FitSugar reader For the Love of Fiber shared this roasted ham and split pea soup recipe in our Healthy Recipe group. If you were like me and roasted a dee-lish (and pasture-raised) ham on Christmas, save the ham bone (and some of the meat) for a body and soul-warming pot of split pea soup. This soup is amazing in so many ways: It’s Read more
