Use this all-purpose stock whenever a recipe calls for sodium-reduced or regular chicken or turkey stock.
Refrigerating the stock makes it easy to remove fat because it rises and solidifies on the surface. It's a great trick for any broth, stew or sauce.
Stewing veal may be the one cut of veal that's economical. Serve this mushroomy Scandinavian stew with buttered noodles.
Live lobsters give full flavour to dishes; the cooking liquid makes flavourful stock. Any extra stock can be used for fish dishes.
This flavourful side dish pairs well with beef and game, and with roast pork or duck.
This Sunday roast recipe is a two-day cooking affair and worth the wait every time. A family favourite, Mama Melo's roast beef is typically savoured alongside mashed potatoes, corn and other vegetable sides. It's my idea of comfort food at its finest.
Use this stock right away, skimming off the fat, or refrigerate it until the fat congeals on the surface, then lift it off.
