Pernod, the French licorice spirit adds a distinctive note to the chowder. You can add a few strips of tomato and green onion (scallion) to garnish each soup bowl.
These super speedy pickled cucumbers are the perfect accompaniment to smoked salmon or our Swedish meatballs.
Use this stock right away, skimming off the fat, or refrigerate it until the fat congeals on the surface, then lift it off.
Turkey soups often taste flat because the carcass sits too long in the refrigerator before being used for stock. To remedy this, remove all the meat and package it separately. Refrigerate the carcass then make the stock early the next day. The difference in taste is dramatic.
Mutton bones make the best stock but aren't always easy to find. Lamb necks and stew meat are good substitutes, flavourful for cooking but less gamey.
Turkey soups often taste flat because the carcass sits too long in the refrigerator before being used for stock. To remedy this, after a turkey dinner, remove all the meat and package it separately. Refrigerate the carcass then make stock early the next day. The difference in taste is dramatic.
