A rich and flavourful homemade stock such as this is essential for consommé because its deep flavour and colour need little embellishing.
Grill the ultimate steak by preheating the grill and not overhandling the meat (don't turn and poke it constantly). Letting it rest before slicing gives the juices a chance to redistribute in the meat so the steak will still be juicy when cut.
This recipe makes enough for five servings of sauce. We recommend cooking 3 oz (90 g) of spaghetti for each serving. While she's at it, Melissa can boil and freeze (separately) enough pasta for the Spaghetti Frittata and the leftover sauce. If you eat dairy foods, unlike Melissa, you can sprinkle the pasta and sauce with Parmesan cheese.
Deep rich flavours of the South – sausage, chicken and shrimp – bring warmth to any holiday table.
The slight bitterness of escarole in this hearty all-season soup balances the sweet richness of carrots, tomatoes and beans. If you can't find escarole, curly endive is a good substitute. It adds a touch of bitterness and needs just a minute or two more cooking.
A hearty soup is a simple, comforting meal at the end of a busy day. This chowder welcomes you home with a delicious m?lange of sweet corn, potatoes and savoury broth. Partially pur?eing the soup gives it a creamy texture so you don't have to add too much cream at the end. For a hit of Mexican flavour, top with fresh cilantro sprigs and serve with warm corn tortillas and lime wedges.
