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Fresh mackerel is nutty, fleshy, and moist — but it has to be fresh to be good. It’s excellent broiled to release its fat.
From the Lyon region of France, this onion soup is much thicker than the usual kind. It’s often served as a late-night dish.
This basic tomato soup, topped with the eggs and large croutons made from country-style bread, can be made vegetarian by replacing the chicken stock with vegetable stock or water.
In this rich dish, pan juices that result from browning boneless pork steaks, or tournedos, are deglazed with applejack and the sauce is finished with heavy cream.