Kitchen Tips

Turn Scraps into Soup

As the seasons change I feel the desire to find abundance in frugality; joy in what we already have. One way to do both, I’ve discovered, is to create a variety of economical stocks from scraps that then become the base for soups all winter long.

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The Basics of Braising

As the days grow grayer the light inside glows a tad warmer and anything cooked over a slow, mellow heat seems to suffuse our very souls with comfort. These, my friends, are braising days.

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Demystifying Umami

Find out about the “fifth flavor”–umami–how it tastes, what it is . . . and how to get it into your dishes. Plus a recipe for umami-rich stuffed mushrooms.

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Get a New Grain: Wheat Berries

Wheat berries are actually whole wheat kernels. When cooked, they have a buttery sheen to them and are the size of plumped-up rice; in fact, subbing them for rice as a side dish is a great way to get to know them. Wheat berries’ sturdy texture and complex, wheaty flavor also make for wonderful salads and stir-fries.

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