soup

Rick Bayless’s Xoco Restaurant

Sorry for the long gap between posts.  I was off enjoying the holidays and the time off.  I hope all of you were able to do the same. One of my adventures was to the Windy City with my wife and her friend since high school, Stephanie.  Stephanie lives in warm, sunny California, and wants [...]

Using Your Dashi

Last week I described what dashi is and how it’s made.  No ingredient is worth having around if you don’t know how to use it, and that’s what you’ll learn here.  Just like any meat stock, which can be used in applications ranging from making sauces to being a braising liquid, there are so many [...]

Dashi

This article originally appeared in Smile Politely here. Many recipes call for some sort of flavorful liquid.  Sometimes it’s wine, juice, or pureed vegetables, but often they call for broth or stock.  The main difference between broth and stock is that stock contains bones, where as broth can be made from just vegetables and/or meat.  [...]

Chickpeas, Butternut, and Lamb – Part 2

My 6-year-old daughter and I were in one of the local natural food stores and we were browsing the produce. She spied the butternut squash, and we saw one that was probably 3.5 feet long, it must have weighed at least 7 pounds. She identified it as a butternut and said she wanted to get [...]

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