This flexible broth is one of the things I always try to teach when I’m giving cooking classes because it’s easy to throw together a fast, flavor enhancing broth using whatever you already have on hand—the trimmings from the herbs, aromatics, and vegetables you are cooking with and the bones or shells from any meat or seafood on the menu. Just throw a pot of water on first thing when you start to cook and add to it as the ingredients are prepped. Here’s a basic recipe made with the shrimp shells and trimmings from the preceding recipe, but remember: you can apply the concept to any of the soup recipes in this chapter. Most anything goes, but stay away from vegetable trimmings that might become bitter or have an overly strong flavor, like eggplant and broccoli.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.