Beef stock is made everywhere there’s beef—it’s a fine use for scraps and not-too-meaty bones—but it’s associated most closely with France, where, along with other stocks, it is considered the fond, the foundation or basis for many important sauces and dishes. While canned chicken stock is an often-acceptable substitute for fresh, canned beef stock is nearly useless, and bouillon cubes completely so. Though I don’t make beef stock even a tenth as often as I do chicken stock, I’m never sorry when I do; it’s incomparably flavorful.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.