Beef Stew
Because we are brazing the beef for hours, a inexpensive cut of beef like chuck, works best. The key to achieving the rich deep flavor of this Sunday Stew is to be sure to brown the beef properly. The brown bits that are left in the pot when you remove the beef is the […]
Monterey Bay Cioppino
To create a home recipe inspired by the cioppino served up at Phil’s Fish Market & Eatery in Moss Landing, California, we started by making a tomatoey marinara base that relied on pantry staples and came together quickly. Instead of breaking out the food processor to make a traditional pesto to flavor our stew as […]
Chicken Stew with Cannellini Beans and Dried Cherries
Frying the chicken skin adds a lot of flavor to the soup, and once it gets crisp, it delivers lots of texture (chicken skin potato chip, if you will). Not into the skin? Fry it for the flavor, then discard. Also, you know the rule about fish sauce, right? Don’t smell it, just use it. […]