No, it's not "bone broth" … it's stock and it's simple to make, delicious, and one of the most versatile ingredients that will ever grace your kitchen. Get the basics on making it, why it works, and how you can do a little homework to make it simpler still.
A whole chicken can take hours to braise in the oven or minutes to cook in a pressure cooker. Get a set of simple steps to set you up with Sunday dinner and the makings for stock, casseroles, and more later in the week.
Grab your pressure cooker or slow cooker and get ready to blend Asian and Tex-Mex flavors for a great dinner that leaves you with minimal effort and maximum approval from those gathered around your table at the end of the day.
In the lull between Christmas and New Year's, I like to make amazing comfort food inspired by the wideness and wonder of the world. So on a cold winter's night, it only seems fitting to make a chicken mole chili in the pressure cooker.
When it comes to making tacos, think beyond Mexican fillings. When you have sweet and spicy Asian-inspired pork on hand, tacos can become a blend of cultures. Add pickled cabbage or kimchi and thinly sliced radishes, and they are lovely too!
Korean food brings with it an amazing blend of salty, sweet, and spicy flavors. When you add tender strips of beef and melt-in-your-mouth onions to the mix, you have the base for some of the best fusion food I've had in recent memory.
