Ingredients:

MAKE ABOUT 2½ QUARTS

4 pounds beef bones
½ bunch celery, coarsely chopped
1 medium onion, coarsely chopped
4 medium carrots, scrubbed, coarsely chopped
1 tablespoon tomato paste
½ cup olive oil
1 head of garlic, cloves thinly sliced
1 bunch herb stems (such as parsley, cilantro, and/or thyme)
4 bay leaves
½ teaspoon black peppercorns
½ teaspoon coriander seeds

Step 1
Preheat oven to 450°. Roast bones on a parchment-lined rimmed
baking sheet 30 minutes. Arrange celery, onion, and carrots on
sheet; roast 10 minutes. Spread tomato paste over bones and
vegetables and roast 5 minutes more; let cool.

Step 2
Meanwhile, heat oil in a small saucepan over medium and cook
garlic, shaking pan occasionally, until golden, about 5 minutes. Roasting the
Immediately strain oil through a fine-mesh sieve into a bowl; and lends a
set aside garlic. Set aside oil for Ditalini Risotto and other uses. Preparation:
Toasted Garlic-Beef Stock
Step 3
Transfer bones and vegetables to a large pot; pour in cold water Chicken Stock
to cover. Add herb stems, bay leaves, peppercorns, coriander
seeds, and reserved garlic. Bring to a boil over medium heat.
Back-Burner Stock
Reduce heat to low and simmer, skimming fat and foam from
surface, until caramel colored and flavorful, about 3 hours.
Strain stock through a fine-mesh sieve into a large bowl,
pressing on solids; discard solids.

Step 4
Do Ahead: Stock can be made 3 days ahead. Let cool;
cover and chill, or freeze up to 3 months.
Ingredients:
MAKE 2 QUARTS
4 pounds chicken wings
1 medium onion, unpeeled, cut into 1-inch pieces
2 large carrots, peeled, cut into 1-inch pieces
2 celery stalks, cut into 1-inch pieces
6 sprigs flat-leaf parsley
1 teaspoon whole black peppercorns
This Kansas City-styleThis
homemade
light-bodied
bbq sauce
broth
Chicken recipe
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to Chorizo and Shrimp
toward (or Paella.
instead of) the four-pound total.
Preparation:
Step 1
Combine all ingredients and 3 quarts cold water in a large
stockpot. Bring to a boil; reduce heat and simmer gently,
skimming the surface occasionally, until stock is reduced
by one-third, 2 1/2-3 hours.

Step 2
Strain stock through a fine-mesh sieve into a large bowl;
discard solids. DO AHEAD: Stock can be made 3 days
ahead. Let cool completely, then cover and chill,
or freeze for up to 3 months.

Ingredients:
MAKE ABOUT 3½ CUPS
1 tablespoon olive oil
3 ounces charcuterie trimmings (such as ham,
bacon, and/or sausage ends)
1 medium onion, coarsely chopped
1 bunch cilantro stems
6 garlic cloves, unpeeled, halved
2 bay leaves
1 cup coarsely chopped mixed vegetables
(such as carrots, celery, and/or fennel)
1 teaspoon coriander or fennel seeds
Pinch of crushed red pepper flakes
Preparation:
Step 1
Heat oil in a large pot over medium-high. Add
charcuterie, onion, cilantro stems, garlic, bay
STOCKS
SAUCES
leaves, vegetables, coriander seeds, red
pepper flakes, and shrimp shells (if using) and
cook, stirring occasionally, until shells turn
bright pink and vegetables are softened, about
5 minutes. Add 5 cups cold water and bring to
a boil. Reduce heat to medium-low and simmer
20 minutes. AND SOUPS
Step 2
BY: Renelyn Parilla
Strain stock through a fine-mesh sieve into a
large bowl, pressing on solids; discard solids. TO: Ms. Marg Villanueva
10-Adoration
Step 3
Do Ahead: Stock can be made 3 days ahead. Cluster 4
Let cool; cover and chill, or freeze up to 3 months.
 A rémoulade is a mayonnaise or aioli-based sauce that’s

Ingredients:
TLE QU
often served for dipping with meat, fries, or seafood. This
rémoulade is Louisiana’s answer to the classic recipe, adding
cornichons, a hearty mustard, and hot sauce. Its flavor is as
1 (15-ounce) can tomato sauce

1/2 cup apple cider vinegar

this shrimp po' boy. Task
lively as a parade down Bourbon Street and it’s perfect on

1/3 cup honey

1/4 cup tomato paste

1/4 cup molasses

3 tablespoons Worcestershire

2 teaspoons liquid smoke

1 teaspoon smoked paprika

1 teaspoon garlic powder

1/2 teaspoon freshly-ground black pepper

1/2 teaspoon onion powder

1/2 teaspoon fine sea salt

optional: a few pinches of cayenne for extra heat, if desired

Rémoulade Sauce
Preparation:
1. Combine ingredients.  Whisk all ingredients
together in a medium saucepan.

2. Simmer. Cook over medium-high heat until

the sauce reaches a simmer. Reduce heat to
medium-low and simmer (uncovered) for
10-15 minutes, or until the sauce has slightly
thickened.

3. Serve. Use the sauce immediately, or refrigerate

in a sealed container for up to 1 week.

Made from flour, butter, and milk, a simple béchame

Ingredients: carry you far as a home cook. In fact, it’s considered
the five mother sauces, meaning you can create a num
3/4 cup mayonnaise popular sauces by using béchamel as a base. Enjoy it
1 1/2 tablespoons finely chopped cornichon Italian cannelloni or simply drizzle it over roasted car
(or good dill pickle relish) parsnips. 
1 teaspoon capers, finely chopped
1 tablespoon freshly squeezed lemon juice
1 tablespoon spicy brown mustard (or grainy Dijon)
2 teaspoons finely chopped parsley
1/4 teaspoon dried tarragon
1 dash hot sauce, or to taste
Kosher salt, to taste

Preparation:
1. Gather the ingredients.
2. In a bowl, combine the mayonnaise, chopped
cornichon or relish, chopped capers, lemon juice,
mustard, parsley, and tarragon.
3. Taste and add hot sauce and salt, as needed.
4. Cover and refrigerate the rémoulade sauce until
serving time. Bechamel Sauce
5. Serve and enjoy.
Ingredients:
2 tablespoons butter

2 tablespoons all-purpose flour

1 cup heated milk

salt to taste

white pepper to taste

Optional: freshly ground nutmeg

The Ultimate Chicken N

Preparation: Pasta Fagioli Soup
Broccoli Chowder
1. Melt butter in a saucepan or saucier over medium heat.
Add flour and stir until mixture is well blended. Cook,
stirring constantly, for 2 minutes.

2. Gradually stir in hot milk. Cook over medium heat, stirring

constantly, until sauce begins to boil and thickens.

3. Simmer, stirring frequently, over very low heat for 5 minutes.

4. Season with salt and pepper to taste and add a little nutmeg,
if desired.

Ingredients:
2-1/2 pounds bone-in chicken thighs
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon canola oil
1 large onion, chopped
1 garlic clove, minced
10 cups chicken broth
4 celery ribs, chopped
4 medium carrots, chopped
2 bay leaves
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
3 cups uncooked kluski or other egg noodles (about 8 ounces)
1 tablespoon chopped fresh parsley
1 tablespoon lemon juice
Optional: Additional salt and pepper
 Preparation:
1. Pat chicken dry with paper towels; sprinkle with salt and
pepper. In a 6-qt. stockpot, heat oil over medium-high heat.
Add chicken in batches, skin side down; cook until dark golden
brown, 3-4 minutes. Remove chicken from pan; remove and
discard skin. Discard drippings, reserving 2 tablespoons.

2. Add onion to drippings; cook and stir over medium-high heat until
tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth,
stirring to loosen browned bits from pan. Bring to a boil. Return
chicken to pan. Add celery, carrots, bay leaves and thyme.
Reduceheat; simmer, covered, until chicken is tender, 25-30 minutes.

3. Transfer chicken to a plate. Remove soup from heat. Add noodles;

let stand, covered, until noodles are tender, 20-22 minutes.

4. Meanwhile, when chicken is cool enough to handle, remove meat

from bones; discard bones. Shred meat into bite-sized pieces. Return
meat to stockpot. Stir in parsley and lemon juice. If desired, adjust
seasoning with additional salt and pepper. Discard bay leaves.

Ingredients:
 3 cups fresh broccoli florets
 2 cups diced peeled potatoes
 2 cups water
 1/3 cup sliced green onions
 1 teaspoon salt
 1/2 teaspoon pepper
 3 tablespoons butter
 3 tablespoons all-purpose flour
 1/8 teaspoon ground nutmeg
 2 cups whole milk
 1/2 cup shredded cheddar cheese

Preparation:
1. In a large saucepan, combine the first 6 ingredients. Bring

to a boil. Reduce heat; cover and simmer for 12-14 minutes

or until vegetables are tender.

2. Meanwhile, in another saucepan, melt butter. Stir in flour and

nutmeg until smooth. Gradually add milk. Bring to a boil; cook

and stir for 2 minutes or until thickened. Stir into vegetable

mixture; heat through. Sprinkle with cheese.

Ingredients:
1/2 pound Italian turkey sausage links, casings removed, crumbled

1 small onion, chopped

1-1/2 teaspoons canola oil

1 garlic clove, minced

2 cups water

1 can (15-1/2 ounces) great northern beans, rinsed and drained

STOCKS
1 can (14-1/2 ounces) diced tomatoes, undrained

1 can (14-1/2 ounces) reduced-sodium chicken broth

3/4 cup uncooked elbow macaroni

1/4 teaspoon pepper

1 cup fresh spinach leaves, cut as desired

5 teaspoons shredded Parmesan cheese

Preparation:
1. In a large saucepan, cook sausage over medium heat

until no longer pink; drain, remove from pan and set

aside. In the same pan, saute onion in oil until tender.

Add garlic; saute 1 minute longer.

2. Add the water, beans, tomatoes, broth, macaroni and

pepper; bring to a boil. Cook, uncovered, until macaroni

is tender, 8-10 minutes.

3. Reduce heat to low; stir in sausage and spinach. Cook

until spinach is wilted, 2-3 minutes. Garnish with cheese.

SAUCES

SOUPS