I was amazed at how much I missed chicken stock, especially when making the soups and sauces that so often use it. I've found that store-bought vegetable stock just isn't rich enough--or, worse, it's ...

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Vegetable stock is a classic way of using leftover trimmings in restaurant kitchens, and is a great way to flavor soups, vegetables and other dishes. In a heavy stock pot, combine the water, onions, ...

Here's a note from Jamie Simpson, executive chef at Culinary Vegetable Institute in Milan, on the signature soup dish he'll serve at a contemporary interpretation of a White House dinner from the ...