Episode 103

Makes 4 Servings… Hands-on time: 15 minutes Total preparation time: 33 minutes This dish began as a variation on a French recipe called boeuf a la ficelle (literally “beef on a string), which requires the cook to tie a string around some filet mignon and lower it into a pot of barely simmering broth. I tried it and was stunned by its blandness. It struck me as a scandalous waste of a very expensive cut of meat, and I was more »

Makes about 8 cups… Hands-on time: 10 minutes Total preparation time: 3 1/2 hours I understand that most people are going to reach for a can of chicken stock on a weeknight (and yes, let’s be honest, even on a weekend) but I am hoping that one weekend, when you have a little time on your hands and you plan ahead at the supermarket and pick up some chicken wings and the appropriate vegetables, you will decide to make a more »