Until recently, consommes were relegated to sickroom fare, the kind of thing your maiden aunt might sip sitting in her rocker when her liver was acting up. Then a funny thing happened: Chefs began to ...

Brunoise is classically used to garnish consomme. I know, you're probably thinking, "When was the last time I had consomme?" It is not something we see often on menus in our area, but a good, clear ...

In a heavy bottomed 6-quart soup pot, gently warm the stock over low heat. maintain its warmth, testing the temperature of the stock with an instant-read thermometer to ensure it doesn’t rise above ...

Until recently, consommes were relegated to sickroom fare, the kind of thing your maiden aunt might sip sitting in her rocker when her liver was acting up. Then a funny thing happened: Chefs began to ...

Cut the fennel bulbs coarsely. Place in large stock pot on low flame the olive oil and the onion. Cook gently until onion is soft. Add the fennel and raise fire to medium. Stir often so that you don’t ...

Authentic quesabirria tacos made with tender beef, crispy tortillas, and a rich consommé for dipping. This recipe breaks the ...

This classic mix of beef consomme and vodka has managed to acquire an undeservedly tweedy reputation in Britain. It is often drunk hot, poured from a Thermos on crisp winter walks – the steam rising ...

Roula Khalaf, Editor of the FT, selects her favourite stories in this weekly newsletter. You really don’t have to make a consommé. It’s a long affair – not remotely tedious, but not inexpensive and ...

Everyone knows that ramps and bacon go well together. Everyone who knows about ramps, that is – and if you don't, get down to the Union Square greenmarket or the Park Slope Food Co-op sometime in the ...

The New York Times had an article on gelatin clarification last fall, The Essence of Nearly Anything, Drop by Limpid Drop by Harold McGee. The idea is that you can create a perfectly clear broth that ...