"And while the polenta simmers away, all you'll need to do is cook some garlic and white wine and stock, add butter, and, literally two minutes (at most) before you want to serve, toss in the shrimp." ...

Schwertner uses only the white parts of leeks ... that a stock seasoned early has "more chickeny-ness" than a stock salted after cooking. Salted or no, a stock should barely simmer.

Michael White ... Marsala and cook until evaporated, about 5 minutes. Add the water and bring to a boil. Simmer over moderate heat until reduced to 6 cups, 2 hours. Strain the stock, pressing ...

These are your kitchen’s building blocks — the culinary equivalent of a wardrobe’s white ... Stock it with ingredients that excite you, support the meals you love, and make cooking feel ...

From deglazing pans to adding acidity, cooking with white wine brings notable depth and a touch of sophistication to a dish.

But, in a nutshell, stock is the gelatinous result of cooking vegetables and bones in ... The two basic types of stock are white and brown. White stocks are made with aromatic vegetables and ...

It's not that I have anything against white beans ... Clean the beans, then cook them and drain. Add ham, bone and water or stock. Bring to a boil. Add potatoes and mix thoroughly.

There are white stocks - prepared from chicken, veal or beef bones - and brown stocks, which caramelize those ingredients before being simmered in water. Depending on the recipe, stocks ...