Garlic scapes are everywhere! Hurry, get some! Hurry, read this post! Yesterday, at the farmers’ market, I saw a giant pile of garlic scapes calling to me. “Make me into stuff,” they whispered. How could I resist? They are so garlicky and oh so good. I decided to do their bidding and walked out with… Continue reading
This Korean seafood broth recipe is so full of heads, you will be a genius after you eat it. I’m going to recommend that you step out of your comfort zone and get a whole fish carcass. Don’t freak out. They can’t hurt you. They can’t see you either. They can only do good for you.… Continue reading
This delicious, easy-to-make broth can be used for any Southeast Asian soups or stews. It can even be used to add more flavor and nutrition to curries or stir fries. I had a dream once that I cooked rice in this beautiful broth, then cooled that rice and used it to make a cold shrimp… Continue reading
Since I’m new to blogging, I wanted to make sure that everyone understood my Broth Rules. You can’t just make a brothy manifesto and not show how to implement it. I mean, you could, but then you’d be a horrible and cruel broth dictator. So my gift to you is this post which is a short tutorial/simple beef broth… Continue reading
I had some fish stock itching to be used. Let me clarify, fish stock made with a fish’s HEAD. You feel me? I bet if you’re reading this you do. Also, I would like to take this opportunity to mention that I have no clue what the difference between broth and stock is. I use… Continue reading
