 4 pounds beef bones

 ½ bunch celery, coarsely chopped

 1 medium onion, coarsely chopped
 4 medium carrots, scrubbed, coarsely chopped
 1 tablespoon tomato paste
 ½ cup olive oil
 1 head of garlic, cloves thinly sliced
 1 bunch herb stems (such as parsley, cilantro, and/or thyme)
 4 bay leaves
 ½ teaspoon black peppercorns
 ½ teaspoon coriander seeds

 4 pounds chicken wings

 1 medium onion, unpeeled, cut into 1-inch pcs
 2 large carrots, peeled, cut into 1-inch pcs
 2 celery stalks, cut into 1-inch pieces
 6 sprigs flat-leaf parsley
 1 teaspoon whole black peppercorns

 Turkey neck, back (if you spatchcocked your bird), and giblets
 5 pounds turkey or chicken wings
 2 medium onions, quartered
 4 large carrots, peeled, cut into 1” pieces
 4 celery stalks, cut into 1” pieces
 1 head garlic, halved crosswise
 3 tablespoons vegetable oil
 Kosher salt and freshly ground black pepper
 4 sprigs thyme
 2 bay leaves
 2 teaspoons black peppercorns

 1 tablespoon olive oil

 3 ounces charcuterie trimmings
 (such as ham, bacon, and/or sausage ends)
 1 medium onion, coarsely chopped
 1 bunch cilantro stems
 6 garlic cloves, unpeeled, halved
 2 bay leaves
 1 cup coarsely chopped mixed vegetables (such as carrots, celery, and/or fennel)
 1 teaspoon coriander or fennel seeds
 Pinch of crushed red pepper flakes
 Shrimp shells (optional)
tablespoon virgin coconut oil or vegetable oil
1
medium onion, coarsely chopped
1
PROCEDURE:
fennel bulb, trimmed, coarsely chopped PROCEDURE:
1
PROCEDURE:
lemongrass stalk, tough outer layers removed, PROCEDURE:
lightly smashed, coarsely chopped
2
PROCEDURE:
bay leaves
PROCEDURE:
PROCEDURE: PROCEDURE: 6
cherrystone or other large hard-shell clams, scrubbed
PROCEDURE: PROCEDURE: 1
PROCEDURE:
cup dry white wine PROCEDURE:
1
PROCEDURE:
13.5-ounce can unsweetened coconut milk PROCEDURE: 1
Kosher salt
PROCEDURE: PROCEDURE:
Toasted Garlic-Beef Stock
Chicken Stock
Roasted Poultry Stock
Back-Burner Stock
Coconut-Clam
INGREDIENT Stock
INGREDIENT
S: S:
INGREDIENT INGREDIENT
S: S:
INGREDIENT INGREDIENT
S: S:
INGREDIENT INGREDIENT
S: S:
INGREDIENT INGREDIENT
S: S:
INGREDIENT INGREDIENT
S: S:
INGREDIENT INGREDIENT
S: S:
INGREDIENT INGREDIENT
S: S:
STOCKS
SAUCES
SOUP
STEP
Step 1: Preheat
Preheatoven
oventoto450°.
450°.Divide bones on a Step
Roast turkey Step 1:
1: Heat oil inall
Combine a large pot over
ingredients medium-low.
and 3 quarts cold
parts, onions, carrots,
parchment-lined rimmed celery, and garlic
baking sheet between 2
30 minutes. wateronion,
Add in a large stockpot.
fennel, Bring to and
lemongrass, a boil;
bayreduce heat
leaves.
rimmed baking sheets. Drizzle with oil, season with and simmer
Cover and gently,
cook, skimming
checking the
andsurface occasionally,
stirring halfway
Arrange
salt andcelery,
pepper,onion, andtocarrots
and toss on sheet;
coat. Roast, roast 10
turning until stock is reduced by one-third, 2 1/2-3 hours.
through to ensure no browning occurs, until softened,
once, until vegetables are soft and caramelized
minutes. Spread tomato paste over bones and 8–10 minutes. (The flavor won’t be ruined if the
(they should stick slightly to pans), 45–50 minutes.
vegetables take on color, but the stock will end up
vegetables and roast 5 minutes more; let cool. Step 2: Strain stock through a fine-mesh sieve into
grayish.)
Step 2: Transfer to a large pot and add thyme, a large bowl; discard solids.
bay leaves, peppercorns, and 16 cups water. Pour ¼
STEP 2:intoMeanwhile,
cup water each baking heat oil in
sheet, a smallup
scraping saucepan
any Step 2: Add clams and wine and increase heat to
over medium
browned andto pot.
bits; add cookBringgarlic, shaking
to a simmer DO AHEAD:
and pan medium-high. Cover and cook
Stock canuntil clams3 open,
be made 12–
days ahead.
occasionally, until
cook until stock golden,
is deep about and
golden brown 5 reduced
minutes. 15
Letminutes. Add coconut
cool completely, thenmilk and
cover 1 cup
and chill,water. Bringfor
or freeze
Immediately
to about 12 cups, about 1½ hours. Strain into into a
strain oil through a fine-mesh sieve up to 3 months.
to a boil, then reduce heat and simmer 15 minutes.
bowl; set aside
containers. garlic.
Let cool, coverSet
andaside
chill. oil for Ditalini
Risotto and other uses
Step 3: Strain stock through a fine-mesh sieve
Step 3: DO AHEAD: Stock can be STORING: Any cool, dry place is a great
into a large bowl, pressing on solids; discard solids.
location for this all-important kitchen staple. Once you
STEP
months.
3:
made 3 days ahead. Keep
Transfer chilled
bones or freeze up
and vegetables to to 3
a large Season
open thestock
broth,with
makesalt. Blend
its new with
home an immersion
inside the fridge to
blender
preserveuntil smooth and
it properly. emulsified,
Place if desired.
the broth in an airtight
pot; pour in cold water to cover. Add herb stems, bay
container to encourage freshness. Alternatively, you
STORING:
leaves, peppercorns, Youcoriander seeds,bulk
should store andchicken
reserved can freeze chicken broth to store it.
feed in an airtight container that keeps out all
garlic. Bring to a boil over medium heat. Reduce heat
moisture and vermin. Many chicken farmers opt to
to place
low their
and feed in metal
simmer, containers
skimming fat with
and food-safe
foam from
paint or a ceramic barrier on the inside to keep the
surface, until interacting
metal from caramel coloured
with theand flavourful, about 3
feed.
hours. Strain stock through a fine-mesh sieve into a
large bowl, pressing on solids; discard solids.

STEP 4: Do Ahead: Stock can be made 3 days

ahead. Let cool; cover and chill or freeze up to 3
months.
STORING: Refrigerate at least 8 hours to
allow the fat to accumulate at the top; lift off and
discard fat before using or storing. Brown stock and its
variations can be refrigerated for up to 3 days or frozen
for up to 3 months: thaw completely in the refrigerator
before using.
Step 1: Heat oil in a large pot over medium-
high. Add charcuterie, onion, cilantro stems, garlic,
bay leaves, vegetables, coriander seeds, red pepper
flakes, and shrimp shells (if using) and cook,
stirring occasionally, until shells turn bright pink
and vegetables are softened, about 5 minutes. Add
5 cups cold water and bring to a boil. Reduce heat
to medium-low and simmer 20 minutes.
Step 2: Strain stock through a fine-mesh sieve
into a large bowl, pressing on solids; discard solids.
Step 3: Do Ahead: Stock can be made 3
days ahead. Let cool; cover and chill or freeze up
to 3 months.

STORING: Store cooled stock in covered

plastic containers in the refrigerator. Stock will
keep 2 to 3 days in the refrigerator. Stock will keep
in the freezer for several months.

Chimichurri
Persillade
Beurre Blanc
Seafood Cocktail Sauce
Hollandaise Sauce
 Step 1: Melt the butter in a microwave for about 1
minute until hot.
 1/2 cup minced, packed cilantro or parsley (or a mix of both)
 6 tablespoons red wine vinegar
 2 tablespoons
Step 2: Combine olive
the eggoilyolks, lemon juice, dijon,
 and
salt 2 cloves
cayennegarlic,
pepperminced (2 teaspoons)
into a high powered blender and
 1/2
blend for 5teaspoon
seconds. dried oregano
 1/4 teaspoon salt
 1/4 – 1/2 teaspoon crushed red pepper flakes, depending on your taste for the
Stephot’n’spicy
3: Slowly stream in the hot butter into the mixture
as the blender is running.
 Optional: 1/4 cup minced onion (white, yellow, red, or shallots)

Step 4: Pour the sauce into a small bowl and drizzle

2 over
½ packed cups finely chopped parsley, leaves roughly picked off stalks
your meal!
Step 1: Combine
1 tablespoon shallot, chopped and let stand at
all ingredients Step 1: Heat 1 tablespoon of butter in a
8 cloves
room garlic, for
temperature peeled and
at least 10roughly chopped
minutes and up to 2 saucepan and add the shallots. Cook briefly, stirring,
Step
hours 1: Process
before
1 Storing:
tablespoon serving.
olivetheoil
The best
parsley leaves in a food
way to store hollandaise sauce to
and add the vinegar and wine. Cook until the liquid
processor until they are wine
minced. Add theorchopped is almost totally reduced.
1 ensure
tablespoon
that it white
stays fresh forvinegar lemonbejuice
longer. It should stored in
shallots and garlic and process until fine without
Step
salt
being to 2:
tasteThis
a heatproof
liquified.
airtight container
will keep or a heatproof
refrigerated up to 48 bowl with
plastic
hours. wrapabout
Makes and3/4placed
cup ofinsauce.
the fridge for up to two
days because it is an easily perishable food.
Step 2: Add the heavy cream and salt and bring
to the boil. Add the pieces of butter, a few at a time,
Storing:
Step 2: Gradually
The best way to store
add olivechimichurri
oil whileis the
in stirring rapidly with a wire whisk.
an airtightruns
processor container in thehave
until you refrigerator
a just loose texture to
the mixture. You may have to scrape down the sides
of the processor bowl periodically so that it gets
mixed evenly. One day ahead: The Beurre Blanc sauce
will not taste the same if you make it so far in
advance. But if you are okay with the change in
flavour, pour it into an airtight container and
Step 3: Once you are happy with the consistency, refrigerate. Do not reheat the sauce before serving
add the lemon juice or vinegar and salt to taste. If as it will split.
you1tablespoon
are storing thebutter
preserve in a jar, top off with oil
and ¼cup
pop infinely chopped
the fridge. shallots
Otherwise, pack and freeze
5straight away.
3tablespoons
Tablespoons white-wine vinegar
mayonnaise
2tablespoonsTomato
5 Tablespoons dry white wine tomato chutney
ketchup
1 tsp⅓cup heavy creamsauce
Worcestershire
StepSalt4:to taste,
Serve if desired
with fresh pasta, grilled seafood,
½ teaspoon Tabasco Sauce Step 1: In a bowl, mix the mayonnaise,
8tablespoons butter, cut
on into 12 sourdough,
pieces
1roasted vegetables
teaspoon or spread Sauce
Horseradish toasted
(optional) tomato ketchup, Worcestershire sauce,
ciabatta or baguettes topped with cheese.
a squeeze of lemon or lime juice5 Tablespoons mayonnaise horseradish together.
5 Tablespoons Tomato ketchup tomato chutney
1 tsp Worcestershire sauce
½ teaspoon Tabasco Sauce Step 2: Season with salt and pepper.
1 teaspoon Horseradish Sauce (optional)
a squeeze of lemon or lime juice
Step 3: Squeeze a small amount of lemon
juice, stir and taste. Add more lemon juice to
your liking.

Step 4: Cover with plastic wrap and

refrigerate until ready to serve.

Storing: Pour the sauce in an airtight

Tomato Basil Soup

container or a glass container and wrap with cling
film or plastic wrap before putting it in the fridge.
Egg Yolks – 3 eggs This will help prevent mold formation. The sauce
Lemon Juice – 1 tablespoon will usually last for a week this way.
Dijon – 1 teaspoon
  1 clove garlic, minced
 1/2 cup fresh basil, chopped
 1 teaspoon fresh thyme leaves
 2 (14-ounce) cans diced tomatoes (no salt added)
 2 cups non-fat low-sodium chicken broth or vegetable
broth
 Celery stalks or bread, for serving, optional

Step 1: Gather the ingredients.

Step 2: In a medium saucepan, heat the olive
oil over medium heat.

Step 3: Add the onions, celery, and garlic and

gently sauté until softened, about 5 minutes. Don't
allow the garlic to brown.

Step 4: Add the basil, thyme, tomatoes, and

broth of choice. Bring to a boil.

Step 5: Reduce heat and simmer for 10

minutes. Remove from heat and allow to cool a
little.

Step 6: Use an immersion blender to purée

the soup. Alternatively, you can carefully purée
the soup in batches in a food processor or blender
— always process warm rather than hot soups to
avoid accidents.

Step 7: Purée the soup lightly if you like a

chunky consistency. Otherwise, purée it fully for
a velvety texture.