Stock tips

Article Abstract:

A good stock can greatly enhance the flavor of foods, but is very hard to make. Made from beef bones, water, herbs and vegetables, it requires hours of simmering and cooking down. Tips on making stock, type of equipment to use and recipes are provided.

Column, Cookery (Seafood), Seafood, Stocks (Cookery)

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Keeper of the flame

Article Abstract:

Alice Waters attempts to make her restaurants links between city and country, serving simple food made from fresh seasonal ingredients. Six of her recipes are presented.

Recipes and menus, Desserts, Cookery (Lamb and mutton), Lamb (Meat), Salads, Waters, Alice

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Revisionist chowder

Article Abstract:

The French are often considered the inventors of chowder, but it has become a traditional American specialty. Five chowder recipes are presented.

Soups

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