Demi-Glace, the Rich Brown Stock of French Cooking
Homemade demi-glace: roasted bones, vegetables, and wine reduced slowly into a glossy, intense brown stock, the base for the great meat sauces.
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Celery
Sicilian eggplant caponata in sweet and sour sauce
Sicilian caponata with fried eggplants, celery, olives and capers in a sweet and sour sauce: a tasty side or starter, even better the next day.
Homemade Vegetable Stock, Light and Flavorful
Homemade vegetable stock with carrots, celery, onion, and leek: light, fragrant, and natural. The base for risottos, soups, and broths.
Bolognese Ragù, the Classic Slow-Cooked Recipe
Classic bolognese ragù with ground meat, soffritto, and slow cooking: thick, fragrant, and perfect for tagliatelle and lasagne.
Homemade Chicken Stock, Clear and Flavorful
Homemade chicken stock with chicken and vegetables: clear, flavorful, and natural. The base for risottos, soups, broths, and tortellini in brodo.
Minestrone with Pearl Barley and Pesto, Hearty and Fragrant
A hearty Italian minestrone with pearl barley, seasonal vegetables and a spoonful of basil pesto to finish: a satisfying vegetarian soup ready in under an hour.