I wrote this very same thing last year: for delicious turkey gravy on Thursday, make a quart of rich turkey stock today or tomorrow. Here’s what my plan is.  I’m roasting a chicken for dinner and I’ll also throw into the oven two fat turkey wings  and cook them till they look delicious enough to eat.  I’ll put them in a pan and cover them with water (I may add the chicken carcass—haven’t decided yet.  The wings I bought weigh about 3 pounds (and cost less than $4).  I’ll pour in at least that much water, probably more, enough to cover them by about an inch of water in a snug pan.  I’ll bring the water to a simmer, then put the pan uncovered in the oven set low, 180 degrees or so, overnight.  They Read On »

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How many of you thought that Brussels sprouts grew in the ground like little cabbages?  Or like me, never really thought about how they grew until you were forced to consider it?  Last Friday, Thomas Keller flew to Cleveland to promote Ad Hoc At Home, a paean to family-style cooking, and among the many things we talked about were ways people can improve as cooks, such as being more organized (mise en place!) and shopping better.  As Thomas has always said, “If you’ve got better ingredients than I, then you can be a better chef.” One of the ingredients he happened to mention was Brussels sprouts—eat them in season.  The very next day at my farmers market, there they were. So I had to buy.  Had to. Brussels sprouts are delicious—if you cook them right.  Read On »

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