A good stock is the foundation of many meals—it's an essential in any cooking arsenal. Luckily, making one really couldn’t be any easier: simmer the dickens out of your ingredients, add a splash of wine if you’re feeling fancy, strain, cool, and store for a multitude of later uses. The best part? This method is extremely versatile and allows you to include countless combinations of kitchen scraps, seasonal produce, and herbs aplenty to build up layers of flavor.
So what do you think? Do you do as our Creative Director, Kristen Miglore, does and add some dried mushroom umami? Are parmesan rinds more your thing? Or maybe you're more likely to go for a (not)recipe?
Saved up onion skins, garlic skins, carrot peelings, a Parmesan rind and other random veggies - throw em in a big pot with lots of water. Simmer for a few hours and strain. Nothing better than homemade stock!