Good morning! I am making escarole and bean soup. I have a container of bean stock, from a previous recipe which said to save the stock the beans were cooked in for a later use. Any opinions on using that instead of a chicken or vegetable stock in the soup. Not sure if it would be too beanny?
Don't worry: it'll still bring you luck in the New Year
Olive Oil Sesame Carrot Cake
A Short History of the Pillsbury Bake-Off
Splatter-Be-Gone Mixing Bowls
Some Unexpected Places We Found Food This Week
Knives, According To An Expert