I'm making vegetable stock right now, and it's been going for around an hour and a half. Just tasted it and it was super bitter -- and then, duh, remembered I had put dandelion greens stems in there. Is it save-able? If I keep it cooking will the sweetness of the other veg help? Let me know!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)