If you’ve ever had a traditional bowl of miso soup, chances are it was made with a Japanese dashi broth. It’s an essential part of Japanese cuisine and gives that classic umami flavor to many Japanese dishes, especially, of course, soups! What is Dashi? Dashi is a light Japanese soup stock that’s used as a […]
Lobster stock is such a beautiful thing. Also called lobster broth, it’s light and slightly sweet with hints of anise, thyme, white wine, and the sea. It’s the secret ingredient that makes lobster bisque so fantastic. You could say the same for other lobster soups and stews like this luscious lobster chowder (pictured below) or […]
Crab stock is a richly flavored stock that can be used as a base in all sorts of seafood soup recipes, especially soups like crab bisque, crab chowder, and crab stew. It’s not something many people make at home, however, the method for making crab stock is almost identical to lobster stock, a stock that […]
In my new cookbook, New England Soups from the Sea, I include 7 recipes for different types of seafood stock and seafood broth. That includes a seafood stock recipe for two types of fish stock, two types of lobster stock, and crab stock. And seafood broth recipes for clam broth and mussels broth. They are the […]
Something unexpected happened in the process of writing my next soup cookbook. I fell in love with clam juice. Yes, I can hear the collective voice of America saying, “Clam juice? Are you serious?! Gross.” But in testing over 100 seafood soup recipes for New England Soup from the Sea, it became my absolute favorite […]
Of all the different types of stocks and broths, fish broth is without a doubt, the most underused, undervalued, and underappreciated of them all. When made properly, it has a delicate, aromatic, fresh ocean flavor that elevates the flavor of countless seafood soup recipes and stews. And it’s actually simpler to make, cheaper, and less […]
If I had a dollar for every person who asked me why their bone broth isn’t gelatinous, I wouldn’t necessarily be rich but… I’d have a lot more dollars. Getting your bone broth to gel has become a benchmark among foodies on the internet that you’re making bone broth correctly. Hogwash! If your bone broth […]
With the explosion of the bone broth craze in recent years, millions of people have learned about their health benefits. From easing gut inflammation to supporting immune health (our grandmothers knew best when they gave us chicken soup) and joint health, the benefits are numerous. As I often say, just try it and see for yourself. […]
Pork broth, also called pork stock, is a common bone broth in many parts of the world. For example, in many countries throughout Asia, pork broth is used as a base in countless varieties of noodle soups, congees, curries, and stews. But here in America, you don’t see it as often. In fact, as far […]
Meat stock is one of the most useful and versatile foods you can learn to make in your own kitchen. In this post, which includes a video, and two printable recipes, I will show you how to make a chicken stock and a beef stock. These are the two most popular meat stocks as different […]
Much has been written about bone broth benefits in recent years. Bone broth is a staple food in almost every cuisine on the planet with thousands of varieties of soups, stews and sauces that use it as a base. But it’s also been used medicinally too. Mothers and grandmothers all over the world have served up chicken […]
Chances are you’ve never heard of a drinking broth. Essentially, a drinking broth (also called a sipping broth) is just bone broth flavored with different seasonings and it’s meant for drinking. Kinda like coffee. Truth be told, I’d never heard of drinking bone broth until a few years ago when a New York City chef […]