One of the most essential elements of Thanksgiving dinner, the one on which the rest of the meal rests, is the one that is the most often neglected: the broth. Each year, of the big packaged broth companies hawks its chicken broth with a warm, fuzzy thing about how caring cooks who love the process always rely on packaged broth to boost the flavor of their best dishes. Read More
Recipes and Stories
21 November 2014: Mastering Thanksgiving Dinner II—The Broth
November 21, 2014
Since I've not yet made my own broth, this is a picture of last year's stockpot. Let's face it: broth isn't terribly photogenic while it's in the making, but at Thanksgiving, it's the difference between a good dinner and a great one.
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16 November 2012: Mastering Thanksgiving Dinner III
November 16, 2012
It doesn't look like much, but the contents of this pot make all the difference between a good Thanksgiving dinner and a great one.
Today, let’s talk about the foundation on which the entire Thanksgiving dinner will rest: broth.
The most neglected pot in far too many American kitchens is the stockpot. At Kitchenware Outfitters, the kitchenware store where I work and teach, we sell a respectable number of these pots, but inevitably the words “cooking pasta” or “spaghetti sauce” or “chili” or “stew” come up, accompanied by a lot of questions about other possible uses for this tall, relatively narrow pot. Read More
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