{"title":"Soups, Stews, Stocks, Sauces \u0026 Salads","description":"\u003ch2 data-section-id=\"odwaww\" data-start=\"81\" data-end=\"120\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"84\" data-end=\"118\"\u003eSoups \u0026amp; Stews, Stocks, Sauces \u0026amp; Salads\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch3 data-section-id=\"czlo16\" data-start=\"121\" data-end=\"169\"\u003e\u003cspan role=\"text\"\u003e\u003cem data-start=\"125\" data-end=\"169\"\u003eThe Four Pillars of a Well-Rounded Kitchen\u003c\/em\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-start=\"171\" data-end=\"364\"\u003eFrom the first spoonful of a warming soup on a cold winter evening to the refreshing crunch of a vibrant summer salad, these four culinary essentials form the foundation of exceptional cooking.\u003c\/p\u003e\n\u003cp data-start=\"366\" data-end=\"510\"\u003eMore than just recipes, they represent \u003cstrong data-start=\"405\" data-end=\"510\"\u003etimeless techniques, rich traditions, and the essential building blocks of balanced, flavorful meals.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-section-id=\"18q1qhe\" data-start=\"517\" data-end=\"539\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"521\" data-end=\"539\"\u003eThe Essentials\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-start=\"541\" data-end=\"651\"\u003e\u003cstrong data-start=\"541\" data-end=\"561\"\u003e🥣 Soups \u0026amp; Stews\u003c\/strong\u003e\u003cbr data-start=\"561\" data-end=\"564\"\u003eComfort in a bowl — from slow-simmered hearty stews to light, refreshing chilled soups.\u003c\/p\u003e\n\u003cp data-start=\"653\" data-end=\"759\"\u003e\u003cstrong data-start=\"653\" data-end=\"666\"\u003e🍲 Stocks\u003c\/strong\u003e\u003cbr data-start=\"666\" data-end=\"669\"\u003eThe hidden backbone of flavor — foundational to soups, sauces, grains, and braised dishes.\u003c\/p\u003e\n\u003cp data-start=\"761\" data-end=\"868\"\u003e\u003cstrong data-start=\"761\" data-end=\"774\"\u003e🍷 Sauces\u003c\/strong\u003e\u003cbr data-start=\"774\" data-end=\"777\"\u003eThe finishing touch — elevating simple ingredients into refined, restaurant-quality dishes.\u003c\/p\u003e\n\u003cp data-start=\"870\" data-end=\"972\"\u003e\u003cstrong data-start=\"870\" data-end=\"883\"\u003e🥗 Salads\u003c\/strong\u003e\u003cbr data-start=\"883\" data-end=\"886\"\u003eFresh, crisp, and endlessly versatile — the perfect balance to richer, savory flavors.\u003c\/p\u003e\n\u003ch2 data-section-id=\"1udqs7r\" data-start=\"979\" data-end=\"1022\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"982\" data-end=\"1022\"\u003eSeasonal Inspiration for Every Table\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cdiv class=\"TyagGW_tableContainer\"\u003e\n\u003cdiv class=\"group TyagGW_tableWrapper flex flex-col-reverse w-fit\" tabindex=\"-1\"\u003e\n\u003ctable data-start=\"1024\" data-end=\"1624\" class=\"w-fit min-w-(--thread-content-width)\"\u003e\n\u003cthead data-start=\"1024\" data-end=\"1097\"\u003e\n\u003ctr data-start=\"1024\" data-end=\"1097\"\u003e\n\u003cth data-start=\"1024\" data-end=\"1033\" data-col-size=\"sm\" class=\"\"\u003eSeason\u003c\/th\u003e\n\u003cth data-start=\"1033\" data-end=\"1048\" data-col-size=\"sm\" class=\"\"\u003eSoup or Stew\u003c\/th\u003e\n\u003cth data-start=\"1048\" data-end=\"1062\" data-col-size=\"sm\" class=\"\"\u003eStock Focus\u003c\/th\u003e\n\u003cth data-start=\"1062\" data-end=\"1080\" data-col-size=\"sm\" class=\"\"\u003eSauce Highlight\u003c\/th\u003e\n\u003cth data-start=\"1080\" data-end=\"1097\" data-col-size=\"sm\" class=\"\"\u003eSalad Pairing\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody data-start=\"1171\" data-end=\"1624\"\u003e\n\u003ctr data-start=\"1171\" data-end=\"1281\"\u003e\n\u003ctd data-start=\"1171\" data-end=\"1184\" data-col-size=\"sm\"\u003e\u003cstrong data-start=\"1173\" data-end=\"1183\"\u003eWinter\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd data-start=\"1184\" data-end=\"1205\" data-col-size=\"sm\"\u003eBeef \u0026amp; Barley Stew\u003c\/td\u003e\n\u003ctd data-col-size=\"sm\" data-start=\"1205\" data-end=\"1223\"\u003eRich Beef Stock\u003c\/td\u003e\n\u003ctd data-col-size=\"sm\" data-start=\"1223\" data-end=\"1244\"\u003eRed Wine Reduction\u003c\/td\u003e\n\u003ctd data-col-size=\"sm\" data-start=\"1244\" data-end=\"1281\"\u003eWarm Roasted Root Vegetable Salad\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-start=\"1282\" data-end=\"1402\"\u003e\n\u003ctd data-start=\"1282\" data-end=\"1295\" data-col-size=\"sm\"\u003e\u003cstrong data-start=\"1284\" data-end=\"1294\"\u003eSpring\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd data-col-size=\"sm\" data-start=\"1295\" data-end=\"1321\"\u003eCream of Asparagus Soup\u003c\/td\u003e\n\u003ctd data-col-size=\"sm\" data-start=\"1321\" data-end=\"1345\"\u003eLight Vegetable Stock\u003c\/td\u003e\n\u003ctd data-col-size=\"sm\" data-start=\"1345\" data-end=\"1366\"\u003eLemon Beurre Blanc\u003c\/td\u003e\n\u003ctd data-col-size=\"sm\" data-start=\"1366\" data-end=\"1402\"\u003eBaby Greens with Citrus \u0026amp; Fennel\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-start=\"1403\" data-end=\"1515\"\u003e\n\u003ctd data-start=\"1403\" data-end=\"1416\" data-col-size=\"sm\"\u003e\u003cstrong data-start=\"1405\" data-end=\"1415\"\u003eSummer\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd data-col-size=\"sm\" data-start=\"1416\" data-end=\"1435\"\u003eChilled Gazpacho\u003c\/td\u003e\n\u003ctd data-col-size=\"sm\" data-start=\"1435\" data-end=\"1458\"\u003eTomato-Infused Stock\u003c\/td\u003e\n\u003ctd data-col-size=\"sm\" data-start=\"1458\" data-end=\"1478\"\u003eFresh Basil Pesto\u003c\/td\u003e\n\u003ctd data-col-size=\"sm\" data-start=\"1478\" data-end=\"1515\"\u003eCaprese Salad with Balsamic Glaze\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-start=\"1516\" data-end=\"1624\"\u003e\n\u003ctd data-start=\"1516\" data-end=\"1529\" data-col-size=\"sm\"\u003e\u003cstrong data-start=\"1518\" data-end=\"1528\"\u003eAutumn\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd data-col-size=\"sm\" data-start=\"1529\" data-end=\"1553\"\u003eButternut Squash Soup\u003c\/td\u003e\n\u003ctd data-col-size=\"sm\" data-start=\"1553\" data-end=\"1569\"\u003ePoultry Stock\u003c\/td\u003e\n\u003ctd data-col-size=\"sm\" data-start=\"1569\" data-end=\"1589\"\u003eSage Brown Butter\u003c\/td\u003e\n\u003ctd data-col-size=\"sm\" data-start=\"1589\" data-end=\"1624\"\u003eKale \u0026amp; Apple Salad with Walnuts\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 data-section-id=\"1a929t5\" data-start=\"1631\" data-end=\"1649\"\u003e\n\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"1635\" data-end=\"1649\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003ch3 data-section-id=\"1a929t5\" data-start=\"1631\" data-end=\"1649\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"1635\" data-end=\"1649\"\u003eChef’s Tip\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1650\" data-end=\"1689\"\u003eBalance is everything in menu design:\u003c\/p\u003e\n\u003cul data-start=\"1690\" data-end=\"1868\"\u003e\n\u003cli data-section-id=\"4zsby0\" data-start=\"1690\" data-end=\"1781\"\u003ePair \u003cstrong data-start=\"1697\" data-end=\"1719\"\u003erich, hearty soups\u003c\/strong\u003e with \u003cstrong data-start=\"1725\" data-end=\"1748\"\u003elight, crisp salads\u003c\/strong\u003e and \u003cstrong data-start=\"1753\" data-end=\"1778\"\u003ebright, acidic sauces\u003c\/strong\u003e.\u003c\/li\u003e\n\u003cli data-section-id=\"1xfszjh\" data-start=\"1782\" data-end=\"1868\"\u003eComplement \u003cstrong data-start=\"1795\" data-end=\"1821\"\u003ebold, flavorful salads\u003c\/strong\u003e with \u003cstrong data-start=\"1827\" data-end=\"1845\"\u003edelicate soups\u003c\/strong\u003e and \u003cstrong data-start=\"1850\" data-end=\"1867\"\u003esubtle sauces\u003c\/strong\u003e.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-section-id=\"g09amu\" data-start=\"1875\" data-end=\"1896\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"1878\" data-end=\"1896\"\u003eWhy It Matters\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1898\" data-end=\"1956\"\u003eMastering soups, stocks, sauces, and salads allows you to:\u003c\/p\u003e\n\u003cul data-start=\"1957\" data-end=\"2111\"\u003e\n\u003cli data-section-id=\"1riid2t\" data-start=\"1957\" data-end=\"2005\"\u003eBuild \u003cstrong data-start=\"1965\" data-end=\"1984\"\u003edepth of flavor\u003c\/strong\u003e from the ground up\u003c\/li\u003e\n\u003cli data-section-id=\"a9lnp\" data-start=\"2006\" data-end=\"2046\"\u003eCreate \u003cstrong data-start=\"2015\" data-end=\"2044\"\u003eseasonally balanced meals\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"t9synu\" data-start=\"2047\" data-end=\"2111\"\u003eElevate everyday cooking into \u003cstrong data-start=\"2079\" data-end=\"2111\"\u003erefined culinary experiences\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","products":[{"product_id":"summer-salad-see-video","title":"Summer Salad see video","description":"\u003cp style=\"color: #000000; font-family: Arial; font-size: 11px; background-color: #ffffff;\"\u003e\u003cspan style=\"color: #993300;\"\u003e\u003cstrong\u003e\u003cem\u003e\u003cspan style=\"font-family: Arial, sans-serif; font-size: 12pt;\"\u003eSummer Salad\u003c\/span\u003e\u003c\/em\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp style=\"color: #000000; font-family: Arial; font-size: 11px; background-color: #ffffff;\"\u003e\u003cspan style=\"font-family: Arial, sans-serif; font-size: 10pt;\"\u003e\u003cstrong\u003eEquipmen\u003c\/strong\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003et:\u003c\/strong\u003e Kitchen Machine\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp style=\"color: #000000; font-family: Arial; font-size: 11px; background-color: #ffffff;\"\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cspan style=\"font-family: Arial, sans-serif; font-size: 10pt;\"\u003e\u003cstrong\u003ePreparation time:\u003c\/strong\u003e about 3 minu\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"color: #333333; font-family: Arial, sans-serif; font-size: 10pt;\"\u003etes\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cul style=\"color: #000000; font-family: Arial; font-size: 11px; background-color: #ffffff;\"\u003e\r\n\u003cli\u003e\u003cspan style=\"font-family: Arial, sans-serif; font-size: 10pt;\"\u003e¼       each Green \u0026amp; Red Cabbage, shredded #4 blade\u003c\/span\u003e\u003c\/li\u003e\r\n\u003cli\u003e\u003cspan style=\"font-family: Arial, sans-serif; font-size: 10pt;\"\u003e1        Cucumber, sliced #4 blade\u003c\/span\u003e\u003c\/li\u003e\r\n\u003cli\u003e\u003cspan style=\"font-family: Arial, sans-serif; font-size: 10pt;\"\u003e½       cup Radishes, sliced #4 blade\u003c\/span\u003e\u003c\/li\u003e\r\n\u003cli\u003e\u003cspan style=\"font-family: Arial, sans-serif; font-size: 10pt;\"\u003e1        Yellow or Zucchini Squash, waffle cut #5 blade\u003c\/span\u003e\u003c\/li\u003e\r\n\u003cli\u003e\u003cspan style=\"font-family: Arial, sans-serif; font-size: 10pt;\"\u003e¼       White Onion, chopped #2 blade (optional)\u003c\/span\u003e\u003c\/li\u003e\r\n\u003cli\u003e\u003cspan style=\"font-family: Arial, sans-serif; font-size: 10pt;\"\u003e¼       Butternut Squash, grated \u0026amp; peeled #1 blade\u003c\/span\u003e\u003c\/li\u003e\r\n\u003cli\u003e\u003cspan style=\"font-family: Arial, sans-serif; font-size: 10pt;\"\u003e½       Carrot, grated #1 blade\u003c\/span\u003e\u003c\/li\u003e\r\n\u003cli\u003e\u003cspan style=\"font-family: Arial, sans-serif; font-size: 10pt;\"\u003e¼       cup Italian Dressing or Lemon Juice\u003c\/span\u003e\u003c\/li\u003e\r\n\u003cli\u003e\u003cspan style=\"font-family: Arial, sans-serif; font-size: 10pt;\"\u003e         Parmesan Cheese, grated #1 blade\u003c\/span\u003e\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp style=\"color: #000000; font-family: Arial; font-size: 11px; background-color: #ffffff;\"\u003e\u003cspan style=\"font-family: Arial, sans-serif; font-size: 10pt;\"\u003eUsing the Kitchen Machine shred red \u0026amp; green cabbage into a large salad bowl. Add sliced cucumber, radishes, zucchini and chopped onions. Garnish with grated butternut squash, carrots and cheese. Toss salad with Italian dressing or lemon juice.\u003c\/span\u003e\u003c\/p\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":24885219524672,"sku":"Equipment: Kitchen Machine Food Cutter","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/products\/harvest_salad__65060.1363997812.1280.1280.jpg?v=1762458080"},{"product_id":"low-sodium-chicken-stock","title":"Chicken Stock - Homemade Low Sodium","description":"\u003cp\u003eLow-Sodium Chicken Stock\u003c\/p\u003e\n\u003cp\u003eYields: 8 cups\u003c\/p\u003e\n\u003cp\u003ePreparation Time: 3 hours\u003c\/p\u003e\n\u003cp\u003eEquipment: French Chef Knife, Cutting Board, Kitchen Machine food cutter, -8-quart stockpot, Pasta\/Steamer Basket\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e3 to 4 pounds whole chicken, cut up, or necks and backs.\u003c\/li\u003e\n\u003cli\u003e4 quarts water, about\u003c\/li\u003e\n\u003cli\u003e2 onions, coarsely chopped blade #3\u003c\/li\u003e\n\u003cli\u003e2 carrots, coarsely chopped blade #3\u003c\/li\u003e\n\u003cli\u003e2 celery ribs, coarsely chopped with knife.\u003c\/li\u003e\n\u003cli\u003e1 bay leaf\u003c\/li\u003e\n\u003cli\u003e2 sprigs thyme or 1 teaspoon dried\u003c\/li\u003e\n\u003cli\u003e4 sprigs parsley with stems\u003c\/li\u003e\n\u003cli\u003e8 peppercorns, cracked.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003ePlace the Pasta\/Steamer Basket in the 8-quart Stockpot. Place the cut-up chicken in the basket and fill the pan with purified or filtered water (DO NOT USE CHLORINATED TAP WATER) to 1 inch below the large, perforated holes in the basket. Bring to a SIMME over medium heat 275ᵒF. With a large serving spoon, skim off the froth (fat and scum) that rises to the surface of the water and discard. Add the balance of the ingredients. Reduce the heat to low 175ᵒF, cover the pan, open the vent and simmer for about 3 hours.\u003c\/p\u003e\n\u003cp\u003eTo strain the stock, lift the pasta\/steamer basket above the liquid level and gently press the juices out with a large serving spoon. The basket contents can be discarded or reserved and frozen as a starter for your next batch of stock.\u003c\/p\u003e\n\u003cp\u003eTo remove the fat, allow cooling slightly, placing the stock in the refrigerator. When it has cooled, the fat and debris will rise to the surface. Skim off and discard.\u003c\/p\u003e\n\u003cp\u003eTo store, package in 1-cup quantities and freeze for up to 3 months.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVariation \/ Low-Sodium White Veal, Beef of Pork Stock\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eReplace the chicken with 3 to 4 pounds of meaty veal, beef or pork bones, meat, and trimmings. Cook as directed.\u003c\/p\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":24885219754048,"sku":"","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/products\/stock-homemade-chickenstockss_222498430.jpg?v=1762458080"},{"product_id":"low-sodium-fish-stock","title":"FISH STOCK Homemade","description":"\u003cp\u003e\u003cstrong\u003eFISH STOCK\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePREPARATION:\u003c\/strong\u003e 1 hour – yields 8 cups \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEQUIPMENT:\u003c\/strong\u003e French Chef Knife, Cutting Board, Kitchen Machine food cutter, 8 Qt. with culinary basket.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eINGREDIENTS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e4 pounds whole cleaned fish, 1-pound frozen (optional)\u003c\/li\u003e\n\u003cli\u003e3 quarts water (purified or filter) do not use chlorinated tap water.\u003c\/li\u003e\n\u003cli\u003e2 onions, coarsely chopped blade #3\u003c\/li\u003e\n\u003cli\u003e2 carrots, coarsely chopped blade #3\u003c\/li\u003e\n\u003cli\u003e2 celery ribs, coarsely chopped with knife.\u003c\/li\u003e\n\u003cli\u003e1 bay leaf\u003c\/li\u003e\n\u003cli\u003e2 sprigs fresh thyme or 1 teaspoon dried\u003c\/li\u003e\n\u003cli\u003e4 sprigs parsley with stems\u003c\/li\u003e\n\u003cli\u003e1 slice orange peel\u003c\/li\u003e\n\u003cli\u003e4 peppercorns, cracked.\u003c\/li\u003e\n\u003cli\u003e1 cup Chardonnay or other dry white wine\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDIRECTIONS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePlace the Pasta\/Steamer Basket in the 8-quart Stockpot. Place the fish parts in the basket and fill the pan with water to 1 inch below the large, perforated holes in the basket. Bring to a boil over medium heat 375ᵒF. With a large serving spoon, skim off the froth (fat and scum) that rises to the surface of the water and discard. Add the balance of the ingredients. Reduce the heat to low, cover the pan, open the vent and simmer for 30 to 45 minutes. Do not allow the stock to return to a boil.\u003c\/p\u003e\n\u003cp\u003eTo strain the stock, lift the steamer basket above the liquid level and gently press the juices out with a large serving spoon. Discard the basket contents.\u003c\/p\u003e\n\u003cp\u003eTo remove the fat, allow cooling slightly, placing the stock in the refrigerator. When it has cooled, the fat and debris will rise to the surface. Skim off and discard.\u003c\/p\u003e\n\u003cp\u003eTo store, package in 1-cup quantities and freeze for up to 3 months.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShellfish Stock Variation\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eReplace the fish parts with 3 to 4 pounds of lobster, clams or shrimp meat and trimmings. Cook as above.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":24885221130304,"sku":"","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/products\/stock-fish-shutterstock_2073628670.jpg?v=1762458081"},{"product_id":"italian-meat-sauce","title":"Italian Meat Sauce – Quick and Easy","description":"\u003cdiv style=\"text-align: center;\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n\u003ca href=\"https:\/\/healthcraft.com\/collections\/5-ply-and-7-ply-cookware-and-accessories\"\u003e\u003cimg style=\"margin-bottom: 16px; float: none;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/13inchfrenchskillet_360x_e873fd06-0bef-4e1f-bb82-bbd5e1b1e01f_480x480.jpg?v=1739982906\"\u003e\u003c\/a\u003e\u003ca href=\"https:\/\/healthcraft.com\/products\/7ply-4-sqaure-5-pc-pasta-pentola-steamer-set-magnetic-t304-surgical-stainless-steel-with-titanium?_pos=6\u0026amp;_sid=ed6e8a899\u0026amp;_ss=r\"\u003e\u003c\/a\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePREPARATION:\u003c\/strong\u003e 35 minutes – serves 6 to 8\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEQUIPMENT:\u003c\/strong\u003e French chef knife, cutting board, Kitchen Machine food cutter, 4-quart Stockpot, 6.5-quart, and pasta basket.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eINGREDIENTS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 tablespoon olive oil\u003c\/li\u003e\n\u003cli\u003e1 onion peeled and chopped #2 blade.\u003c\/li\u003e\n\u003cli\u003e2 cloves garlic, minced.\u003c\/li\u003e\n\u003cli\u003e½ cup Chianti wine\u003c\/li\u003e\n\u003cli\u003e3 tablespoons Italian seasoning\u003c\/li\u003e\n\u003cli\u003e2 pounds lean ground beef\u003c\/li\u003e\n\u003cli\u003e1 28 ounces can plum tomatoes.\u003c\/li\u003e\n\u003cli\u003e1 12 ounces can tomato sauce.\u003c\/li\u003e\n\u003cli\u003e2 tablespoons sugar\u003c\/li\u003e\n\u003cli\u003e1 pound pasta\u003c\/li\u003e\n\u003cli\u003e½ cup Parmesan cheese, grated #1 cutting cone\u003c\/li\u003e\n\u003cli\u003eFresh basil chiffonade cut.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDIRECTIONS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePreheat an 8-quart Stockpot over medium heat 275ᵒF for 3-4 minutes. Sprinkle a few drops of water in the pan. When the water droplets dance, the pan is ready. If the water evaporates, the pan is not hot enough. Place the olive oil in the hot pan with the onions and garlic. Sauté until lightly browned 3 to 4 minutes. Stir to keep from burning. Deglaze the pan with wine and add the Italian seasoning. Stir as the alcohol burns off.\u003c\/p\u003e\n\u003cp\u003eAdd the ground beef cover the pan, and open the vent and sauté until cooked, about 10 minutes, stir occasionally. Add the tomatoes and sugar, reduce to low heat 200ᵒF, and simmer 15-20 minutes.\u003c\/p\u003e\n\u003cp\u003eCook pasta in filtered or purified water (do not cook pasta in chlorinated tap water) over medium heat 375ᵒF until cooked aldente. Drain and serve – do not rinse pasta.\u003c\/p\u003e\n\u003cp\u003eTop serve, top pasta with meat sauce, parmesan cheese and basil.\u003c\/p\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":24885224046656,"sku":"","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/italian-meat-sauce-shutterstock_479030935_1024x1024_2x_ae9b5dfb-decc-4792-83a8-db4e1197ccd2.jpg?v=1762458083"},{"product_id":"blarney-stone-stew","title":"Blarney Stone Stew","description":"\u003cdiv style=\"text-align: center;\"\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003eThe Blarney Stone\u003c\/strong\u003e is a block of stone built into the Blarney Castle, Blarney, Cork, Ireland. According to legend, kissing the stone endows the kisser with the Gift of Gab of great eloquence. The stone, a popular tourist attraction, was set into a tower of the castle in 1446. The word “Blarney” is to be clever, and flattering.\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003eBlarney Stone Stew or Soup is served in many of the restaurants around the Castle and is a tourist favorite. Enjoy!\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003ePREPARATION: \u003c\/strong\u003e1 ½ hours – makes 10 to 12 servings\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003eEQUIPMENT:\u003c\/strong\u003e French chef knife, cutting board, kitchen machine food cutter, 5-quart Soup Pot.\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003eINGREDIENTS.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli style=\"text-align: left;\"\u003e2 pounds of beef stew meat, trimmed of fat, and cut into 1-inch cubes.\u003c\/li\u003e\n\u003cli style=\"text-align: left;\"\u003e2 cups red wine, Merlot, or Cabernet Sauvignon\u003c\/li\u003e\n\u003cli style=\"text-align: left;\"\u003e2 cloves garlic, minced.\u003c\/li\u003e\n\u003cli style=\"text-align: left;\"\u003e½ teaspoon fresh rosemary, finely minced (or dried, crushed)\u003c\/li\u003e\n\u003cli style=\"text-align: left;\"\u003e½ teaspoon fresh thyme, finely minced (or dried, crushed)\u003c\/li\u003e\n\u003cli style=\"text-align: left;\"\u003e2 teaspoons orange zest, grated Kitchen Machine cutting cone #1\u003c\/li\u003e\n\u003cli style=\"text-align: left;\"\u003e¼ teaspoon pepper\u003c\/li\u003e\n\u003cli style=\"text-align: left;\"\u003e½ cup purified or filtered water\u003c\/li\u003e\n\u003cli style=\"text-align: left;\"\u003e12 carrot slices, sliced on Kitchen Machine cutting cone #4\u003c\/li\u003e\n\u003cli style=\"text-align: left;\"\u003e6 pearl onions peeled and halved.\u003c\/li\u003e\n\u003cli style=\"text-align: left;\"\u003e6 new or red potatoes, quartered.\u003c\/li\u003e\n\u003cli style=\"text-align: left;\"\u003e1 cup mushrooms, slice on Kitchen Machine cutting cone #4 (lay sideways in hopper to slice)\u003c\/li\u003e\n\u003cli style=\"text-align: left;\"\u003e1 small head red cabbage, shredded on Kitchen Machine cutting cone #5\u003c\/li\u003e\n\u003cli style=\"text-align: left;\"\u003e1 green pepper, chopped.\u003c\/li\u003e\n\u003cli style=\"text-align: left;\"\u003e2 cups stewed tomatoes, canned.\u003c\/li\u003e\n\u003cli style=\"text-align: left;\"\u003e2 tablespoons cornstarch\u003c\/li\u003e\n\u003cli style=\"text-align: left;\"\u003e2 tablespoons cold filtered or purified water\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003eDIRECTIONS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003ePreheat a 5-quart Soup Pot over medium-high heat 375ᵒF for 3-4 minutes. Sprinkle a few drops of water in the pan. When the water droplets dance, the pan is ready. If the water evaporates, the pan is not hot enough. Place the stew beef in the hot, dry skillet. Cover the pan, open the vent, and dry sauté until stew beef releases easily from the pan, 4 to 5 minutes. Turn the stew beef, cover the pan, and brown on other side until beef release easily from the skillet, 4 to 5 minutes. Repeat the process until beef is browned on all sides.\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003eDeglaze Soup Pot with wine; add garlic, rosemary, thyme, orange zest, pepper, ½ cup water and bring to a simmer, reduce the heat to low 200 to 210ᵒF, cover with the vent open and simmer 15 to 20 minutes.\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003eAdd carrots, onions, potatoes, mushrooms, and stewed tomatoes, cover, and continue to cook 35 to 40 minutes or until meat and vegetables are tender.\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003eCombine cornstarch with 2 tablespoons of water, mix well, and add to stew. Mix well. Cook until liquid thickens. About 10 to 15 minutes.\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003eTo Serve: Ladle stew into individual serving bowl, top with snipped parsley, and serve with Irish Soda bread.\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003eNUTRITIONAL BREAKDOWN PER SERVING: Calories 252; Fat Grams 4; Carbohydrate Grams 26; Protein Grams 22; Cholesterol mg 47; Sodium mg 176.\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003eTHE POINT SYSTEM: Calorie Points 3 ½; Protein Points 3; Fat Grams 4; Sodium Points 8; Fiber Points 2; Carbohydrate Points 1½; Cholesterol Points 5.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":24885225062464,"sku":"","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/products\/soup-irish-stew-balrney-stone-shutterstock_2.jpg?v=1762458086"},{"product_id":"chickpea-soup-with-cumin-and-cilantro","title":"Chickpea Soup with Cumin and Cilantro “Sopa de Garbanzos”","description":"\u003ch3 data-section-id=\"1p954pc\" data-start=\"0\" data-end=\"66\"\u003e🥣 Origin \u0026amp; History of \u003cstrong data-start=\"67\" data-end=\"90\"\u003e“Sopa de Garbanzos” \u003c\/strong\u003eChickpea Soup with Cumin and Cilantro by Chef Charles Knight\u003c\/h3\u003e\n\u003cp data-start=\"92\" data-end=\"572\"\u003eChickpea soup is one of the oldest prepared foods in human history, rooted in the agricultural traditions of the ancient world. The chickpea itself—known scientifically as \u003cem data-start=\"264\" data-end=\"281\"\u003eCicer arietinum\u003c\/em\u003e—was first cultivated over 7,000 years ago in the Fertile Crescent, particularly in regions that are now part of \u003cspan class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"\u003e\u003cspan class=\"whitespace-normal\"\u003eTurkey\u003c\/span\u003e\u003c\/span\u003e and \u003cspan class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"\u003e\u003cspan class=\"whitespace-normal\"\u003eSyria\u003c\/span\u003e\u003c\/span\u003e. From there, it spread throughout the Mediterranean basin and into Europe, North Africa, and Asia.\u003c\/p\u003e\n\u003cp data-start=\"574\" data-end=\"868\"\u003eBy the time of the \u003cspan class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"\u003e\u003cspan class=\"whitespace-normal\"\u003eRoman Empire\u003c\/span\u003e\u003c\/span\u003e, chickpeas were a staple ingredient in soups and stews, valued for their high protein content and long shelf life. Roman cooks often combined chickpeas with herbs, broth, and spices—an early precursor to modern versions of garbanzo soup.\u003c\/p\u003e\n\u003cp data-start=\"870\" data-end=\"958\"\u003eThe flavor profile of \u003cstrong data-start=\"892\" data-end=\"914\"\u003ecumin and cilantro\u003c\/strong\u003e reflects a blending of culinary traditions:\u003c\/p\u003e\n\u003cul data-start=\"960\" data-end=\"1219\"\u003e\n\u003cli data-section-id=\"bdympu\" data-start=\"960\" data-end=\"1066\"\u003e\n\u003cp data-start=\"962\" data-end=\"1066\"\u003e\u003cstrong data-start=\"962\" data-end=\"971\"\u003eCumin\u003c\/strong\u003e has deep roots in Middle Eastern and North African cooking, prized for its warm, earthy aroma.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"22rlbz\" data-start=\"1067\" data-end=\"1219\"\u003e\n\u003cp data-start=\"1069\" data-end=\"1219\"\u003e\u003cstrong data-start=\"1069\" data-end=\"1081\"\u003eCilantro\u003c\/strong\u003e (fresh coriander leaves) became prominent in Latin and Spanish cuisines after global trade routes expanded during the Age of Exploration.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1221\" data-end=\"1645\"\u003eThe dish “Sopa de Garbanzos” as we know it today is especially associated with Spanish and Latin American kitchens, particularly in regions like \u003cspan class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"\u003e\u003cspan class=\"whitespace-normal\"\u003eSpain\u003c\/span\u003e\u003c\/span\u003e and \u003cspan class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"\u003e\u003cspan class=\"whitespace-normal\"\u003eMexico\u003c\/span\u003e\u003c\/span\u003e, where Old World ingredients met New World influences. Over time, cooks adapted the soup—adding cream for richness, or keeping it rustic and brothy depending on local taste and available ingredients.\u003c\/p\u003e\n\u003cp data-start=\"1647\" data-end=\"1853\"\u003eToday, chickpea soup exists in countless variations worldwide—from Moroccan harira to Spanish cocido—yet all share the same humble foundation: nourishing legumes, aromatic spices, and slow, careful cooking.\u003c\/p\u003e\n\u003ch2 data-section-id=\"1sty00p\" data-start=\"1860\" data-end=\"1905\"\u003e🍲 Chickpea Soup with Cumin and Cilantro\u003c\/h2\u003e\n\u003cp data-start=\"1906\" data-end=\"1971\"\u003e\u003cstrong data-start=\"1906\" data-end=\"1927\"\u003eSopa de Garbanzos\u003c\/strong\u003e\u003cbr data-start=\"1927\" data-end=\"1930\"\u003e\u003cem data-start=\"1930\" data-end=\"1971\"\u003eServes 6 | Preparation Time: 40 minutes\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3 data-section-id=\"1powk6k\" data-start=\"1973\" data-end=\"1986\"\u003eEquipment\u003c\/h3\u003e\n\u003cul data-start=\"1987\" data-end=\"2075\"\u003e\n\u003cli data-section-id=\"1c8adcf\" data-start=\"1987\" data-end=\"2001\"\u003e\n\u003cp data-start=\"1989\" data-end=\"2001\"\u003eChef knife\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"gxi3g2\" data-start=\"2002\" data-end=\"2029\"\u003e\n\u003cp data-start=\"2004\" data-end=\"2029\"\u003eFood cutter \/ processor\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"7lhvpn\" data-start=\"2030\" data-end=\"2050\"\u003e\n\u003cp data-start=\"2032\" data-end=\"2050\"\u003e3-quart saucepan\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"fzb70l\" data-start=\"2051\" data-end=\"2075\"\u003e\n\u003cp data-start=\"2053\" data-end=\"2075\"\u003eFood mill or blender\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-section-id=\"lbjtps\" data-start=\"2082\" data-end=\"2097\"\u003eIngredients\u003c\/h3\u003e\n\u003cul data-start=\"2098\" data-end=\"2456\"\u003e\n\u003cli data-section-id=\"1g3386t\" data-start=\"2098\" data-end=\"2127\"\u003e\n\u003cp data-start=\"2100\" data-end=\"2127\"\u003e1 ½ cups cooked chickpeas\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"1twtm5h\" data-start=\"2128\" data-end=\"2157\"\u003e\n\u003cp data-start=\"2130\" data-end=\"2157\"\u003e1 onion, coarsely chopped\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"oq5byi\" data-start=\"2158\" data-end=\"2202\"\u003e\n\u003cp data-start=\"2160\" data-end=\"2202\"\u003e1 ½ teaspoons cumin seeds, finely ground\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"yycyfx\" data-start=\"2203\" data-end=\"2252\"\u003e\n\u003cp data-start=\"2205\" data-end=\"2252\"\u003e4 cups (1 L) low-sodium beef or chicken stock\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"98akb5\" data-start=\"2253\" data-end=\"2298\"\u003e\n\u003cp data-start=\"2255\" data-end=\"2298\"\u003e1 tablespoon flour (whole wheat optional)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"ogd54b\" data-start=\"2299\" data-end=\"2332\"\u003e\n\u003cp data-start=\"2301\" data-end=\"2332\"\u003e3 tablespoons unsalted butter\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"2icyrn\" data-start=\"2333\" data-end=\"2371\"\u003e\n\u003cp data-start=\"2335\" data-end=\"2371\"\u003e½ cup light cream or half-and-half\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"10gsbvt\" data-start=\"2372\" data-end=\"2414\"\u003e\n\u003cp data-start=\"2374\" data-end=\"2414\"\u003eSea or kosher salt \u0026amp; pepper (to taste)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"fy7461\" data-start=\"2415\" data-end=\"2456\"\u003e\n\u003cp data-start=\"2417\" data-end=\"2456\"\u003e2 tablespoons fresh cilantro, chopped\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-section-id=\"1nnkyb4\" data-start=\"2463\" data-end=\"2477\"\u003eDirections\u003c\/h3\u003e\n\u003col data-start=\"2479\" data-end=\"3385\"\u003e\n\u003cli data-section-id=\"1ogzd7c\" data-start=\"2479\" data-end=\"2594\"\u003e\n\u003cp data-start=\"2482\" data-end=\"2594\"\u003e\u003cstrong data-start=\"2482\" data-end=\"2500\"\u003eBuild the base\u003c\/strong\u003e\u003cbr data-start=\"2500\" data-end=\"2503\"\u003eIn a 3-quart saucepan, combine chickpeas, onion, cumin, and stock. Bring to a slow boil.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"13ci4pi\" data-start=\"2596\" data-end=\"2695\"\u003e\n\u003cp data-start=\"2599\" data-end=\"2695\"\u003e\u003cstrong data-start=\"2599\" data-end=\"2609\"\u003eSimmer\u003c\/strong\u003e\u003cbr data-start=\"2609\" data-end=\"2612\"\u003eReduce heat and simmer gently for about 20 minutes, allowing flavors to develop.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"1ugfgw4\" data-start=\"2697\" data-end=\"2884\"\u003e\n\u003cp data-start=\"2700\" data-end=\"2789\"\u003e\u003cstrong data-start=\"2700\" data-end=\"2709\"\u003eBlend\u003c\/strong\u003e\u003cbr data-start=\"2709\" data-end=\"2712\"\u003eTransfer the mixture to a food mill or blender and process until smooth.\u003c\/p\u003e\n\u003cul data-start=\"2793\" data-end=\"2884\"\u003e\n\u003cli data-section-id=\"11qgbld\" data-start=\"2793\" data-end=\"2884\"\u003e\n\u003cp data-start=\"2795\" data-end=\"2884\"\u003e\u003cem data-start=\"2795\" data-end=\"2801\"\u003eTip:\u003c\/em\u003e If using a blender, run on low speed and leave the lid vent open to release steam.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"10ou7ca\" data-start=\"2886\" data-end=\"3106\"\u003e\n\u003cp data-start=\"2889\" data-end=\"3106\"\u003e\u003cstrong data-start=\"2889\" data-end=\"2909\"\u003eThicken the soup\u003c\/strong\u003e\u003cbr data-start=\"2909\" data-end=\"2912\"\u003eIn a separate bowl, mix flour with 2 tablespoons softened butter to form a paste (a beurre manié).\u003cbr data-start=\"3013\" data-end=\"3016\"\u003eGradually whisk small amounts into the soup, stirring until smooth after each addition.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"984xc3\" data-start=\"3108\" data-end=\"3194\"\u003e\n\u003cp data-start=\"3111\" data-end=\"3194\"\u003e\u003cstrong data-start=\"3111\" data-end=\"3129\"\u003eFinish cooking\u003c\/strong\u003e\u003cbr data-start=\"3129\" data-end=\"3132\"\u003eSimmer on low heat for 10 minutes until slightly thickened.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"dzyzzh\" data-start=\"3196\" data-end=\"3277\"\u003e\n\u003cp data-start=\"3199\" data-end=\"3277\"\u003e\u003cstrong data-start=\"3199\" data-end=\"3209\"\u003eEnrich\u003c\/strong\u003e\u003cbr data-start=\"3209\" data-end=\"3212\"\u003eStir in remaining 1 tablespoon butter and the cream. Mix well.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"if5m0u\" data-start=\"3279\" data-end=\"3385\"\u003e\n\u003cp data-start=\"3282\" data-end=\"3385\"\u003e\u003cstrong data-start=\"3282\" data-end=\"3300\"\u003eSeason \u0026amp; serve\u003c\/strong\u003e\u003cbr data-start=\"3300\" data-end=\"3303\"\u003eAdd salt and pepper to taste. Ladle into bowls and garnish with fresh cilantro.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3 data-section-id=\"xzgdqf\" data-start=\"3392\" data-end=\"3408\"\u003eChef’s Notes\u003c\/h3\u003e\n\u003cul data-start=\"3409\" data-end=\"3640\"\u003e\n\u003cli data-section-id=\"apc57u\" data-start=\"3409\" data-end=\"3492\"\u003e\n\u003cp data-start=\"3411\" data-end=\"3492\"\u003eFor a lighter version, omit the cream—it will still be flavorful and authentic.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"1xolfbv\" data-start=\"3493\" data-end=\"3584\"\u003e\n\u003cp data-start=\"3495\" data-end=\"3584\"\u003eFor added depth, a squeeze of lemon just before serving brightens the dish beautifully.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"1xhe95g\" data-start=\"3585\" data-end=\"3640\"\u003e\n\u003cp data-start=\"3587\" data-end=\"3640\"\u003eServe with warm crusty bread for a traditional touch.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":24885225652288,"sku":"","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/products\/soup-Chickpea-Soup-with-Cumin-and-Cilantro-shutterstock_1420533296.jpg?v=1762458086"},{"product_id":"italian-wedding-soup","title":"Italian Wedding Soup by Chef Charles Knight","description":"\u003cp\u003eItalian wedding soup is a beloved dish that has a fascinating history rooted in Italian culinary traditions. This hearty soup, known for its combination of savory meatballs, vegetables, and pasta, has been enjoyed by generations of Italians and has become popular worldwide. Let's dive into the origins and evolution of this delicious soup.\u003c\/p\u003e\n\u003cp\u003eItalian wedding soup, or \u003cem\u003eMinestra Maritata\u003c\/em\u003e in Italian, does not actually have anything to do with weddings. The name wedding soup is believed to come from the Italian phrase \u003cem\u003eminestra di verdure e carne maritata,\u003c\/em\u003e which translates to the married soup. The term maritata refers to the perfect marriage of flavors between the meat and vegetables in the soup.\u003c\/p\u003e\n\u003cp\u003eNevertheless, the origins of Italian wedding soup can be traced back to the region of Naples, Italy. It is believed to have been created during the 12th century. The soup was traditionally served at wedding feasts, hence the name. It was considered a symbol of good luck and prosperity for the newlyweds.\u003c\/p\u003e\n\u003cp\u003eThe classic ingredients of Italian wedding soup include meatballs made from a combination of ground beef, ground pork, or ground veal, along with breadcrumbs, grated cheese, and various herbs and spices. The meatballs are usually a half tablespoon in size, making them easy to eat in the soup. The soup also typically includes leafy greens such as escarole or spinach, sliced vegetables like onions, carrots, and celery, and small pasta shapes such as orzo or acini di pepe.\u003c\/p\u003e\n\u003cp\u003eOver time, Italian wedding soup has evolved, and variations can be found throughout Italy and even in other parts of the world. Some regional variations may use different types of greens, such as kale or Swiss chard, while others may add additional ingredients like beans or rice. The soup has become a comforting and nourishing dish that is enjoyed not only at weddings but also as a comforting meal during colder months.\u003c\/p\u003e\n\u003cp\u003eIn recent years, Italian wedding soup has gained popularity globally and can be found on menus in Italian restaurants worldwide. The rich history and delicious flavors continue to make it a beloved dish for people of all backgrounds. Whether enjoyed at a wedding or as a comforting meal at home, Italian wedding soup remains a testament to the enduring traditions and culinary heritage of Italy.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/healthcraft.com\/products\/italian-meatballs\"\u003eSee the Italian meatball recipe HERE!\u003c\/a\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEQUIPMENT:\u003c\/strong\u003e5 or 6-quart Stockpot, 1.5-quart mixing bowl\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePREPARATION:\u003c\/strong\u003e About 2 hours – makes 10 to 12 servings\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eINGREDIENTS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 tablespoon olive oil (not the green stuff)\u003c\/li\u003e\n\u003cli\u003e1 tablespoon unsalted butter\u003c\/li\u003e\n\u003cli\u003e1 medium onion sliced.\u003c\/li\u003e\n\u003cli\u003e2 medium carrots cut into strips.\u003c\/li\u003e\n\u003cli\u003e2 stalks of celery cut on a bias.\u003c\/li\u003e\n\u003cli\u003e4 cloves garlic minced.\u003c\/li\u003e\n\u003cli\u003e½ cup Chardonnay wine\u003c\/li\u003e\n\u003cli\u003e12 cups of chicken stock\u003c\/li\u003e\n\u003cli\u003e2 tablespoons chicken base\u003c\/li\u003e\n\u003cli\u003e1 head escarole chopped, about 5 ounces of whole baby spinach.\u003c\/li\u003e\n\u003cli\u003e40 uncooked meatballs ½ tablespoon size\u003c\/li\u003e\n\u003cli\u003e1 cup dry A\u003cspan data-mce-fragment=\"1\"\u003ecini di Pepe \u003c\/span\u003eor Ditalini pasta\u003c\/li\u003e\n\u003cli\u003e2 whole eggs well beaten.\u003c\/li\u003e\n\u003cli\u003e½ cup parmesan cheese grated\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDIRECTIONS\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cp\u003eIn the 5 or 6-quart stockpot sauté the onions, carrots, celery, and garlic in olive oil and butter over medium heat 275ᵒF until tender, about 15 to 20 minutes stir occasionally. Do not allow the vegetable to brown or burn. Stir as needed.\u003c\/p\u003e\n\u003cp\u003eIncrease the heat to medium-high 375ᵒF. Add the Chardonnay wine and allow the alcohol to cook off before adding the chicken stock and chicken base. About 10 minutes. Stir occasionally.\u003c\/p\u003e\n\u003cp\u003eBring the chicken stock to a simmer over medium heat. Add the escarole or spinach and cook for about 5 minutes. Stir occasionally.\u003c\/p\u003e\n\u003cp\u003eAdd the pasta and stir. Add the uncooked meatballs – a few at a time. Continue to cook until the meatballs are cooked through, stir as needed. Simmer until pasta is cooked al dente. About 10 to 12 minutes.\u003c\/p\u003e\n\u003cp\u003eIn a small mixing bowl whisk together the egg and 2 tablespoons parmesan cheese. With a wooden spoon stirring the soup in a circle, gradually drizzle in the egg-cheese mixture to form thin strands of egg and cheese.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTO SERVE:\u003c\/strong\u003e Spoon into soup bowls and top with remaining parmesan cheese. Serve with toasted garlic bread.\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/healthcraft.com\/blogs\/default-blog\/trade-in-and-trade-up-to-ultra-tech-ii-9-ply-magnetic-316ti-surgical-stainless-steel-cookware\" title=\"trade-in your old cookware and trade up to ultra-tech ii 316ti\"\u003e\u003cimg style=\"float: none;\" alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/Thanksgiving_PROMO_TRADE-IN_540x_1024x1024_5f04202d-c261-4289-bfc7-9151b745e77a_1024x1024.jpg?v=1691245552\"\u003e\u003c\/a\u003e\u003c\/div\u003e","brand":"Chef Charles Knight","offers":[{"title":"Default Title","offer_id":24885226012736,"sku":"","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/products\/italian-wedding-soup-shutterstock_1366738505.jpg?v=1762458087"},{"product_id":"chinese-beef-noodle-soup","title":"Chinese Beef-Noodle Soup","description":"\u003carticle class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto scroll-mt-(--header-height)\" dir=\"auto\" data-turn-id=\"c2cf63fa-0323-4237-9b9b-df3d87885278\" data-testid=\"conversation-turn-1\" data-scroll-anchor=\"false\" data-turn=\"user\" tabindex=\"-1\"\u003e\u003c\/article\u003e\n\u003carticle class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"request-WEB:adc75ba2-138f-4bb1-9416-f8361ed79a01-0\" data-testid=\"conversation-turn-2\" data-scroll-anchor=\"false\" data-turn=\"assistant\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto [--thread-content-margin:var(--thread-content-margin-xs,calc(var(--spacing)*4))] @w-sm\/main:[--thread-content-margin:var(--thread-content-margin-sm,calc(var(--spacing)*6))] @w-lg\/main:[--thread-content-margin:var(--thread-content-margin-lg,calc(var(--spacing)*16))] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col gap-4 grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"a3bf4b03-253b-4f2c-ad5e-f8cf8a466e43\" dir=\"auto\" data-message-model-slug=\"gpt-5-3\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full wrap-break-word light markdown-new-styling\"\u003e\n\u003ch2 data-section-id=\"p3yy69\" data-start=\"0\" data-end=\"50\"\u003e🥢 Origin \u0026amp; History of Chinese Beef Noodle Soup\u003c\/h2\u003e\n\u003cp data-start=\"52\" data-end=\"318\"\u003eChinese beef noodle soup—most famously known as \u003cstrong data-start=\"100\" data-end=\"141\"\u003e\u003cspan class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"\u003e\u003cspan class=\"whitespace-normal\"\u003eNiurou Mian\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e (牛肉面)—is a deeply comforting dish with roots that stretch across northern China and into Taiwan, evolving over centuries into one of the most beloved noodle soups in the world.\u003c\/p\u003e\n\u003ch3 data-section-id=\"dzrg69\" data-start=\"320\" data-end=\"353\"\u003e🇨🇳 Northern Chinese Roots\u003c\/h3\u003e\n\u003cp data-start=\"354\" data-end=\"802\"\u003eThe origins of beef noodle soup trace back to northern China, where wheat-based foods like noodles were staple fare. Historically, beef was less commonly consumed than pork due to agricultural traditions and the value of cattle for farming. However, in regions with Muslim Chinese populations—particularly the \u003cstrong data-start=\"664\" data-end=\"705\"\u003e\u003cspan class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"\u003e\u003cspan class=\"whitespace-normal\"\u003eHui people\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e—beef became a primary protein, and hearty beef broths with hand-pulled noodles began to develop.\u003c\/p\u003e\n\u003cp data-start=\"804\" data-end=\"943\"\u003eThese early versions were simple: slow-simmered beef, aromatic spices, and freshly made noodles designed to nourish laborers and travelers.\u003c\/p\u003e\n\u003ch3 data-section-id=\"vxl767\" data-start=\"945\" data-end=\"987\"\u003e🌏 Influence of Trade \u0026amp; Spice Routes\u003c\/h3\u003e\n\u003cp data-start=\"988\" data-end=\"1257\"\u003eAs trade expanded along the \u003cstrong data-start=\"1016\" data-end=\"1057\"\u003e\u003cspan class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"\u003e\u003cspan class=\"whitespace-normal\"\u003eSilk Road\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e, new spices and cooking techniques found their way into Chinese kitchens. Ingredients like star anise, Sichuan pepper, and dried chilies were incorporated, giving rise to richer, more complex broths.\u003c\/p\u003e\n\u003ch3 data-section-id=\"lcdlcd\" data-start=\"1259\" data-end=\"1289\"\u003e🇹🇼 Taiwanese Evolution\u003c\/h3\u003e\n\u003cp data-start=\"1290\" data-end=\"1556\"\u003eThe modern, widely recognized version of beef noodle soup was refined in Taiwan after 1949, when mainland Chinese immigrants brought their regional recipes with them. Over time, these recipes blended and evolved into what is now celebrated as Taiwan’s national dish.\u003c\/p\u003e\n\u003cp data-start=\"1558\" data-end=\"1607\"\u003eToday, Taiwanese-style beef noodle soup features:\u003c\/p\u003e\n\u003cul data-start=\"1608\" data-end=\"1759\"\u003e\n\u003cli data-section-id=\"3yahzt\" data-start=\"1608\" data-end=\"1661\"\u003e\n\u003cp data-start=\"1610\" data-end=\"1661\"\u003eDeep, slow-braised beef (often short ribs or shank)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"19x8ewh\" data-start=\"1662\" data-end=\"1691\"\u003e\n\u003cp data-start=\"1664\" data-end=\"1691\"\u003eA soy-based, aromatic broth\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"1vxd4xv\" data-start=\"1692\" data-end=\"1727\"\u003e\n\u003cp data-start=\"1694\" data-end=\"1727\"\u003eSpices like star anise and ginger\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"15u9bkz\" data-start=\"1728\" data-end=\"1759\"\u003e\n\u003cp data-start=\"1730\" data-end=\"1759\"\u003eTender noodles and vegetables\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1761\" data-end=\"1883\"\u003eIt’s so culturally significant that Taiwan hosts an annual \u003cstrong data-start=\"1820\" data-end=\"1861\"\u003e\u003cspan class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"\u003e\u003cspan class=\"whitespace-normal\"\u003eTaipei Beef Noodle Festival\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e celebrating the dish.\u003c\/p\u003e\n\u003ch2 data-section-id=\"1q47ozq\" data-start=\"837\" data-end=\"882\"\u003e🍲 Classic Chinese Beef Noodle Soup Recipe\u003c\/h2\u003e\n\u003cp data-start=\"884\" data-end=\"934\"\u003e\u003cstrong data-start=\"884\" data-end=\"895\"\u003eServes:\u003c\/strong\u003e 12\u003cbr data-start=\"898\" data-end=\"901\"\u003e\u003cstrong data-start=\"901\" data-end=\"922\"\u003ePreparation Time:\u003c\/strong\u003e 2 ½ hours\u003c\/p\u003e\n\u003ch3 data-section-id=\"b474vv\" data-start=\"936\" data-end=\"954\"\u003e🔪 Equipment\u003c\/h3\u003e\n\u003cul data-start=\"955\" data-end=\"1074\"\u003e\n\u003cli data-section-id=\"blw7jv\" data-start=\"955\" data-end=\"976\"\u003e\n\u003cp data-start=\"957\" data-end=\"976\"\u003eFrench chef knife\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"pqls2s\" data-start=\"977\" data-end=\"994\"\u003e\n\u003cp data-start=\"979\" data-end=\"994\"\u003eCutting board\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"78pxmj\" data-start=\"995\" data-end=\"1014\"\u003e\n\u003cp data-start=\"997\" data-end=\"1014\"\u003eKitchen machine\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"1gdrn97\" data-start=\"1015\" data-end=\"1035\"\u003e\n\u003cp data-start=\"1017\" data-end=\"1035\"\u003e6-quart stockpot\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"1pqoqk4\" data-start=\"1036\" data-end=\"1053\"\u003e\n\u003cp data-start=\"1038\" data-end=\"1053\"\u003eSlotted spoon\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"18are49\" data-start=\"1054\" data-end=\"1074\"\u003e\n\u003cp data-start=\"1056\" data-end=\"1074\"\u003e4-quart stockpot\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-section-id=\"1cxvg07\" data-start=\"1081\" data-end=\"1101\"\u003e🥩 Ingredients\u003c\/h3\u003e\n\u003cul data-start=\"1102\" data-end=\"1549\"\u003e\n\u003cli data-section-id=\"1okubom\" data-start=\"1102\" data-end=\"1138\"\u003e\n\u003cp data-start=\"1104\" data-end=\"1138\"\u003e2 ½ lbs (1.2 kg) beef short ribs\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"l17t7\" data-start=\"1139\" data-end=\"1187\"\u003e\n\u003cp data-start=\"1141\" data-end=\"1187\"\u003e7 cups (1.7 L) water (distilled if possible)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"16h2hzf\" data-start=\"1188\" data-end=\"1218\"\u003e\n\u003cp data-start=\"1190\" data-end=\"1218\"\u003e¼ cup low sodium soy sauce\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"1m8bbga\" data-start=\"1219\" data-end=\"1239\"\u003e\n\u003cp data-start=\"1221\" data-end=\"1239\"\u003e¼ cup dry sherry\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"v8olug\" data-start=\"1240\" data-end=\"1262\"\u003e\n\u003cp data-start=\"1242\" data-end=\"1262\"\u003e1 tablespoon sugar\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"8r8j8n\" data-start=\"1263\" data-end=\"1288\"\u003e\n\u003cp data-start=\"1265\" data-end=\"1288\"\u003e6 slices fresh ginger\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"krj6ha\" data-start=\"1289\" data-end=\"1326\"\u003e\n\u003cp data-start=\"1291\" data-end=\"1326\"\u003e8 green onions, chopped (divided)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"1tb7f6v\" data-start=\"1327\" data-end=\"1355\"\u003e\n\u003cp data-start=\"1329\" data-end=\"1355\"\u003e4 cloves garlic, chopped\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"gpj8y3\" data-start=\"1356\" data-end=\"1417\"\u003e\n\u003cp data-start=\"1358\" data-end=\"1417\"\u003e1 teaspoon aniseed \u003cem data-start=\"1377\" data-end=\"1415\"\u003e(or star anise for authentic flavor)\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"1tlu6vk\" data-start=\"1418\" data-end=\"1456\"\u003e\n\u003cp data-start=\"1420\" data-end=\"1456\"\u003e¼ teaspoon dried red pepper flakes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"wkg7w6\" data-start=\"1457\" data-end=\"1504\"\u003e\n\u003cp data-start=\"1459\" data-end=\"1504\"\u003e2 turnips, peeled and cut into ¼-inch cubes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"1e00djl\" data-start=\"1505\" data-end=\"1549\"\u003e\n\u003cp data-start=\"1507\" data-end=\"1549\"\u003e6 oz (180 g) egg noodles or rice noodles\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-section-id=\"1kg5xq2\" data-start=\"1556\" data-end=\"1580\"\u003e👨🍳 Instructions\u003c\/h3\u003e\n\u003col data-start=\"1582\" data-end=\"2484\"\u003e\n\u003cli data-section-id=\"1o7vm3y\" data-start=\"1582\" data-end=\"1728\"\u003e\n\u003cp data-start=\"1585\" data-end=\"1728\"\u003e\u003cstrong data-start=\"1585\" data-end=\"1604\"\u003eBuild the Broth\u003c\/strong\u003e\u003cbr data-start=\"1604\" data-end=\"1607\"\u003eIn a 6-quart stockpot, combine beef ribs, water, soy sauce, sherry, and sugar. Bring to a boil and skim off any froth.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"17jwdbp\" data-start=\"1730\" data-end=\"1908\"\u003e\n\u003cp data-start=\"1733\" data-end=\"1908\"\u003e\u003cstrong data-start=\"1733\" data-end=\"1753\"\u003eLayer the Flavor\u003c\/strong\u003e\u003cbr data-start=\"1753\" data-end=\"1756\"\u003eAdd ginger, half of the green onions, garlic, aniseed, and red pepper flakes.\u003cbr data-start=\"1836\" data-end=\"1839\"\u003eReduce heat to low, cover (vent open), and simmer for \u003cstrong data-start=\"1896\" data-end=\"1907\"\u003e2 hours\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"1dh6qnb\" data-start=\"1910\" data-end=\"2066\"\u003e\n\u003cp data-start=\"1913\" data-end=\"2066\"\u003e\u003cstrong data-start=\"1913\" data-end=\"1940\"\u003eRest \u0026amp; Prepare the Meat\u003c\/strong\u003e\u003cbr data-start=\"1940\" data-end=\"1943\"\u003eRemove from heat and cool for 30 minutes.\u003cbr data-start=\"1987\" data-end=\"1990\"\u003eTake out ribs with a slotted spoon, chop meat, and discard fat and bones.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"1rqr0y\" data-start=\"2068\" data-end=\"2258\"\u003e\n\u003cp data-start=\"2071\" data-end=\"2258\"\u003e\u003cstrong data-start=\"2071\" data-end=\"2091\"\u003eStrain the Broth\u003c\/strong\u003e\u003cbr data-start=\"2091\" data-end=\"2094\"\u003eStrain broth through a fine sieve into a 4-quart stockpot. Return chopped beef to the pot.\u003cbr data-start=\"2187\" data-end=\"2190\"\u003eSkim fat—or refrigerate and remove hardened fat for best results.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"drdav4\" data-start=\"2260\" data-end=\"2399\"\u003e\n\u003cp data-start=\"2263\" data-end=\"2399\"\u003e\u003cstrong data-start=\"2263\" data-end=\"2282\"\u003eFinish the Soup\u003c\/strong\u003e\u003cbr data-start=\"2282\" data-end=\"2285\"\u003eAdd turnips and simmer (vent open) for 10 minutes.\u003cbr data-start=\"2338\" data-end=\"2341\"\u003eAdd noodles and cook for 7–10 minutes, or until tender.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"gz1oq6\" data-start=\"2401\" data-end=\"2484\"\u003e\n\u003cp data-start=\"2404\" data-end=\"2484\"\u003e\u003cstrong data-start=\"2404\" data-end=\"2413\"\u003eServe\u003c\/strong\u003e\u003cbr data-start=\"2413\" data-end=\"2416\"\u003eLadle into bowls and garnish with remaining chopped green onions.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3 data-section-id=\"1o675gu\" data-start=\"2491\" data-end=\"2530\"\u003e🔥 Chef Tips for Authentic Flavor\u003c\/h3\u003e\n\u003cul data-start=\"2531\" data-end=\"2721\"\u003e\n\u003cli data-section-id=\"s5uwpr\" data-start=\"2531\" data-end=\"2589\"\u003e\n\u003cp data-start=\"2533\" data-end=\"2589\"\u003eUse \u003cstrong data-start=\"2537\" data-end=\"2551\"\u003estar anise\u003c\/strong\u003e instead of aniseed for deeper aroma\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"hnexo6\" data-start=\"2590\" data-end=\"2633\"\u003e\n\u003cp data-start=\"2592\" data-end=\"2633\"\u003eSubstitute \u003cstrong data-start=\"2603\" data-end=\"2620\"\u003eShaoxing wine\u003c\/strong\u003e for sherry\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"d8dfa6\" data-start=\"2634\" data-end=\"2679\"\u003e\n\u003cp data-start=\"2636\" data-end=\"2679\"\u003eAdd a touch of \u003cstrong data-start=\"2651\" data-end=\"2665\"\u003erock sugar\u003c\/strong\u003e for balance\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"11sn0rl\" data-start=\"2680\" data-end=\"2721\"\u003e\n\u003cp data-start=\"2682\" data-end=\"2721\"\u003eFinish with chili oil for a bold kick\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-section-id=\"1n8aysw\" data-start=\"2728\" data-end=\"2758\"\u003e🏆 A Bowl Full of History\u003c\/h2\u003e\n\u003cp data-start=\"2759\" data-end=\"2980\"\u003eFrom northern Chinese roots to Taiwanese national pride, this dish tells a story of culture, migration, and flavor. Every simmering pot carries centuries of tradition—making each bowl not just a meal, but an experience.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":24885226504256,"sku":"","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/products\/chinesebeefnoodlesoupss_1909751392.jpg?v=1762458087"},{"product_id":"french-onion-soup","title":"Classic French Onion Soup Inspired by Julia Child","description":"\u003cdiv class=\"\"\u003e\n\u003csection class=\"text-token-text-primary w-full focus:outline-none has-data-writing-block:pointer-events-none [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto R6Vx5W_threadScrollVars scroll-mb-[calc(var(--scroll-root-safe-area-inset-bottom,0px)+var(--thread-response-height))] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-8 [--thread-content-margin:var(--thread-content-margin-xs,calc(var(--spacing)*4))] @w-sm\/main:[--thread-content-margin:var(--thread-content-margin-sm,calc(var(--spacing)*6))] @w-lg\/main:[--thread-content-margin:var(--thread-content-margin-lg,calc(var(--spacing)*16))] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col gap-4 grow\"\u003e\n\u003cdiv dir=\"auto\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal outline-none keyboard-focused:focus-ring [.text-message+\u0026amp;]:mt-1\" tabindex=\"0\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert wrap-break-word w-full light markdown-new-styling\" style=\"text-align: right;\"\u003e\n\u003ch3 style=\"text-align: left;\"\u003ePrepared in the 2-Quart (8-Cup) Deep Gourmet Skillet\u003c\/h3\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003eBy Chef Charles Knight\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003eFew soups are as comforting—or as rewarding—as a properly made French Onion Soup. The secret is simple: quality ingredients, generous butter, and patience. As Julia Child taught, the onions must be cooked slowly until they become deeply caramelized, developing their natural sweetness and creating the rich flavor that makes this classic soup unforgettable.\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003eThis recipe has been carefully proportioned for the \u003cstrong\u003eHealth Craft 2-Quart (8-Cup) Deep Gourmet Skillet\u003c\/strong\u003e, allowing plenty of room for stirring while producing \u003cstrong\u003e2 generous entrée servings or 4 appetizer servings.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2 class=\"PDq2pG_selectionAnchorContainer\" style=\"text-align: left;\"\u003eIngredients\u003cspan class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\n\u003c\/h2\u003e\n\u003ch3 style=\"text-align: left;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/french_onion_soup_11-inch_gourmet_skillet.1_480x480.png?v=1786119307\" style=\"margin-bottom: 16px; float: right;\"\u003eSoup\u003c\/h3\u003e\n\u003cul style=\"text-align: left;\"\u003e\n\u003cli\u003e\u003cstrong\u003e5 tablespoons unsalted butter\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e1 tablespoon extra virgin olive oil\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e3 medium yellow onions\u003c\/strong\u003e, thinly sliced (about 1¼ pounds)\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e¾ teaspoon kosher salt\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e¼ teaspoon freshly ground black pepper\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e1 teaspoon sugar\u003c\/strong\u003e (optional, helps develop color)\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e1 tablespoon all-purpose flour\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e½ cup dry white wine\u003c\/strong\u003e or dry vermouth\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e3½ cups rich beef stock\u003c\/strong\u003e, preferably homemade\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e1 bay leaf\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e2 sprigs fresh thyme\u003c\/strong\u003e (or ½ teaspoon dried thyme)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e1 teaspoon Worcestershire sauce\u003c\/strong\u003e (optional)\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e1 tablespoon Cognac or French brandy\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 class=\"PDq2pG_selectionAnchorContainer\" style=\"text-align: left;\"\u003eFor the Gratinée\u003cspan class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\n\u003c\/h2\u003e\n\u003cul style=\"text-align: left;\"\u003e\n\u003cli\u003e4 slices French baguette\u003c\/li\u003e\n\u003cli\u003eSoftened butter for brushing\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e1½ cups freshly grated Gruyère cheese\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e¼ cup freshly grated Parmesan cheese\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1 class=\"PDq2pG_selectionAnchorContainer\" style=\"text-align: left;\"\u003eDirections\u003cspan class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\n\u003c\/h1\u003e\n\u003ch2 style=\"text-align: left;\"\u003eStep 1 – Caramelize the Onions\u003c\/h2\u003e\n\u003cp style=\"text-align: left;\"\u003ePreheat your \u003cstrong\u003eHealth Craft 2-Quart Deep Gourmet Skillet\u003c\/strong\u003e over \u003cstrong\u003emedium-low heat\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003eAdd the butter and olive oil.\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003eOnce the butter has melted, add the sliced onions, salt, pepper, and sugar.\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003eCook slowly for \u003cstrong\u003e40 to 50 minutes\u003c\/strong\u003e, stirring every few minutes, until the onions become \u003cstrong\u003edeep golden brown to rich mahogany\u003c\/strong\u003e. They should be silky, sweet, and richly caramelized—not burned.\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003eThis is the most important step.\u003c\/strong\u003e Don't rush it.\u003c\/p\u003e\n\u003ch2 class=\"PDq2pG_selectionAnchorContainer\" style=\"text-align: left;\"\u003eStep 2 – Add the Flour\u003cspan class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\n\u003c\/h2\u003e\n\u003cp style=\"text-align: left;\"\u003eSprinkle the onions with the flour.\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003eCook, stirring constantly, for \u003cstrong\u003e2 to 3 minutes\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003eThe flour lightly thickens the broth and adds body.\u003c\/p\u003e\n\u003ch2 class=\"PDq2pG_selectionAnchorContainer\" style=\"text-align: left;\"\u003eStep 3 – Deglaze\u003cspan class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\n\u003c\/h2\u003e\n\u003cp style=\"text-align: left;\"\u003ePour in the white wine.\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003eUsing a wooden spoon, scrape up every browned bit from the bottom of the skillet.\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003eCook for \u003cstrong\u003e3 to 5 minutes\u003c\/strong\u003e, allowing the wine to reduce slightly.\u003c\/p\u003e\n\u003ch2 class=\"PDq2pG_selectionAnchorContainer\" style=\"text-align: left;\"\u003eStep 4 – Simmer\u003cspan class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\n\u003c\/h2\u003e\n\u003cp style=\"text-align: left;\"\u003eAdd:\u003c\/p\u003e\n\u003cul style=\"text-align: left;\"\u003e\n\u003cli\u003eBeef stock\u003c\/li\u003e\n\u003cli\u003eBay leaf\u003c\/li\u003e\n\u003cli\u003eThyme\u003c\/li\u003e\n\u003cli\u003eWorcestershire sauce (if using)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"text-align: left;\"\u003eBring to a gentle simmer.\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003ePartially cover and cook for \u003cstrong\u003e25 to 30 minutes\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003eRemove the bay leaf and thyme stems.\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003eStir in the Cognac just before serving.\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003eTaste and adjust the seasoning with additional salt and freshly ground black pepper if needed.\u003c\/p\u003e\n\u003ch1 class=\"PDq2pG_selectionAnchorContainer\" style=\"text-align: left;\"\u003ePrepare the Cheese Croutons\u003cspan class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\n\u003c\/h1\u003e\n\u003cp style=\"text-align: left;\"\u003eLightly butter both sides of the baguette slices.\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003eToast until crisp and lightly golden.\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003eTop generously with Gruyère and sprinkle with Parmesan.\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003eBroil until the cheese is melted, bubbling, and lightly browned.\u003c\/p\u003e\n\u003ch1 class=\"PDq2pG_selectionAnchorContainer\" style=\"text-align: left;\"\u003eServe\u003cspan class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\n\u003c\/h1\u003e\n\u003cp style=\"text-align: left;\"\u003eLadle the hot soup into warm oven-safe bowls.\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003eFloat one or two cheese croutons on top of each serving.\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003eFor a traditional French bistro presentation, place the bowls under the broiler for \u003cstrong\u003e1 to 2 minutes\u003c\/strong\u003e, allowing the cheese to brown lightly and melt into the soup.\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003eServe immediately.\u003c\/p\u003e\n\u003ch1 class=\"PDq2pG_selectionAnchorContainer\" style=\"text-align: left;\"\u003eChef Charles Knight's Notes\u003cspan class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\n\u003c\/h1\u003e\n\u003cp style=\"text-align: left;\"\u003eThe \u003cstrong\u003eHealth Craft 2-Quart Deep Gourmet Skillet\u003c\/strong\u003e is an excellent choice for French Onion Soup. Its heavy multi-ply stainless steel construction provides even heat across the entire cooking surface, allowing the onions to caramelize slowly without scorching. As the onions brown, flavorful caramelized bits develop on the bottom of the skillet. When deglazed with wine, they dissolve into the broth, creating the deep, rich flavor that defines an authentic French onion soup.\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003eWhile inspired by Julia Child's classic recipe, this version has been carefully scaled to fit the 2-quart skillet without overcrowding, making it ideal for preparing restaurant-quality French onion soup at home.\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003eBon appétit!\u003c\/strong\u003e 🇫🇷🍲\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003ca href=\"https:\/\/healthcraft.com\/collections\/5-ply-and-7-ply-cookware-and-accessories\/products\/11-inch-extra-deep-kadai-karahi-gourmet-skillet-glass-lid\" title=\"11 inch gourmet skillet with glass lid magnetic induction\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/11-inch-kadai-karahi-gourmet-casserole-with-glass-lid-discount_coupon.png?v=1785292093\" alt=\"\"\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":24885226766400,"sku":"","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/French_Onion_Soup_Recipe_with_gourmet_skillet.png?v=1786119122"},{"product_id":"boeuf-bourguinon","title":"Boeuf Bourguignon – Beef Burgandy","description":"\u003cp\u003eBeef Bourguignon or Beef Burgundy is a classic French dish from the Burgundy region in east-central France famous for their wine culture. Braised in a Burgandy wine and beef stock, flavored with carrots, onions, garlic, and a bouquet garni, Boeuf Bourguignon is finished with pearl onions, mushrooms, sautéed in bacon and butter.\u003c\/p\u003e\n\u003cp\u003eAccording to food historians Boeuf Bourguignon was first served in Paris in Baedeker's restaurant in 1878, and the dish appeared in print in Butler's La Bonne Cuisine pour Tous in 1885. Last but not least, Boeuf Bourguignon was memorialized by iconic master chef and father of modern French cuisine, \u003cstrong\u003eAuguste Escoffier\u003c\/strong\u003e, appearing first in his 1903 classic Le Guide Culinaire.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003e\u003cu\u003eBoeuf Bourguignon – Beef Burgandy\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePREPARATION: 2 ½ hours – makes 8 servings\u003c\/p\u003e\n\u003cp\u003eEQUIPMENT: French chef knife, Cutting Board, 6-quart Stockpot, Medium Skillet\u003c\/p\u003e\n\u003cp\u003eINGREDIENTS:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 pounds sirloin steak cut in ¼-inch cubes.\u003c\/li\u003e\n\u003cli\u003e3 shallots peeled and chopped.\u003c\/li\u003e\n\u003cli\u003e3 cloves garlic, chopped.\u003c\/li\u003e\n\u003cli\u003e4 tablespoons flour\u003c\/li\u003e\n\u003cli\u003e3 cups Burgandy wine\u003c\/li\u003e\n\u003cli\u003e2 cups (480 ml) beef stock, heated (or homemade beef stock to reduce sodium)\u003c\/li\u003e\n\u003cli\u003e2 tablespoons unsalted butter\u003c\/li\u003e\n\u003cli\u003e2 strips thick bacon diced.\u003c\/li\u003e\n\u003cli\u003e24 pearl onions, peeled.\u003c\/li\u003e\n\u003cli\u003e1-pound fresh mushrooms, cleaned and halved\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cem\u003eBouquet garni\u003c\/em\u003e\u003c\/strong\u003e a bundle of herbs tied together with string and\/or placed in cheesecloth and added to soups, socks and stews and cooked with the dish. Includes fresh thyme and parsley and dried bay leaf.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDIRECTIONS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePreheat 6-quart Stockpot over medium heat 275ᵒF. Add sirloin and sear on all sides. Add shallots and garlic, sauté for about 5 minutes. Sprinkle flour over meat a tablespoon at a time, stirring to combine ingredients, sauté 4-5 minutes.\u003c\/p\u003e\n\u003cp\u003eAdd wine to deglaze and bring to a simmer over medium 275ᵒF. Cook uncovered until liquid is reduced by about two-thirds. Add beef stock, and Bouquet Garni. Cover with the vent open, reduce heat to low 200ᵒF and simmer for 2 hours.\u003c\/p\u003e\n\u003cp\u003eAbout 30 minutes before serving, heat butter in Skillet over medium heat 275ᵒF. Render bacon in butter, about 5 minutes. Add pearl onions and mushrooms, sauté for about 5 minutes, and then add to stew.\u003c\/p\u003e\n\u003cp\u003eServe with toasted French bread and an excellent Burgandy wine.\u003c\/p\u003e\n\u003cp\u003eNUTRITIONAL BREAKDOWN PER SERVING: Calories 345; Fat Grams 6; Carbohydrate Grams 14; Protein Grams 50; Cholesterol mg 50; Sodium mg 847.\u003c\/p\u003e\n\u003cp\u003eTHE POINT SYSTEM: Calorie Points 4 ½; Protein Points 6; Fat Grams 6; Sodium Points 37 (22 with homemade beef stock); Fiber Points 1; Carbohydrate Points 1; Cholesterol Points 5.\u003c\/p\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":24885228404800,"sku":"","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/products\/beef-Boeuf_Bourguignon_beef-burgandy-ss_525940192.jpg?v=1762458090"},{"product_id":"pork-and-pumpkin-stew-chef-delmer-gill-see-video","title":"Pork and Pumpkin Stew by Chef Delmer Gill","description":"\u003cp style=\"font-family: Arial; font-size: 11px; color: #000000; background-color: #ffffff; text-align: center;\"\u003e\u003cspan style=\"color: #993300;\"\u003e\u003cstrong\u003e\u003cem\u003e\u003cspan style=\"font-family: Arial,sans-serif; font-size: 12pt;\"\u003eP\u003c\/span\u003e\u003c\/em\u003e\u003cem\u003e\u003cspan style=\"font-family: Arial,sans-serif; font-size: 12pt;\"\u003eork and Pumpkin Stew\u003c\/span\u003e\u003c\/em\u003e\u003c\/strong\u003e\u003cem\u003e\u003cspan style=\"font-family: Arial,sans-serif; font-size: 12pt;\"\u003e is a beloved dish that has been enjoyed by many cultures for centuries. The dish has its roots in various regions such as Latin America, the Caribbean, and even Europe. In Latin America, it is known as calabaza con carne and is often made with pork, pumpkin, and a variety of other ingredients such as tomatoes, peppers, and spices. In the Caribbean, it is called Pumpkin Pork Stew and is typically made with a mix of Caribbean spices, pork, and pumpkin. In Europe, it is believed that the dish was introduced during the colonial period and was adapted to include local ingredients. Today, pork and pumpkin stew is a popular dish in many countries and is enjoyed by people of all backgrounds.\u003c\/span\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIntroducing Delmer Gill, the star chef of The Chef Trek Adventure Series. Delmer has been a part of the show since the very beginning and has become a fan favorite with his innovative cooking techniques and charming personality.\u003c\/p\u003e\n\u003cp\u003eOriginally from Philadelphia, Pennsylvania, Delmer has been in the culinary industry for decades and has worked in top restaurants across the country. His passion for cooking began at a young age and he has since honed his skills to become one of the most talented chefs in the industry.\u003c\/p\u003e\n\u003cp\u003eThe Chef Trek Adventure Series follows Delmer as he travels around the world exploring different cuisines and cooking styles. His adventures take him to some of the most remote locations in the world, where he learns about the local ingredients and cooking techniques.\u003c\/p\u003e\n\u003cp\u003eWe are excited to have Delmer as the star of our show and can't wait for our viewers to see what he has in store for us in the upcoming episodes. Stay tuned for more exciting updates from The Chef Trek Adventure Series!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePREPARATION TIME:\u003c\/strong\u003e 1 Hour - make 6 servings.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEQUIPMENT:\u003c\/strong\u003e French chef knife, Cutting Board, Kitchen Machine food cutter, 6 or 8-quart Stockpot\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 ½ pound pork tenderloin, trimmed and cut into 1 ½-inch cubes.\u003c\/li\u003e\n\u003cli\u003e2 teaspoons olive oil\u003c\/li\u003e\n\u003cli\u003e2 teaspoons whole cumin seeds\u003c\/li\u003e\n\u003cli\u003e1 large onion peeled and chopped #2 blade.\u003c\/li\u003e\n\u003cli\u003e3 cloves garlic, minced.\u003c\/li\u003e\n\u003cli\u003e14-ounce can have crushed tomatoes, or 1 ½ pounds of plum tomato, skinned, seeded, and chopped\u003c\/li\u003e\n\u003cli\u003e1 cup chicken stock\u003c\/li\u003e\n\u003cli\u003e½ cup dry white wine\u003c\/li\u003e\n\u003cli\u003e½ teaspoon fresh oregano, chopped (or dried)\u003c\/li\u003e\n\u003cli\u003e¼ teaspoon red pepper flakes\u003c\/li\u003e\n\u003cli\u003e3 cups fresh pumpkin or butternut squash, peeled and cut into 1-inch chunks\u003c\/li\u003e\n\u003cli\u003e1 tablespoon cornstarch\u003c\/li\u003e\n\u003cli\u003e1 tablespoon water\u003c\/li\u003e\n\u003cli\u003e3 tablespoons fresh parsley or cilantro, chopped.\u003c\/li\u003e\n\u003cli\u003e2 tablespoons pumpkin seeds (pepitas) lightly toasted (optional)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDIRECTIONS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePreheat Stockpot over medium-high heat 375F. Add pork cubes to the pan, browning on all sides, and transfer to a plate. Reduce heat to medium-low 220F, add oil and cumin, sauté 30 seconds, add onion and garlic, sauté 2 minutes. Add tomatoes, chicken stock, wine, oregano, red pepper flakes and reserved pork. Cover with the vent open and continue to cook over medium low heat for 30 minutes.\u003c\/p\u003e\n\u003cp\u003eDissolve cornstarch in water, and add stew to thicken, stirring gently. Add cilantro or parsley, and salt and pepper to taste.\u003c\/p\u003e\n\u003cp\u003eServe with rice, garnished with toasted pumpkin seeds.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNUTRITIONAL BREAKDOWN PER SERVING:\u003c\/strong\u003e Calories 314; Fat Grams 13; Carbohydrate Grams 18; Protein Grams 30; Cholesterol mg 65; Sodium mg 222.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE POINT SYSTEM:\u003c\/strong\u003e Calorie Points 4; Protein Points 4; Fat Grams 13; Sodium Points 10; Fiber Points 1; Carbohydrate Points 1; Cholesterol Points 6.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/healthcraft.com\/collections\/waterless-cookware-bakeware-sale-save-fifty-percent\/products\/7-ply-8-qt-stockpot-spaghetti-cooker-with-culinary-deep-fry-basket-and-steamer\"\u003e5PC Stockpot Pasta, Steamer, Deep Fry, Canning Set\u003c\/a\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/healthcraft.com\/collections\/waterless-cookware-bakeware-sale-save-fifty-percent\/products\/7-ply-8-qt-stockpot-spaghetti-cooker-with-culinary-deep-fry-basket-and-steamer\"\u003eDiscount at Checkout\u003c\/a\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/healthcraft.com\/collections\/waterless-cookware-bakeware-sale-save-fifty-percent\/products\/7-ply-8-qt-stockpot-spaghetti-cooker-with-culinary-deep-fry-basket-and-steamer\"\u003e\u003cimg style=\"float: none;\" alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/KT82-8-quart-pasta-steamer-deep-fry-set_1024x1024_2x_ce784007-5b15-4c8c-9f95-3772bd44c471_600x600.jpg?v=1698505065\"\u003e\u003c\/a\u003e\u003c\/div\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":24885228961856,"sku":"EQUIPMENT: French chef knife, Cutting Board, Kitchen Machine food cutter, 6-quart Stockpot","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/pork_pumpkin_stew__29022.1.jpg?v=1762458092"},{"product_id":"pasta-e-fagioli-see-video","title":"VIDEO Pasta é Fagioli","description":"\u003cp\u003ePasta é Fagioli ( in New Jersey it is \"Pasta Fazool\") is a traditional Italian dish that has been enjoyed for centuries. It is a hearty soup made with pasta and beans, and sometimes includes vegetables and meat. The dish originated in the regions of central Italy, where it was a popular meal among farmers and laborers due to its high nutritional value. \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eOver time, Pasta e Fagioli became a staple dish in Italian cuisine and has since spread to other parts of the world. Its popularity can be attributed to its simplicity, affordability, and delicious taste. \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eToday, there are many variations of Pasta e Fagioli, each with its own unique twist. Some recipes call for the addition of herbs and spices, while others use different types of pasta or beans. Regardless of the recipe, one thing is certain: Pasta e Fagioli is a comfort food\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eAs seen on Harris \u0026amp; Co. LIVE WFLA-TV 8 from Brandon Town Center (see video)\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eWith Jack Harris, Kim Goddard \u0026amp; Chef Charles Knight\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003ePREPARATION TIME: 40 Minutes – Makes 6 to 8 servings.\u003c\/p\u003e\n\u003cp\u003eEQUIPMENT: French chef’s knife, cutting board, measuring cup and spoons, 5n1 cooker or 5Qt. Soup Pot and Kitchen Machine food cutter.\u003c\/p\u003e\n\u003cp\u003eINGREDIENTS:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 medium onion chopped fine Kitchen Machine #2 cone.\u003c\/li\u003e\n\u003cli\u003e1 medium carrot, Julienne Kitchen Machine #2 cone\u003c\/li\u003e\n\u003cli\u003e1 stalk celery, grated Kitchen Machine #1\u003c\/li\u003e\n\u003cli\u003e2 cloves garlic minced fine.\u003c\/li\u003e\n\u003cli\u003e1 green or red bell pepper, diced or roasted red pepper.\u003c\/li\u003e\n\u003cli\u003e2 cloves garlic, minced.\u003c\/li\u003e\n\u003cli\u003e¼ cup tomato paste, or roasted tomatoes\u003c\/li\u003e\n\u003cli\u003e½ pound Italian sausage (Johnsonville or Jimmy Dean)\u003c\/li\u003e\n\u003cli\u003e½ teaspoon fresh or dried thyme\u003c\/li\u003e\n\u003cli\u003e½ teaspoon Italian seasoning\u003c\/li\u003e\n\u003cli\u003e3 cups homemade Chicken Stock (pg. 217 Healthy Meat and Potatoes)\u003c\/li\u003e\n\u003cli\u003e4 cups cooked white (cannellini) beans in liquid, homemade or canned.\u003c\/li\u003e\n\u003cli\u003e¼ cup tagliatelle or ditalini pasta\u003c\/li\u003e\n\u003cli\u003e1 teaspoon apple cider vinegar\u003c\/li\u003e\n\u003cli\u003e3 tablespoons freshly grated Parmesan cheese\u003c\/li\u003e\n\u003cli\u003e4 fresh basil leaves, cut into 1\/4-inch strips.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eDIRECTIONS:\u003c\/p\u003e\n\u003cp\u003eIn a hot, or 5qt stockpot over medium heat 275°F, dry sauté onion, carrot, celery, bell pepper and garlic until lightly browned, about 7 to 8 minutes, stirring constantly.\u003c\/p\u003e\n\u003cp\u003eAdd tomato paste, or roasted tomatoes, sauté until cooked to a deep brown. Stir occasionally.\u003c\/p\u003e\n\u003cp\u003eAdd Italian sausage, sauté until cooked. About 10 minutes. Stir occasionally. Add thyme and Italian seasoning. Stir to combine.\u003c\/p\u003e\n\u003cp\u003eSlowly stir in the chicken stock. Add beans, pasta, and vinegar. Reduce heat to medium-low 200°F (93°C) cover the pan and open the vent simmer until pasta is al dente, about 30 minutes. Do not allow soup to boil.\u003c\/p\u003e\n\u003cp\u003eTo serve, ladle the soup into soup bowl or tureen and top with the Parmesan cheese and fresh basil. Serve with warm garlic bread.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/Cu4u0QituE0\" frameborder=\"0\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":24885229617216,"sku":"EQUIPMENT: French chef’s knife, cutting board, measuring cup and spoons, 5n1 cooker or 4qt Soup Pot with Induction Cooker, and Kitchen Machine food cutter","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/products\/pasta-fazool-knight-1024x1024_2x_802cf36e-462b-4df9-add8-418d986e070a.jpg?v=1762458094"},{"product_id":"moms-famous-potato-salad","title":"Potato Salad Recipe | Mom’s Famous Creamy Potato Salad | See Video","description":"\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003eMom’s Famous Potato Salad\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e was the hit of every summer picnic when I was growing up in \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eRahway, New Jersey\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e. (Scroll Down for Video)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eFrom \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eMemorial Day through Labor Day\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, more than 50 relatives and friends would gather for horseshoe tournaments, volleyball, swimming, great food, and summer fun. And Mom’s homemade potato salad was always one of the most popular dishes on the picnic table.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThis \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eclassic American potato salad recipe\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e combines tender red potatoes, hard-cooked eggs, sweet gherkin pickles, celery, red onion, and a creamy, sweet-and-tangy mayonnaise dressing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIt’s an easy make-ahead side dish for \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eBBQs, cookouts, family picnics, Memorial Day, Fourth of July, and Labor Day\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/moms-famous-potato-salad-recipe.png?v=1788453676\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003ePrep \u0026amp; Cooking Time:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 1 hour\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eServings:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 8\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eServe:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Chilled\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eIngredients\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003e10 medium red potatoes\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e1½ cups mayonnaise\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e1 tablespoon apple cider or white distilled vinegar\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e1 teaspoon sweet gherkin pickle juice\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e1 teaspoon sugar\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e½ teaspoon black pepper\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e½ teaspoon celery salt, optional\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e4 sweet gherkin pickles, chopped\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e1 stalk celery, finely chopped\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e1 red onion, finely chopped\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e2 hard-cooked eggs, sliced\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cspan\u003eHow to Make Mom’s Potato Salad\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch3\u003e\u003cspan\u003e1. Cook the Potatoes\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eCook the red potatoes just until fork-tender. Cool slightly and cut into 1-inch cubes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003eChef Charles’ Tip:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Don't overcook the potatoes. They should be tender but firm enough to hold their shape when mixed with the dressing.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e2. Make the Creamy Dressing\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIn a large bowl, combine the mayonnaise, vinegar, sweet gherkin pickle juice, sugar, black pepper, and celery salt.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003epickle juice is Mom's secret\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e—it gives the creamy dressing its distinctive sweet-and-tangy flavor.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e3. Add the Vegetables\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eStir in the chopped sweet gherkin pickles, celery, and red onion.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e4. Add the Potatoes\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eGently fold the potatoes into the dressing until evenly coated.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e5. Chill and Serve\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eCover and refrigerate until thoroughly chilled. For even better flavor, make the potato salad several hours or a day ahead.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eBefore serving, garnish with \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003esliced hard-cooked eggs, chopped green onions, and fresh tomato wedges\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eWhat Goes With Potato Salad?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eServe this classic potato salad with \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eBBQ baby back ribs, hamburgers, hot dogs, chicken, pulled pork, Silver Queen corn on the cob, or fresh Jersey tomatoes\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIt's the perfect creamy potato salad for a \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003esummer BBQ, family picnic, potluck, Memorial Day, Fourth of July, or Labor Day cookout\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eA Family Recipe from Rahway, New Jersey\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eMore than 50 years later, one taste of Mom's potato salad still takes me back to those big family picnics—horseshoes, volleyball, swimming, laughter, and tables filled with food.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eSometimes the best recipes aren't complicated. They're the ones that bring back the best memories.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003eMom’s Famous Potato Salad—from my mother's picnic table in Rahway, New Jersey, to yours.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003e— \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eChef Charles Knight\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/healthcraft.com\/collections\/5-ply-and-7-ply-cookware-and-accessories\" title=\"HEALTH CRAFT 5 PLY MAGNETIC INDUCTION COOKWARE\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/moms-famous-potato-salad-recipe.ORDER_HERE.png?v=1788454898\" alt=\"\"\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ciframe align=\"right\" height=\"350\" width=\"425\" src=\"https:\/\/www.youtube.com\/embed\/wSycGr2usbA?rel=0\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":24885241151552,"sku":null,"price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/moms-famous-potato-salad-recipe-main.750.png?v=1788454986"},{"product_id":"german-potato-salad","title":"German POTATO SALAD Bratkartoffeln","description":"\u003cp\u003eGERMAN POTATO SALAD Bratkartoffeln\u003c\/p\u003e\n\u003cp\u003eThe difference between American and German Potato Salad. American potato salad is prepared with a mayonnaise-based dressing and served cold, and German potato salad is prepared with vinegar-based dressing and served warm, but you can serve it cold as well.\u003c\/p\u003e\n\u003cp\u003eBratkartoffeln is a German food that people often want to recreate at home. This beloved dish that is hard to pronounce (brat-kah-toff-len) translates as \"fried potatoes,\" and it is indeed that: pan-fried potatoes, bacon, onions, and seasonings.\u003c\/p\u003e\n\u003cp\u003ePREPARATION: 45 minutes – makes 6 servings\u003c\/p\u003e\n\u003cp\u003eEQUIPMENT: French chef knife, cutting board, kitchen machine food cutter, large sauté skillet.\u003c\/p\u003e\n\u003cp\u003eINGREDIENTS\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 strips of thick bacon coarsely chopped.\u003c\/li\u003e\n\u003cli\u003e1 tablespoon unsalted butter\u003c\/li\u003e\n\u003cli\u003e6 to 8 red potatoes sliced ½-inch thick.\u003c\/li\u003e\n\u003cli\u003e1 onion chopped #2 blade.\u003c\/li\u003e\n\u003cli\u003e½ cup apple cider vinegar\u003c\/li\u003e\n\u003cli\u003e2 tablespoons sugar\u003c\/li\u003e\n\u003cli\u003e½ cup parsley chopped\u003c\/li\u003e\n\u003cli\u003e½ cup sour cream\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eDIRECTIONS\u003c\/p\u003e\n\u003cp\u003eIn the skillet, cook bacon over medium-high at 275ᵒF until slightly crisp. Remove from pan with a slotted spoon and set aside.\u003c\/p\u003e\n\u003cp\u003eTo the skillet add the butter, potatoes, and onions to the skillet, cover, and open the vent. When the whistle sounds or steam begins to escape from the vent, close the vent and reduce the heat to low 200ᵒF, and cook for about 15 minutes. With a flexible spatula, turn the potatoes, cover them, and continue cooking, for about 10 to 12 minutes.\u003c\/p\u003e\n\u003cp\u003eCombine vinegar and sugar; deglaze the skillet with the mixture. Cover toss and plate.\u003c\/p\u003e\n\u003cp\u003eTO SERVE, top with crumbled bacon, chopped green onions, and a dollop of sour cream.\u003c\/p\u003e\n\u003cp\u003eNUTRITIONAL BREAKDOWN PER SERVING: Calories 168; Fat Grams 2; Carbohydrate Grams 34; Protein Grams 4; Cholesterol mg 3; Sodium mg 71.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE POINT SYSTEM:\u003c\/strong\u003e Calorie Points 2; Protein Points 0; Fat Points 2; Sodium Points 3; Fiber Points 1; Carbohydrate Points 2 ½; Cholesterol Points 0.\u003c\/p\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":24885245280320,"sku":"","price":1.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/GERMANPOTATOSALADBratkartoffelnshutterstock_1275288463.jpg?v=1762458108"},{"product_id":"chinese-salad","title":"Chinese Salad","description":"\u003cp\u003ePREPARATION: 25-30 minutes – makes 8 to 10 servings  \u003c\/p\u003e\n\u003cp\u003eEQUIPMENT: Kitchen Machine food cutter, French chef knife, Cutting Board, 11-inch Gourmet Skillet, 1-quart Saucepan, Large Salad Serving Bowl.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 tablespoons unsalted butter\u003c\/li\u003e\n\u003cli\u003e6-ounces (2 packages) Ramen noodles, crushed\u003c\/li\u003e\n\u003cli\u003e¼ cup sliced almonds\u003c\/li\u003e\n\u003cli\u003e1 tablespoon sesame seeds\u003c\/li\u003e\n\u003cli\u003e¼ cup vinegar\u003c\/li\u003e\n\u003cli\u003e½ cup sugar\u003c\/li\u003e\n\u003cli\u003e¼ cup (60 ml) oil\u003c\/li\u003e\n\u003cli\u003e2 tablespoons soy sauce\u003c\/li\u003e\n\u003cli\u003e1 head Napa cabbage chopped #3 blade.\u003c\/li\u003e\n\u003cli\u003e1 bunch of green onions, chopped.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eDIRECTIONS:\u003c\/p\u003e\n\u003cp\u003eIn an 11-inch gourmet skillet melt butter over medium heat. Add Ramen noodles, almonds, and sesame seeds. Brown slowly. Set aside and allow to cool completely.\u003c\/p\u003e\n\u003cp\u003eIn a 1-quart saucepan combine vinegar, sugar, oil, and soy sauce and bring to a simmer over medium heat. Remove from heat and set aside.\u003c\/p\u003e\n\u003cp\u003ePlace cabbage and onion in salad serving bowl. Add cooled Ramen noodle mixture and dressing. Toss and serve.\u003c\/p\u003e\n\u003cp\u003eNUTRITIONAL BREAKDOWN PER SERVING: Calories 214; Fat Grams 13; Carbohydrate Grams 23; Protein Grams 5; Cholesterol Grams 13; Sodium Grams 331.\u003c\/p\u003e\n\u003cp\u003eTHE POINT SYSTEM: Calorie Points 3; Protein Points 1; Fat Grams 13; Sodium Points 14; Fiber Points 2; Carbohydrate Points 1 ½; Cholesterol Points 1.\u003c\/p\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":24885246459968,"sku":"","price":1.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/products\/shutterstock_2042237255.jpg?v=1762458111"},{"product_id":"company-tossed-salad","title":"Company Tossed Salad with Homemade Croutons","description":"\u003cp\u003e\u003cstrong\u003ePREPARATION:\u003c\/strong\u003e 15 minutes – Makes 4 servings\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEQUIPMENT:\u003c\/strong\u003e French chef knife, Cutting Board, Kitchen Machine food cutter, 9-inch Gourmet Skillet\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 large head green leaf or romaine lettuce\u003c\/li\u003e\n\u003cli\u003e3 strips bacon, sliced ¼-inch\u003c\/li\u003e\n\u003cli\u003e2 cloves garlic, minced.\u003c\/li\u003e\n\u003cli\u003e½ cup red wine vinegar dressing\u003c\/li\u003e\n\u003cli\u003eHomemade croutons (recipe below)\u003c\/li\u003e\n\u003cli\u003e¼ cup parmesan cheese grated #1 cutting cone\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eClean and dry greens in salad spinner or on paper towels, refrigerate covered with damp paper towels. Tear or cut greens prior to mixing with other ingredients.\u003c\/p\u003e\n\u003cp\u003eCook bacon and garlic together in a 9-inch Gourmet Skillet over medium heat 275ᵒF. When done, remove bacon from skillet with slotted spoon, drain on paper towels. Set skillet with drippings aside.\u003c\/p\u003e\n\u003cp\u003eJust prior to serving, heat bacon drippings, deglaze pan with red wine vinegar dressing. Pour over mixed greens, toss well.\u003c\/p\u003e\n\u003cp\u003eTo Serve: Divide between individual salad plates and top with bacon bits, homemade croutons, and grated parmesan cheese.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNUTRITIONAL BREAKDOWN PER SERVING:\u003c\/strong\u003e Calories 94; Fat Grams 5; Carbohydrate Grams 10; Protein Grams ½; Cholesterol mg 5; Sodium mg 180.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE POINT SYSTEM:\u003c\/strong\u003e Calorie Points 0; Protein Points 4; Fat Grams 5; Sodium Points 8; Fiber Points 0; Carbohydrate Points ½; Cholesterol Points ½.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHOME MADE CROUTONS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePREPARATION\u003c\/strong\u003e: 10 minutes – Makes 4 servings\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 tablespoons unsalted butter\u003c\/li\u003e\n\u003cli\u003e1 fresh basil tablespoon basil chopped.\u003c\/li\u003e\n\u003cli\u003e1 teaspoon fresh parsley chopped.\u003c\/li\u003e\n\u003cli\u003e4 slices toasted bread, cubed.\u003c\/li\u003e\n\u003cli\u003e2 tablespoons grated Parmesan cheese, #1 blade.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eMelt butter in small skillet. Add basil and parsley. Place cubed bread in plastic bag with Parmesan cheese. Pour margarine (butter) mixture over bread and shake to coat.\u003c\/p\u003e\n\u003cp\u003eNOTE: You can store Croutons in plastic bags in the refrigerator for up to one week.\u003c\/p\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":24885248557120,"sku":"","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/products\/salad-company-tossed-salad-bacon-crotons-shutterstock_1397034119.jpg?v=1762458115"},{"product_id":"homemade-croutons","title":"Homemade Croutons","description":"\u003cp\u003eCroutons have a fascinating origin that dates back to ancient civilizations, where the clever use of leftover bread was a practical response to food waste. In those early days, bread was a staple food, and toasting the remnants not only preserved them but also transformed them into a delightful and crunchy accompaniment. Over centuries, this simple practice evolved, and croutons became cherished components in various culinary traditions around the world. \u003c\/p\u003e\n\u003cp\u003eToday, croutons are celebrated for their ability to elevate the nutritional value of salads and soups. When added to a fresh salad, they provide a satisfying crunch that complements the crisp greens and vibrant vegetables, while also contributing essential nutrients, particularly when made from whole grain or artisan breads. In soups, they add texture and flavor, turning a simple dish into a gourmet experience.\u003c\/p\u003e\n\u003cp\u003eHealth Craft is dedicated to supporting your journey towards healthy cooking. Our commitment to exceptional customer service means we're always here to answer your questions or provide guidance on healthy cooking methods. Reach out to us anytime; we love hearing from our community!\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePREPARATION:\u003c\/strong\u003e 10 minutes – makes 8 servings\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEQUIPMENT:\u003c\/strong\u003e French Chef Knife, Kitchen Machine food cutter, 11-inch gourmet skillet\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eINGREDIENTS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 tablespoons of unsalted butter\u003c\/li\u003e\n\u003cli\u003e1 tablespoon basil chopped fine.\u003c\/li\u003e\n\u003cli\u003e1 teaspoon fresh parsley chopped fine.\u003c\/li\u003e\n\u003cli\u003e½ teaspoon ground black pepper\u003c\/li\u003e\n\u003cli\u003e4 slices of toasted bread, cubed.\u003c\/li\u003e\n\u003cli\u003e2 tablespoons grated Parmesan cheese grated #1 cone.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eMelt butter in a gourmet skillet over medium heat at 275ᵒF. Add basil, parsley, and pepper.\u003c\/p\u003e\n\u003cp\u003ePlace cubed bread in a Ziplock bag with Parmesan cheese. Pour the butter mixture over the bread and shake to coat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNOTE:\u003c\/strong\u003e You can store Croutons in a plastic bag in the refrigerator for up to one week.\u003c\/p\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":24885248655424,"sku":"","price":1.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/croutons-homemade-shutterstock_2045589608.jpg?v=1762458115"},{"product_id":"french-dressing","title":"French Dressing Homemade","description":"\u003cp\u003e\u003cstrong\u003ePREPARATION:\u003c\/strong\u003e Time: 10 minutes – makes 1 cup\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEQUIPMENT:\u003c\/strong\u003e jar with screw-on lid.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 can Campbells tomato soup\u003c\/li\u003e\n\u003cli\u003e¼ cup apple cider vinegar\u003c\/li\u003e\n\u003cli\u003e¼ cup Gherkins sweet pickle juice or 2 tablespoons sugar\u003c\/li\u003e\n\u003cli\u003e½ cup olive oil (not the green stuff)\u003c\/li\u003e\n\u003cli\u003e1 teaspoon paprika\u003c\/li\u003e\n\u003cli\u003e1 teaspoon garlic powder\u003c\/li\u003e\n\u003cli\u003e1 teaspoon onion powder\u003c\/li\u003e\n\u003cli\u003e2 teaspoons celery salt\u003c\/li\u003e\n\u003cli\u003e1 tablespoon Dijon mustard\u003c\/li\u003e\n\u003cli\u003e2 tablespoons mayonnaise or sour cream or 50\/50 each\u003c\/li\u003e\n\u003cli\u003eKosher salt to taste (optional)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINSTRUCTION\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCombine ingredients in a large jar with screw top. Shake to blend. Use right after mixing or store in refrigerator. Shake before each use. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNUTRITIONAL BREAKDOWN PER SERVING:\u003c\/strong\u003e Calories 198; Fat Grams 15; Carbohydrate Grams 17; Protein Grams 0; Cholesterol mg 0; Sodium mg 374.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE POINT SYSTEM:\u003c\/strong\u003e Calorie Points 2½; Protein Points 0; Fat Grams 15; Sodium Points 16; Fiber Points 0; Carbohydrate Points 1; Cholesterol Points 0.\u003c\/p\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":24885250457664,"sku":"","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/products\/frenchsaladdressingss_13495900.jpg?v=1762458118"},{"product_id":"marinara-sauce","title":"Marinara Sauce","description":"\u003cp\u003eThe story of marinara sauce is one steeped in tradition and simplicity, originating from the coastal kitchens of Naples, Italy in the 1700s. Originally crafted by fishermen as a quick meal to enjoy after a long day at sea, this sauce has evolved into a beloved staple in kitchens worldwide. Its basic ingredientsripe tomatoes, aromatic garlic, fragrant olive oil, and fresh herbscome together to create a sauce that is both delicious and nourishing. \u003c\/p\u003e\n\u003cp\u003eAt Health Craft, we take pride in our commitment to culinary heritage, which is why we believe that the best marinara sauce deserves the best cookware. Our Cookware is designed to enhance your cooking experience, allowing you to prepare this classic recipe in a way that retains the natural flavors and nutrients of the ingredients. With our cookware, you can simmer your marinara sauce to perfection, ensuring that every bite is a celebration of its rich history.\u003c\/p\u003e\n\u003cp\u003eWe understand that cooking is not just about the food, but also about creating cherished memories with family and friends. Thats why we encourage you to embrace the timeless appeal of marinara sauce and make it a part of your family traditions. \u003c\/p\u003e\n\u003cp\u003eAt Health Craft, we are dedicated to providing exceptional customer support and a lifetime guarantee on our products. Investing in our durable cookware means youre not just purchasing a kitchen tool; youre adding a trusted companion to your culinary journey, one that will support you in crafting beloved family recipes for years to come.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eLeAnn and Chef Charles Knight\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePREPARATION:\u003c\/strong\u003e 2 hours - Yields: 2-quarts\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEQUIPMENT:\u003c\/strong\u003e French chef knife, Cutting Board, Kitchen Machine food cutter, 5-quart Stockpot\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eINGREDIENTS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 tablespoons olive oil\u003c\/li\u003e\n\u003cli\u003e1 tablespoon unsalted butter\u003c\/li\u003e\n\u003cli\u003e½ cup onion, chopped #2 blade\u003c\/li\u003e\n\u003cli\u003e1 12-ounce can tomato paste.\u003c\/li\u003e\n\u003cli\u003e½ cup Chianti wine\u003c\/li\u003e\n\u003cli\u003e4 cups water\u003c\/li\u003e\n\u003cli\u003e1 tablespoon dried basil, or fresh, chopped.\u003c\/li\u003e\n\u003cli\u003e1 tablespoon oregano dried, or fresh, chopped.\u003c\/li\u003e\n\u003cli\u003e2 tablespoons fresh parsley, chopped.\u003c\/li\u003e\n\u003cli\u003e1 14.5 ounces can dice tomatoes, or 2 pounds plum tomatoes, peeled, seeded and chopped.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDIRECTIONS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn the 5-quart Stockpot sauté onion in olive oil and butter over medium heat 275ᵒF until tender, 5-7 minutes. Add tomato paste and fry until tomato paste turns Indian red. Tomato paste will leave residue on bottom of pan, be sure to stir to prevent from burning. Deglaze pan with wine and cook down until tomato wine mixture thickens and alcohol is cooked off.\u003c\/p\u003e\n\u003cp\u003eAdd water and spices, mix well reduce the heat to low 175ᵒF and simmer uncovered 45 minutes or until reduced by one-third. Add tomatoes, mix, and simmer an additional 15-20 minutes.\u003c\/p\u003e\n\u003cp\u003eNUTRITIONAL BREAKDOWN PER SERVING: Calories 73; Fat Grams 3; Carbohydrate Grams 9; Protein Grams 1; Cholesterol mg 0; Sodium mg 330.\u003c\/p\u003e\n\u003cp\u003eTHE POINT SYSTEM: Calorie Points 1; Protein Points 0; Fat Grams 3; Sodium Points 14; Fiber Points 0; Carbohydrate Points ½; Cholesterol Points 0.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":24885346959424,"sku":"","price":1.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/sauce-marinara-shutterstock_197873321_2_e73e49f5-6129-44fd-825d-ae43caa8c936.jpg?v=1762458122"},{"product_id":"a-lesson-in-the-art-of-preparating-soups-stews-and-stocks-by-chef-charles-knight","title":"A Lesson in the Art of Preparating Soups, Stews and Stocks by Chef Charles Knight","description":"\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; text-align: center; line-height: normal; mso-outline-level: 3;\" align=\"center\" class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 13.5pt; font-family: 'Segoe UI Emoji',sans-serif; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Segoe UI Emoji'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e🍽️\u003c\/span\u003e\u003c\/b\u003e\u003cb\u003e\u003cspan style=\"font-size: 13.5pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e OUR RECIPES \u0026amp; CULINARY HISTORICAL CONTENT ARE FREE\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; text-align: center; line-height: normal;\" align=\"center\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eWe’re proud to share our collection of recipes and historical stories at no cost.\u003cbr\u003eIf you enjoy what we do and would like to help us continue this work,\u003cbr\u003e\u003cb\u003ea small $7.00 donation is greatly appreciated.\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; text-align: center; line-height: normal;\" align=\"center\" class=\"MsoNormal\"\u003e\u003cspan style=\"font-family: 'Segoe UI Emoji',sans-serif; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Segoe UI Emoji'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e🙏\u003c\/span\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Thank you for supporting the documentation and preservation of culinary history.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; text-align: center; line-height: normal;\" align=\"center\" class=\"MsoNormal\"\u003e \u003c\/p\u003e\n\u003ch1 data-end=\"249\" data-start=\"210\"\u003eThe Art of Soups, Stews, and Stocks\u003c\/h1\u003e\n\u003cp data-end=\"574\" data-start=\"251\"\u003eOne of the most admired skills in any cook’s repertoire is the ability to create wholesome, flavorful soups, stews, and stocks. These dishes are among the most versatile comfort foods—and with good reason. They nourish, comfort, and carry with them centuries of tradition, yet remain endlessly adaptable to modern tastes.\u003c\/p\u003e\n\u003cp data-end=\"879\" data-start=\"576\"\u003eCooking is chemistry. Once you discover the magic of blending vegetables, herbs, spices, and aromatics with proteins in ways that awaken the senses, you begin to master the true art of cooking. In the simplest pot of soup lies the same balance of science and artistry found in the finest gourmet dish.\u003c\/p\u003e\n\u003ch2 data-end=\"936\" data-start=\"886\"\u003eThe Role of Stocks: Building Blocks of Flavor\u003c\/h2\u003e\n\u003cp data-end=\"1153\" data-start=\"937\"\u003eStocks are the foundation of countless dishes. A good stock is more than water infused with ingredients—it is liquid flavor, a concentrated essence of the vegetables, bones, herbs, and seasonings used to create it.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli data-end=\"1210\" data-start=\"1156\"\u003e\n\u003cstrong data-end=\"1176\" data-start=\"1156\"\u003eVegetable stocks\u003c\/strong\u003e provide a delicate, clean base.\u003c\/li\u003e\n\u003cli data-end=\"1258\" data-start=\"1213\"\u003e\n\u003cstrong data-end=\"1231\" data-start=\"1213\"\u003eChicken stocks\u003c\/strong\u003e lend warmth and comfort.\u003c\/li\u003e\n\u003cli data-end=\"1304\" data-start=\"1261\"\u003e\n\u003cstrong data-end=\"1276\" data-start=\"1261\"\u003eBeef stocks\u003c\/strong\u003e offer richness and depth.\u003c\/li\u003e\n\u003cli data-end=\"1366\" data-start=\"1307\"\u003e\n\u003cstrong data-end=\"1325\" data-start=\"1307\"\u003eSeafood stocks\u003c\/strong\u003e bring subtle brininess and complexity.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"1462\" data-start=\"1368\"\u003eMastering stock-making means you are never far from a quick, flavorful soup, sauce, or stew.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli data-end=\"1514\" data-start=\"1469\"\u003eBalancing Flavors: The Symphony in a Pot\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"1860\" data-start=\"1515\"\u003eEvery great soup or stew begins with balance. Aromatics such as onions, garlic, celery, and carrots provide sweetness and depth. Fresh herbs brighten and lift the flavor, while spices—whether bold or subtle—add personality. Proteins bring body, texture, and sustenance. The secret lies in layering these elements, building flavor step by step.\u003c\/p\u003e\n\u003cp data-end=\"1949\" data-start=\"1862\"\u003eWhen done well, a simple pot of soup tastes like much more than the sum of its parts.\u003c\/p\u003e\n\u003ch2 data-end=\"1982\" data-start=\"1956\"\u003eSeasonal Inspirations\u003c\/h2\u003e\n\u003cp data-end=\"2052\" data-start=\"1983\"\u003eSoups and stews reflect the seasons as much as the weather outside:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli data-end=\"2132\" data-start=\"2055\"\u003e\n\u003cstrong data-end=\"2066\" data-start=\"2055\"\u003eWinter:\u003c\/strong\u003e Thick, hearty stews with root vegetables that warm from within.\u003c\/li\u003e\n\u003cli data-end=\"2206\" data-start=\"2135\"\u003e\n\u003cstrong data-end=\"2146\" data-start=\"2135\"\u003eSpring:\u003c\/strong\u003e Light broths accented with tender greens and fresh herbs.\u003c\/li\u003e\n\u003cli data-end=\"2269\" data-start=\"2209\"\u003e\n\u003cstrong data-end=\"2220\" data-start=\"2209\"\u003eSummer:\u003c\/strong\u003e Refreshing chilled soups that cool and revive.\u003c\/li\u003e\n\u003cli data-end=\"2341\" data-start=\"2272\"\u003e\n\u003cstrong data-end=\"2283\" data-start=\"2272\"\u003eAutumn:\u003c\/strong\u003e Earthy blends of squash, mushrooms, and warming spices.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"2463\" data-start=\"2343\"\u003eCooking with the rhythm of the seasons keeps your kitchen vibrant, your flavors fresh, and your table always inviting.\u003c\/p\u003e\n\u003ch2 data-end=\"2505\" data-start=\"2470\"\u003eComfort and Care in Every Bowl\u003c\/h2\u003e\n\u003cp data-end=\"2856\" data-start=\"2506\"\u003eOn a bitterly cold day, nothing warms body and spirit like a steaming bowl of soup or stew. During illness, a soothing broth restores strength when little else will do. On sweltering summer afternoons, a chilled soup cools and revives. Hot or cold, simple or elaborate, soups are timeless favorites—ready to nourish and bring comfort in any season.\u003c\/p\u003e\n\u003ch2 data-end=\"787\" data-start=\"739\"\u003eWhy Homemade Soups, Stews and Stocks?\u003c\/h2\u003e\n\u003cp data-end=\"985\" data-start=\"789\"\u003eSoups and stews offer unmatched breadth of flavor and endless possibilities. With countless combinations of vegetables, meats, seafood, and grains, there is always a soup to complement any menu.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli data-end=\"1026\" data-start=\"989\"\u003eThey shine as a light first course.\u003c\/li\u003e\n\u003cli data-end=\"1066\" data-start=\"1029\"\u003eThey satisfy as a hearty main dish.\u003c\/li\u003e\n\u003cli data-end=\"1135\" data-start=\"1069\"\u003eThey are almost universally loved—who doesn’t enjoy a good soup?\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"1298\" data-start=\"1137\"\u003eWell-rounded home cooks and professionals alike soon discover that building a repertoire of these dishes opens the door to endless creativity and satisfaction.\u003c\/p\u003e\n\u003ch2 data-end=\"1336\" data-start=\"1305\"\u003eThe Secret: Quality Basics\u003c\/h2\u003e\n\u003cdiv style=\"text-align: right;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/miripoix_shutterstock_1893419596-2_240x240.jpg?v=1756486321\" style=\"margin-bottom: 16px; float: right;\"\u003e\u003c\/div\u003e\n\u003cp data-end=\"1450\" data-start=\"1338\"\u003eMost soups are simple to prepare and can be made in advance, yet their success rests on timeless fundamentals:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli data-end=\"1566\" data-start=\"1454\"\u003e\n\u003cstrong data-end=\"1466\" data-start=\"1454\"\u003eMirepoix\u003c\/strong\u003e – onions or leeks, carrots or parsnips, and celery (or in Cajun\/Creole cooking, onion, green bell pepper, and celery).\u003c\/li\u003e\n\u003cli data-end=\"1643\" data-start=\"1569\"\u003e\n\u003cstrong data-end=\"1586\" data-start=\"1569\"\u003eBouquet garni\u003c\/strong\u003e – fresh herbs like thyme, parsley stems, and bay leaf.\u003c\/li\u003e\n\u003cli data-end=\"1734\" data-start=\"1646\"\u003e\n\u003cstrong data-end=\"1655\" data-start=\"1646\"\u003eStock\u003c\/strong\u003e – chicken, beef, or vegetable, providing the essential foundation of flavor.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"1935\" data-start=\"1736\"\u003eWith these essentials—and the techniques that follow—you’ll be able to create dozens of soups and stews while deepening your understanding of the chemistry behind the world’s finest comfort dishes.\u003c\/p\u003e\n\u003ch2 data-end=\"1970\" data-start=\"1942\"\u003eAbout Sodium and Flavor\u003c\/h2\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 2;\" class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 18.0pt; font-family: 'Segoe UI Emoji',sans-serif; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Segoe UI Emoji'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e🌊\u003c\/span\u003e\u003c\/b\u003e\u003cb\u003e\u003cspan style=\"font-size: 18.0pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e The Importance of Water in Stocks \u0026amp; Soups\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eWhen preparing \u003cb\u003esoups, stocks, stews, and broths\u003c\/b\u003e, water is not just a cooking medium — it is the foundation. The quality of your water directly affects flavor, clarity, and even the nutritional value of your finished dish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 3;\" class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 13.5pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eWhy Avoid Chlorinated Tap Water\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cul type=\"disc\"\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l6 level1 lfo9; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\n\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eChlorine \u0026amp; Chemicals:\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Municipal tap water often contains chlorine and other treatment chemicals. These substances can impart bitter, metallic, or off flavors that clash with the delicate balance of natural ingredients.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l6 level1 lfo9; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\n\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eChemical Interactions:\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Chlorine can react with proteins, minerals, and aromatics in your stock, altering both taste and aroma.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l6 level1 lfo9; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\n\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eClarity \u0026amp; Color:\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Stocks made with treated tap water may appear cloudier and lack the clean, vibrant taste of those made with pure water.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 3;\" class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 13.5pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eWhat to Use Instead\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cspan style=\"font-family: 'Segoe UI Emoji',sans-serif; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Segoe UI Emoji'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e✅\u003c\/span\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e \u003cb\u003eFiltered Water\u003c\/b\u003e – A carbon filter removes most chlorine, sediment, and off-tastes, but does not take out most impurities\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-family: 'Segoe UI Emoji',sans-serif; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Segoe UI Emoji'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e✅\u003c\/span\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e \u003cb\u003ePurified Water\u003c\/b\u003e – Nutri-Tech water purification systems filter 99.99% of impurities, leaving only the minerals.\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-family: 'Segoe UI Emoji',sans-serif; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Segoe UI Emoji'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e✅\u003c\/span\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e \u003cb\u003eConsistent Quality\u003c\/b\u003e – Using the same purified water ensures reliable results every time you cook.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cspan style=\"font-family: 'Segoe UI Emoji',sans-serif; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Segoe UI Emoji'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e⚖️\u003c\/span\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e \u003cb\u003eChef’s Guideline:\u003c\/b\u003e\u003cbr\u003e\u003ci\u003e\"If you wouldn’t drink it as-is and find it refreshing, don’t use it for your soup or stock.\"\u003c\/i\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 2;\" class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 18.0pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e \u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 2;\" class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 18.0pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eChicken Stock\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eIngredients\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul type=\"disc\"\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l0 level1 lfo1; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e1 whole chicken (3–4 lb) or 3–4 lb chicken backs, wings, and necks\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l0 level1 lfo1; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e2 carrots, cut into chunks\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l0 level1 lfo1; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e2 celery stalks, cut into chunks\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l0 level1 lfo1; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e1 large onion, quartered (leave skin on for color)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l0 level1 lfo1; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e3 garlic cloves, smashed\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l0 level1 lfo1; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e1 bay leaf\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l0 level1 lfo1; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e1 tsp whole black peppercorns\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l0 level1 lfo1; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e2–3 sprigs thyme or parsley\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l0 level1 lfo1; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e12 cups \u003cb\u003efiltered or purified cold water\u003c\/b\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eDirections\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003col type=\"1\" start=\"1\"\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l8 level1 lfo2; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003ePlace chicken and all ingredients into a stockpot. Add cold water to cover.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l8 level1 lfo2; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eSlowly bring to a simmer, skimming off foam and impurities.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l8 level1 lfo2; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eReduce the heat to low and simmer gently, uncovered, for 3–4 hours.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l8 level1 lfo2; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eStrain through a fine-mesh sieve, discarding solids.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l8 level1 lfo2; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eCool, then refrigerate. Fat will rise and solidify for easy removal.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eChef’s Note:\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Never use chlorinated tap water. Use only filtered or purified water to preserve flavor, clarity, and proper balance of ingredients.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 0in; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 2;\" class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 18.0pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eBeef Stock\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eIngredients\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul type=\"disc\"\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l4 level1 lfo3; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e4–5 lb beef bones (preferably marrow, knuckle, and oxtail)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l4 level1 lfo3; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e2 onions, quartered (skins on)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l4 level1 lfo3; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e3 carrots, cut into chunks\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l4 level1 lfo3; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e2 celery stalks, cut into chunks\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l4 level1 lfo3; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e2 tbsp tomato paste\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l4 level1 lfo3; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e1 bay leaf\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l4 level1 lfo3; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e1 tsp black peppercorns\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l4 level1 lfo3; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e3 sprigs thyme\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l4 level1 lfo3; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e12–14 cups \u003cb\u003efiltered or purified cold water\u003c\/b\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eDirections\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003col type=\"1\" start=\"1\"\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l9 level1 lfo4; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eRoast bones and vegetables at 425°F for 45 minutes, turning once, until deeply browned.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l9 level1 lfo4; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eTransfer to stockpot, add tomato paste, and cover with water.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l9 level1 lfo4; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eBring to a simmer, skimming impurities.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l9 level1 lfo4; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eSimmer gently, uncovered, 6–8 hours. Add water if needed.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l9 level1 lfo4; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eStrain and cool. Refrigerate overnight and remove fat before use.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eChef’s Note:\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Tap water with chlorine can give stock bitter or metallic tones. Always start with purified water for the cleanest, richest flavor.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 0in; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 2;\" class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 18.0pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eVegetable Stock\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eIngredients\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul type=\"disc\"\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l5 level1 lfo5; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e2 onions, quartered (skins on for color)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l5 level1 lfo5; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e3 carrots, chopped\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l5 level1 lfo5; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e3 celery stalks, chopped\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l5 level1 lfo5; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e1 leek, cleaned and chopped\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l5 level1 lfo5; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e6 garlic cloves, smashed\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l5 level1 lfo5; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e1 small bunch parsley stems\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l5 level1 lfo5; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e2 bay leaves\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l5 level1 lfo5; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e1 tsp black peppercorns\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l5 level1 lfo5; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e12 cups \u003cb\u003efiltered or purified cold water\u003c\/b\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eDirections\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003col type=\"1\" start=\"1\"\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l2 level1 lfo6; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003ePlace all ingredients into a stockpot.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l2 level1 lfo6; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eAdd water and bring slowly to a simmer.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l2 level1 lfo6; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eCook uncovered for 1–1.5 hours.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l2 level1 lfo6; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eStrain and cool.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\" class=\"MsoNormal\"\u003e\u003ci\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eOptional:\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Roast the vegetables at 400°F for 30 minutes before simmering for deeper flavor.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eChef’s Note:\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Pure water allows the natural sweetness and aromatics of vegetables to shine. Chlorine masks delicate flavors.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 0in; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 2;\" class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 18.0pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eSeafood Stock (Fish or Shellfish)\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eIngredients\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul type=\"disc\"\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l3 level1 lfo7; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e3 lb fish bones (non-oily fish like cod, snapper) or shrimp\/lobster shells\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l3 level1 lfo7; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e1 onion, chopped\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l3 level1 lfo7; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e2 celery stalks, chopped\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l3 level1 lfo7; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e2 carrots, chopped\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l3 level1 lfo7; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e1 leek, chopped\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l3 level1 lfo7; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e2 garlic cloves, smashed\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l3 level1 lfo7; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e1 bay leaf\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l3 level1 lfo7; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e1 tsp black peppercorns\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l3 level1 lfo7; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e2 sprigs thyme or fennel fronds\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l3 level1 lfo7; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e8 cups \u003cb\u003efiltered or purified cold water\u003c\/b\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l3 level1 lfo7; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e½ cup dry white wine (optional, but traditional)\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eDirections\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003col type=\"1\" start=\"1\"\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l1 level1 lfo8; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eHeat a little oil in stockpot, sauté onion, celery, carrots, and leek until softened.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l1 level1 lfo8; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eAdd fish bones\/shells and cook 2–3 minutes until pink and fragrant.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l1 level1 lfo8; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eAdd wine and reduce by half.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l1 level1 lfo8; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eAdd water and aromatics. Bring just to a simmer.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l1 level1 lfo8; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eCook gently 30–45 minutes (do not overcook).\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l1 level1 lfo8; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eStrain through fine sieve.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eChef’s Note:\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Seafood stock is especially delicate. Tap water chemicals can overwhelm its clean, briny character — purified water is essential.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cspan style=\"font-family: 'Segoe UI Emoji',sans-serif; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Segoe UI Emoji'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e✨\u003c\/span\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e \u003cb\u003eChef’s Note:\u003c\/b\u003e Stocks are the backbone of soups, stews, sauces, and risottos. Always cool them quickly and store in refrigerator (3–4 days) or freezer (up to 3 months).\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"margin-bottom: 0in; text-align: center; line-height: normal;\" align=\"center\" class=\"MsoNormal\"\u003e\u003chr align=\"center\" width=\"100%\" size=\"2\"\u003e\u003c\/div\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 1;\" class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 18.0pt; font-family: 'Segoe UI Emoji',sans-serif; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Segoe UI Emoji'; mso-font-kerning: 18.0pt; mso-ligatures: none;\"\u003e📊\u003c\/span\u003e\u003c\/b\u003e\u003cb\u003e\u003cspan style=\"font-size: 18.0pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 18.0pt; mso-ligatures: none;\"\u003e Stock Comparison Chart\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003ctable style=\"mso-cellspacing: 1.5pt; mso-yfti-tbllook: 1184;\" cellpadding=\"0\" cellspacing=\"3\" border=\"0\" class=\"MsoNormalTable\"\u003e\n\u003cthead\u003e\n\u003ctr style=\"mso-yfti-irow: 0; mso-yfti-firstrow: yes;\"\u003e\n\u003ctd style=\"padding: .75pt .75pt .75pt .75pt;\"\u003e\n\u003cp style=\"margin-bottom: 0in; text-align: center; line-height: normal;\" align=\"center\" class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eStock Type\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"padding: .75pt .75pt .75pt .75pt;\"\u003e\n\u003cp style=\"margin-bottom: 0in; text-align: center; line-height: normal;\" align=\"center\" class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eMain Ingredients\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"padding: .75pt .75pt .75pt .75pt;\"\u003e\n\u003cp style=\"margin-bottom: 0in; text-align: center; line-height: normal;\" align=\"center\" class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eSimmer Time\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"padding: .75pt .75pt .75pt .75pt;\"\u003e\n\u003cp style=\"margin-bottom: 0in; text-align: center; line-height: normal;\" align=\"center\" class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eFlavor Profile\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"padding: .75pt .75pt .75pt .75pt;\"\u003e\n\u003cp style=\"margin-bottom: 0in; text-align: center; line-height: normal;\" align=\"center\" class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eBest Uses\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr style=\"mso-yfti-irow: 1;\"\u003e\n\u003ctd style=\"padding: .75pt .75pt .75pt .75pt;\"\u003e\n\u003cp style=\"margin-bottom: 0in; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eChicken Stock\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"padding: .75pt .75pt .75pt .75pt;\"\u003e\n\u003cp style=\"margin-bottom: 0in; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eWhole chicken or chicken parts, onion, carrot, celery, herbs\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"padding: .75pt .75pt .75pt .75pt;\"\u003e\n\u003cp style=\"margin-bottom: 0in; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e3–4 hours\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"padding: .75pt .75pt .75pt .75pt;\"\u003e\n\u003cp style=\"margin-bottom: 0in; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eMild, savory, slightly sweet from carrots\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"padding: .75pt .75pt .75pt .75pt;\"\u003e\n\u003cp style=\"margin-bottom: 0in; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eSoups (chicken noodle, matzo ball), risotto, sauces, gravies\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"mso-yfti-irow: 2;\"\u003e\n\u003ctd style=\"padding: .75pt .75pt .75pt .75pt;\"\u003e\n\u003cp style=\"margin-bottom: 0in; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eBeef Stock\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"padding: .75pt .75pt .75pt .75pt;\"\u003e\n\u003cp style=\"margin-bottom: 0in; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eRoasted beef bones (marrow, knuckle, oxtail), onion, carrot, celery, tomato paste, herbs\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"padding: .75pt .75pt .75pt .75pt;\"\u003e\n\u003cp style=\"margin-bottom: 0in; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e6–8 hours\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"padding: .75pt .75pt .75pt .75pt;\"\u003e\n\u003cp style=\"margin-bottom: 0in; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eDeep, robust, rich, slightly caramelized\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"padding: .75pt .75pt .75pt .75pt;\"\u003e\n\u003cp style=\"margin-bottom: 0in; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eFrench onion soup, beef stews, braises, demi-glace, gravies\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"mso-yfti-irow: 3;\"\u003e\n\u003ctd style=\"padding: .75pt .75pt .75pt .75pt;\"\u003e\n\u003cp style=\"margin-bottom: 0in; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eVegetable Stock\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"padding: .75pt .75pt .75pt .75pt;\"\u003e\n\u003cp style=\"margin-bottom: 0in; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eOnion, carrot, celery, leek, garlic, parsley, herbs (roasted or raw)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"padding: .75pt .75pt .75pt .75pt;\"\u003e\n\u003cp style=\"margin-bottom: 0in; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e1–1.5 hours\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"padding: .75pt .75pt .75pt .75pt;\"\u003e\n\u003cp style=\"margin-bottom: 0in; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eLight, clean, aromatic, can be earthy or sweet\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"padding: .75pt .75pt .75pt .75pt;\"\u003e\n\u003cp style=\"margin-bottom: 0in; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eVegetarian soups, light sauces, grain dishes, risotto\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"mso-yfti-irow: 4; mso-yfti-lastrow: yes;\"\u003e\n\u003ctd style=\"padding: .75pt .75pt .75pt .75pt;\"\u003e\n\u003cp style=\"margin-bottom: 0in; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eSeafood Stock\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"padding: .75pt .75pt .75pt .75pt;\"\u003e\n\u003cp style=\"margin-bottom: 0in; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eFish bones (non-oily) or shrimp\/lobster shells, onion, celery, carrot, leek, white wine, herbs\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"padding: .75pt .75pt .75pt .75pt;\"\u003e\n\u003cp style=\"margin-bottom: 0in; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e30–45 minutes\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"padding: .75pt .75pt .75pt .75pt;\"\u003e\n\u003cp style=\"margin-bottom: 0in; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eBriny, delicate, slightly sweet, with ocean aroma\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"padding: .75pt .75pt .75pt .75pt;\"\u003e\n\u003cp style=\"margin-bottom: 0in; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none; mso-ansi-language: FR;\" lang=\"FR\"\u003eChowders, bouillabaisse, seafood risotto, paella, bisques\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cspan style=\"font-family: 'Segoe UI Emoji',sans-serif; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Segoe UI Emoji'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e✅\u003c\/span\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e \u003cb\u003eQuick Tips\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul type=\"disc\"\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l7 level1 lfo10; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\n\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eDon’t overcook seafood stock\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e – bitterness develops past 45 minutes.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l7 level1 lfo10; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\n\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eRoast bones\/veggies for beef \u0026amp; chicken stocks\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e if you want deeper color and flavor.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l7 level1 lfo10; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\n\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eKeep it gentle\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e – stocks should \u003ci\u003esimmer\u003c\/i\u003e, never boil, to stay clear.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l7 level1 lfo10; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\n\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eUse cold water\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e to start – helps extract flavor gradually.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-end=\"2253\" data-start=\"2214\"\u003eNatural Sodium Content (per item)\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli data-end=\"2281\" data-start=\"2256\"\u003e1 medium carrot - 42 mg\u003c\/li\u003e\n\u003cli data-end=\"2308\" data-start=\"2284\"\u003e1 celery stalk - 32 mg\u003c\/li\u003e\n\u003cli data-end=\"2308\" data-start=\"2284\"\u003e1 leek - 18 mg\u003c\/li\u003e\n\u003cli data-end=\"2308\" data-start=\"2284\"\u003e1 parsnip - 13 mg\u003c\/li\u003e\n\u003cli data-end=\"2334\" data-start=\"2311\"\u003e1 medium onion - 4 mg\u003c\/li\u003e\n\u003cli data-end=\"2359\" data-start=\"2337\"\u003e1 bell pepper - 4 mg\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"2422\" data-start=\"2361\"\u003e\u003cstrong data-end=\"2420\" data-start=\"2361\"\u003eCombined nutritional profile (Carrot + Celery + Onion):\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli data-end=\"2440\" data-start=\"2425\"\u003eCalories: ~75\u003c\/li\u003e\n\u003cli data-end=\"2465\" data-start=\"2443\"\u003eCarbohydrates: ~17 g\u003c\/li\u003e\n\u003cli data-end=\"2483\" data-start=\"2468\"\u003eFiber: ~4.2 g\u003c\/li\u003e\n\u003cli data-end=\"2500\" data-start=\"2486\"\u003eSugars: ~8 g\u003c\/li\u003e\n\u003cli data-end=\"2520\" data-start=\"2503\"\u003eProtein: ~2.1 g\u003c\/li\u003e\n\u003cli data-end=\"2536\" data-start=\"2523\"\u003eFat: ~0.3 g\u003c\/li\u003e\n\u003cli style=\"font-weight: bold;\" data-end=\"2555\" data-start=\"2539\"\u003e\u003cstrong\u003eSodium: ~78 mg\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: bold;\" data-end=\"2578\" data-start=\"2558\"\u003e\u003cstrong\u003ePotassium: ~460 mg\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"2604\" data-start=\"2580\"\u003eOther natural sources:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli data-end=\"2644\" data-start=\"2607\"\u003e1 cup fresh tomatoes → 16 mg sodium\u003c\/li\u003e\n\u003cli data-end=\"2745\" data-start=\"2647\"\u003e1 cup homemade beans → 356 mg sodium\u003cbr data-end=\"2686\" data-start=\"2683\"\u003e(Compared to canned: tomatoes → 391 mg; beans → 750 mg)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"2882\" data-start=\"2747\"\u003eBy choosing fresh ingredients and preparing beans at home, you achieve food that is flavorful, heart-healthy, and naturally seasoned.\u003c\/p\u003e\n\u003ch2 data-end=\"2916\" data-start=\"2889\"\u003eRecipe: Homemade Beans\u003c\/h2\u003e\n\u003cp data-end=\"3081\" data-start=\"2918\"\u003e\u003cstrong data-end=\"2932\" data-start=\"2918\"\u003eEquipment:\u003c\/strong\u003e Measuring cups \u0026amp; spoons, 2-quart covered saucepan, serving spoon\u003cbr data-end=\"3000\" data-start=\"2997\"\u003e\u003cstrong data-end=\"3021\" data-start=\"3000\"\u003ePreparation Time:\u003c\/strong\u003e ~2½ hours\u003cbr data-end=\"3034\" data-start=\"3031\"\u003e\u003cstrong data-end=\"3044\" data-start=\"3034\"\u003eYield:\u003c\/strong\u003e 1½–2 cups (depending on bean type)\u003c\/p\u003e\n\u003cdiv style=\"text-align: right;\"\u003e\u003cimg style=\"margin-bottom: 16px; float: right;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/beans-homemade-shutterstock_664549033_22_240x240.jpg?v=1742065704\"\u003e\u003c\/div\u003e\n\u003ch3 data-end=\"3100\" data-start=\"3083\"\u003eIngredients\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli data-end=\"3122\" data-start=\"3103\"\u003e1 cup dried beans\u003c\/li\u003e\n\u003cli data-end=\"3147\" data-start=\"3125\"\u003e1 small onion, diced\u003c\/li\u003e\n\u003cli data-end=\"3174\" data-start=\"3150\"\u003e1 clove garlic, minced\u003c\/li\u003e\n\u003cli data-end=\"3201\" data-start=\"3177\"\u003e½ teaspoon dried thyme\u003c\/li\u003e\n\u003cli data-end=\"3222\" data-start=\"3204\"\u003e1 small bay leaf\u003c\/li\u003e\n\u003cli data-end=\"3266\" data-start=\"3225\"\u003e1 Pork Belly or 1 ham hock for a salty smokie flavor\u003c\/li\u003e\n\u003cli data-end=\"3337\" data-start=\"3269\"\u003e~3 cups homemade or low-sodium stock (beef, chicken, or vegetable)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-end=\"3351\" data-start=\"3339\"\u003eMethod\u003c\/h3\u003e\n\u003col\u003e\n\u003cli data-end=\"3378\" data-start=\"3355\"\u003eRinse and sort beans.\u003c\/li\u003e\n\u003cli data-end=\"3481\" data-start=\"3382\"\u003eIn a dry saucepan over medium heat (225–275°F), sauté onion and garlic until lightly caramelized.\u003c\/li\u003e\n\u003cli data-end=\"3563\" data-start=\"3485\"\u003eAdd beans, thyme, bay leaf, and ham hock (if using). Cover with stock, stir.\u003c\/li\u003e\n\u003cli data-end=\"3649\" data-start=\"3567\"\u003eBring to a boil, remove from heat, cover, and let rest for 1 hour (do not peek).\u003c\/li\u003e\n\u003cli data-end=\"3729\" data-start=\"3653\"\u003eCheck liquid—beans should stay covered by 1–2 inches; add stock if needed.\u003c\/li\u003e\n\u003cli data-end=\"3821\" data-start=\"3733\"\u003eCover and simmer gently (175–200°F) until tender, 1–1½ hours. Remove ham hock if used.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp data-end=\"3847\" data-start=\"3823\"\u003e\u003cstrong data-end=\"3845\" data-start=\"3823\"\u003eServing \u0026amp; Storage:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli data-end=\"3895\" data-start=\"3850\"\u003eServe as a side dish or in soups and stews.\u003c\/li\u003e\n\u003cli data-end=\"3925\" data-start=\"3898\"\u003eRefrigerate up to 3 days.\u003c\/li\u003e\n\u003cli data-end=\"3987\" data-start=\"3928\"\u003eFreeze up to 6 months (best in vacuum-sealed containers).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-end=\"4024\" data-start=\"3994\"\u003ePreparing Homemade Stocks\u003c\/h2\u003e\n\u003cp data-end=\"4131\" data-start=\"4026\"\u003eHealthy homemade stocks bring together \u003cstrong data-end=\"4112\" data-start=\"4065\"\u003eflavor, nutrition, frugality, and tradition\u003c\/strong\u003e in one practice.\u003c\/p\u003e\n\u003col\u003e\n\u003cli data-end=\"4207\" data-start=\"4136\"\u003e\n\u003cstrong data-end=\"4154\" data-start=\"4136\"\u003eFlavor Control\u003c\/strong\u003e – adjust herbs, aromatics, and seasoning to taste.\u003c\/li\u003e\n\u003cli data-end=\"4327\" data-start=\"4211\"\u003e\n\u003cstrong data-end=\"4224\" data-start=\"4211\"\u003eNutrition\u003c\/strong\u003e – bone-based stocks provide minerals, collagen, and gelatin; vegetable stocks concentrate nutrients.\u003c\/li\u003e\n\u003cli data-end=\"4412\" data-start=\"4331\"\u003e\n\u003cstrong data-end=\"4342\" data-start=\"4331\"\u003eEconomy\u003c\/strong\u003e – use bones and vegetable trimmings that might otherwise be wasted.\u003c\/li\u003e\n\u003cli data-end=\"4495\" data-start=\"4416\"\u003e\n\u003cstrong data-end=\"4429\" data-start=\"4416\"\u003eTradition\u003c\/strong\u003e – a timeless culinary practice, connecting you to slow cooking.\u003c\/li\u003e\n\u003cli data-end=\"4604\" data-start=\"4499\"\u003e\n\u003cstrong data-end=\"4514\" data-start=\"4499\"\u003eVersatility\u003c\/strong\u003e – a pot of stock is a “blank canvas” for soups, sauces, braises, risottos, and gravies.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cdiv style=\"text-align: right;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/products\/stock-homemade-chickenstockss_222498430_240x240.jpg?v=1681346373\" style=\"margin-bottom: 16px; float: right;\"\u003e\u003c\/div\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 2;\" class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 18.0pt; font-family: 'Segoe UI Emoji',sans-serif; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Segoe UI Emoji'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e🌊\u003c\/span\u003e\u003c\/b\u003e\u003cb\u003e\u003cspan style=\"font-size: 18.0pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e The Importance of Water in Stocks \u0026amp; Soups\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eWhen preparing \u003cb\u003esoups, stocks, stews, and broths\u003c\/b\u003e, water is not just a cooking medium — it is the foundation. The quality of your water directly affects flavor, clarity, and even the nutritional value of your finished dish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 3;\" class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 13.5pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eWhy Avoid Chlorinated Tap Water\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cul type=\"disc\"\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l6 level1 lfo9; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\n\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eChlorine \u0026amp; Chemicals:\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Municipal tap water often contains chlorine and other treatment chemicals. These substances can impart bitter, metallic, or off flavors that clash with the delicate balance of natural ingredients.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l6 level1 lfo9; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\n\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eChemical Interactions:\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Chlorine can react with proteins, minerals, and aromatics in your stock, altering both taste and aroma.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l6 level1 lfo9; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\n\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eClarity \u0026amp; Color:\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Stocks made with treated tap water may appear cloudier and lack the clean, vibrant taste of those made with pure water.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 3;\" class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 13.5pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eWhat to Use Instead\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cspan style=\"font-family: 'Segoe UI Emoji',sans-serif; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Segoe UI Emoji'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e✅\u003c\/span\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e \u003cb\u003eFiltered Water\u003c\/b\u003e – A carbon filter removes most chlorine, sediment, and off-tastes, but does not take out most impurities\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-family: 'Segoe UI Emoji',sans-serif; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Segoe UI Emoji'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e✅\u003c\/span\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e \u003cb\u003ePurified Water\u003c\/b\u003e – Nutri-Tech water purification systems filter 99.99% of impurities, leaving only the minerals.\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-family: 'Segoe UI Emoji',sans-serif; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Segoe UI Emoji'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e✅\u003c\/span\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e \u003cb\u003eConsistent Quality\u003c\/b\u003e – Using the same purified water ensures reliable results every time you cook.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cspan style=\"font-family: 'Segoe UI Emoji',sans-serif; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Segoe UI Emoji'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e⚖️\u003c\/span\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e \u003cb\u003eChef’s Guideline:\u003c\/b\u003e\u003cbr\u003e\u003ci\u003e\"If you wouldn’t drink it as-is and find it refreshing, don’t use it for your soup or stock.\"\u003c\/i\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 2;\" class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 18.0pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e \u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 2;\" class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 18.0pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eChicken Stock\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eIngredients\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul type=\"disc\"\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l0 level1 lfo1; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e1 whole chicken (3–4 lb) or 3–4 lb chicken backs, wings, and necks\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l0 level1 lfo1; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e2 carrots, cut into chunks\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l0 level1 lfo1; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e2 celery stalks, cut into chunks\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l0 level1 lfo1; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e1 large onion, quartered (leave skin on for color)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l0 level1 lfo1; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e3 garlic cloves, smashed\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l0 level1 lfo1; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e1 bay leaf\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l0 level1 lfo1; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e1 tsp whole black peppercorns\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l0 level1 lfo1; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e2–3 sprigs thyme or parsley\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l0 level1 lfo1; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e12 cups \u003cb\u003efiltered or purified cold water\u003c\/b\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eDirections\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003col type=\"1\" start=\"1\"\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l8 level1 lfo2; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003ePlace chicken and all ingredients into a stockpot. Add cold water to cover.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l8 level1 lfo2; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eSlowly bring to a simmer, skimming off foam and impurities.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l8 level1 lfo2; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eReduce the heat to low and simmer gently, uncovered, for 3–4 hours.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l8 level1 lfo2; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eStrain through a fine-mesh sieve, discarding solids.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l8 level1 lfo2; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eCool, then refrigerate. Fat will rise and solidify for easy removal.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eChef’s Note:\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Never use chlorinated tap water. Use only filtered or purified water to preserve flavor, clarity, and proper balance of ingredients.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 0in; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 2;\" class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 18.0pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eBeef Stock\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eIngredients\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul type=\"disc\"\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l4 level1 lfo3; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e4–5 lb beef bones (preferably marrow, knuckle, and oxtail)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l4 level1 lfo3; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e2 onions, quartered (skins on)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l4 level1 lfo3; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e3 carrots, cut into chunks\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l4 level1 lfo3; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e2 celery stalks, cut into chunks\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l4 level1 lfo3; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e2 tbsp tomato paste\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l4 level1 lfo3; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e1 bay leaf\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l4 level1 lfo3; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e1 tsp black peppercorns\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l4 level1 lfo3; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e3 sprigs thyme\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l4 level1 lfo3; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e12–14 cups \u003cb\u003efiltered or purified cold water\u003c\/b\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eDirections\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003col type=\"1\" start=\"1\"\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l9 level1 lfo4; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eRoast bones and vegetables at 425°F for 45 minutes, turning once, until deeply browned.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l9 level1 lfo4; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eTransfer to stockpot, add tomato paste, and cover with water.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l9 level1 lfo4; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eBring to a simmer, skimming impurities.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l9 level1 lfo4; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eSimmer gently, uncovered, 6–8 hours. Add water if needed.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l9 level1 lfo4; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eStrain and cool. Refrigerate overnight and remove fat before use.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eChef’s Note:\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Tap water with chlorine can give stock bitter or metallic tones. Always start with purified water for the cleanest, richest flavor.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 0in; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 2;\" class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 18.0pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eVegetable Stock\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eIngredients\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul type=\"disc\"\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l5 level1 lfo5; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e2 onions, quartered (skins on for color)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l5 level1 lfo5; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e3 carrots, chopped\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l5 level1 lfo5; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e3 celery stalks, chopped\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l5 level1 lfo5; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e1 leek, cleaned and chopped\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l5 level1 lfo5; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e6 garlic cloves, smashed\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l5 level1 lfo5; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e1 small bunch parsley stems\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l5 level1 lfo5; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e2 bay leaves\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l5 level1 lfo5; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e1 tsp black peppercorns\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l5 level1 lfo5; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e12 cups \u003cb\u003efiltered or purified cold water\u003c\/b\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eDirections\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003col type=\"1\" start=\"1\"\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l2 level1 lfo6; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003ePlace all ingredients into a stockpot.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l2 level1 lfo6; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eAdd water and bring slowly to a simmer.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l2 level1 lfo6; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eCook uncovered for 1–1.5 hours.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l2 level1 lfo6; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eStrain and cool.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\" class=\"MsoNormal\"\u003e\u003ci\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eOptional:\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Roast the vegetables at 400°F for 30 minutes before simmering for deeper flavor.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eChef’s Note:\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Pure water allows the natural sweetness and aromatics of vegetables to shine. Chlorine masks delicate flavors.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 0in; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 2;\" class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 18.0pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eSeafood Stock (Fish or Shellfish)\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eIngredients\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul type=\"disc\"\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l3 level1 lfo7; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e3 lb fish bones (non-oily fish like cod, snapper) or shrimp\/lobster shells\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l3 level1 lfo7; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e1 onion, chopped\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l3 level1 lfo7; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e2 celery stalks, chopped\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l3 level1 lfo7; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e2 carrots, chopped\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l3 level1 lfo7; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e1 leek, chopped\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l3 level1 lfo7; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e2 garlic cloves, smashed\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l3 level1 lfo7; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e1 bay leaf\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l3 level1 lfo7; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e1 tsp black peppercorns\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l3 level1 lfo7; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e2 sprigs thyme or fennel fronds\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l3 level1 lfo7; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e8 cups \u003cb\u003efiltered or purified cold water\u003c\/b\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l3 level1 lfo7; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e½ cup dry white wine (optional, but traditional)\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eDirections\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003col type=\"1\" start=\"1\"\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l1 level1 lfo8; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eHeat a little oil in stockpot, sauté onion, celery, carrots, and leek until softened.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l1 level1 lfo8; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eAdd fish bones\/shells and cook 2–3 minutes until pink and fragrant.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l1 level1 lfo8; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eAdd wine and reduce by half.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l1 level1 lfo8; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eAdd water and aromatics. Bring just to a simmer.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l1 level1 lfo8; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eCook gently 30–45 minutes (do not overcook).\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l1 level1 lfo8; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eStrain through fine sieve.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eChef’s Note:\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Seafood stock is especially delicate. Tap water chemicals can overwhelm its clean, briny character — purified water is essential.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cspan style=\"font-family: 'Segoe UI Emoji',sans-serif; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Segoe UI Emoji'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e✨\u003c\/span\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e \u003cb\u003eChef’s Note:\u003c\/b\u003e Stocks are the backbone of soups, stews, sauces, and risottos. Always cool them quickly and store in refrigerator (3–4 days) or freezer (up to 3 months).\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"margin-bottom: 0in; text-align: center; line-height: normal;\" align=\"center\" class=\"MsoNormal\"\u003e\u003chr align=\"center\" width=\"100%\" size=\"2\"\u003e\u003c\/div\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 1;\" class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 18.0pt; font-family: 'Segoe UI Emoji',sans-serif; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Segoe UI Emoji'; mso-font-kerning: 18.0pt; mso-ligatures: none;\"\u003e📊\u003c\/span\u003e\u003c\/b\u003e\u003cb\u003e\u003cspan style=\"font-size: 18.0pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 18.0pt; mso-ligatures: none;\"\u003e Stock Comparison Chart\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003ctable style=\"mso-cellspacing: 1.5pt; mso-yfti-tbllook: 1184;\" cellpadding=\"0\" cellspacing=\"3\" border=\"0\" class=\"MsoNormalTable\"\u003e\n\u003cthead\u003e\n\u003ctr style=\"mso-yfti-irow: 0; mso-yfti-firstrow: yes;\"\u003e\n\u003ctd style=\"padding: .75pt .75pt .75pt .75pt;\"\u003e\n\u003cp style=\"margin-bottom: 0in; text-align: center; line-height: normal;\" align=\"center\" class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eStock Type\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"padding: .75pt .75pt .75pt .75pt;\"\u003e\n\u003cp style=\"margin-bottom: 0in; text-align: center; line-height: normal;\" align=\"center\" class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eMain Ingredients\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"padding: .75pt .75pt .75pt .75pt;\"\u003e\n\u003cp style=\"margin-bottom: 0in; text-align: center; line-height: normal;\" align=\"center\" class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eSimmer Time\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"padding: .75pt .75pt .75pt .75pt;\"\u003e\n\u003cp style=\"margin-bottom: 0in; text-align: center; line-height: normal;\" align=\"center\" class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eFlavor Profile\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"padding: .75pt .75pt .75pt .75pt;\"\u003e\n\u003cp style=\"margin-bottom: 0in; text-align: center; line-height: normal;\" align=\"center\" class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eBest Uses\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr style=\"mso-yfti-irow: 1;\"\u003e\n\u003ctd style=\"padding: .75pt .75pt .75pt .75pt;\"\u003e\n\u003cp style=\"margin-bottom: 0in; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eChicken Stock\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"padding: .75pt .75pt .75pt .75pt;\"\u003e\n\u003cp style=\"margin-bottom: 0in; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eWhole chicken or chicken parts, onion, carrot, celery, herbs\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"padding: .75pt .75pt .75pt .75pt;\"\u003e\n\u003cp style=\"margin-bottom: 0in; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e3–4 hours\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"padding: .75pt .75pt .75pt .75pt;\"\u003e\n\u003cp style=\"margin-bottom: 0in; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eMild, savory, slightly sweet from carrots\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"padding: .75pt .75pt .75pt .75pt;\"\u003e\n\u003cp style=\"margin-bottom: 0in; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eSoups (chicken noodle, matzo ball), risotto, sauces, gravies\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"mso-yfti-irow: 2;\"\u003e\n\u003ctd style=\"padding: .75pt .75pt .75pt .75pt;\"\u003e\n\u003cp style=\"margin-bottom: 0in; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eBeef Stock\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"padding: .75pt .75pt .75pt .75pt;\"\u003e\n\u003cp style=\"margin-bottom: 0in; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eRoasted beef bones (marrow, knuckle, oxtail), onion, carrot, celery, tomato paste, herbs\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"padding: .75pt .75pt .75pt .75pt;\"\u003e\n\u003cp style=\"margin-bottom: 0in; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e6–8 hours\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"padding: .75pt .75pt .75pt .75pt;\"\u003e\n\u003cp style=\"margin-bottom: 0in; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eDeep, robust, rich, slightly caramelized\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"padding: .75pt .75pt .75pt .75pt;\"\u003e\n\u003cp style=\"margin-bottom: 0in; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eFrench onion soup, beef stews, braises, demi-glace, gravies\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"mso-yfti-irow: 3;\"\u003e\n\u003ctd style=\"padding: .75pt .75pt .75pt .75pt;\"\u003e\n\u003cp style=\"margin-bottom: 0in; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eVegetable Stock\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"padding: .75pt .75pt .75pt .75pt;\"\u003e\n\u003cp style=\"margin-bottom: 0in; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eOnion, carrot, celery, leek, garlic, parsley, herbs (roasted or raw)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"padding: .75pt .75pt .75pt .75pt;\"\u003e\n\u003cp style=\"margin-bottom: 0in; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e1–1.5 hours\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"padding: .75pt .75pt .75pt .75pt;\"\u003e\n\u003cp style=\"margin-bottom: 0in; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eLight, clean, aromatic, can be earthy or sweet\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"padding: .75pt .75pt .75pt .75pt;\"\u003e\n\u003cp style=\"margin-bottom: 0in; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eVegetarian soups, light sauces, grain dishes, risotto\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"mso-yfti-irow: 4; mso-yfti-lastrow: yes;\"\u003e\n\u003ctd style=\"padding: .75pt .75pt .75pt .75pt;\"\u003e\n\u003cp style=\"margin-bottom: 0in; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eSeafood Stock\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"padding: .75pt .75pt .75pt .75pt;\"\u003e\n\u003cp style=\"margin-bottom: 0in; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eFish bones (non-oily) or shrimp\/lobster shells, onion, celery, carrot, leek, white wine, herbs\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"padding: .75pt .75pt .75pt .75pt;\"\u003e\n\u003cp style=\"margin-bottom: 0in; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e30–45 minutes\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"padding: .75pt .75pt .75pt .75pt;\"\u003e\n\u003cp style=\"margin-bottom: 0in; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eBriny, delicate, slightly sweet, with ocean aroma\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"padding: .75pt .75pt .75pt .75pt;\"\u003e\n\u003cp style=\"margin-bottom: 0in; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none; mso-ansi-language: FR;\" lang=\"FR\"\u003eChowders, bouillabaisse, seafood risotto, paella, bisques\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cspan style=\"font-family: 'Segoe UI Emoji',sans-serif; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Segoe UI Emoji'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e✅\u003c\/span\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e \u003cb\u003eQuick Tips\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul type=\"disc\"\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l7 level1 lfo10; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\n\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eDon’t overcook seafood stock\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e – bitterness develops past 45 minutes.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l7 level1 lfo10; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\n\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eRoast bones\/veggies for beef \u0026amp; chicken stocks\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e if you want deeper color and flavor.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l7 level1 lfo10; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\n\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eKeep it gentle\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e – stocks should \u003ci\u003esimmer\u003c\/i\u003e, never boil, to stay clear.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l7 level1 lfo10; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\n\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eUse cold water\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e to start – helps extract flavor gradually.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":24885350596672,"sku":"","price":7.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/soups_stock_stews_beans.jpg?v=1756566298"},{"product_id":"cooking-is-chemistry-by-chef-charles-knight","title":"A. Lesson in Cooking and Chemistry by Chef Charles Knight","description":"\u003cp class=\"MsoNormal\" style=\"line-height: normal; text-align: left;\"\u003e\u003cstrong\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eCooking is Chemistry. \u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eWhen you step into the kitchen, you’re doing more than preparing food—you’re practicing chemistry. Every roast, sauté, simmer, or boil sets off a chain of natural reactions that transform raw ingredients into safe, nourishing, and flavorful meals.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eCooking is the science of change: creating, breaking, and reshaping molecules through heat, water, air, and technique. The \u003ci\u003ehow\u003c\/i\u003e lies in the reactions happening in the pan; the \u003ci\u003ewhy\u003c\/i\u003e is found in the flavors, aromas, textures, and nutrients that emerge.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 1;\"\u003e\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 18.0pt; mso-ligatures: none;\"\u003eThe Science Behind Flavor and Nutrition. \u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eYou’re not just a cook—you’re a chemist. Every chop, stir, and simmer sets off a cascade of natural reactions that transform raw ingredients into nourishing, flavorful dishes. Culinary experts from the CIA (Culinary Institute of America), ICE (Institute of Culinary Education), and food scientists like Harold McGee (\u003ci\u003eOn Food and Cooking\u003c\/i\u003e) and Dr. Shirley Corriher (\u003ci\u003eCookWise\u003c\/i\u003e) remind us that cooking is as much chemistry as it is art.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 1;\"\u003e\u003cstrong\u003e\u003cspan style=\"font-family: 'Aptos',sans-serif; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin; mso-bidi-font-family: 'Times New Roman'; mso-bidi-theme-font: minor-bidi;\"\u003eChef Charles Knight’s Note: \u003c\/span\u003e\u003c\/strong\u003e\u003cem data-start=\"4066\" data-end=\"4242\"\u003e\u003cspan style=\"font-family: 'Aptos',sans-serif; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin; mso-bidi-font-family: 'Times New Roman'; mso-bidi-theme-font: minor-bidi;\"\u003e\"When you understand that cooking is chemistry, you begin to see every sizzle, aroma, and golden crust not as an accident, but as the art of science at work in your kitchen.\"\u003c\/span\u003e\u003c\/em\u003e\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 18.0pt; mso-ligatures: none;\"\u003e\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 2;\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 18.0pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eHow Cooking Is Chemistry\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/healthcraft.com\/collections\/ultra-tech-ii-316ti-magnetic-9ply-surgical-stainless-steel-waterless-cookware-w-titanium\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/cooking_is_chemistry_2_480x480.jpg?v=1756689371\" alt=\"\" style=\"margin-bottom: 16px; float: right;\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 3;\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 13.5pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e1. Heat Triggers Reactions\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cul type=\"disc\"\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l3 level1 lfo1; tab-stops: list .5in;\"\u003e\n\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eProtein denaturation:\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Heat causes proteins to unravel and solidify (e.g., an egg turning from clear to white).\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l3 level1 lfo1; tab-stops: list .5in;\"\u003e\n\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eStarch gelatinization:\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Grains and pasta soften as starches absorb water.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l3 level1 lfo1; tab-stops: list .5in;\"\u003e\n\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eMaillard reaction \u0026amp; caramelization:\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Sugars and proteins brown, creating deep flavors in bread crusts, roasted coffee, or seared meat.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 3;\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 13.5pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e2. Water \u0026amp; Fat as Solvents\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cul type=\"disc\"\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l6 level1 lfo2; tab-stops: list .5in;\"\u003e\n\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eWater:\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Dissolves salts and seasonings, spreading flavor evenly.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l6 level1 lfo2; tab-stops: list .5in;\"\u003e\n\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eFat:\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Extracts and carries fat-soluble compounds, such as herbs and garlic sautéed in oil, giving food unique aromas.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 3;\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 13.5pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e3. Acids \u0026amp; Bases Alter Structure\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cul type=\"disc\"\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l1 level1 lfo3; tab-stops: list .5in;\"\u003e\n\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eAcids:\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Citrus or vinegar can “cook” proteins (as in ceviche) without heat.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l1 level1 lfo3; tab-stops: list .5in;\"\u003e\n\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eBases:\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Baking soda or powder releases carbon dioxide, giving baked goods lift and texture.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 3;\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 13.5pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e4. Physical Changes Enable Chemistry\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cul type=\"disc\"\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l5 level1 lfo4; tab-stops: list .5in;\"\u003e\n\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eChopping, grinding, blending:\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Increase surface area, speeding up reactions and releasing flavors.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 2;\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 18.0pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eWhy Cooking Is Chemistry\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 3;\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 13.5pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e1. Flavor Development. \u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eRoasted, savory, sweet, and tangy notes all come from chemistry. Without these reactions, steak would taste like raw muscle, and bread like wet flour.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 3;\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 13.5pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e2. Texture Transformation. \u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eTender meat, crisp-tender vegetables, chewy bread, and creamy sauces all result from protein bonding, starch swelling, and emulsification.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 3;\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 13.5pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e3. Nutrition Retention \u0026amp; Release. \u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eCooking can make certain nutrients more available (e.g., lycopene in tomatoes), but overcooking can destroy delicate ones like Vitamin C.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 3;\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 13.5pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e4. Food Safety. \u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eHeat destroys harmful bacteria and parasites, ensuring food is safe to eat.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/healthcraft.com\/collections\/ultra-tech-ii-316ti-magnetic-9ply-surgical-stainless-steel-waterless-cookware-w-titanium\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/cooking_for_a_longer_healthier_life_chef_charles_knight_480x480.jpg?v=1756688753\" alt=\"\" style=\"margin-bottom: 16px; float: right;\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 2;\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 18.0pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eVitamins, Minerals \u0026amp; Enzymes: The Science of Nutrient Preservation\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 3;\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 13.5pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eWater-Soluble Vitamins (B-Complex, C)\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cul type=\"disc\"\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l7 level1 lfo5; tab-stops: list .5in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eDissolve in water; not stored long-term in the body.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l7 level1 lfo5; tab-stops: list .5in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eDestroyed by heat and easily lost in cooking water.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l7 level1 lfo5; tab-stops: list .5in;\"\u003e\n\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eWaterless cooking benefit:\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Retains up to 98% of these fragile nutrients.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 3;\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 13.5pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eFat-Soluble Vitamins (A, D, E, K)\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cul type=\"disc\"\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l0 level1 lfo6; tab-stops: list .5in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eDissolve in fats and oils; stored in the liver and fatty tissues.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l0 level1 lfo6; tab-stops: list .5in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eMore stable than water-soluble vitamins but can degrade with prolonged high heat.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 3;\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 13.5pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eMinerals (Calcium, Iron, Potassium, Magnesium, etc.)\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cul type=\"disc\"\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l9 level1 lfo7; tab-stops: list .5in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eHeat-stable but can leach into discarded cooking water.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l9 level1 lfo7; tab-stops: list .5in;\"\u003e\n\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eWaterless cooking benefit:\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e No water to discard = minerals stay in the food.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 3;\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 13.5pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eEnzymes (Life-Giving Catalysts)\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cul type=\"disc\"\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l11 level1 lfo8; tab-stops: list .5in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eExtremely heat-sensitive: begin breaking down at 118°F, destroyed above 140–150°F.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l11 level1 lfo8; tab-stops: list .5in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eFound in raw fruits, vegetables, and sprouts, it is important to balance with cooked meals.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l11 level1 lfo8; tab-stops: list .5in;\"\u003e\n\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eWaterless\/low-temperature advantage:\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Slows enzyme destruction compared to boiling or frying.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 2;\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 18.0pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eHow Waterless \u0026amp; Greaseless Cooking Protects Nutrition\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 3;\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 13.5pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e1. Multi-Ply Construction\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cul type=\"disc\"\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l2 level1 lfo9; tab-stops: list .5in;\"\u003e\n\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eUltra-Tech II 9-Ply 316Ti Stainless Steel with Titanium \u0026amp; Silver\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l2 level1 lfo9; tab-stops: list .5in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eEven heat distribution without hot spots → lower cooking temps, better nutrient retention.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 3;\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 13.5pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e2. The Waterless Principle\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cul type=\"disc\"\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l4 level1 lfo10; tab-stops: list .5in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eNatural moisture clinging to rinsed vegetables creates steam.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l4 level1 lfo10; tab-stops: list .5in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eVacuum-seal lid traps vapor, circulates it, and cooks the food gently.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l4 level1 lfo10; tab-stops: list .5in;\"\u003e\n\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eResult:\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e No vitamins boiled away, flavors and colors preserved.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 3;\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 13.5pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e3. The Greaseless Principle\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cul type=\"disc\"\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l10 level1 lfo11; tab-stops: list .5in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eMeats, poultry, and fish are cooked in their own natural juices.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l10 level1 lfo11; tab-stops: list .5in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eControlled heat creates caramelization without added fat.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l10 level1 lfo11; tab-stops: list .5in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003ePan juices transform into flavorful sauces—without excess calories.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 3;\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 13.5pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e4. Temperature \u0026amp; Vent Control\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cul type=\"disc\"\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l8 level1 lfo12; tab-stops: list .5in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eStart on medium heat with vent open.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l8 level1 lfo12; tab-stops: list .5in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eWhen steam appears, close the vent and reduce the heat to low.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l8 level1 lfo12; tab-stops: list .5in;\"\u003e\n\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eResult:\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Saves up to 70% energy, prevents scorching, and locks in nutrients.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 2;\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 18.0pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eAt a Glance: The Benefits\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\"\u003e\u003cspan style=\"font-family: 'Segoe UI Emoji',sans-serif; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Segoe UI Emoji'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e✅\u003c\/span\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Cook without added water, oil, or grease\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-family: 'Segoe UI Emoji',sans-serif; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Segoe UI Emoji'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e✅\u003c\/span\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Preserve up to 98% of vitamins, minerals, and enzymes\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-family: 'Segoe UI Emoji',sans-serif; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Segoe UI Emoji'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e✅\u003c\/span\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Enhance natural flavors without excess salt or fat\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-family: 'Segoe UI Emoji',sans-serif; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Segoe UI Emoji'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e✅\u003c\/span\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Save energy, time, and money\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-family: 'Segoe UI Emoji',sans-serif; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Segoe UI Emoji'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e✅\u003c\/span\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Enjoy healthier meals that taste better and support longevity\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-family: 'Segoe UI Emoji',sans-serif; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Segoe UI Emoji'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e✅\u003c\/span\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Built for life with 316Ti surgical stainless steel\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/healthcraft.com\/collections\/ultra-tech-ii-316ti-magnetic-9ply-surgical-stainless-steel-waterless-cookware-w-titanium\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/trade-in-trade-up-316-ti-waterless-cookware-with-titanium-wide-ultra-tech-ii-carico-INDUCTION-COOKTOKP.jpg?v=1724868944\" alt=\"\"\u003e\u003c\/a\u003e\u003c\/div\u003e","brand":"health craft","offers":[{"title":"Default Title","offer_id":24885355249728,"sku":"","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/cooking_is_chemistry.jpg?v=1756685795"},{"product_id":"homemade-lentil-soup-video","title":"Lentil Soup homemade see video Jack Harris and Chef Charles Knight","description":"\u003cp\u003eLentil soup boasts an impressive history that dates back thousands of years, making it one of the oldest known dishes across various cultures. Originating in the Middle East around 8000 B.C., lentils have been a staple in the diets of many civilizations, from the ancient Egyptians to the Romans. This humble legume is not only rich in protein and fiber, but it also carries deep cultural significance, often symbolizing nourishment, comfort, and community.\u003c\/p\u003e\n\u003cp\u003eThroughout history, lentil soup has been celebrated as a nourishing dish, often prepared during times of hardship or as a staple in everyday meals. In many cultures, it is a symbol of prosperity and health, frequently served during festive occasions and family gatherings. For instance, in Mediterranean regions, lentil soup is a beloved dish that brings families together, while in Indian cuisine, it is an essential part of the diet, showcasing the versatility and importance of lentils.\u003c\/p\u003e\n\u003cp\u003eAt Health Craft, we are committed to promoting healthy cooking and living, and lentil soup perfectly aligns with our mission. By using our premium cookware, you can enhance the culinary experience of preparing this nutritious dish. Our pots and pans are designed to retain heat evenly, ensuring that your lentil soup is cooked to perfection while preserving its vital nutrients. Whether youre simmering a traditional recipe or experimenting with modern flavors, Health Craft cookware elevates your cooking while supporting your health goals.\u003c\/p\u003e\n\u003cp\u003eWe encourage you to share your own lentil soup recipes or experiences with our products! Your stories not only inspire others but also reinforce our commitment to customer satisfaction and community engagement. Lets celebrate the rich history of lentil soup together while embracing a healthier lifestyle!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePREPARATION:\u003c\/strong\u003e 45-minutes – serves 4 to 6\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEQUIPMENT:\u003c\/strong\u003e 6 Qt. stock and soup pot, Kitchen Machine food cutter\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eINGREDIENTS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 Italian sausage links removed from case about ½ pound\u003c\/li\u003e\n\u003cli\u003e1 onion diced #2 cutting cone\u003c\/li\u003e\n\u003cli\u003e2 carrots brushed and rinsed not peeled, chopped #2 cutting cone\u003c\/li\u003e\n\u003cli\u003e2 stalks celery chopped #2 cutting cone\u003c\/li\u003e\n\u003cli\u003e4 cloves garlic sliced #4 cutting cone\u003c\/li\u003e\n\u003cli\u003e4 cups chicken stock 32 ounces\u003c\/li\u003e\n\u003cli\u003e6 ounces fresh spinach chopped\u003c\/li\u003e\n\u003cli\u003e1 leak cleaned and chopped\u003c\/li\u003e\n\u003cli\u003e12-ounce bag Earthly Choice Lentil Trio\u003c\/li\u003e\n\u003cli\u003e1 teaspoon freshly ground coriander\u003c\/li\u003e\n\u003cli\u003e1 tablespoon ground cumin\u003c\/li\u003e\n\u003cli\u003e1 tablespoon BADA Complete Seasoning\u003c\/li\u003e\n\u003cli\u003e1 tablespoon of fresh lemon juice\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDIRECTIONS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSauté sausage over medium heat 275ᵒF until partially cooked. Add onions, carrots, celery, and garlic and continue to sauté until cooked at tender.\u003c\/p\u003e\n\u003cp\u003eAdd chicken stock, spinach, leaks, lentils, coriander, cumin and BADA seasoning. Sitr to combine. Cover, open the vent and reduce the heat to low 200ᵒF, and simmer for about 30 minutes until your lentils are tender.\u003c\/p\u003e\n\u003cp\u003e\u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/uZbV_1LLn9c\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":24885369339968,"sku":"","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/products\/inductionsouplentilss_2034078380_1_6f26ea77-d818-4d49-a8c8-666869f35a58.jpg?v=1762458159"},{"product_id":"caldo-gallego-galician-stew-see-video","title":"Caldo Gallego (Galician Stew) Spanish Bean Soup see video","description":"\u003cp\u003eCaldo Gallego, also known as Galician broth or stew, is a popular traditional soup dish from the Galicia region of Spain. This hearty stew is typically made with beans, turnip greens, potatoes, ham, and or sausage. However, some variations of the dish may also feature chicken, beef, or seafood, along with a mix of spices and vegetables.\u003c\/p\u003e\n\u003cp\u003eGalicia is an autonomous community located in the northwest region of Spain. It is bordered by Portugal to the south, the Atlantic Ocean to the west and north, and Asturias and Castile and Len to the east. Galicia is known for its stunning coastline, beautiful landscapes, and delicious seafood. The region is home to about 3 million people who have their own language, which is most closely related to Portuguese, and shares many similarities with Castilian Spanish in terms of sounds and spelling.\u003c\/p\u003e\n\u003cp\u003eThe history of Caldo Gallego can be traced back to the Middle Ages when it was a staple dish among Galician peasants. Over time, the dish began to spread throughout the region and has now become an important part of the Galician culinary tradition. Today, Caldo Gallego is enjoyed by people all over the world and is often served during the colder months as a warm and comforting meal.\u003c\/p\u003e\n\u003cp\u003eEQUIPMENT: 8-quart Stockpot, 5-quart when using canned collard greens\u003c\/p\u003e\n\u003cp\u003ePREPARATION TIME: 1 Hour – Makes 6 to 8 servings.\u003c\/p\u003e\n\u003cp\u003eINGREDIENTS;\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 tablespoons golden olive oil (no virgins)\u003c\/li\u003e\n\u003cli\u003e2 carrots, diced.\u003c\/li\u003e\n\u003cli\u003e1 large green pepper, seeded and diced.\u003c\/li\u003e\n\u003cli\u003e1 onion, chopped.\u003c\/li\u003e\n\u003cli\u003e3 cloves garlic minced fine.\u003c\/li\u003e\n\u003cli\u003e1 pound ham hocks, diced.\u003c\/li\u003e\n\u003cli\u003e1 cup chardonnay wine\u003c\/li\u003e\n\u003cli\u003e2 cups chicken stock\u003c\/li\u003e\n\u003cli\u003e2 white potatoes, diced.\u003c\/li\u003e\n\u003cli\u003e2 chorizo sausage links, sliced.\u003c\/li\u003e\n\u003cli\u003e3 cans Garbanzos beans or Cannellini beans with liquid\u003c\/li\u003e\n\u003cli\u003e1 package fresh collard greens or 2 cans with liquid\u003c\/li\u003e\n\u003cli\u003e1 pinch white pepper\u003c\/li\u003e\n\u003cli\u003e2 tablespoons apple cider vinegar\u003c\/li\u003e\n\u003cli\u003eCrystal Hot Sauce to taste.\u003c\/li\u003e\n\u003cli\u003eBouquet Garni\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eDIRECTIONS:\u003c\/p\u003e\n\u003cp\u003eIn the stockpot, lightly brown carrots, pepper, and onions in olive oil over medium heat 275°F. Add garlic and diced ham hocks and continue to sauté until caramelized. Deglaze the pan with white wine and continue to sauté until liquid thickens.\u003c\/p\u003e\n\u003cp\u003eTo the stockpot add the chicken stock, potatoes, chorizo, beans with liquid, and collard greens with liquid, pepper, vinegar, and Bouquet Garni. Reduce the heat to 210°F and simmer, 30 to 40 minutes.\u003c\/p\u003e\n\u003cp\u003eNote: If using homemade beans and collard green, add appropriate amount of chicken stock, about 1½ to 2 cups.\u003c\/p\u003e\n\u003cp\u003eServe with Cuban bread!\u003c\/p\u003e\n\u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/emsI8hHogd0\" height=\"315\" width=\"560\" allowfullscreen=\"\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" frameborder=\"0\"\u003e\u003c\/iframe\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":24885370355776,"sku":"EQUIPMENT: 5qt 5n1 cooker or 4qt Soup Pot and Induction Cooker, Chef knife and cutting board","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/products\/soup-Caldo-Gallego-GalicianStew-Spanish-Bean-shutterstock_1825729778.jpg?v=1762458159"},{"product_id":"cafe-amaretto-broccoli-salad-video","title":"Cafe Amaretto Broccoli Salad - See Video","description":"\u003cp\u003eA diet rich in fruits and vegetables, high in nutrients and low in calories, is your best bet for a long life. Researchers have found that compounds in broccoli, when cooked properly, pack extra life-extending benefits.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCAFÉ Amaretto Broccoli Salad\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEQUIPMENT: \u003c\/strong\u003e2 Qt. Saucepan, mixing bowls, whisk, food cutter \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePREPARATION:\u003c\/strong\u003e 1 hour 15 minutes, makes 4 servings\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eINGREDIENTS: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 head of broccoli flowerets, stems reserved.\u003c\/li\u003e\n\u003cli\u003e1 egg yolk, slightly beaten.\u003c\/li\u003e\n\u003cli\u003e¼ cup filtered or purified water\u003c\/li\u003e\n\u003cli\u003e1 cup Italian golden olive oil\u003c\/li\u003e\n\u003cli\u003e1\/3 cup balsamic vinegar\u003c\/li\u003e\n\u003cli\u003e½ lemon, juice of\u003c\/li\u003e\n\u003cli\u003e1 teaspoon dried mustard\u003c\/li\u003e\n\u003cli\u003e1 teaspoon garlic minced fine or pureed with a knife.\u003c\/li\u003e\n\u003cli\u003e1 cup olive oil\u003c\/li\u003e\n\u003cli\u003e1 dash salt\u003c\/li\u003e\n\u003cli\u003e1 dash pepper\u003c\/li\u003e\n\u003cli\u003eBoston lettuce\u003c\/li\u003e\n\u003cli\u003e1 large tomato, cut in 8 wedges\\\u003c\/li\u003e\n\u003cli\u003eBlack olives\u003c\/li\u003e\n\u003cli\u003e½ cup Romano cheese, grated #1 cone\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eDIRECTIONS:\u003c\/p\u003e\n\u003cp\u003eCooking the Broccoli the Waterless Way: Fill the pan to the top with broccoli flowerets. Rinse with cold water and pour all the water off. The water that clings to the broccoli flowerets is sufficient cooking the waterless way. Cover the pan, close the vent (if the pan has a vent) and cook over medium-low heat 210°F (99°C). When the cover spins freely on a cushion of water, the vapor seal has formed. After forming the seal, cook for about 5 minutes. Alternative method would be to blanch the broccoli flowerets in boiling water for about 2 minutes.\u003c\/p\u003e\n\u003cp\u003eWhisk together the egg yolk, water, olive oil, balsamic vinegar, and dried mustard in a mixing bowl. Continue whisking, gradually blend in the oil.\u003c\/p\u003e\n\u003cp\u003eChill the broccoli and the salad dressing in the refrigerator before serving, about 45 minutes to 1 hour.\u003c\/p\u003e\n\u003cp\u003eSERVING:\u003c\/p\u003e\n\u003cp\u003ePlace the lettuce on a salad plate and arrange the broccoli and tomato wedges on the lettuce. Top with salad dressing, black olives, and grated cheese.\u003c\/p\u003e\n\u003cp\u003e\u003ciframe align=\"right\" height=\"350\" width=\"425\" src=\"https:\/\/www.youtube.com\/embed\/QTaOa2pK1W0\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":24885371338816,"sku":"Equipment: 2-quart saucepan, mixing bowl and whisk, kitchen machine food cutter","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/products\/salad-cafe_amaretto_broccoli_salad_health-craft.jpg?v=1762458160"},{"product_id":"manhattan-clam-chowder-video","title":"Manhattan Clam Chowder video","description":"\u003cp\u003e\u003cspan style=\"font-size: medium; font-family: arial,helvetica,sans-serif; color: #993300;\"\u003e\u003cem\u003e\u003cstrong\u003eManhattan Clam Chowder\u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp\u003e\u003cspan style=\"font-size: medium; font-family: arial,helvetica,sans-serif; color: #993300;\"\u003eHealthy Cooking with Jack Harris \u0026amp; Charles Knight\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp\u003e\u003cspan style=\"font-size: medium; font-family: arial,helvetica,sans-serif; color: #993300;\"\u003e\u003c!-- mceItemMediaService_youtube:{\"id\":\"hqfbE6a5nM0\",\"width\":440,\"height\":330} --\u003e\u003c!-- do not directly edit this HTML, it will be overwritten by the mediaservice plugin --\u003e\u003cobject width=\"440\" height=\"330\"\u003e\u003cparam name=\"movie\" value=\"http:\/\/www.youtube.com\/v\/hqfbE6a5nM0?fs=1\"\u003e\n\u003cparam name=\"allowFullScreen\" value=\"true\"\u003e\n\u003cparam name=\"allowscriptaccess\" value=\"always\"\u003e\n\u003cembed src=\"\/\/www.youtube.com\/v\/hqfbE6a5nM0?fs=1\" type=\"application\/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"440\" height=\"330\"\u003e\u003c\/object\u003e\u003c!-- \/mceItemMediaService --\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":24885374320704,"sku":"","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/products\/manhattan-NEWJERSEYCLAMCHOWDER.5.jpg?v=1762458167"},{"product_id":"classic-hollandaise-sauce-see-video","title":"Classic Hollandaise Sauce  Béarnaise Sauce - See Video","description":"\u003cp data-mce-fragment=\"1\"\u003eThe WORLD-FAMOUS Chef Tell once said, “Each meal is an event that happens only once.” Proper sauces and gravies are instruments to orchestrate the true melody of the meal. As melodramatic as this may sound, it is a fundamental truth that has survived changing tastes and food fads for centuries.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eSauces and gravies are unequivocally the heart and soul of memorable meals. Fortunately, there is nothing mysterious about the preparation. Let us start with the reasons we need them in the first place. Simply put, sauces and gravies provide any cook with the “magic” to create dishes with captivating flavors and eye-dazzling textures. What more could any aspiring great home cook wish for?\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAs magical as it may appear, they do have limits. Rich sauces and gravies should be used sparingly. Also, sauces and gravies are not foolproof remedies to erase cooking mistakes. The best fall short when used to disguise a poorly flavored or improperly prepared dish. Sauces and gravies can stretch food budgets, adding appetite appeal to leftovers and savoir fare to economical dishes. So, add a new dimension to your meals with the magical world of sauces and gravies.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eHere you will learn how to prepare the five Classic Mother Sauces, but before we Hit the Sauce you must first learn to make a ROUX. A roux is a classic French technique used to thicken sauces, soups, stews, and gravies. Mother sauces that include roux are bechamel, velouté and espagnole. Once you have learned how to make a roux, you will be well on your way to mastering the art of preparing great sauces and gravies.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eA roux is made by cooking equal parts of fat and flour together until the mixture is smooth and the raw flour taste has been cooked out. There are three main types of roux: white, blond, and brown, each varying in color and flavor intensity. To make a roux, you combine flour and fat, usually butter in a saucepan, and cook over low heat, stirring constantly, until the desired color is achieved. Roux is a fundamental technique that every home cook should master, and it opens up a world of delicious possibilities in the kitchen.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe five classic French mother sauces were developed by French chef Auguste Escoffier in the 19th century. These sauces are versatile and serve as a starting point for countless delicious variations that complement a wide range of dishes, from vegetables to fish to meat. The five Mother Sauces are:\u003c\/p\u003e\n\u003col data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eBéchamel is a white sauce\u003c\/strong\u003e prepared with milk thickened with a white roux and sometimes seasoned with a dash of nutmeg and cayenne pepper.\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eTomato sauce\u003c\/strong\u003e is prepared with fresh tomatoes and garlic, other ingredients can include carrots, onion, butter, and sometimes pork belly and veal broth.\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eVelouté is a light-colored sauce\u003c\/strong\u003e: prepared by reducing clear stock (made from un-roasted bones) and thickened with a white roux. \u003cem data-mce-fragment=\"1\"\u003eVelouté\u003c\/em\u003eis French for \"velvety\".\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eEspagnole is a brown sauce\u003c\/strong\u003e prepared from a stock reduction thickened with a brown roux. Ingredients typically include roasted bones, bacon, and fresh or pureed tomatoes.\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHollandaise Sauce\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eis made from vinegar reduction with a slice of onion, bay leaf, and peppercorn. It is a warm emulsion of egg yolk, melted butter, and lemon juice..\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cstrong\u003eIN THIS ARTICLE WE WILL FOCUS ON hollandaise. SCROLL DOWN FOR VIDEO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNOTE: Most often a Hollandaise sauce must be prepared in a double boiler over simmering water. However, because of the heavy bottom of our new 9-Ply Ultra-Tech II paired with an induction cooktop, it can be prepared in the 9-inch gourmet skillet, or our older model 5-Ply 11-inch Wok\/Saucier.\u003c\/p\u003e\n\u003cp\u003eRecipe source: Healthy Meat and Potatoes cookbook pages 198-199\u003c\/p\u003e\n\u003cp\u003eRecipe temperatures adapted for induction cooking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCLASSIC HOLLANDAISE SAUCE\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 tablespoons apple cider vinegar\u003c\/li\u003e\n\u003cli\u003e2 tablespoons fresh lemon juice\u003c\/li\u003e\n\u003cli\u003e2 tablespoons purified water\u003c\/li\u003e\n\u003cli\u003e7 black peppercorns\u003c\/li\u003e\n\u003cli\u003e1 small bay leaf\u003c\/li\u003e\n\u003cli\u003e1 slice Florida or Vidalia sweet onion\u003c\/li\u003e\n\u003cli\u003e4 egg yolks\u003c\/li\u003e\n\u003cli\u003e4 tablespoons unsalted butter, melted.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eLIGHT HOLLANDAISE SAUCE\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 tablespoons apple cider vinegar\u003c\/li\u003e\n\u003cli\u003e2 tablespoons fresh lemon juice\u003c\/li\u003e\n\u003cli\u003e2 tablespoons purified water\u003c\/li\u003e\n\u003cli\u003e7 black peppercorns\u003c\/li\u003e\n\u003cli\u003e1 small bay leaf\u003c\/li\u003e\n\u003cli\u003e1 slice Florida or Vidalia sweet onion\u003c\/li\u003e\n\u003cli\u003e¼-cup Low-Sodium Chicken Stock (page 217) or packaged\u003c\/li\u003e\n\u003cli\u003e1 teaspoon arrowroot or cornstarch\u003c\/li\u003e\n\u003cli\u003e1 egg yolk\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eFor either sauce:\u003c\/em\u003e\u003c\/strong\u003e In the 9-inch Gourmet Skillet 9-Ply, bring vinegar, lemon juice, water, peppercorns, bay leaf, and onion to a simmer (200°F\/94°C) and reduce by half. Remove from heat and allow the reduction to cool.\u003c\/p\u003e\n\u003cp\u003eFive minutes before you are ready to serve, and when the skillet has cooled, remove the peppercorns, bay leaf, and onion and discard, leaving the vinegar reduction in the skillet.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eTo make Classic Hollandaise Sauce: \u003c\/em\u003eUsing the 9-inch gourmet skillet, add the egg yolks to the vinegar reduction and whisk until the mixture doubles in volume. Place the skillet over medium-low heat (225°F\/110°C) and add the melted butter, a little at a time, whisking vigorously, until the sauce doubles in volume and becomes light and firm, 2 to 3 minutes. If your sauce is too thick, add 1 tablespoon of filtered or purified water. DO NOT add chlorinated tap water.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eTo make Light Hollandaise Sauce:\u003c\/em\u003e Add the chicken stock, arrowroot or cornstarch, and egg yolk and place over medium-low heat (225°F\/110°C) and whisk vigorously until the sauce increases in volume and becomes light and firm, 2 to 3 minutes.\u003c\/p\u003e\n\u003cp\u003eServe sparingly over poached eggs, broccoli, asparagus, fish chicken, or steak. Sprinkle with paprika.\u003c\/p\u003e\n\u003cp\u003eCLASSIC HOLLANDAISE SAUCE PER TABLESPOON, WITH BUTTER: 87 Calories, 7.2g Fat (70% calories from fat), 3g Protein, 5 .1g Carbohydrates, 99mg Cholesterol, 9mg Sodium\u003c\/p\u003e\n\u003cp\u003eLIGHT HOLLANDAISE SAUCE PER TABLESPOON: 18 Calories, 6.9g Fat (20% calories from fat), 1.5g Protein, 5 .1g Carbohydrates, 21mg Cholesterol, 18mg Sodium\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBéarnaise sauce\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTo prepare a Bearnaise Sauce begin with a Hollandaise then flavor with a white wine reduction of shallots, tarragon, and chervil.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/Usgd_tqa5bM?si=qkgrWFSH9-nlqwmz\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":24885379825728,"sku":"EQUIPMENT: 1 quart saucier, 11 inch stir fry skillet or double boiler and whisk.","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/products\/scallops-in-hollandaise-shutterstock_42195592_c52c1472-79d0-464c-ade0-1204c0e4cf62.jpg?v=1762458175"},{"product_id":"white-chili","title":"White Bean Chicken Chili","description":"\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 1;\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 24.0pt; font-family: 'Segoe UI Emoji',sans-serif; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Segoe UI Emoji'; mso-font-kerning: 18.0pt; mso-ligatures: none;\"\u003e🥣\u003c\/span\u003e\u003c\/b\u003e\u003cb\u003e\u003cspan style=\"font-size: 24.0pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 18.0pt; mso-ligatures: none;\"\u003e White Bean Chicken Chili\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 2;\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 18.0pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eA Modern Remix on Traditional Chili\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eWhite bean chicken chili—often called \u003ci\u003ewhite chili\u003c\/i\u003e—is the smooth jazz riff on classic chili con carne. Where traditional chili leans into red chiles, beef, and tomatoes, this lighter interpretation swaps in tender chicken or turkey, creamy white beans, mellow green chiles, and a clean, savory broth. Finished with sour cream, Monterey Jack cheese, and fresh avocado, it delivers richness without heaviness. NOTE: Recipe given to me 30 years ago by Jay Vanderbeck\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eThe result? Comfort food refined.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 2;\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 18.0pt; font-family: 'Segoe UI Emoji',sans-serif; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Segoe UI Emoji'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e🌎\u003c\/span\u003e\u003c\/b\u003e\u003cb\u003e\u003cspan style=\"font-size: 18.0pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Origin \u0026amp; Historical Context\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eUnlike traditional red chili with deep Tex-Mex frontier roots, white bean chicken chili is a late-20th-century American creation. Its rise in the 1970s and 1980s coincided with growing health awareness and a shift toward leaner proteins and brighter flavors.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eThis dish reflects culinary evolution—lighter, cleaner, and adaptable to modern kitchens, including induction and waterless cooking systems.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eThis isn’t heritage chili.\u003cbr\u003eIts innovation simmered to perfection.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 2;\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 18.0pt; font-family: 'Segoe UI Symbol',sans-serif; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Segoe UI Symbol'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e🌶\u003c\/span\u003e\u003c\/b\u003e\u003cb\u003e\u003cspan style=\"font-size: 18.0pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Southwestern Flavor Influence\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eThough modern, the flavor profile remains unmistakably Southwestern. White beans, green chiles, cumin, oregano, and poultry echo a regional pantry built around corn, legumes, and balanced chili heat.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eIt’s versatile—equally at home in a rustic lodge kitchen or prepared in premium 9-Ply Ultra-Tech II 316Ti stainless steel cookware.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 1;\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 24.0pt; font-family: 'Segoe UI Emoji',sans-serif; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Segoe UI Emoji'; mso-font-kerning: 18.0pt; mso-ligatures: none;\"\u003e🍲\u003c\/span\u003e\u003c\/b\u003e\u003cb\u003e\u003cspan style=\"font-size: 24.0pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 18.0pt; mso-ligatures: none;\"\u003e White Bean Chicken Chili Recipe\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 3;\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 13.5pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003ePrepared in 9-Ply Ultra-Tech II 316Ti Stainless Steel Cookware\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\"\u003e\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003ePrep Time:\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e 45 minutes\u003cbr\u003e\u003cb\u003eYield:\u003c\/b\u003e 6 servings\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 2;\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 18.0pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eEquipment\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cul type=\"disc\"\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l0 level1 lfo1; tab-stops: list .5in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eRotary food cutter\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l0 level1 lfo1; tab-stops: list .5in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eFrench chef knife\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l0 level1 lfo1; tab-stops: list .5in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eCutting board\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l0 level1 lfo1; tab-stops: list .5in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e5-quart stockpot with cover\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 2;\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 18.0pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eIngredients\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cul type=\"disc\"\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l1 level1 lfo2; tab-stops: list .5in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e1 medium white onion, chopped\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l1 level1 lfo2; tab-stops: list .5in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e2 cloves of garlic, thinly sliced\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l1 level1 lfo2; tab-stops: list .5in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e2 cups chicken broth or stock\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l1 level1 lfo2; tab-stops: list .5in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e1 lb chicken breast or cooked turkey, cubed\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l1 level1 lfo2; tab-stops: list .5in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e2 cans (16 oz each) Great Northern white beans, drained\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l1 level1 lfo2; tab-stops: list .5in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e½ tsp chili powder\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l1 level1 lfo2; tab-stops: list .5in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e1 tsp ground cumin\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l1 level1 lfo2; tab-stops: list .5in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e¼ tsp dried oregano\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l1 level1 lfo2; tab-stops: list .5in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e2 small jalapeño peppers, minced\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l1 level1 lfo2; tab-stops: list .5in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e6 oz Monterey Jack cheese, grated\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l1 level1 lfo2; tab-stops: list .5in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e4 oz sour cream\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l1 level1 lfo2; tab-stops: list .5in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e1 avocado, cut into chunks\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l1 level1 lfo2; tab-stops: list .5in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e2 green onions, chopped\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 2;\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 18.0pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eDirections (Waterless \u0026amp; Induction Friendly)\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003ePreheat a 5-quart Ultra-Tech II stockpot over medium heat (approximately 275°F induction).\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eSauté onion and garlic in ½ cup chicken stock until soft and translucent. No oil required — natural vegetable moisture creates the cooking medium.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eAdd remaining stock and chicken. Cook 10–12 minutes until just done.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eReduce heat to 180–200°F. Stir in beans, chili powder, cumin, oregano, and jalapeños.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eCover with vent open and simmer 20 minutes.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\"\u003e\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eOptional Slow Method:\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e\u003cbr\u003eReduce heat to 150°F and slow-cook for deeper, more rounded flavor while preserving moisture and nutrients.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e6️\u003c\/span\u003e\u003cspan style=\"font-family: 'Segoe UI Symbol',sans-serif; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Segoe UI Symbol'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e⃣\u003c\/span\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Serve hot topped with Monterey Jack cheese, sour cream, green onions, and avocado.\u003ca href=\"https:\/\/healthcraft.com\/collections\/ultra-tech-ii-316ti-magnetic-9ply-surgical-stainless-steel-waterless-cookware-w-titanium\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/white_chicken_chili_recipe.png?v=1772396188\" alt=\"\"\u003e\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 1;\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 24.0pt; font-family: 'Segoe UI Symbol',sans-serif; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Segoe UI Symbol'; mso-font-kerning: 18.0pt; mso-ligatures: none;\"\u003e🏷\u003c\/span\u003e\u003c\/b\u003e\u003cb\u003e\u003cspan style=\"font-size: 24.0pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 18.0pt; mso-ligatures: none;\"\u003e Shopify Tags\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003ewhite chili, white bean chili, chicken chili recipe, healthy chili recipe, waterless cooking, induction recipe, stainless steel cookware recipe, Ultra-Tech II, Southwestern chili, comfort food recipe\u003c\/span\u003e\u003cspan style=\"font-size: 8.0pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: Arial; display: none; mso-hide: all; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\"\u003e \u003c\/p\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":40036672569478,"sku":"CNTV6 - White Chili","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/white_chicken_chili_ultra_tech_ii_main.jpg?v=1772396136"},{"product_id":"watercress-the-healthiest-food-on-the-planet-plus-recipes","title":"Watercress — “The Healthiest Food on the Planet” plus Recipes","description":"\u003csection data-turn=\"user\" data-scroll-anchor=\"false\" data-testid=\"conversation-turn-1\" data-turn-id=\"55beb3ee-9853-4284-adbd-c1ce9a2e42a6\" dir=\"auto\" class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto R6Vx5W_threadScrollVars scroll-mb-[calc(var(--scroll-root-safe-area-inset-bottom,0px)+var(--thread-response-height,0px))] scroll-mt-(--header-height)\"\u003e\u003c\/section\u003e\n\u003csection data-turn=\"assistant\" data-scroll-anchor=\"false\" data-testid=\"conversation-turn-2\" data-turn-id=\"request-WEB:8c29defc-ddd7-4c39-9a1e-1976c9ab4bf6-0\" dir=\"auto\" class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto R6Vx5W_threadScrollVars scroll-mb-[calc(var(--scroll-root-safe-area-inset-bottom,0px)+var(--thread-response-height,0px))] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto [--thread-content-margin:var(--thread-content-margin-xs,calc(var(--spacing)*4))] @w-sm\/main:[--thread-content-margin:var(--thread-content-margin-sm,calc(var(--spacing)*6))] @w-lg\/main:[--thread-content-margin:var(--thread-content-margin-lg,calc(var(--spacing)*16))] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col gap-4 grow\"\u003e\n\u003cdiv class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal outline-none keyboard-focused:focus-ring [.text-message+\u0026amp;]:mt-1\" data-message-model-slug=\"gpt-5-3\" dir=\"auto\" data-message-id=\"e8156195-294a-44ca-af51-cebb080acebd\" data-message-author-role=\"assistant\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden\"\u003e\n\u003ch2 class=\"markdown prose dark:prose-invert w-full wrap-break-word light markdown-new-styling\"\u003e🌿 The Origin \u0026amp; History of Watercress (Nasturtium officinale)\u003c\/h2\u003e\n\u003cp\u003eWatercress isn’t new—it’s \u003cstrong data-end=\"173\" data-start=\"140\"\u003eancient, medicinal, and royal\u003c\/strong\u003e. This humble green has been feeding and healing people for over \u003cstrong data-end=\"253\" data-start=\"238\"\u003e2,000 years\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-end=\"361\" data-start=\"284\"\u003eWatercress is one of the \u003cstrong data-end=\"360\" data-start=\"309\"\u003eoldest known leaf vegetables consumed by humans\u003c\/strong\u003e.\u003c\/p\u003e\n\u003ch3 data-end=\"391\" data-start=\"363\" data-section-id=\"1jbdnp0\"\u003e📜 Persia (Ancient Iran)\u003c\/h3\u003e\n\u003cul data-end=\"533\" data-start=\"392\"\u003e\n\u003cli data-end=\"533\" data-start=\"392\" data-section-id=\"1yekmfz\"\u003eAround \u003cstrong data-end=\"411\" data-start=\"401\"\u003e400 BC\u003c\/strong\u003e, Persian soldiers were fed watercress to:\n\u003cul data-end=\"533\" data-start=\"456\"\u003e\n\u003cli data-end=\"476\" data-start=\"456\" data-section-id=\"it0mzf\"\u003eBuild \u003cstrong data-end=\"476\" data-start=\"464\"\u003estrength\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"500\" data-start=\"479\" data-section-id=\"18qmjun\"\u003eImprove \u003cstrong data-end=\"500\" data-start=\"489\"\u003estamina\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"533\" data-start=\"503\" data-section-id=\"1h48kdr\"\u003eEnhance \u003cstrong data-end=\"533\" data-start=\"513\"\u003eoverall vitality\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"591\" data-start=\"535\"\u003e👉 It was considered a \u003cstrong data-end=\"591\" data-start=\"558\"\u003eperformance food for warriors\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-end=\"619\" data-start=\"598\" data-section-id=\"1l6x0o9\"\u003e🏺 Ancient Greece\u003c\/h3\u003e\n\u003cul data-end=\"815\" data-start=\"620\"\u003e\n\u003cli data-end=\"815\" data-start=\"620\" data-section-id=\"1cwhtmr\"\u003e\n\u003cspan class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"\u003e\u003cspan class=\"whitespace-normal\"\u003eHippocrates\u003c\/span\u003e\u003c\/span\u003e, the “Father of Medicine,” reportedly:\n\u003cul data-end=\"815\" data-start=\"701\"\u003e\n\u003cli data-end=\"764\" data-start=\"701\" data-section-id=\"1umgi20\"\u003eBuilt one of his first hospitals near a \u003cstrong data-end=\"764\" data-start=\"743\"\u003ewatercress stream\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"815\" data-start=\"767\" data-section-id=\"1qws0hz\"\u003eUsed it for \u003cstrong data-end=\"815\" data-start=\"781\"\u003eblood purification and healing\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"864\" data-start=\"817\"\u003e👉 Early recognition of its \u003cstrong data-end=\"864\" data-start=\"845\"\u003emedicinal power\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-end=\"891\" data-start=\"871\" data-section-id=\"vercdz\"\u003e🏛️ Roman Empire\u003c\/h3\u003e\n\u003cul data-end=\"985\" data-start=\"892\"\u003e\n\u003cli data-end=\"921\" data-start=\"892\" data-section-id=\"16zr5ik\"\u003eRomans ate watercress daily\u003c\/li\u003e\n\u003cli data-end=\"985\" data-start=\"922\" data-section-id=\"do9y8g\"\u003eBelieved to:\n\u003cul data-end=\"985\" data-start=\"939\"\u003e\n\u003cli data-end=\"961\" data-start=\"939\" data-section-id=\"216t70\"\u003eSharpen the \u003cstrong data-end=\"961\" data-start=\"953\"\u003emind\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"985\" data-start=\"964\" data-section-id=\"fpc5ut\"\u003ePrevent \u003cstrong data-end=\"985\" data-start=\"974\"\u003emadness\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"1033\" data-start=\"987\"\u003e👉 It was often paired with vinegar as a tonic\u003c\/p\u003e\n\u003ch3 data-end=\"1060\" data-start=\"1040\" data-section-id=\"184apuh\"\u003e⚔️ THE MIDDLE AGES\u003c\/h3\u003e\n\u003cul data-end=\"1239\" data-start=\"1062\"\u003e\n\u003cli data-end=\"1106\" data-start=\"1062\" data-section-id=\"o1jvew\"\u003eUsed across Europe as a \u003cstrong data-end=\"1106\" data-start=\"1088\"\u003enatural remedy\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1191\" data-start=\"1107\" data-section-id=\"1sv2eli\"\u003eTreated:\n\u003cul data-end=\"1191\" data-start=\"1120\"\u003e\n\u003cli data-end=\"1140\" data-start=\"1120\" data-section-id=\"173lf5c\"\u003eDigestive issues\u003c\/li\u003e\n\u003cli data-end=\"1191\" data-start=\"1143\" data-section-id=\"1hdfyvn\"\u003eVitamin deficiencies (especially \u003cstrong data-end=\"1188\" data-start=\"1178\"\u003escurvy\u003c\/strong\u003e)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1239\" data-start=\"1192\" data-section-id=\"1n9rrs2\"\u003eOne of the earliest “\u003cstrong data-end=\"1238\" data-start=\"1215\"\u003epoor man’s medicine\u003c\/strong\u003e”\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"1284\" data-start=\"1241\"\u003e👉 Accessible, powerful, and widely trusted\u003c\/p\u003e\n\u003ch3 data-end=\"1335\" data-start=\"1291\" data-section-id=\"1g7o9cw\"\u003e👑 THE VICTORIAN ERA (THE WATERcress BOOM)\u003c\/h3\u003e\n\u003ch3 data-end=\"1361\" data-start=\"1337\" data-section-id=\"1syysi0\"\u003e🇬🇧 England — 1800s\u003c\/h3\u003e\n\u003cul data-end=\"1584\" data-start=\"1362\"\u003e\n\u003cli data-end=\"1410\" data-start=\"1362\" data-section-id=\"1nyrav0\"\u003eWatercress farming became a \u003cstrong data-end=\"1410\" data-start=\"1392\"\u003emajor industry\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1484\" data-start=\"1411\" data-section-id=\"6tro3f\"\u003eKnown as:\n\u003cul data-end=\"1484\" data-start=\"1425\"\u003e\n\u003cli data-end=\"1449\" data-start=\"1425\" data-section-id=\"2h6jub\"\u003e“\u003cstrong data-end=\"1448\" data-start=\"1428\"\u003ePoor man’s bread\u003c\/strong\u003e”\u003c\/li\u003e\n\u003cli data-end=\"1484\" data-start=\"1452\" data-section-id=\"1f2hr23\"\u003eA staple for the working class\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1584\" data-start=\"1486\" data-section-id=\"x1v6f6\"\u003eSold fresh on the streets of London by:\n\u003cul data-end=\"1584\" data-start=\"1530\"\u003e\n\u003cli data-end=\"1584\" data-start=\"1530\" data-section-id=\"ipwvyp\"\u003e“\u003cstrong data-end=\"1553\" data-start=\"1533\"\u003eWatercress girls\u003c\/strong\u003e” (famous in Victorian culture)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"1642\" data-start=\"1586\"\u003e👉 One of the first \u003cstrong data-end=\"1642\" data-start=\"1606\"\u003ecommercially farmed leafy greens\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-end=\"1674\" data-start=\"1649\" data-section-id=\"nrw6kg\"\u003e🇺🇸 ARRIVAL IN AMERICA\u003c\/h3\u003e\n\u003cul data-end=\"1850\" data-start=\"1676\"\u003e\n\u003cli data-end=\"1708\" data-start=\"1676\" data-section-id=\"1a78vgo\"\u003eBrought by European immigrants\u003c\/li\u003e\n\u003cli data-end=\"1766\" data-start=\"1709\" data-section-id=\"54po5d\"\u003eThrived in:\n\u003cul data-end=\"1766\" data-start=\"1725\"\u003e\n\u003cli data-end=\"1742\" data-start=\"1725\" data-section-id=\"1su1vq3\"\u003eNatural springs\u003c\/li\u003e\n\u003cli data-end=\"1766\" data-start=\"1745\" data-section-id=\"nhkfen\"\u003eClean running water\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1850\" data-start=\"1768\" data-section-id=\"5fi8cg\"\u003eBecame popular in:\n\u003cul data-end=\"1850\" data-start=\"1791\"\u003e\n\u003cli data-end=\"1813\" data-start=\"1791\" data-section-id=\"6ndaje\"\u003eEarly American diets\u003c\/li\u003e\n\u003cli data-end=\"1850\" data-start=\"1816\" data-section-id=\"ztn5jb\"\u003eSouthern and Appalachian cooking\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"1903\" data-start=\"1852\"\u003e👉 Eventually elevated into \u003cstrong data-end=\"1903\" data-start=\"1880\"\u003efine dining cuisine\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-end=\"1933\" data-start=\"1910\" data-section-id=\"1axi0z0\"\u003e🧬 MODERN RECOGNITION\u003c\/h3\u003e\n\u003cul data-end=\"2148\" data-start=\"1935\"\u003e\n\u003cli data-end=\"2081\" data-start=\"1935\" data-section-id=\"leaw7l\"\u003eIn recent decades, scientific analysis confirmed what ancient cultures knew:\n\u003cul data-end=\"2081\" data-start=\"2016\"\u003e\n\u003cli data-end=\"2081\" data-start=\"2016\" data-section-id=\"d7rmiv\"\u003eWatercress is one of the most \u003cstrong data-end=\"2081\" data-start=\"2048\"\u003enutrient-dense foods on Earth\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2148\" data-start=\"2083\" data-section-id=\"12py623\"\u003eRanked #1 by the \u003cstrong data-end=\"2148\" data-start=\"2102\"\u003eCDC “Powerhouse Fruits \u0026amp; Vegetables” study\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"2188\" data-start=\"2150\"\u003e👉 Ancient wisdom meets modern science\u003c\/p\u003e\n\u003ch3 data-end=\"2225\" data-start=\"2195\" data-section-id=\"1x07wac\"\u003e👨🍳 CHEF’S HISTORICAL TAKE\u003c\/h3\u003e\n\u003cp data-end=\"2262\" data-start=\"2227\"\u003eWatercress has made a full journey:\u003c\/p\u003e\n\u003cp data-end=\"2343\" data-start=\"2264\"\u003e\u003cstrong data-end=\"2343\" data-start=\"2264\"\u003eAncient medicine → survival food → working-class staple → gourmet superfood\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"2355\" data-start=\"2345\"\u003eAnd today?\u003c\/p\u003e\n\u003cp data-end=\"2399\" data-start=\"2357\"\u003e👉 It belongs in \u003cstrong data-end=\"2399\" data-start=\"2374\"\u003eevery serious kitchen\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2 class=\"markdown prose dark:prose-invert w-full wrap-break-word light markdown-new-styling\"\u003e🌿 Watercress...\u003c\/h2\u003e\n\u003cp data-end=\"312\" data-start=\"99\"\u003eWatercress isn’t just another leafy green—it’s often ranked \u003cstrong data-end=\"208\" data-start=\"159\"\u003e#1 most nutrient-dense vegetable in the world\u003c\/strong\u003e, even scoring a perfect \u003cstrong data-end=\"271\" data-start=\"233\"\u003e100 on CDC nutrient density scales\u003c\/strong\u003e. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-end=\"399\" data-start=\"314\"\u003eThis is not hype—this is one of the most powerful foods you can put on a plate.\u003c\/p\u003e\n\u003ch3 data-end=\"450\" data-start=\"406\" data-section-id=\"56u1nz\"\u003e🥇 WHY WATERCRESS IS CALLED THE HEALTHIEST\u003c\/h3\u003e\n\u003ch3 data-end=\"492\" data-start=\"452\" data-section-id=\"mnuzxj\"\u003e🔬 Nutrient Density (per bite power)\u003c\/h3\u003e\n\u003cul data-end=\"695\" data-start=\"493\"\u003e\n\u003cli data-end=\"527\" data-start=\"493\" data-section-id=\"8cnjdj\"\u003eLoaded with \u003cstrong data-end=\"527\" data-start=\"507\"\u003evitamins A, C, K\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"566\" data-start=\"528\" data-section-id=\"oz8p17\"\u003eRich in \u003cstrong data-end=\"566\" data-start=\"538\"\u003ecalcium, iron, magnesium\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"614\" data-start=\"567\" data-section-id=\"cvyixl\"\u003ePacked with \u003cstrong data-end=\"614\" data-start=\"581\"\u003eantioxidants \u0026amp; phytochemicals\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"695\" data-start=\"615\" data-section-id=\"11rpkkd\"\u003eExtremely \u003cstrong data-end=\"655\" data-start=\"627\"\u003elow calorie, high impact\u003c\/strong\u003e \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"802\" data-start=\"697\"\u003e👉 Translation: \u003cstrong data-end=\"752\" data-start=\"713\"\u003eMaximum nutrition, minimum calories\u003c\/strong\u003e — the ultimate “chef’s secret weapon” for health.\u003c\/p\u003e\n\u003ch2 data-end=\"844\" data-start=\"809\" data-section-id=\"q4yy3p\"\u003e💪 WHAT WATERCRESS CAN DO FOR YOU\u003c\/h2\u003e\n\u003ch2 data-end=\"871\" data-start=\"846\" data-section-id=\"1rq042g\"\u003e❤️ 1. Heart Protection\u003c\/h2\u003e\n\u003cul data-end=\"1021\" data-start=\"872\"\u003e\n\u003cli data-end=\"919\" data-start=\"872\" data-section-id=\"i7wtnr\"\u003eHelps lower LDL cholesterol \u0026amp; triglycerides\u003c\/li\u003e\n\u003cli data-end=\"954\" data-start=\"920\" data-section-id=\"1slsu9f\"\u003eImproves blood vessel function\u003c\/li\u003e\n\u003cli data-end=\"1021\" data-start=\"955\" data-section-id=\"1p0qq2r\"\u003eReduces oxidative stress \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-end=\"1058\" data-start=\"1023\" data-section-id=\"1eaz60r\"\u003e🛡️ 2. Cancer-Fighting Potential\u003c\/h2\u003e\n\u003cul data-end=\"1224\" data-start=\"1059\"\u003e\n\u003cli data-end=\"1126\" data-start=\"1059\" data-section-id=\"tpxphl\"\u003eContains \u003cstrong data-end=\"1097\" data-start=\"1070\"\u003eisothiocyanates (PEITC)\u003c\/strong\u003e that may block carcinogens\u003c\/li\u003e\n\u003cli data-end=\"1224\" data-start=\"1127\" data-section-id=\"1v8xw7z\"\u003eStudies show \u003cstrong data-end=\"1164\" data-start=\"1142\"\u003ereduced DNA damage\u003c\/strong\u003e with regular intake \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-end=\"1256\" data-start=\"1226\" data-section-id=\"1vglqmw\"\u003e🧠 3. Brain + Mental Health\u003c\/h2\u003e\n\u003cul data-end=\"1399\" data-start=\"1257\"\u003e\n\u003cli data-end=\"1308\" data-start=\"1257\" data-section-id=\"1rhf62j\"\u003eHigh antioxidant load supports \u003cstrong data-end=\"1308\" data-start=\"1290\"\u003ebrain function\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1399\" data-start=\"1309\" data-section-id=\"15wzqp9\"\u003eLinked to improved mood via gut-brain connection \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-end=\"1424\" data-start=\"1401\" data-section-id=\"1cfokc1\"\u003e👁️ 4. Vision \u0026amp; Skin\u003c\/h2\u003e\n\u003cul data-end=\"1558\" data-start=\"1425\"\u003e\n\u003cli data-end=\"1471\" data-start=\"1425\" data-section-id=\"1c8noln\"\u003eRich in \u003cstrong data-end=\"1471\" data-start=\"1435\"\u003ebeta-carotene, lutein, vitamin A\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1558\" data-start=\"1472\" data-section-id=\"7ht33l\"\u003eSupports eye health \u0026amp; anti-aging skin repair \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-end=\"1582\" data-start=\"1560\" data-section-id=\"1eh9dyv\"\u003e🦴 5. Bone Strength\u003c\/h2\u003e\n\u003cul data-end=\"1694\" data-start=\"1583\"\u003e\n\u003cli data-end=\"1613\" data-start=\"1583\" data-section-id=\"rbtiqi\"\u003eHigh \u003cstrong data-end=\"1613\" data-start=\"1590\"\u003evitamin K + calcium\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1694\" data-start=\"1614\" data-section-id=\"1r04evv\"\u003eSupports bone density \u0026amp; blood clotting \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-end=\"1737\" data-start=\"1696\" data-section-id=\"15hqhxv\"\u003e🔥 6. Anti-Inflammatory \u0026amp; Immune Boost\u003c\/h2\u003e\n\u003cul data-end=\"1851\" data-start=\"1738\"\u003e\n\u003cli data-end=\"1781\" data-start=\"1738\" data-section-id=\"qexm6x\"\u003ePowerful antioxidants reduce inflammation\u003c\/li\u003e\n\u003cli data-end=\"1851\" data-start=\"1782\" data-section-id=\"gtoabg\"\u003eStrengthens immune response \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-end=\"1886\" data-start=\"1858\" data-section-id=\"hejviq\"\u003e⚠️ CHEF’S NOTE (REAL TALK)\u003c\/h2\u003e\n\u003cp data-end=\"2007\" data-start=\"1887\"\u003eWatercress is incredible—but it’s not magic alone.\u003cbr data-end=\"1940\" data-start=\"1937\"\u003e👉 The real power comes from \u003cstrong data-end=\"2006\" data-start=\"1969\"\u003econsistent use in a balanced diet\u003c\/strong\u003e.\u003c\/p\u003e\n\u003ch2 data-end=\"2072\" data-start=\"2014\" data-section-id=\"kxerag\"\u003e🏆 AWARD-WINNING WATERCRESS RECIPES (CHEF CHARLES STYLE)\u003c\/h2\u003e\n\u003chr data-end=\"2077\" data-start=\"2074\"\u003e\n\u003ch2 data-end=\"2134\" data-start=\"2079\" data-section-id=\"ws1mq7\"\u003e🥗 1. Watercress Citrus Power Salad (Signature Dish)\u003c\/h2\u003e\n\u003ch3 data-end=\"2193\" data-start=\"2178\" data-section-id=\"lbjtps\"\u003eIngredients\u003c\/h3\u003e\n\u003cul data-end=\"2293\" data-start=\"2194\"\u003e\n\u003cli data-end=\"2221\" data-start=\"2194\" data-section-id=\"15wxdib\"\u003eFresh watercress (4 cups)\u003c\/li\u003e\n\u003cli data-end=\"2239\" data-start=\"2222\" data-section-id=\"mbe9go\"\u003eOrange segments\u003c\/li\u003e\n\u003cli data-end=\"2256\" data-start=\"2240\" data-section-id=\"kqr2ii\"\u003eAvocado slices\u003c\/li\u003e\n\u003cli data-end=\"2275\" data-start=\"2257\" data-section-id=\"iytc3s\"\u003eRed onion (thin)\u003c\/li\u003e\n\u003cli data-end=\"2293\" data-start=\"2276\" data-section-id=\"1yykfc2\"\u003eToasted almonds\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-end=\"2307\" data-start=\"2295\" data-section-id=\"awtqgl\"\u003eDressing\u003c\/h3\u003e\n\u003cul data-end=\"2410\" data-start=\"2308\"\u003e\n\u003cli data-end=\"2327\" data-start=\"2308\" data-section-id=\"qzh7rr\"\u003eFresh lemon juice\u003c\/li\u003e\n\u003cli data-end=\"2341\" data-start=\"2328\" data-section-id=\"1fwvae8\"\u003eOrange zest\u003c\/li\u003e\n\u003cli data-end=\"2366\" data-start=\"2342\" data-section-id=\"lwnvgs\"\u003eExtra virgin olive oil\u003c\/li\u003e\n\u003cli data-end=\"2382\" data-start=\"2367\" data-section-id=\"foyr68\"\u003eHoney + Dijon\u003c\/li\u003e\n\u003cli data-end=\"2410\" data-start=\"2383\" data-section-id=\"iidxew\"\u003eSea salt \u0026amp; cracked pepper\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-end=\"2422\" data-start=\"2412\" data-section-id=\"l6ho55\"\u003eMethod\u003c\/h3\u003e\n\u003cp data-end=\"2481\" data-start=\"2423\"\u003eToss gently—\u003cstrong data-end=\"2462\" data-start=\"2435\"\u003edo not crush the leaves\u003c\/strong\u003e\u003cbr data-end=\"2465\" data-start=\"2462\"\u003e👉 Serve chilled\u003c\/p\u003e\n\u003cp data-end=\"2574\" data-start=\"2483\"\u003e🔥 \u003cem data-end=\"2503\" data-start=\"2486\"\u003eFlavor Profile:\u003c\/em\u003e Bright, peppery, slightly sweet\u003cbr data-end=\"2538\" data-start=\"2535\"\u003e💡 \u003cem data-end=\"2557\" data-start=\"2541\"\u003eHealth Impact:\u003c\/em\u003e Antioxidant bomb\u003c\/p\u003e\n\u003ch2 data-end=\"2653\" data-start=\"2581\" data-section-id=\"1pgx3xi\"\u003e🐟 2. Pan-Seared Fish on Warm Watercress Bed (Sabor de Ybor Inspired)\u003c\/h2\u003e\n\u003ch3 data-end=\"2722\" data-start=\"2699\" data-section-id=\"7af73y\"\u003eMethod (Your Style)\u003c\/h3\u003e\n\u003cul data-end=\"2864\" data-start=\"2723\"\u003e\n\u003cli data-end=\"2783\" data-start=\"2723\" data-section-id=\"1gpz7aa\"\u003ePan-sear black sea bass in stainless (waterless technique)\u003c\/li\u003e\n\u003cli data-end=\"2804\" data-start=\"2784\" data-section-id=\"13hfi72\"\u003eLight garlic sauté\u003c\/li\u003e\n\u003cli data-end=\"2864\" data-start=\"2805\" data-section-id=\"1r4f90p\"\u003ePlace over fresh watercress (it wilts slightly from heat)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-end=\"2876\" data-start=\"2866\" data-section-id=\"cu8xzp\"\u003eFinish\u003c\/h3\u003e\n\u003cul data-end=\"2920\" data-start=\"2877\"\u003e\n\u003cli data-end=\"2920\" data-start=\"2877\" data-section-id=\"6jhf2t\"\u003eDrizzle citrus butter or mojo-style sauce\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"3003\" data-start=\"2922\"\u003e🔥 \u003cem data-end=\"2940\" data-start=\"2925\"\u003eChef Insight:\u003c\/em\u003e\u003cbr data-end=\"2943\" data-start=\"2940\"\u003eWatercress replaces lettuce with \u003cstrong data-end=\"3003\" data-start=\"2976\"\u003ereal flavor + nutrition\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2 data-end=\"3062\" data-start=\"3010\" data-section-id=\"1e23d3i\"\u003e🍲 3. Watercress Healing Soup (Old World Classic)\u003c\/h2\u003e\n\u003ch3 data-end=\"3123\" data-start=\"3108\" data-section-id=\"lbjtps\"\u003eIngredients\u003c\/h3\u003e\n\u003cul data-end=\"3204\" data-start=\"3124\"\u003e\n\u003cli data-end=\"3136\" data-start=\"3124\" data-section-id=\"1com2rt\"\u003eWatercress\u003c\/li\u003e\n\u003cli data-end=\"3152\" data-start=\"3137\" data-section-id=\"1r4baqn\"\u003eOnion, garlic\u003c\/li\u003e\n\u003cli data-end=\"3172\" data-start=\"3153\" data-section-id=\"16lgiyb\"\u003ePotato (for body)\u003c\/li\u003e\n\u003cli data-end=\"3204\" data-start=\"3173\" data-section-id=\"drx9vj\"\u003eBone broth or vegetable stock\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-end=\"3216\" data-start=\"3206\" data-section-id=\"l6ho55\"\u003eMethod\u003c\/h3\u003e\n\u003cp data-end=\"3255\" data-start=\"3217\"\u003eSimmer → blend → finish with olive oil\u003c\/p\u003e\n\u003cp data-end=\"3344\" data-start=\"3257\"\u003e🔥 \u003cem data-end=\"3269\" data-start=\"3260\"\u003eResult:\u003c\/em\u003e Velvety, peppery, deeply nourishing\u003cbr data-end=\"3308\" data-start=\"3305\"\u003e💡 \u003cem data-end=\"3344\" data-start=\"3311\"\u003eClassic European medicinal soup\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2 data-end=\"3385\" data-start=\"3351\" data-section-id=\"1cg3jnc\"\u003e🥪 4. Watercress Power Sandwich\u003c\/h2\u003e\n\u003cp data-end=\"3442\" data-start=\"3431\"\u003eLayer with:\u003c\/p\u003e\n\u003cul data-end=\"3540\" data-start=\"3443\"\u003e\n\u003cli data-end=\"3476\" data-start=\"3443\" data-section-id=\"61j312\"\u003eRoast beef or grilled chicken\u003c\/li\u003e\n\u003cli data-end=\"3493\" data-start=\"3477\" data-section-id=\"jxoeul\"\u003eSharp cheese\u003c\/li\u003e\n\u003cli data-end=\"3511\" data-start=\"3494\" data-section-id=\"p658li\"\u003eDijon mustard\u003c\/li\u003e\n\u003cli data-end=\"3540\" data-start=\"3512\" data-section-id=\"ivr66l\"\u003eThick pile of watercress\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"3583\" data-start=\"3542\"\u003e🔥 \u003cem data-end=\"3555\" data-start=\"3545\"\u003eUpgrade:\u003c\/em\u003e Replace lettuce permanently\u003c\/p\u003e\n\u003ch2 data-end=\"3616\" data-start=\"3590\" data-section-id=\"1q2cay6\"\u003e👨🍳 FINAL CHEF VERDICT\u003c\/h2\u003e\n\u003cp data-end=\"3664\" data-start=\"3618\"\u003eWatercress is not just healthy—it’s \u003cstrong data-end=\"3663\" data-start=\"3654\"\u003eelite\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-end=\"3804\" data-start=\"3666\"\u003e✔ Highest nutrient density\u003cbr data-end=\"3695\" data-start=\"3692\"\u003e✔ Disease-fighting compounds\u003cbr data-end=\"3726\" data-start=\"3723\"\u003e✔ Versatile in both raw and cooked cuisine\u003cbr data-end=\"3771\" data-start=\"3768\"\u003e✔ Elevates flavor AND nutrition\u003c\/p\u003e\n\u003cp data-end=\"3889\" data-start=\"3806\"\u003e👉 If you were building a “longevity menu”…\u003cbr data-end=\"3852\" data-start=\"3849\"\u003e\u003cstrong data-end=\"3889\" data-start=\"3852\"\u003eWatercress would be center stage.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-end=\"3889\" data-start=\"3806\"\u003e\u003cstrong data-end=\"3889\" data-start=\"3852\"\u003e🌿 Finally, Where Is Watercress Grown?\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong data-end=\"3889\" data-start=\"3852\"\u003eWatercress (\u003cem data-start=\"88\" data-end=\"111\"\u003eNasturtium officinale\u003c\/em\u003e) is unique—it’s not grown like typical vegetables.\u003cbr data-start=\"162\" data-end=\"165\"\u003e👉 It thrives in \u003cstrong data-start=\"182\" data-end=\"212\"\u003ecool, clean, flowing water\u003c\/strong\u003e, making it one of the few greens that grows \u003cem data-start=\"257\" data-end=\"277\"\u003ein water, not soil\u003c\/em\u003e.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2 data-section-id=\"1iuccvt\" data-start=\"285\" data-end=\"312\"\u003e🌎 GLOBAL GROWING REGIONS\u003c\/h2\u003e\n\u003ch2 data-section-id=\"1aatvtb\" data-start=\"314\" data-end=\"354\"\u003e🇬🇧 United Kingdom (Historic Leader)\u003c\/h2\u003e\n\u003cul data-start=\"355\" data-end=\"517\"\u003e\n\u003cli data-section-id=\"14rxbtt\" data-start=\"355\" data-end=\"410\"\u003eFamous for traditional \u003cstrong data-start=\"380\" data-end=\"410\"\u003espring-fed watercress beds\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"426jdw\" data-start=\"411\" data-end=\"452\"\u003eKey regions:\n\u003cul data-start=\"428\" data-end=\"452\"\u003e\n\u003cli data-section-id=\"1synzfd\" data-start=\"428\" data-end=\"439\"\u003eHampshire\u003c\/li\u003e\n\u003cli data-section-id=\"1hk3a2b\" data-start=\"442\" data-end=\"452\"\u003eDorset\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"m8f0h5\" data-start=\"453\" data-end=\"517\"\u003eConsidered the \u003cstrong data-start=\"470\" data-end=\"517\"\u003ebirthplace of commercial watercress farming\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-section-id=\"1pajq4k\" data-start=\"524\" data-end=\"545\"\u003e🇺🇸 United States\u003c\/h2\u003e\n\u003cul data-start=\"546\" data-end=\"613\"\u003e\n\u003cli data-section-id=\"1qod21o\" data-start=\"546\" data-end=\"613\"\u003eGrown in:\n\u003cul data-start=\"560\" data-end=\"613\"\u003e\n\u003cli data-section-id=\"1qak0tv\" data-start=\"560\" data-end=\"573\"\u003e\u003cstrong data-start=\"562\" data-end=\"573\"\u003eFlorida\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli data-section-id=\"b1gple\" data-start=\"576\" data-end=\"588\"\u003eCalifornia\u003c\/li\u003e\n\u003cli data-section-id=\"1mp63o7\" data-start=\"591\" data-end=\"599\"\u003eHawaii\u003c\/li\u003e\n\u003cli data-section-id=\"y31tss\" data-start=\"602\" data-end=\"613\"\u003eTennessee\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"615\" data-end=\"667\"\u003e👉 In Florida (your backyard), it grows well due to:\u003c\/p\u003e\n\u003cul data-start=\"668\" data-end=\"728\"\u003e\n\u003cli data-section-id=\"cy3q3\" data-start=\"668\" data-end=\"687\"\u003eNatural springs\u003c\/li\u003e\n\u003cli data-section-id=\"1wkjrkw\" data-start=\"688\" data-end=\"728\"\u003eWarm climate + flowing water systems\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAlso grown in:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e🇫🇷 France\u003c\/li\u003e\n\u003cli\u003e🇨🇳 China\u003c\/li\u003e\n\u003cli\u003e🇯🇵 Japan\u003c\/li\u003e\n\u003cli\u003e🇳🇿 New Zealand \u0026amp; 🇦🇺 Australia\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-section-id=\"gihbqx\" data-start=\"1188\" data-end=\"1222\"\u003e💧 HOW IT GROWS (KEY CONDITIONS)\u003c\/h2\u003e\n\u003cp data-start=\"1224\" data-end=\"1244\"\u003eWatercress requires:\u003c\/p\u003e\n\u003cul data-start=\"1246\" data-end=\"1368\"\u003e\n\u003cli data-section-id=\"8lr370\" data-start=\"1246\" data-end=\"1286\"\u003e\u003cstrong data-start=\"1248\" data-end=\"1286\"\u003eCool, flowing water (not stagnant)\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli data-section-id=\"big7tv\" data-start=\"1287\" data-end=\"1318\"\u003eTemperature: ~50–60°F ideal\u003c\/li\u003e\n\u003cli data-section-id=\"4zh1io\" data-start=\"1319\" data-end=\"1347\"\u003eMineral-rich environment\u003c\/li\u003e\n\u003cli data-section-id=\"99ue3x\" data-start=\"1348\" data-end=\"1368\"\u003ePartial sunlight\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1370\" data-end=\"1401\"\u003e👉 That’s why it’s often found:\u003c\/p\u003e\n\u003cul data-start=\"1402\" data-end=\"1503\"\u003e\n\u003cli data-section-id=\"ty9mcc\" data-start=\"1402\" data-end=\"1426\"\u003eIn \u003cstrong data-start=\"1407\" data-end=\"1426\"\u003enatural springs\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"1poefwr\" data-start=\"1427\" data-end=\"1463\"\u003eAlong \u003cstrong data-start=\"1435\" data-end=\"1463\"\u003eclean creeks and streams\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"mn3x1m\" data-start=\"1464\" data-end=\"1503\"\u003eIn controlled \u003cstrong data-start=\"1480\" data-end=\"1503\"\u003ewater beds on farms\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":24885386379328,"sku":"","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/watercrestoriginhistorynutritionandrecipes.png?v=1775854812"},{"product_id":"red-potato-salad-with-tarragon-vinaigrette","title":"Red Potato Salad with Tarragon Vinaigrette Recipe | No Mayo","description":"\u003ch1\u003e\u003cspan\u003eRed Potato Salad with Tarragon Vinaigrette Recipe | Healthy No-Mayo Potato Salad\u003c\/span\u003e\u003c\/h1\u003e\n\u003ch2\u003e\u003cspan\u003eThe Best Red Potato Salad for Summer Cookouts, Picnics \u0026amp; Fourth of July\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eLooking for the perfect \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eRed Potato Salad Recipe\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e? This classic \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eFrench-style Red Potato Salad with Tarragon Vinaigrette\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e is a fresh, flavorful alternative to traditional mayonnaise potato salad. Made with tender red potatoes, Dijon mustard, sherry vinegar, extra virgin olive oil, garlic, and fresh tarragon, it's a light, healthy side dish that's perfect for \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eFourth of July celebrations, Memorial Day, Labor Day, backyard barbecues, picnics, potlucks, and family dinners.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eUnlike heavy mayonnaise-based potato salads, this elegant vinaigrette allows the natural flavor of the potatoes to shine. When the potatoes are cooked the \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eWaterless Way\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e in \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eHealth Craft Waterless Cookware\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, they retain more of their natural flavor, texture, vitamins, and minerals while absorbing every drop of the delicious tarragon vinaigrette.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhether you're serving grilled steaks, burgers, chicken, seafood, or vegetables, this potato salad is guaranteed to become one of your favorite summer side dishes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/red-potato-salad-tarragon-vinaigrette-recipe.banner.png?v=1782876384\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch1\u003e\u003cspan\u003eThe French Tradition of Potato Salad\u003c\/span\u003e\u003c\/h1\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eLong before mayonnaise became the standard dressing for potato salad in America, French cooks prepared warm potatoes with simple vinaigrettes made from olive oil, vinegar, Dijon mustard, garlic, and fresh herbs. This lighter style of potato salad remains popular throughout France because it highlights the natural flavor of fresh potatoes instead of masking them.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFresh tarragon gives this classic recipe its distinctive aroma and delicate hint of anise, while Dijon mustard and sherry vinegar create a bright, balanced vinaigrette that complements every bite.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch1\u003e\u003cspan\u003eWaterless Red Potato Salad with Tarragon Vinaigrette\u003c\/span\u003e\u003c\/h1\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003ePreparation Time:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 2 Hours\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003eServes:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 8\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eEquipment\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-spread=\"false\"\u003e\n\u003cli\u003e\u003cspan\u003eHealth Craft 3-Quart Waterless Saucepan\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eFrench Chef's Knife\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eCutting Board\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e2-Quart Mixing Bowl\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cspan\u003eIngredients\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-spread=\"false\"\u003e\n\u003cli\u003e\u003cspan\u003e10 medium red potatoes\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e1 tablespoon Dijon mustard\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e1 clove garlic, minced\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e½ teaspoon celery seed\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e2 tablespoons sherry vinegar\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e¼ cup extra virgin olive oil\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e1 bunch fresh tarragon, chiffonade\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eKosher salt and freshly ground black pepper, to taste\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e2 hard-cooked eggs, quartered\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e¼ cup chopped green onions\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cspan\u003eDirections\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch3\u003e\u003cspan\u003eCook the Potatoes\u003c\/span\u003e\u003c\/h3\u003e\n\u003col start=\"1\" data-spread=\"false\"\u003e\n\u003cli\u003e\u003cspan\u003eScrub the red potatoes thoroughly with a vegetable brush.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003ePlace the potatoes in the Health Craft 3-Quart Saucepan.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eCook \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003ewaterless\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e for approximately 30 minutes, or until fork tender.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eRemove from the pan and cool uncovered.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eCut into bite-sized cubes and refrigerate for about 1 hour until completely chilled.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3\u003e\u003cspan\u003eMake the Tarragon Vinaigrette\u003c\/span\u003e\u003c\/h3\u003e\n\u003col start=\"1\" data-spread=\"false\"\u003e\n\u003cli\u003e\u003cspan\u003eIn a mixing bowl, whisk together the Dijon mustard, garlic, celery seed, and sherry vinegar.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eSlowly drizzle in the extra virgin olive oil while whisking constantly until a smooth emulsion forms.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eStir in the fresh tarragon and season with kosher salt and freshly ground black pepper.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3\u003e\u003cspan\u003eFinish the Salad\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eGently toss the chilled potatoes with the vinaigrette until evenly coated. Garnish with chopped green onions and quartered hard-cooked eggs.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eServe chilled or at cool room temperature.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch1\u003e\u003cspan\u003eWhy Cook Potatoes the Waterless Way?\u003c\/span\u003e\u003c\/h1\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eTraditional boiling causes potatoes to absorb excess water, which can dilute flavor and produce a softer texture. Waterless cooking allows potatoes to cook in their own natural moisture, helping preserve their flavor, texture, vitamins, minerals, and nutrients.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe firmer texture produced by waterless cooking makes the potatoes ideal for vinaigrette-based salads because they absorb the dressing beautifully while maintaining their shape.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch1\u003e\u003cspan\u003eFrequently Asked Questions\u003c\/span\u003e\u003c\/h1\u003e\n\u003ch3\u003e\u003cspan\u003eCan I make this potato salad ahead of time?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eYes. It's even better after chilling for several hours, allowing the potatoes to absorb the tarragon vinaigrette.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eCan I substitute Yukon Gold potatoes?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eYes. Yukon Gold potatoes work well, although red potatoes hold their shape better and create the traditional texture for this recipe.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eIs this healthier than mayonnaise potato salad?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eYes. The olive oil vinaigrette is lighter than mayonnaise while delivering fresh, vibrant flavor and heart-healthy fats.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eWhy use Health Craft Waterless Cookware?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eHealth Craft Waterless Cookware helps preserve the potatoes' natural flavor, texture, vitamins, and minerals while preventing them from becoming waterlogged, creating a better potato salad every time.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eEnjoy one of the freshest, healthiest potato salads you'll ever serve—a classic French favorite made even better with Health Craft Waterless Cooking.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/healthcraft.com\/collections\/5-ply-and-7-ply-cookware-and-accessories\"\u003e\u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/430_magnetic_surgical_stainless_steel_cookware_trade_in_and_trade_up_e6359a7e-e161-4032-a5ea-733c904fe345.png?v=1780599099\"\u003e\u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong data-end=\"78\" data-start=\"57\"\u003eDownload it here:\u003c\/strong\u003e\u003cbr\u003e\u003cspan aria-describedby=\"radix-_r_lk_\" data-state=\"delayed-open\" class=\"\"\u003e\u003cbutton aria-describedby=\"radix-_r_lk_\" type=\"button\" class=\"behavior-btn hover:entity-accent focus-visible:focus-ring entity-underline inline cursor-pointer appearance-none border-0 bg-transparent p-0 text-start align-baseline text-inherit\"\u003e\u003cstrong data-end=\"143\" data-start=\"80\"\u003e📷 Red_Potato_Salad_Tarragon_Vinaigrette_Recipe_750x750.jpg\u003c\/strong\u003e\u003c\/button\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":24885390966848,"sku":"Equipment: 3 QT saucepan, French chef’s knife, cutting board, 2 QT mixing bowl.","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/red-potato-salad-tarragon-vinaigrette-recipe.jpg?v=1782876601"},{"product_id":"caesar-salad-and-grilled-chicken","title":"Caesar Salad with Grilled Chicken","description":"\u003cp\u003eCaesar Salad is the creation of Italian restaurateur (Mexico and USA) Caesar Cardini who invented the dish at his Tijuana restaurant after running short of supplies during the fourth of July holiday in 1924. Making do with what ingredients remained Cardini a showman began tossing a salad tableside with great flair. Originally named “Aviator Salad” for the aviators who traveled to Tijuana during prohibition. Today a poster remains in the Hotel Caesar declaring \"Home of the legendary Caesar's Salad\".\u003c\/p\u003e\n\u003cp\u003eIn the 1920’s while still in grammar school Julia Child claimed that she had enjoyed a Caesar salad at Cardini’s restaurant. In 1946 columnist Dorothy Kilgallen wrote about a different version of Cardini’s Caesar salad with anchovies. In a 1952 interview, Cardini said the salad became well known, in 1937, when the story editor for Paramount Pictures gave the recipe to a Hollywood restaurant.\u003c\/p\u003e\n\u003cp\u003eIn the 1970s, Cardini's daughter said that the original recipe included whole lettuce leaves dressed with a sauce made of coddle eggs and fresh lime juice combined with garlic infused oil (no anchovies) lifted by the stem with fingers and eaten.\u003c\/p\u003e\n\u003cp\u003eCaesar salad is an all-consuming dish that takes time to prepare but is well worth the effort. Lots of garlic raw or coddled egg yolks, anchovies, olive oil, Worcestershire sauce, romaine lettuce, fresh grated parmesan cheese, croutons, and a good amount of black pepper. Today there are dozens of versions of Cardini’s original recipe including adding protein like sliced steak and chicken with a yogurt based dressing replacing the raw egg yolk.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eCaesar Salad and Grilled Chicken\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePREPARATION\u003c\/strong\u003e: 30 minutes – makes 4 serving\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEQUIPMENT\u003c\/strong\u003e: 8 or 10-inch chef knife, cutting board, large sauté skillet, food cutter.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 chicken breasts, boned and skinned.\u003c\/li\u003e\n\u003cli\u003e1\/2 cup Greek yogurt\u003c\/li\u003e\n\u003cli\u003e1 teaspoon anchovy paste.\u003c\/li\u003e\n\u003cli\u003e1 teaspoon fresh lime juice\u003c\/li\u003e\n\u003cli\u003e1 teaspoon balsamic vinegar\u003c\/li\u003e\n\u003cli\u003e1 teaspoon Dijon mustard\u003c\/li\u003e\n\u003cli\u003e1\/2 teaspoon Worcestershire sauce\u003c\/li\u003e\n\u003cli\u003e7 cloves garlic, minced.\u003c\/li\u003e\n\u003cli\u003e1\/4 cup Parmesan cheese, freshly grated, #1 cutting cone.\u003c\/li\u003e\n\u003cli\u003e1 head romaine lettuce, rinsed, spun dry and cut into 1\" (2.5 cm) wide strips\u003c\/li\u003e\n\u003cli\u003e1\/2 red onion sliced very thin.\u003c\/li\u003e\n\u003cli\u003e1\/2 red pepper, sliced very thin in rings\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDIRECTIONS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePreheat the large skillet over medium-high heat (375ᵒF). Add chicken breasts, cover, and cook for 5 minutes. When the chicken releases from the skillet easily, cover and cook an additional 5 minutes. Remove from pan, cool and slice.\u003c\/p\u003e\n\u003cp\u003eFor dressing blend together yogurt, anchovy paste, lime juice, balsamic vinegar, Dijon mustard, Worcestershire sauce, garlic, and Parmesan cheese. Place in refrigerator to cool.\u003c\/p\u003e\n\u003cp\u003eTo serve: In large bowl add cut romaine, red onion, red pepper and dressing. Toss well, top with sliced chicken, fresh cracked pepper and salt if desired.\u003c\/p\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":24885391065152,"sku":"Equipment: Kitchen Machine food cutter, Chef's Knife, Cutting Board, 11.25\" Saute Skillet, Salad Bowl","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/products\/CaesarSaladandGrilledChicken-shutter-stock.jpg?v=1762458189"},{"product_id":"dads-famous-cucumber-and-onion-salad","title":"Dad’s Famous Cucumber and Onion Salad by Ray Knight watch the video","description":"\u003cdiv class=\"\" data-turn-id-container=\"8a8a52bd-e2ed-4138-b17c-21f584a0fc92\" data-is-intersecting=\"true\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"\" data-turn-id-container=\"request-WEB:01f9fec8-1113-42c2-b516-cd683f8005d3-1\" data-is-intersecting=\"true\"\u003e\n\u003cdiv class=\"relative w-full overflow-visible\"\u003e\n\u003csection class=\"text-token-text-primary w-full focus:outline-none has-data-writing-block:pointer-events-none [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto R6Vx5W_threadScrollVars scroll-mb-[calc(var(--scroll-root-safe-area-inset-bottom,0px)+var(--thread-response-height))] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"request-WEB:01f9fec8-1113-42c2-b516-cd683f8005d3-1\" data-turn-id-container=\"request-WEB:01f9fec8-1113-42c2-b516-cd683f8005d3-1\" data-testid=\"conversation-turn-4\" data-scroll-anchor=\"false\" data-turn=\"assistant\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-3 [--thread-content-margin:var(--thread-content-margin-xs,calc(var(--spacing)*4))] @w-sm\/main:[--thread-content-margin:var(--thread-content-margin-sm,calc(var(--spacing)*6))] @w-lg\/main:[--thread-content-margin:var(--thread-content-margin-lg,calc(var(--spacing)*16))] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col gap-4 grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"005e6ef2-9d83-420e-9c6b-a29cfbfc2887\" dir=\"auto\" data-message-model-slug=\"gpt-5-5\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal outline-none keyboard-focused:focus-ring [.text-message+\u0026amp;]:mt-1\" data-turn-start-message=\"true\" tabindex=\"0\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert wrap-break-word w-full light markdown-new-styling\"\u003e\n\u003ch1 data-section-id=\"yh94se\" data-start=\"0\" data-end=\"31\"\u003eA Taste of Summer Tradition\u003c\/h1\u003e\n\u003ch2 data-section-id=\"1ktn8z0\" data-start=\"32\" data-end=\"74\"\u003eDad’s Famous Cucumber and Onion Salad\u003c\/h2\u003e\n\u003cp data-start=\"75\" data-end=\"94\"\u003e\u003cem data-start=\"75\" data-end=\"94\"\u003eBy Charles Knight\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-start=\"96\" data-end=\"165\"\u003eThere was nothing quite like summer growing up in Rahway, New Jersey.\u003c\/p\u003e\n\u003cp data-start=\"167\" data-end=\"608\"\u003eThe moment warm weather arrived, life moved outdoors. Days were spent swimming in the pool, playing in the neighborhood park, fishing in the river, or drifting off to sleep on the porch during those long, humid nights that only New Jersey summers could deliver. But of all the memories that remain vivid after so many years, the moments I treasure most were our legendary family picnics held each Memorial Day, Fourth of July, and Labor Day.\u003c\/p\u003e\n\u003cp data-start=\"610\" data-end=\"675\"\u003eOur home at 1276 Broadway became the heart of those celebrations.\u003c\/p\u003e\n\u003cp data-start=\"677\" data-end=\"1012\"\u003eThanks to our large backyard, my mother happily took on the role of hostess. Relatives and friends arrived carrying lawn chairs, casseroles, baked desserts, and endless stories to share. Laughter echoed across the yard while children ran between picnic tables and adults gathered beneath the shade trees, talking late into the evening.\u003c\/p\u003e\n\u003cp data-start=\"1014\" data-end=\"1081\"\u003eAnd there was always food—more food than anyone could possibly eat.\u003c\/p\u003e\n\u003cp data-start=\"1083\" data-end=\"1577\"\u003eMy mother’s creamy potato salad was a family favorite, served in two oversized bowls because one was never enough for a crowd that often exceeded one hundred guests. Our family was enormous. My mother came from a family of nine children—eight girls and one boy—while my father was one of five, with three brothers and one sister. As cousins married and families grew, so did our gatherings. Add neighbors and lifelong friends, and every picnic became a reunion of love, laughter, and tradition.\u003c\/p\u003e\n\u003cp data-start=\"1579\" data-end=\"1672\"\u003eYet among all the dishes spread across those picnic tables, one stood out for its simplicity.\u003c\/p\u003e\n\u003cp data-start=\"1674\" data-end=\"1711\"\u003eMy father’s Cucumber and Onion Salad.\u003c\/p\u003e\n\u003cp data-start=\"1713\" data-end=\"2072\"\u003eDad was not known for cooking, but this crisp, tangy salad became his signature contribution to every summer gathering. Made with cucumbers he proudly grew in our backyard garden, the dish was cool, refreshing, and perfectly suited for hot summer afternoons. Its vinegar bite, balanced with a touch of sweetness and fresh onions, made it impossible to resist.\u003c\/p\u003e\n\u003cp data-start=\"2074\" data-end=\"2226\"\u003eToday, every time I prepare this salad, it brings me back to those joyful afternoons surrounded by family, sunshine, and the comforting feeling of home.\u003c\/p\u003e\n\u003cp data-start=\"2074\" data-end=\"2226\"\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch1 data-section-id=\"148ajtb\" data-start=\"2233\" data-end=\"2272\"\u003eDad’s Famous Cucumber and Onion Salad\u003c\/h1\u003e\n\u003ch3 data-section-id=\"193dwvy\" data-start=\"2274\" data-end=\"2288\"\u003ePrep Time: 10 minutes\u003c\/h3\u003e\n\u003ch3 data-section-id=\"1picyej\" data-start=\"2301\" data-end=\"2316\"\u003eChill Time: 1 hour\u003c\/h3\u003e\n\u003ch3 data-section-id=\"j60iu5\" data-start=\"2325\" data-end=\"2338\"\u003eServings: 7–8\u003c\/h3\u003e\n\u003cdiv style=\"text-align: right;\"\u003e\u003cimg style=\"margin-bottom: 16px; float: right;\" alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/cucumber_and_onion_salad_ss_452430217_480x480.jpg?v=1779033896\"\u003e\u003c\/div\u003e\n\u003ch3 data-section-id=\"1ayoyom\" data-start=\"2344\" data-end=\"2358\"\u003eEquipment:\u003c\/h3\u003e\n\u003cul data-start=\"2359\" data-end=\"2445\"\u003e\n\u003cli data-section-id=\"3tidpp\" data-start=\"2359\" data-end=\"2406\"\u003eFrench chef’s knife or mandolin food cutter\u003c\/li\u003e\n\u003cli data-section-id=\"pqls2s\" data-start=\"2407\" data-end=\"2424\"\u003eCutting board\u003c\/li\u003e\n\u003cli data-section-id=\"1aabqrc\" data-start=\"2425\" data-end=\"2445\"\u003eLarge salad bowl\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-section-id=\"13off3n\" data-start=\"2452\" data-end=\"2466\"\u003eIngredients\u003c\/h2\u003e\n\u003cul data-start=\"2468\" data-end=\"2813\"\u003e\n\u003cli data-section-id=\"1d0vw56\" data-start=\"2468\" data-end=\"2542\"\u003e2 large cucumbers, washed and scored (not peeled), sliced ¼-inch thick\u003c\/li\u003e\n\u003cli data-section-id=\"1xifiwh\" data-start=\"2543\" data-end=\"2601\"\u003e1 medium white onion, sliced ¼-inch thick or julienned\u003c\/li\u003e\n\u003cli data-section-id=\"2ysams\" data-start=\"2602\" data-end=\"2651\"\u003e½ red onion, sliced ¼-inch thick or julienned\u003c\/li\u003e\n\u003cli data-section-id=\"123b68m\" data-start=\"2652\" data-end=\"2672\"\u003e1 teaspoon sugar\u003c\/li\u003e\n\u003cli data-section-id=\"hgut5i\" data-start=\"2673\" data-end=\"2706\"\u003e½ cup distilled white vinegar\u003c\/li\u003e\n\u003cli data-section-id=\"1calrt\" data-start=\"2707\" data-end=\"2733\"\u003e1 tablespoon olive oil\u003c\/li\u003e\n\u003cli data-section-id=\"1o85bzr\" data-start=\"2734\" data-end=\"2776\"\u003e½ teaspoon freshly ground black pepper\u003c\/li\u003e\n\u003cli data-section-id=\"w7gqsr\" data-start=\"2777\" data-end=\"2813\"\u003e1 teaspoon chopped fresh parsley\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-section-id=\"1tavmhf\" data-start=\"2820\" data-end=\"2833\"\u003eDirections\u003c\/h2\u003e\n\u003col data-start=\"2835\" data-end=\"3277\"\u003e\n\u003cli data-section-id=\"10pfwi0\" data-start=\"2835\" data-end=\"2939\"\u003eIn a large mixing bowl, combine the cucumbers, white onion, red onion, sugar, vinegar, and olive oil.\u003c\/li\u003e\n\u003cli data-section-id=\"1nvvc24\" data-start=\"2941\" data-end=\"3018\"\u003eCover and refrigerate for at least one hour to allow the flavors to blend.\u003c\/li\u003e\n\u003cli data-section-id=\"qazgle\" data-start=\"3020\" data-end=\"3071\"\u003eBefore serving, drain the liquid and reserve it.\u003c\/li\u003e\n\u003cli data-section-id=\"1em4q1w\" data-start=\"3073\" data-end=\"3213\"\u003eArrange the cucumber and onion slices on individual salad plates and drizzle each serving with about 1 tablespoon of the reserved liquid.\u003c\/li\u003e\n\u003cli data-section-id=\"1mm4ikk\" data-start=\"3215\" data-end=\"3277\"\u003eGarnish with freshly ground black pepper and fresh parsley.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3 data-section-id=\"ji52ew\" data-start=\"3284\" data-end=\"3306\"\u003eServing Suggestion\u003c\/h3\u003e\n\u003cp data-start=\"3307\" data-end=\"3478\"\u003eThis crisp and refreshing salad pairs beautifully with grilled meats, burgers, hot dogs, or barbecue chicken. It also makes a light and healthy snack on a warm summer day.\u003c\/p\u003e\n\u003ch3 data-section-id=\"1s41iu\" data-start=\"3485\" data-end=\"3504\"\u003eA Final Thought\u003c\/h3\u003e\n\u003cp data-start=\"3506\" data-end=\"3595\"\u003eSome recipes are more than food—they are memories passed from one generation to the next.\u003c\/p\u003e\n\u003cp data-start=\"3597\" data-end=\"3828\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eDad’s Famous Cucumber and Onion Salad is one of those recipes. Simple, humble, and made with love, it remains a lasting reminder that the best family traditions are often the ones shared around the table on a warm summer afternoon.\u003c\/p\u003e\n\u003cp\u003e\u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/Yw0vh6JJHeM?si=K_oeXAEm1i5BY0hl\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":24885399158848,"sku":"EQUIPMENT: French chef's knife or food cutter (slicing cone blade), cutting board and glass salad bowl.","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/dads-cucmber-and-onion-salad_chat.jpg?v=1779033693"},{"product_id":"butternut-squash-soup-by-queenie-fedyk","title":"Butternut Squash Soup by Queenie Fedyk","description":"\u003ch2 data-end=\"619\" data-start=\"567\"\u003e🧡 A Taste of Rahway: Remembering Queenie Fedyk\u003c\/h2\u003e\n\u003cp data-end=\"1019\" data-start=\"626\"\u003eAlmost everyone from Rahway has fond memories of \u003cstrong data-end=\"692\" data-start=\"675\"\u003eQueenie Fedyk\u003c\/strong\u003e — a beloved lady whose spirited presence lit up every Rahway High School football game. Her cheers from the sidelines, her unwavering support, and her warm, motherly presence created an atmosphere of camaraderie and pride that brought the community together. She wasn’t just a fan — she was the \u003cstrong data-end=\"1018\" data-start=\"988\"\u003eheartbeat of Rahway spirit\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-end=\"1354\" data-start=\"1021\"\u003eWhat many may not know is that \u003cstrong data-end=\"1081\" data-start=\"1052\"\u003eQueenie was part Cherokee\u003c\/strong\u003e — a heritage she carried with quiet pride. Her deep sense of family, community, and hospitality reflected the values passed down through generations. The warmth of her home, the generosity of her spirit, and the love in her cooking were all rooted in that cultural legacy.\u003c\/p\u003e\n\u003cp data-end=\"1401\" data-start=\"1356\"\u003eFor me, Queenie was almost like a second mom.\u003c\/p\u003e\n\u003cp data-end=\"1833\" data-start=\"1403\"\u003e\u003cstrong data-end=\"1416\" data-start=\"1403\"\u003eJoe Fedyk\u003c\/strong\u003e, her son, was one of my best friends. From first grade until we started driving, we walked to school together nearly every day. One of the highlights of those mornings was stopping by the Fedyk’s house, just a few blocks down from mine on Broadway. Queenie was always there — encouraging us, making us laugh, sometimes scolding us just enough to keep us in line — and often cooking something that smelled incredible.\u003c\/p\u003e\n\u003cp data-end=\"2063\" data-start=\"1835\"\u003eI was fortunate enough to receive some of her handwritten recipes, and each one is a piece of history. This one — her \u003cstrong data-end=\"1978\" data-start=\"1953\"\u003eButternut Squash Soup\u003c\/strong\u003e — is a perfect reflection of her style: nourishing, soulful, and meant to be shared.\u003c\/p\u003e\n\u003cp data-end=\"2343\" data-start=\"2065\"\u003eIt also carries a deeper meaning, as squash was one of the \u003cstrong data-end=\"2149\" data-start=\"2124\"\u003e“Three Sisters” crops\u003c\/strong\u003e central to Cherokee and other Indigenous foodways. This recipe, while modern in form, connects back to a \u003cstrong data-end=\"2279\" data-start=\"2255\"\u003emuch older tradition\u003c\/strong\u003e — one that Queenie was a part of through both blood and spirit.\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/ck-joe-richid_and_the_moma_s_1024x1024.jpg?v=1727217381\" style=\"margin-bottom: 16px; float: none;\"\u003e\u003c\/div\u003e\n\u003cp data-start=\"966\" data-end=\"1379\"\u003eAs autumn settles in, and the crisp air turns golden with falling leaves, memories of Queenie’s small but welcoming kitchen come rushing back. The comforting aromas, the gentle clatter of pots, and the warmth of her dishes created a haven for all who entered. One of those cherished dishes was her \u003cstrong data-start=\"1264\" data-end=\"1289\"\u003eButternut Squash Soup\u003c\/strong\u003e — a recipe that encapsulates her love, her heritage, and the cozy essence of Rahway life.\u003c\/p\u003e\n\u003ch3 data-start=\"1386\" data-end=\"1420\"\u003e🍲 \u003cstrong data-start=\"1393\" data-end=\"1418\"\u003eButternut Squash Soup\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp data-start=\"1421\" data-end=\"1573\"\u003e\u003cstrong data-start=\"1421\" data-end=\"1462\"\u003eRecipe By: Queenie Fedyk, circa 1950s\u003c\/strong\u003e\u003cbr data-start=\"1462\" data-end=\"1465\"\u003e\u003cstrong data-start=\"1465\" data-end=\"1499\"\u003eShared by: Chef Charles Knight\u003c\/strong\u003e\u003cbr data-start=\"1499\" data-end=\"1502\"\u003e\u003cem data-start=\"1502\" data-end=\"1536\"\u003ePrep Time: ~1 hour | Servings: 6\u003c\/em\u003e\u003cbr data-start=\"1536\" data-end=\"1539\"\u003e\u003cem data-start=\"1539\" data-end=\"1573\"\u003eCategories: Soups, Stews \u0026amp; Chili\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4 data-start=\"1580\" data-end=\"1599\"\u003e🛠️ Equipment:\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli data-start=\"1602\" data-end=\"1628\"\u003eButcher knife or cleaver\u003c\/li\u003e\n\u003cli data-start=\"1631\" data-end=\"1677\"\u003eKitchen Machine food cutter (Cone #1 and #2)\u003c\/li\u003e\n\u003cli data-start=\"1680\" data-end=\"1712\"\u003e5-quart soup pot with vented lid\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 data-start=\"1719\" data-end=\"1739\"\u003e🧂 Ingredients:\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli data-start=\"1742\" data-end=\"1785\"\u003e1 white onion, peeled and chopped (Cone #2)\u003c\/li\u003e\n\u003cli data-start=\"1788\" data-end=\"1812\"\u003e3 tbsp unsalted butter\u003c\/li\u003e\n\u003cli data-start=\"1815\" data-end=\"1868\"\u003e2 lbs butternut squash, peeled and grated (Cone #1)\u003c\/li\u003e\n\u003cli data-start=\"1871\" data-end=\"1899\"\u003e¼ tsp fresh nutmeg, grated\u003c\/li\u003e\n\u003cli data-start=\"1902\" data-end=\"1935\"\u003e3 cups low-sodium chicken broth\u003c\/li\u003e\n\u003cli data-start=\"1938\" data-end=\"1968\"\u003e½ cup cream or half-and-half\u003c\/li\u003e\n\u003cli data-start=\"1971\" data-end=\"1984\"\u003e½ tsp sugar\u003c\/li\u003e\n\u003cli data-start=\"1987\" data-end=\"2018\"\u003e6 tsp sour cream \u003cem data-start=\"2004\" data-end=\"2016\"\u003e(optional)\u003c\/em\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2021\" data-end=\"2051\"\u003eFresh basil leaves for garnish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 data-start=\"2058\" data-end=\"2080\"\u003e👩🍳 Directions:\u003c\/h4\u003e\n\u003col data-start=\"2082\" data-end=\"3049\"\u003e\n\u003cli data-start=\"2082\" data-end=\"2442\"\u003e\n\u003cp data-start=\"2085\" data-end=\"2442\"\u003e\u003cstrong data-start=\"2085\" data-end=\"2105\"\u003ePrep the Squash:\u003c\/strong\u003e\u003cbr data-start=\"2105\" data-end=\"2108\"\u003eTrim ¼ inch off both ends of the squash to create a flat surface. Stand it upright and carefully slice it in half from top to bottom. Scoop out the seeds, then cut into quarters and then into small cubes...\u003cbr data-start=\"2306\" data-end=\"2309\"\u003eOr use a food cutter with shredding cone #1 to grate and peel the squash — feed with the skin side facing away from the cutting cone.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2444\" data-end=\"2604\"\u003e\n\u003cp data-start=\"2447\" data-end=\"2604\"\u003e\u003cstrong data-start=\"2447\" data-end=\"2468\"\u003eSauté the Onions:\u003c\/strong\u003e\u003cbr data-start=\"2468\" data-end=\"2471\"\u003ePreheat a 6-quart soup pot over medium-low heat (225°F \/ 107°C). Melt the butter and sauté the onions until tender and the onions begin to desolve into the butter. Let cool slightly.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2606\" data-end=\"2780\"\u003e\n\u003cp data-start=\"2609\" data-end=\"2780\"\u003e\u003cstrong data-start=\"2609\" data-end=\"2629\"\u003eCook the Squash:\u003c\/strong\u003e\u003cbr data-start=\"2629\" data-end=\"2632\"\u003eAdd the squash to the pot. For waterless cooking, cover and close the vent on the lid. Cook over low heat (175°F \/ 79°C) for about 25 to 30 minutes.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2782\" data-end=\"2935\"\u003e\n\u003cp data-start=\"2785\" data-end=\"2935\"\u003e\u003cstrong data-start=\"2785\" data-end=\"2805\"\u003eSimmer the Soup:\u003c\/strong\u003e\u003cbr data-start=\"2805\" data-end=\"2808\"\u003eAdd nutmeg, chicken broth, cream, and sugar. Stir thoroughly. Simmer covered for another 15–20 minutes over medium-low heat.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2937\" data-end=\"3049\"\u003e\n\u003cp data-start=\"2940\" data-end=\"3049\"\u003e\u003cstrong data-start=\"2940\" data-end=\"2950\"\u003eServe:\u003c\/strong\u003e\u003cbr data-start=\"2950\" data-end=\"2953\"\u003eLadle into bowls. Optional: top each serving with 1 tsp of sour cream and a fresh basil leaf.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 data-start=\"3056\" data-end=\"3083\"\u003e🌿 Serving Suggestion:\u003c\/h4\u003e\n\u003cp data-start=\"3084\" data-end=\"3204\"\u003ePerfect for a cozy fall evening or as a starter for a special family dinner. Pair it with crusty bread or a light salad.\u003c\/p\u003e\n\u003cp data-start=\"3211\" data-end=\"3427\"\u003eWhether you're from Rahway or simply someone who appreciates the warmth of a lovingly made dish, this soup carries with it the legacy of Queenie — a woman who brought people together through cheer, comfort, and food.\u003c\/p\u003e\n\u003cp data-start=\"3429\" data-end=\"3455\"\u003eYou won’t be disappointed.\u003c\/p\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":24885519548480,"sku":null,"price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/soup_butternut_squash_queenie_fedyk_shutterstock___02066.1448481006.1280.1280_1024x1024_2x_916bfa85-fcec-48a7-9e31-ef74ebd5ba94.jpg?v=1759068139"},{"product_id":"bacon-beer-cheese-soup","title":"Bacon Beer Cheese Soup - Origin, History and Recipe Chef Charles Knight","description":"\u003cdiv style=\"text-align: left;\"\u003e\n\u003ch3 data-start=\"0\" data-end=\"53\" style=\"text-align: left;\"\u003e🏰 Origin \u0026amp; History of Beer and Bacon Cheese Soup\u003c\/h3\u003e\n\u003cp data-start=\"55\" data-end=\"663\" style=\"text-align: left;\"\u003e\u003cstrong data-start=\"55\" data-end=\"105\"\u003eMedieval Beginnings – “Biersuppe” (Beer Soup):\u003c\/strong\u003e\u003cbr data-start=\"105\" data-end=\"108\"\u003eBeer Soup, or \u003cem data-start=\"122\" data-end=\"133\"\u003eBiersuppe\u003c\/em\u003e in German, dates back to \u003cstrong data-start=\"159\" data-end=\"200\"\u003eMedieval Europe (13th–15th centuries)\u003c\/strong\u003e, particularly in \u003cstrong data-start=\"218\" data-end=\"261\"\u003eGermany, Austria, and the Low Countries\u003c\/strong\u003e. In that era, beer was a dietary staple — safer to drink than often-contaminated water. Early recipes show beer gently heated and thickened with \u003cstrong data-start=\"407\" data-end=\"443\"\u003estale bread, flour, or egg yolks\u003c\/strong\u003e, resulting in a nourishing porridge-like meal often eaten \u003cstrong data-start=\"502\" data-end=\"519\"\u003efor breakfast\u003c\/strong\u003e. The consistency and ingredients made it similar to “beer bread pudding,” providing carbohydrates and mild alcohol for energy on cold mornings.\u003c\/p\u003e\n\u003cp data-start=\"665\" data-end=\"1103\" style=\"text-align: left;\"\u003e\u003cstrong data-start=\"665\" data-end=\"721\"\u003eEvolution of Flavor – From Peasant Food to Pub Fare:\u003c\/strong\u003e\u003cbr data-start=\"721\" data-end=\"724\"\u003eBy the \u003cstrong data-start=\"731\" data-end=\"758\"\u003e16th and 17th centuries\u003c\/strong\u003e, cooks began adding \u003cstrong data-start=\"779\" data-end=\"807\"\u003eonion, celery, and herbs\u003c\/strong\u003e for flavor. In \u003cstrong data-start=\"823\" data-end=\"846\"\u003eBavaria and Bohemia\u003c\/strong\u003e, regional variations included cloves, nutmeg, and leeks. When \u003cstrong data-start=\"909\" data-end=\"919\"\u003echeese\u003c\/strong\u003e was incorporated—most likely in \u003cstrong data-start=\"952\" data-end=\"984\"\u003eSwiss and German monasteries\u003c\/strong\u003e where dairy and ale were plentiful—the dish evolved into what we now call \u003cstrong data-start=\"1059\" data-end=\"1079\"\u003eBeer Cheese Soup\u003c\/strong\u003e (\u003cem data-start=\"1081\" data-end=\"1101\"\u003eKäsesuppe mit Bier\u003c\/em\u003e).\u003c\/p\u003e\n\u003cp data-start=\"1105\" data-end=\"1564\" style=\"text-align: left;\"\u003e\u003cstrong data-start=\"1105\" data-end=\"1128\"\u003eArrival in America:\u003c\/strong\u003e\u003cbr data-start=\"1128\" data-end=\"1131\"\u003eGerman and Austrian immigrants brought beer-based soups to \u003cstrong data-start=\"1190\" data-end=\"1220\"\u003eWisconsin and Pennsylvania\u003c\/strong\u003e in the \u003cstrong data-start=\"1228\" data-end=\"1244\"\u003e19th century\u003c\/strong\u003e. In the \u003cstrong data-start=\"1253\" data-end=\"1281\"\u003eMidwestern United States\u003c\/strong\u003e, where beer and dairy were abundant, cooks modernized the dish by adding \u003cstrong data-start=\"1355\" data-end=\"1373\"\u003eCheddar cheese\u003c\/strong\u003e and \u003cstrong data-start=\"1378\" data-end=\"1394\"\u003esmoked bacon\u003c\/strong\u003e, reflecting local tastes and ingredients.\u003cbr data-start=\"1436\" data-end=\"1439\"\u003eThis gave rise to the \u003cstrong data-start=\"1461\" data-end=\"1491\"\u003eWisconsin Beer Cheese Soup\u003c\/strong\u003e, now a regional classic served in taverns, supper clubs, and ski lodges.\u003c\/p\u003e\n\u003cp data-start=\"1566\" data-end=\"1994\" style=\"text-align: left;\"\u003e\u003cstrong data-start=\"1566\" data-end=\"1617\"\u003eModern Pub Adaptation – Bacon Beer Cheese Soup:\u003c\/strong\u003e\u003cbr data-start=\"1617\" data-end=\"1620\"\u003eBy the mid-20th century, American chefs refined the hearty European beer soup into a smooth, creamy bisque enriched with \u003cstrong data-start=\"1741\" data-end=\"1773\"\u003eVelveeta or processed cheese\u003c\/strong\u003e, \u003cstrong data-start=\"1775\" data-end=\"1792\"\u003eHalf-and-Half\u003c\/strong\u003e, and \u003cstrong data-start=\"1798\" data-end=\"1813\"\u003ecrisp bacon\u003c\/strong\u003e for smoky depth. It became a staple of \u003cstrong data-start=\"1853\" data-end=\"1875\"\u003ecomfort food menus\u003c\/strong\u003e, especially in the \u003cstrong data-start=\"1895\" data-end=\"1906\"\u003eMidwest\u003c\/strong\u003e, \u003cstrong data-start=\"1908\" data-end=\"1920\"\u003eColorado\u003c\/strong\u003e, and \u003cstrong data-start=\"1926\" data-end=\"1941\"\u003eNew England\u003c\/strong\u003e, often paired with soft pretzels or sourdough bread.\u003c\/p\u003e\n\u003ch3 data-start=\"2001\" data-end=\"2038\" style=\"text-align: left;\"\u003e🧀 Recipe: Bacon Beer Cheese Soup\u003c\/h3\u003e\n\u003cp data-start=\"2040\" data-end=\"2119\" style=\"text-align: left;\"\u003e\u003cstrong data-start=\"2040\" data-end=\"2056\"\u003ePreparation:\u003c\/strong\u003e 45 minutes | \u003cstrong data-start=\"2070\" data-end=\"2081\"\u003eServes:\u003c\/strong\u003e 4 | \u003cstrong data-start=\"2086\" data-end=\"2100\"\u003eEquipment:\u003c\/strong\u003e 5-quart Soup Pot\u003c\/p\u003e\n\u003cp data-start=\"2121\" data-end=\"2136\" style=\"text-align: left;\"\u003e\u003cstrong data-start=\"2121\" data-end=\"2136\"\u003eIngredients\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli data-start=\"2139\" data-end=\"2179\"\u003e½ lb bacon, cooked crispy and crumbled\u003c\/li\u003e\n\u003cli data-start=\"2182\" data-end=\"2205\"\u003e1 stalk celery, diced\u003c\/li\u003e\n\u003cli data-start=\"2208\" data-end=\"2225\"\u003e1 carrot, diced\u003c\/li\u003e\n\u003cli data-start=\"2228\" data-end=\"2251\"\u003e1 medium onion, diced\u003c\/li\u003e\n\u003cli data-start=\"2254\" data-end=\"2279\"\u003e3 cloves garlic, minced\u003c\/li\u003e\n\u003cli data-start=\"2282\" data-end=\"2306\"\u003e2 Tbsp unsalted butter\u003c\/li\u003e\n\u003cli data-start=\"2309\" data-end=\"2334\"\u003e⅓ cup all-purpose flour\u003c\/li\u003e\n\u003cli data-start=\"2337\" data-end=\"2359\"\u003e2 cups Half-and-Half\u003c\/li\u003e\n\u003cli data-start=\"2362\" data-end=\"2400\"\u003e1 (12-oz) bottle beer (lager or ale)\u003c\/li\u003e\n\u003cli data-start=\"2403\" data-end=\"2432\"\u003e6 oz Velveeta cheese, cubed\u003c\/li\u003e\n\u003cli data-start=\"2435\" data-end=\"2463\"\u003e6 oz Cheddar cheese, cubed\u003c\/li\u003e\n\u003cli data-start=\"2466\" data-end=\"2495\"\u003eHot pepper sauce (optional)\u003c\/li\u003e\n\u003cli data-start=\"2498\" data-end=\"2514\"\u003e1 cup croutons\u003c\/li\u003e\n\u003cli data-start=\"2517\" data-end=\"2544\"\u003e½ cup sliced green onions\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2546\" data-end=\"2560\" style=\"text-align: left;\"\u003e\u003cstrong data-start=\"2546\" data-end=\"2560\"\u003eDirections\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli data-start=\"2564\" data-end=\"2700\"\u003ePreheat soup pot over \u003cstrong data-start=\"2586\" data-end=\"2609\"\u003emedium-high (350°F)\u003c\/strong\u003e. Cook bacon until crisp; remove to drain on paper towels. Reserve 2–3 Tbsp of drippings.\u003c\/li\u003e\n\u003cli data-start=\"2704\" data-end=\"2798\"\u003eAdd celery, carrots, onion, and garlic to pot. Sauté \u003cstrong data-start=\"2757\" data-end=\"2772\"\u003e5–7 minutes\u003c\/strong\u003e, until lightly browned.\u003c\/li\u003e\n\u003cli data-start=\"2802\" data-end=\"2902\"\u003eAdd butter; when melted, stir in flour to form a roux. Cook \u003cstrong data-start=\"2862\" data-end=\"2877\"\u003e2–3 minutes\u003c\/strong\u003e until lightly browned.\u003c\/li\u003e\n\u003cli data-start=\"2906\" data-end=\"3029\"\u003eStir in Half-and-Half and heat until bubbling. Reduce to \u003cstrong data-start=\"2963\" data-end=\"2981\"\u003emedium (275°F)\u003c\/strong\u003e, add beer and cheeses, and stir until smooth.\u003c\/li\u003e\n\u003cli data-start=\"3033\" data-end=\"3093\"\u003eSeason to taste with cayenne, celery salt, or garlic salt.\u003c\/li\u003e\n\u003cli data-start=\"3097\" data-end=\"3178\"\u003e\n\u003cstrong data-start=\"3097\" data-end=\"3107\"\u003eServe:\u003c\/strong\u003e Ladle into bowls; top with croutons, bacon, and sliced green onions.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3 data-start=\"3185\" data-end=\"3219\" style=\"text-align: left;\"\u003e🍺 Culinary Notes \u0026amp; References\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli data-start=\"3223\" data-end=\"3248\"\u003e\n\u003cstrong data-start=\"3223\" data-end=\"3246\"\u003eHistorical Sources:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli data-start=\"3253\" data-end=\"3349\"\u003e\n\u003cem data-start=\"3253\" data-end=\"3287\"\u003eDas Kochbuch der Sabina Welserin\u003c\/em\u003e (Germany, 1553) — earliest mention of beer-thickened soups.\u003c\/li\u003e\n\u003cli data-start=\"3354\" data-end=\"3462\"\u003e\n\u003cem data-start=\"3354\" data-end=\"3394\"\u003eThe Art of Cookery Made Plain and Easy\u003c\/em\u003e by Hannah Glasse (1747) — similar egg-thickened ale soups appear.\u003c\/li\u003e\n\u003cli data-start=\"3467\" data-end=\"3623\"\u003e\n\u003cem data-start=\"3467\" data-end=\"3497\"\u003eWisconsin Historical Society\u003c\/em\u003e, \u003cem data-start=\"3499\" data-end=\"3535\"\u003eGerman-American Cuisine Collection\u003c\/em\u003e, Madison WI — documents adaptation of beer cheese soup in early 20th-century taverns.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli data-start=\"3625\" data-end=\"3863\"\u003e\n\u003cp data-start=\"3627\" data-end=\"3653\" style=\"text-align: left;\"\u003e\u003cstrong data-start=\"3627\" data-end=\"3651\"\u003eRegional Variations:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli data-start=\"3658\" data-end=\"3712\"\u003e\n\u003cstrong data-start=\"3658\" data-end=\"3670\"\u003eGermany:\u003c\/strong\u003e \u003cem data-start=\"3671\" data-end=\"3689\"\u003eBiersuppe mit Ei\u003c\/em\u003e (Beer Soup with Egg)\u003c\/li\u003e\n\u003cli data-start=\"3717\" data-end=\"3795\"\u003e\n\u003cstrong data-start=\"3717\" data-end=\"3729\"\u003eAustria:\u003c\/strong\u003e \u003cem data-start=\"3730\" data-end=\"3760\"\u003eKäsesuppe mit Bier und Lauch\u003c\/em\u003e (Cheese Soup with Beer and Leek)\u003c\/li\u003e\n\u003cli data-start=\"3800\" data-end=\"3863\" style=\"text-align: left;\"\u003e\n\u003cstrong data-start=\"3800\" data-end=\"3814\"\u003eWisconsin:\u003c\/strong\u003e Bacon Beer Cheese Soup (modern American version)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"chef charles knight","offers":[{"title":"Default Title","offer_id":24885532753984,"sku":null,"price":7.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/products\/soup-bacon-beer-cheese-shutterstock_331649963.jpg?v=1762458220"},{"product_id":"homemade-mayonnaise-see-video","title":"Homemade Mayonnaise see video","description":"\u003cp class=\"Publishwithline\"\u003e\u003cspan style=\"font-size: small;\"\u003e\u003cem\u003e\u003cstrong\u003eHomemade Mayonnaise\u003c\/strong\u003e\u003c\/em\u003e see video\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp\u003e\u003cspan\u003eMayonnaise is simply an emulsion of oil and egg yolks, with a little acidity and salt added to brighten the flavors.\u003c\/span\u003e \u003cspan\u003eHomemade mayonnaise is richer, more flavorful than the store-bought, and you can customize it to meet your tastes using a wide variety of herbs, vinegars or fresh citrus juices, and pureed garlic or finely minced onion.\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp\u003e\u003cspan\u003eEquipment: \u003ca href=\"https:\/\/www.healthcraft.com\/bakeware\/mixing-measuring-whisking\/handi-stir-stainless-steel-whisk-black-or-brushed-handle-see-videos\/\"\u003eRedi-Stir or whisk,\u003c\/a\u003e \u003ca href=\"https:\/\/www.healthcraft.com\/bakeware\/mixing-measuring-whisking\/4pc-prep-n-serve-mixing-bowl-set-2-3-5-and-7qt-free-10pc-whisk-measure-set\/\"\u003e3 quart mixing bowl,\u003c\/a\u003e \u003ca href=\"https:\/\/www.healthcraft.com\/bakeware\/baking-accessories-mixing-bowls\/10pc-stainless-steel-stir-mix-whisk-and-measure-set\/\"\u003emeasuring spoons and cups.\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp style=\"padding-left: 30px;\"\u003e\u003cspan\u003e4 Egg Yolks\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp style=\"padding-left: 30px;\"\u003e\u003cspan\u003e1 teaspoon lime juice, lemon juice or vinegar\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp style=\"padding-left: 30px;\"\u003e\u003cspan\u003eSalt to taste\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp style=\"padding-left: 30px;\"\u003e\u003cspan\u003e1½ cups vegetable oil, corn oil, or pure Italian olive oil\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp style=\"padding-left: 30px;\"\u003e\u003cspan\u003eWater as needed\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp\u003e\u003cspan\u003eEgg yolks contain a natural emulsifier, lecithin, which helps thicken sauces and bind ingredients.\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp\u003e\u003cspan\u003eLime, lemon juice or vinegar adds acidity and flavor to the mayonnaise. For each cup of mayonnaise, add between 1 and 2 tablespoons of fresh lime, lemon juice or vinegar, depending upon your tastes.\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp\u003e\u003cspan\u003eCombine the egg yolks and acid in the mixing bowl, whisking to aerate until foamy. The key is to add the oil slowly, a little bit at a time, while whisking vigorously. (\u003cem\u003eNote\u003c\/em\u003e: to stabilize a lightweight mixing bowl, set it on a coiled kitchen towel.)\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp\u003e\u003cspan\u003eContinue to whisk, adding the oil in a slow, steady stream.\u003c\/span\u003e\u003cspan\u003e \u003cspan\u003eIf the mayonnaise becomes too thick, add enough water to thin it to the consistency you desire. Add about a teaspoon of water at a time.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp\u003e\u003cspan\u003eWhen mixed, the mayonnaise should be thick and fluffy, with your whisk forming ribbons through the mixture.\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp\u003e\u003cspan\u003eUse homemade mayonnaise on sandwiches, in dips, or in any recipes requiring mayonnaise. Dress it up with garlic for an aioli, or herbs and olives for a remoulade sauce.\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp\u003e\u003cspan\u003eStore fresh mayonnaise in the refrigerator and use within five days.\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/AbCbEJxMai8?rel=0\" width=\"560\" height=\"315\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":24885546942528,"sku":"Equipment: Redi-Stir or whisk, 3 quart mixing bowl, measuring spoons and cups.","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/products\/Homemade_Mayo_ss_131038463__19597.1395965496.1280.1280.jpg?v=1762458229"},{"product_id":"moms-new-jersey-macaroni-salad","title":"Mom’s Famous New Jersey Macaroni Salad","description":"\u003ch2 data-section-id=\"190z9ij\" data-start=\"43\" data-end=\"104\"\u003eA Fourth of July Tradition from Rahway to the Family Table\u003c\/h2\u003e\n\u003cp data-start=\"106\" data-end=\"369\"\u003eThere are certain dishes that define summer long before the first firework lights the sky. For many families across America, macaroni salad is more than a side dish — it is a centerpiece of memory, tradition, and celebration.\u003c\/p\u003e\n\u003cp data-start=\"371\" data-end=\"916\"\u003eThe story of macaroni salad itself stretches back to the late 1800s, when pasta first became widely available in the United States. Over generations, immigrants and home cooks transformed simple macaroni into countless regional favorites. Hawaiian cooks created tangy island-style versions in the 1940s, while later decades brought additions like tuna, eggs, ham, and cucumber. Yet no matter the variation, macaroni salad remained a beloved staple of picnics, backyard cookouts, and neighborhood gatherings.\u003c\/p\u003e\n\u003cp data-start=\"918\" data-end=\"1026\"\u003eFor me and my family growing up in Rahway, New Jersey, the dish became inseparable from the Fourth of July itself.\u003c\/p\u003e\n\u003cp data-start=\"1028\" data-end=\"1512\"\u003eThe memories come rushing back: bike races downtown, crowded family picnics, classmates running through the grass, and the spectacular fireworks lighting up Warinanco Park. The grills smoked with hot dogs, hamburgers, Italian sausage, and the scent of charcoal drifting through the warm evening air. But among all the dishes spread across folding picnic tables, one bowl disappeared faster than any other — Mom’s Famous New Jersey Macaroni Salad.\u003c\/p\u003e\n\u003cp data-start=\"1514\" data-end=\"1851\"\u003eCreamy yet tangy, colorful and refreshing, this macaroni salad was the dish everyone searched for first. Crisp celery, red onion, sweet gherkins, tender elbow macaroni, and delicate baby shrimp came together in a dressing that perfectly balanced sweetness with vinegar brightness. It was comforting, nostalgic, and unmistakably homemade.\u003c\/p\u003e\n\u003cp data-start=\"1853\" data-end=\"1979\"\u003eToday, this recipe continues to bring families together, carrying with it the unmistakable flavor of classic American summers.\u003c\/p\u003e\n\u003ch1 data-section-id=\"1rc7ztt\" data-start=\"1986\" data-end=\"2028\"\u003eMom’s Famous New Jersey Macaroni Salad\u003c\/h1\u003e\n\u003ch3 data-section-id=\"bzzqm8\" data-start=\"2029\" data-end=\"2044\"\u003eServes 20\u003c\/h3\u003e\n\u003ch3 data-section-id=\"17zq2wx\" data-start=\"2045\" data-end=\"2073\"\u003ePreparation Time: 1 Hour\u003c\/h3\u003e\n\u003ch2 data-section-id=\"13off3n\" data-start=\"2075\" data-end=\"2089\"\u003eIngredients\u003c\/h2\u003e\n\u003cul data-start=\"2091\" data-end=\"2594\"\u003e\n\u003cli data-section-id=\"1sqje0i\" data-start=\"2091\" data-end=\"2126\"\u003e1 (16-ounce) box elbow macaroni\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"v0p3bp\" data-start=\"2156\" data-end=\"2183\"\u003e1 stalk celery, chopped\u003c\/li\u003e\n\u003cli data-section-id=\"spdx62\" data-start=\"2184\" data-end=\"2208\"\u003e1 red onion, chopped\u003c\/li\u003e\n\u003cli data-section-id=\"xh3wuj\" data-start=\"2209\" data-end=\"2232\"\u003e1 red pepper, diced\u003c\/li\u003e\n\u003cli data-section-id=\"1m64y1h\" data-start=\"2233\" data-end=\"2255\"\u003e1½ cups mayonnaise\u003c\/li\u003e\n\u003cli data-section-id=\"a8bpxm\" data-start=\"2256\" data-end=\"2293\"\u003e3 tablespoons apple cider vinegar\u003c\/li\u003e\n\u003cli data-section-id=\"1xs5j7b\" data-start=\"2294\" data-end=\"2338\"\u003e3 tablespoons sweet gherkin pickle juice\u003c\/li\u003e\n\u003cli data-section-id=\"v8olug\" data-start=\"2339\" data-end=\"2361\"\u003e1 tablespoon sugar\u003c\/li\u003e\n\u003cli data-section-id=\"o6i8vs\" data-start=\"2362\" data-end=\"2443\"\u003e6–7 sweet gherkin pickles, chopped\u003cbr data-start=\"2398\" data-end=\"2401\"\u003e\u003cem data-start=\"2403\" data-end=\"2441\"\u003eor 2 tablespoons sweet pickle relish\u003c\/em\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"1cn0xft\" data-start=\"2444\" data-end=\"2481\"\u003e½ teaspoon celery salt (optional)\u003c\/li\u003e\n\u003cli data-section-id=\"kx8rgb\" data-start=\"2482\" data-end=\"2524\"\u003e1 teaspoon freshly ground black pepper\u003c\/li\u003e\n\u003cli data-section-id=\"kx8rgb\" data-start=\"2482\" data-end=\"2524\"\u003eKosher salt to taste\u003c\/li\u003e\n\u003cli data-section-id=\"onais7\" data-start=\"2525\" data-end=\"2594\"\u003e2 (4-ounce) cans baby shrimp drained\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1 data-section-id=\"4v3g28\" data-start=\"2601\" data-end=\"2613\"\u003eDirections\u003c\/h1\u003e\n\u003cp data-start=\"2615\" data-end=\"2802\"\u003eIn a large mixing bowl, combine all ingredients and toss well until evenly coated. Cover and refrigerate until thoroughly chilled and ready to serve.\u003c\/p\u003e\n\u003cp data-start=\"2804\" data-end=\"2977\"\u003eLike many great picnic dishes, this salad becomes even better after resting in the refrigerator for several hours, allowing the flavors to meld into a creamy, tangy harmony.\u003c\/p\u003e\n\u003ch1 data-section-id=\"keowa9\" data-start=\"2984\" data-end=\"3044\"\u003eThe Secret to Perfect Macaroni Salad Starts with the Pasta\u003c\/h1\u003e\n\u003cp data-start=\"3046\" data-end=\"3277\"\u003eEvery unforgettable macaroni salad begins with properly cooked pasta. The key is achieving true \u003cem data-start=\"3175\" data-end=\"3185\"\u003eal dente\u003c\/em\u003e texture — tender but still slightly firm to the bite.\u003c\/p\u003e\n\u003cp data-start=\"3279\" data-end=\"3673\"\u003eI strongly recommend using purified or filtered water rather than chlorinated tap water, avoiding oil in the cooking process, and stirring frequently to prevent sticking. One particularly old-school but effective technique involves adding cold water or ice cubes once the pasta reaches the perfect texture to immediately stop the cooking process.\u003c\/p\u003e\n\u003cp data-start=\"3675\" data-end=\"3813\"\u003eThese careful details may seem small, but they are exactly what separates an ordinary macaroni salad from one people remember for decades.\u003c\/p\u003e\n\u003ch1 data-section-id=\"1y08kze\" data-start=\"3820\" data-end=\"3855\"\u003eWhy This Recipe Still Wins Hearts\u003c\/h1\u003e\n\u003cp data-start=\"3857\" data-end=\"3930\"\u003eWhat makes Mom’s Famous New Jersey Macaroni Salad special is its balance.\u003c\/p\u003e\n\u003cp data-start=\"3932\" data-end=\"4229\"\u003eThe sweetness of the gherkins plays against the vinegar tang. The shrimp adds a subtle coastal touch without overpowering the salad. Fresh vegetables bring crunch and color, while the creamy mayonnaise dressing ties everything together into a dish that feels comforting, celebratory, and timeless.\u003c\/p\u003e\n\u003cp data-start=\"4231\" data-end=\"4383\"\u003eIt is the kind of recipe passed down not because it is trendy, but because it works — year after year, picnic after picnic, generation after generation.\u003c\/p\u003e\n\u003cp data-start=\"4385\" data-end=\"4614\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eAnd perhaps that is the true history of macaroni salad in America: not simply a recipe, but a collection of family stories served cold in a large bowl at the center of every summer gathering.\u003c\/p\u003e\n\u003cp data-start=\"4385\" data-end=\"4614\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/macaroni_salad_large_bowl_beauty_with_recipe.png?v=1779043270\"\u003e\u003c\/p\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":24885570437184,"sku":"","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/macaroni_salad_large_bowl_beauty.png?v=1779043010"},{"product_id":"loster-bisque","title":"Loster Bisque - Classic Method by Chef Charles Knight","description":"\u003cp\u003e\u003cstrong\u003eClassic Lobster Bisque - Chef Charles Knight©\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLobster bisque is not just a dish; its a culinary journey that takes us back to the 18th century, originating from the picturesque coastal regions of France. This sumptuous soup was first crafted by fishermen who ingeniously used leftover lobster shells, simmering them with aromatic herbs and spices to create a flavorful broth. This humble beginning has blossomed into a gourmet dish that graces the menus of fine dining establishments worldwide, loved for its creamy texture and rich flavor.\u003c\/p\u003e\n\u003cp\u003eAt Health Craft, we celebrate this culinary heritage by equipping home chefs with our innovative waterless cookware, designed to enhance the preparation of traditional recipes like lobster bisque. Our cookware not only preserves the delicate flavors and nutrients of the ingredients but also simplifies the cooking process, allowing you to create a restaurant-quality bisque right in your own kitchen.\u003c\/p\u003e\n\u003cp\u003eWe encourage you to embark on a culinary adventure and try your hand at making lobster bisque at home. With Health Craft's cookware, you can easily simmer lobster shells and aromatic vegetables to create a velvety broth that showcases the sweet, delicate taste of lobster. \u003c\/p\u003e\n\u003cp\u003eWe invite you to share your lobster bisque experiences or favorite recipes with our community. Lets celebrate the art of cooking together, as we continue to explore and cherish the rich history of this beloved dish! \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThis is a huge favorite around our house, but it does take some time and effort to prepare. So, when you have a free afternoon, take the time and you will thoroughly enjoy the results. This is an excellent way make two lobsters serve a crowd.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003ePLEASE READ THE ENTIRE RECIPE BEFORE BEGINNING.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEQUIPMENT:\u003c\/strong\u003e Butcher knife, measuring cups and spoons, French chef’s knife, cutting board, 13-inch French skillet, large serving spoon, lighter stick or long match, food processor, fine sieve strainer, 5-quart soup pot, 11-inch gourmet skillet\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePREPARATION TIME:\u003c\/strong\u003e 1 hour 30 minutes – Makes 4 to 6 servings\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eINGREDIENTS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 (1 to 1½-pound) live Maine lobsters\u003c\/li\u003e\n\u003cli\u003e1 medium onion, diced\u003c\/li\u003e\n\u003cli\u003e1 medium carrot, diced\u003c\/li\u003e\n\u003cli\u003e2 stalks celery, diced\u003c\/li\u003e\n\u003cli\u003e4 tablespoon tomato paste\u003c\/li\u003e\n\u003cli\u003e¾ cup Sauterne wine\u003c\/li\u003e\n\u003cli\u003e½ cup brandy or Cognac\u003c\/li\u003e\n\u003cli\u003e1 tablespoon fresh thyme, or 2 teaspoons dried thyme\u003c\/li\u003e\n\u003cli\u003e2 bay leaves\u003c\/li\u003e\n\u003cli\u003e4 cups homemade fish stock,, clam juice, or chicken stock (page 217 Healthy Meat and Potatoes)\u003c\/li\u003e\n\u003cli\u003e2 tablespoons unsalted butter\u003c\/li\u003e\n\u003cli\u003e2 tablespoons all-purpose flour\u003c\/li\u003e\n\u003cli\u003e2 cups whole milk or half-and-half\u003c\/li\u003e\n\u003cli\u003e½ cup dry sherry\u003c\/li\u003e\n\u003cli\u003e½ teaspoon sweet paprika\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eTo kill the lobsters, dip their heads into boiling water for 3 to 4 minutes.\u003c\/p\u003e\n\u003cp\u003eWith a butcher knife, split the lobster in half from head to tail and remove the sack at the top of the head. Under cold running water, clean the carcass and separate the claws, legs, and tail from the body. Set aside.\u003c\/p\u003e\n\u003cp\u003eIn the French Skillet over medium heat 275°F dry sauté the onion, carrot, and celery until slightly browned, about 8 to 10 minutes, stirring occasionally. Stir in tomato paste and cook, stirring, until reddish-brown in color.\u003c\/p\u003e\n\u003cp\u003eSlowly stir in the wine. Place the claws, tail, legs and body, meat side down, on top of the vegetable mixture. Reduce the heat to-low 210°F, cover the pan and close the vent. Simmer until the shells turn red and meat is cooked through, about 10 to 15 minutes.\u003c\/p\u003e\n\u003cp\u003eRemove the lid and increase the heat to medium-high 375°F. When the mixture begins to boil, pour in the brandy or cognac, and ignite with the long match or lighter stick. \u003cstrong\u003eCAUTION:\u003c\/strong\u003e \u003cem\u003eBe careful to keep your face away from the flames because they will temporarily flare up. \u003c\/em\u003eUsing a long serving spoon, stir until the flames are extinguished. Stir in the thyme and bay leaves and simmer until reduced by one-half. Reduce the heat to low 210°F, remove the lobster parts to a cutting board. Stir in the stock and simmer for about 10 minutes.\u003c\/p\u003e\n\u003cp\u003eRetain the soft-shell pieces, legs, and underbelly, and discard the hard-shell pieces. (Hard shell is any part that does not easily give when squeezed between your forefinger and thumb.) Place the soft-shell parts and the lobster stock in a blender or food processor and puree on medium speed. (You may need to do this in stages depending on the capacity and power of your blender or food processor.) Set aside.\u003c\/p\u003e\n\u003cp\u003eMelt the butter in the 5-quart stockpot over medium heat 275°F. Stir in the flour and cook, stirring, until a light golden color. Strain the stock through a fine strainer into the soup pot. Stir in the half-and-half and reduce the heat to medium-low 210°F cover open the vent, and simmer until desired thickness. Do not boil.\u003c\/p\u003e\n\u003cp\u003eWhen the lobster parts have cooled sufficiently to handle, chop the lobster meat into bite-size pieces. In a medium hot 275°F, 11-inch frypan wet sauté the lobster with sherry wine and paprika for 2 to 3 minutes. Set aside.\u003c\/p\u003e\n\u003cp\u003eTo serve, ladle the bisque into individual soup bowls. Using a tablespoon, top bisque with chopped lobster meat and sherry.\u003c\/p\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":24885571027008,"sku":"","price":1.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/lobster-bisque-shutterstock_116403997_a9d0b0a4-83df-4371-9587-a4a38c82788b.jpg?v=1762458239"},{"product_id":"bechamel-sauce-classic-white-sauce","title":"Béchamel Sauce (Classic White Sauce)","description":"\u003cp\u003eThe name of the sauce “Bechamel” was given in honor of Louis de Béchameil, a financier who held the honorary post of chief steward to King Louis XIV of France in the 17th century.\u003c\/p\u003e\n\u003cp\u003eThe first named béchamel sauce appears in \u003cem\u003eThe Modern Cook,\u003c\/em\u003e written by Vincent La Chapelle and published in 1733,\u003csup\u003e\u003ca href=\"https:\/\/en.wikipedia.org\/wiki\/B%C3%A9chamel_sauce#cite_note-9\"\u003e[9]\u003c\/a\u003e\u003c\/sup\u003e in which the following recipe for \"Turbots (a la Bechameille)\" appears:\u003c\/p\u003e\n\u003cp\u003eThere are many legends regarding the origin of bechamel sauce. For example, it is said that it was created in Tuscany under the name \"Salsa Colla\" and brought to France with Catherine de Medici but this sauce was totally different from modern bechamel sauce. Source \u003ca href=\"https:\/\/en.wikipedia.org\/wiki\/B%C3%A9chamel_sauce\"\u003ehttps:\/\/en.wikipedia.org\/wiki\/B%C3%A9chamel_sauce\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eBéchamel is a creamy delicious white sauce prepared by incorporating roux with simmering milk or cream and seasoned with nutmeg or paprika, onion or onion powder and white pepper, stirred and whisked until the sauce thickens. It is best prepared in a medium, stainless steel sauté skillet or (my preference) my 11½-inch stainless steel stir-fry skillet wok. The sauce can be refrigerated for up to 3 days to use as needed.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEQUIPMENT:\u003c\/strong\u003e Measuring cup and spoons, 11½-inch stir-fry skillet wok and large slotted spoon or whisk.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePREPARATION TIME:\u003c\/strong\u003e 15 minutes | makes about 1 cup (16 tablespoons)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eINGREDIENTS Classic Béchamel Sauce\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1½ cups whole milk.\u003c\/li\u003e\n\u003cli\u003e¼ teaspoon onion powder\u003c\/li\u003e\n\u003cli\u003e¼ teaspoon white pepper\u003c\/li\u003e\n\u003cli\u003e¼ teaspoon grated nutmeg or paprika\u003c\/li\u003e\n\u003cli\u003e1 tablespoon \u003ca href=\"https:\/\/www.healthcraft.com\/cookbooks-recipes\/healthy-stocks-sauces\/roux\/\" data-mce-href=\"https:\/\/www.healthcraft.com\/cookbooks-recipes\/healthy-stocks-sauces\/roux\/\"\u003eClassic Roux\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-style=\"padding-left: 30px;\"\u003eIn a medium-hot 240°F (116°C) stir-fry skillet, bring milk to a simmer. Do not boil. Add the remaining ingredients and simmer, stirring or whisking until the sauce thickens, 5 to 10 minutes. Taste and adjust the seasoning.\u003c\/p\u003e\n\u003cp\u003eServe sparingly to enhance the flavors of appetizers, vegetables, and entrees.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClassic Béchamel per Tablespoon:\u003c\/strong\u003e 18 Calories | 1.2g Fat (53% calories from fat) | 0.9g protein | 1.5g Carbohydrates | 3mg Cholesterol | 12mg Sodium\u003c\/p\u003e","brand":"Chef Charles Knight","offers":[{"title":"Default Title","offer_id":24885572370496,"sku":"EQUIPMENT: Measuring cup and spoons, 11½-inch stir-fry skillet wok and large slotted spoon or whisk.","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/products\/sauce-bechamel.jpg?v=1762458244"},{"product_id":"manhattan-clam-chowder-or-is-it-new-jersey-clam-chowder","title":"Manhattan Clam Chowder or is it New Jersey CLAM CHOWDER? VIDEO","description":"\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eManhattan Clam Chowder — Or Is It New Jersey Clam Chowder?\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003ci\u003eBy Chef Charles Knight\u003c\/i\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe origin of one of the world’s most beloved soups may be as murky as a bowl of clam chowder itself. Much like the New York Giants and Jets—NFL teams that play not in New York but in East Rutherford, New Jersey—Manhattan Clam Chowder may not be as native to New York City as many assume.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eBefore the advent of refrigeration and automobiles, hotels and inns across America built their menus around locally available ingredients and the culinary traditions of regional cooks. These dishes were born from the land and water surrounding them. So, let’s consider the case of the famously red, tomato-based Manhattan Clam Chowder, and ask ourselves: Is it really from Manhattan, or did the Big Apple “borrow” it from its smaller but equally flavorful neighbor, the Garden State?\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 13.5pt; line-height: 115%;\"\u003eThe Chowder Timeline\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eClams have long been a staple along the Northeastern Atlantic Coast. Native American tribes consumed them in large quantities, and early European settlers caught on, eventually. When the Pilgrims arrived in the 1620s, they were less enthusiastic. They considered clams and mussels so lowly that they fed them to their pigs, calling them “the meanest of God’s blessings.”\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe first known printed fish chowder recipe appeared in the \u003ci\u003eBoston Evening Post\u003c\/i\u003e on September 23, 1751. It called for generous use of herbs and spices—typical of English cooking in the 18th century—but made no mention of clams, and certainly not tomatoes. At the time, tomatoes were still feared by many as a poisonous fruit from the nightshade family.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIt wasn’t until 1867 that a clam chowder recipe featuring tomatoes appeared in print. French chef Pierre Blot included it in his \u003ci\u003eHandbook of Practical Cookery for Ladies and Professional Cooks\u003c\/i\u003e. While some say Manhattan Clam Chowder originated in New York—where it was sometimes called Coney Island or Fulton Market Clam Chowder in the 1890s—others point to Portuguese immigrants in Rhode Island. Yet the earliest solid evidence of tomato-based clam chowder brings us right back to New Jersey.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 13.5pt; line-height: 115%;\"\u003eJersey Fresh: Tomatoes, Clams, and Credibility\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eBy the 1830s, according to James Turk, executive director of the Salem County Historical Society, tomatoes had become a major crop across South Jersey. Canneries popped up in almost every village, and at the same time, New Jersey’s clam industry was booming, particularly around Barnegat Bay, a hotbed for chowder clams.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIn Lacey Township (Forked River), despite having fewer than 500 residents, a number of large hotels flourished in the 1800s. Inns like the Lafayette House, the Carman House (later Eno’s Riverside Hotel), the Blodgett House, and the Parker House (later the Greyhound Inn) served visitors who came for boating, fishing, and hunting—or who were simply traveling between New York and Atlantic City.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eWritten accounts confirm that tomato-based clam chowder—not yet called “Manhattan”—was a favorite at the Greyhound Inn. The recipe included South Jersey’s signature tomatoes and locally harvested clams. It was a dish born of the bay, not the borough.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 13.5pt; line-height: 115%;\"\u003eManhattan... by Way of Barnegat?\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIn the mid-19th century, celebrity chefs from New York often spent summers working at resort hotels along the New Jersey shore. They brought their skills—and, inevitably, they took a few recipes back home. It’s entirely plausible that a hearty, tomato-rich clam chowder served at a Barnegat Bay inn made its way to an upscale Manhattan restaurant, and the name simply stuck.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eMuch like the Giants and Jets, Manhattan Clam Chowder may wear a New York jersey, but it plays on New Jersey turf.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 13.5pt; line-height: 115%;\"\u003eFinal Verdict?\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eYou be the judge. With its South Jersey tomatoes and Barnegat Bay clams, this beloved red chowder may owe more to the Garden State than the Empire City. So, the next time someone ladles out a bowl of “Manhattan” Clam Chowder, just smile—and think of Barnegat mud.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cem\u003e\u003cstrong\u003eAtlantic City, New Jersey Clam Chowder as Assembled in Manhattan\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003ci\u003eA Historical Recipe Interpreted by Chef Charles Knight\u003c\/i\u003e\u003cbr\u003eFrom \u003ci\u003eMrs. S.W. Hand’s Cookbook of the Ladies Aid Society of the First Methodist Church\u003c\/i\u003e, Atlantic City, New Jersey\u003cbr\u003e(Adapted with permission from the Special Collections and University Archives of Rutgers University Libraries)\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eEquipment: Health Craft food cutter, 4-quart stockpot\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003ePreparation Time: 1 hour 15 minutes - Makes 6 Servings:\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\" class=\"MsoNormal\" align=\"center\"\u003e\u003cb\u003eFresh New Jersey Ingredients:\u003c\/b\u003e\u003c\/div\u003e\n\u003cul\u003e\n\u003cli class=\"MsoListParagraphCxSpFirst\" style=\"text-indent: -0.25in;\"\u003e\n\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol;\"\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e·\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e2 dozen large chowder clams, shucked, cleaned, and finely chopped (reserve clam liquor)\u003c\/li\u003e\n\u003cli class=\"MsoListParagraphCxSpMiddle\" style=\"text-indent: -0.25in;\"\u003e\n\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol;\"\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e·\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e2 oz salt pork or thick-cut bacon\u003c\/li\u003e\n\u003cli class=\"MsoListParagraphCxSpMiddle\" style=\"text-indent: -0.25in;\"\u003e\n\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol;\"\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e·\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e1 medium onion, chopped (use #2 cone on food cutter)\u003c\/li\u003e\n\u003cli class=\"MsoListParagraphCxSpMiddle\" style=\"text-indent: -0.25in;\"\u003e\n\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol;\"\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e·\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e1 medium bell pepper, diced\u003c\/li\u003e\n\u003cli class=\"MsoListParagraphCxSpMiddle\" style=\"text-indent: -0.25in;\"\u003e\n\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol;\"\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e·\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e3 cloves garlic, minced\u003c\/li\u003e\n\u003cli class=\"MsoListParagraphCxSpMiddle\" style=\"text-indent: -0.25in;\"\u003e\n\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol;\"\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e·\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e1 cup reserved clam liquor, strained\u003c\/li\u003e\n\u003cli class=\"MsoListParagraphCxSpMiddle\" style=\"text-indent: -0.25in;\"\u003e\n\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol;\"\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e·\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e1 stalk celery, grated (1 cone)\u003c\/li\u003e\n\u003cli class=\"MsoListParagraphCxSpMiddle\" style=\"text-indent: -0.25in;\"\u003e\n\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol;\"\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e·\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e1 carrot, grated (1 cone)\u003c\/li\u003e\n\u003cli class=\"MsoListParagraphCxSpMiddle\" style=\"text-indent: -0.25in;\"\u003e\n\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol;\"\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e·\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e6 medium New Jersey tomatoes, peeled, seeded, and chopped\u003c\/li\u003e\n\u003cli class=\"MsoListParagraphCxSpMiddle\" style=\"text-indent: -0.25in;\"\u003e\n\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol;\"\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e·\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e1 cup tomato purée\u003c\/li\u003e\n\u003cli class=\"MsoListParagraphCxSpMiddle\" style=\"text-indent: -0.25in;\"\u003e\n\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol;\"\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e·\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e1 cup clam juice or chicken stock\u003c\/li\u003e\n\u003cli class=\"MsoListParagraphCxSpMiddle\" style=\"text-indent: -0.25in;\"\u003e\n\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol;\"\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e·\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e1 tsp fresh chopped oregano (or ½ tsp dried)\u003c\/li\u003e\n\u003cli class=\"MsoListParagraphCxSpMiddle\" style=\"text-indent: -0.25in;\"\u003e\n\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol;\"\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e·\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e1 tsp fresh chopped thyme (or ½ tsp dried)\u003c\/li\u003e\n\u003cli class=\"MsoListParagraphCxSpMiddle\" style=\"text-indent: -0.25in;\"\u003e\n\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol;\"\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e·\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e2 bay leaves\u003c\/li\u003e\n\u003cli class=\"MsoListParagraphCxSpMiddle\" style=\"text-indent: -0.25in;\"\u003e\n\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol;\"\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e·\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003eSalt and white pepper to taste\u003c\/li\u003e\n\u003cli class=\"MsoListParagraphCxSpMiddle\" style=\"text-indent: -0.25in;\"\u003e\n\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol;\"\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e·\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e2 cups warm milk or half-and-half\u003c\/li\u003e\n\u003cli class=\"MsoListParagraphCxSpMiddle\" style=\"text-indent: -0.25in;\"\u003e\n\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol;\"\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e·\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e6 tbsp sour cream (for serving)\u003c\/li\u003e\n\u003cli class=\"MsoListParagraphCxSpLast\" style=\"text-indent: -0.25in;\"\u003e\n\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol;\"\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e·\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003eFresh chopped basil (for garnish)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv style=\"text-align: left;\" class=\"MsoNormal\" align=\"center\"\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/div\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003c!-- [if !supportLists]--\u003eIn a 4-quart soup pot over medium-high heat (300°F \/ 150°C), brown the salt pork or bacon until crisp and fat is rendered.\u003c\/li\u003e\n\u003cli\u003e\n\u003c!-- [if !supportLists]--\u003eAdd the onion, bell pepper, and garlic. Sauté until vegetables are tender and fragrant, about 5–7 minutes.\u003c\/li\u003e\n\u003cli\u003e\n\u003c!-- [if !supportLists]--\u003eStir in the reserved clam liquor, grated celery and carrot, chopped clams, tomatoes, tomato purée, and clam juice or chicken stock.\u003c\/li\u003e\n\u003cli\u003e\n\u003c!-- [if !supportLists]--\u003eAdd the oregano, thyme, and bay leaves, and season with salt and white pepper to taste.\u003c\/li\u003e\n\u003cli\u003e\n\u003c!-- [if !supportLists]--\u003eCover the pot, leaving the vent open if using a vented lid. Reduce heat to low (240°F \/ 116°C) and simmer gently for about 1 hour, stirring occasionally.\u003c\/li\u003e\n\u003cli\u003e\n\u003c!-- [if !supportLists]--\u003eJust before serving, stir in the warm milk or half-and-half for a creamy finish.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cstrong\u003eTo Serve:\u003c\/strong\u003e Ladle the chowder into bowls. Top each with a generous dollop of sour cream and a sprinkle of fresh chopped basil.\u003c\/p\u003e\n\u003cdiv class=\"MsoNormal\" align=\"center\" style=\"text-align: center;\"\u003e\u003cem\u003eChef’s Note: This dish celebrates the rich culinary heritage of New Jersey’s coastal towns. With Barnegat Bay clams and Jersey tomatoes, it brings forward a truly regional flavor that just might predate Manhattan Clam Chowder. Whether you’re from the shore or just love a good bowl of chowder, this recipe is a savory tribute to Atlantic City’s forgotten food traditions.\n\u003cdiv class=\"MsoNormal\" align=\"center\" style=\"text-align: center;\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp\u003e\u003ciframe align=\"right\" height=\"350\" width=\"425\" src=\"https:\/\/www.youtube.com\/embed\/hqfbE6a5nM0\"\u003e\u003c\/iframe\u003e\u003cbr\u003e\u003c\/p\u003e\u003c\/em\u003e\u003c\/div\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":24885575417920,"sku":null,"price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/manhattan-NEWJERSEYCLAMCHOWDER.5.jpg?v=1762458247"},{"product_id":"split-pea-and-ham-steak-soup-with-homemade-deep-fried-croutons","title":"Split Pea and Ham Soup with Homemade Croutons - Chef Charles Knight","description":"\u003cp class=\"MsoNormal\" align=\"center\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; text-align: center; line-height: normal; mso-outline-level: 3;\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 13.5pt; font-family: 'Segoe UI Emoji',sans-serif; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Segoe UI Emoji'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e🍽️\u003c\/span\u003e\u003c\/b\u003e\u003cb\u003e\u003cspan style=\"font-size: 13.5pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e OUR RECIPES \u0026amp; CULINARY HISTORICAL CONTENT ARE FREE\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" align=\"center\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; text-align: center; line-height: normal;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eWe’re proud to share our collection of recipes and historical stories at no cost.\u003cbr\u003eIf you enjoy what we do and would like to help us continue this work,\u003cbr\u003e\u003cb\u003ea small $7.00 donation is greatly appreciated.\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" align=\"center\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; text-align: center; line-height: normal;\"\u003e\u003cspan style=\"font-family: 'Segoe UI Emoji',sans-serif; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Segoe UI Emoji'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e🙏\u003c\/span\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Thank you for supporting the documentation and preservation of culinary history.\u003c\/span\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-start=\"2821\" data-end=\"2850\"\u003e\u003cstrong data-start=\"2825\" data-end=\"2850\"\u003eHistorical Background\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"2852\" data-end=\"3350\"\u003eSplit pea soup has roots in ancient Greek and Roman cookery, but it became a staple of Northern European and American colonial diets by the 18th century. Early American versions were popularized by Dutch settlers in New York (“erwtensoep”) and New England families who combined dried peas with salt pork or ham bones. By the 19th century, it appeared in household manuals such as \u003cem data-start=\"3232\" data-end=\"3270\"\u003eMrs. Beecher’s Domestic Receipt Book\u003c\/em\u003e (1846) and later in Fannie Farmer’s \u003cem data-start=\"3307\" data-end=\"3340\"\u003eBoston Cooking School Cook Book\u003c\/em\u003e (1896).\u003c\/p\u003e\n\u003ch2 data-start=\"290\" data-end=\"341\"\u003e🥣 SPLIT PEA SOUP with HAM \u0026amp; HOMEMADE CROUTONS\u003c\/h2\u003e\n\u003cp data-start=\"342\" data-end=\"507\"\u003e\u003cstrong data-start=\"342\" data-end=\"363\"\u003ePreparation Time:\u003c\/strong\u003e 1 ½ hours  \u003cstrong data-start=\"375\" data-end=\"385\"\u003eYield:\u003c\/strong\u003e 6 quarts (≈ 20 servings)\u003cbr data-start=\"410\" data-end=\"413\"\u003e\u003cstrong data-start=\"413\" data-end=\"427\"\u003eEquipment:\u003c\/strong\u003e 7-quart Tall Stockpot • Health Craft Food Cutter • 11½-inch Stir-Fry Skillet\u003c\/p\u003e\n\u003ch3 data-start=\"514\" data-end=\"533\"\u003e\u003cstrong data-start=\"518\" data-end=\"533\"\u003eIngredients\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"535\" data-end=\"548\"\u003e\u003cstrong data-start=\"535\" data-end=\"548\"\u003eSoup Base\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli data-start=\"551\" data-end=\"576\"\u003e4 strips bacon, chopped\u003c\/li\u003e\n\u003cli data-start=\"579\" data-end=\"602\"\u003e2 lb ham steak, cubed\u003c\/li\u003e\n\u003cli data-start=\"605\" data-end=\"634\"\u003e2 onions, chopped (#2 cone)\u003c\/li\u003e\n\u003cli data-start=\"637\" data-end=\"667\"\u003e4 cloves garlic, minced fine\u003c\/li\u003e\n\u003cli data-start=\"670\" data-end=\"707\"\u003e4 medium carrots, chopped (#2 cone)\u003c\/li\u003e\n\u003cli data-start=\"710\" data-end=\"746\"\u003e4 stalks celery, chopped (#2 cone)\u003c\/li\u003e\n\u003cli data-start=\"749\" data-end=\"772\"\u003e1 cup Chardonnay wine\u003c\/li\u003e\n\u003cli data-start=\"775\" data-end=\"806\"\u003e6 cups homemade chicken stock\u003c\/li\u003e\n\u003cli data-start=\"809\" data-end=\"865\"\u003e2 lb green split peas (\u003cem data-start=\"832\" data-end=\"862\"\u003eno-soak variety; check label\u003c\/em\u003e)\u003c\/li\u003e\n\u003cli data-start=\"868\" data-end=\"896\"\u003e1 Tbsp apple cider vinegar\u003c\/li\u003e\n\u003cli data-start=\"899\" data-end=\"925\"\u003e2 Tbsp Italian seasoning\u003c\/li\u003e\n\u003cli data-start=\"928\" data-end=\"958\"\u003e¼ cup fresh parsley, chopped\u003c\/li\u003e\n\u003cli data-start=\"961\" data-end=\"998\"\u003e4 cups filtered or purified water (DO NOT USE CHLORINATED TAP WATER)\n\u003cul\u003e\n\u003cli data-start=\"961\" data-end=\"998\"\u003eAlternative: 2 cups chicken or vegetable stock and 2 cups water\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1000\" data-end=\"1021\"\u003e\u003cstrong data-start=\"1000\" data-end=\"1021\"\u003eHomemade Croutons\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli data-start=\"1024\" data-end=\"1053\"\u003e3 cups Italian bread, cubed\u003c\/li\u003e\n\u003cli data-start=\"1056\" data-end=\"1080\"\u003e1 cup olive oil\u003c\/li\u003e\n\u003cli data-start=\"1083\" data-end=\"1107\"\u003e2 Tbsp unsalted butter\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1114\" data-end=\"1128\"\u003e\u003cstrong data-start=\"1118\" data-end=\"1128\"\u003eMethod\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1130\" data-end=\"1293\"\u003e1️⃣ \u003cstrong data-start=\"1134\" data-end=\"1153\"\u003eBrown the Meats\u003c\/strong\u003e\u003cbr data-start=\"1153\" data-end=\"1156\"\u003ePreheat tall stockpot to medium heat 275-300°F. Sauté bacon until crisp (7 to 10 min). Add ham and brown lightly (5 min), stirring occasionally.\u003c\/p\u003e\n\u003cp data-start=\"1295\" data-end=\"1452\"\u003e2️⃣ \u003cstrong data-start=\"1299\" data-end=\"1316\"\u003eAdd Aromatics\u003c\/strong\u003e\u003cbr data-start=\"1316\" data-end=\"1319\"\u003eStir in onion, garlic, carrots, and celery. Sauté until vegetables soften and the fond (brown bits) forms on the bottom of the pan.\u003c\/p\u003e\n\u003cp data-start=\"1454\" data-end=\"1594\"\u003e3️⃣ \u003cstrong data-start=\"1458\" data-end=\"1484\"\u003eDeglaze \u0026amp; Build Flavor\u003c\/strong\u003e\u003cbr data-start=\"1484\" data-end=\"1487\"\u003eAdd wine, scraping up the fond. Stir in Italian seasoning and simmer until the wine is nearly evaporated.\u003c\/p\u003e\n\u003cp data-start=\"1596\" data-end=\"1852\"\u003e4️⃣ \u003cstrong data-start=\"1600\" data-end=\"1619\"\u003eSimmer the Soup\u003c\/strong\u003e\u003cbr data-start=\"1619\" data-end=\"1622\"\u003eAdd stock, split peas, vinegar, and water (2 cups). Cover with vent open and reduce heat to medium-low (225°F). Simmer 45 min, stirring occasionally, until peas are soft. Add 1–2 cups water if needed for consistency.\u003c\/p\u003e\n\u003cp data-start=\"1854\" data-end=\"2040\"\u003e5️⃣ \u003cstrong data-start=\"1858\" data-end=\"1878\"\u003ePrepare Croutons\u003c\/strong\u003e\u003cbr data-start=\"1878\" data-end=\"1881\"\u003eIn 11½-inch stir-fry skillet, heat olive oil and butter to medium-high heat 350°F. Fry bread cubes in small batches until golden brown. Drain on paper towels or rack.\u003c\/p\u003e\n\u003cp data-start=\"2042\" data-end=\"2174\"\u003e6️⃣ \u003cstrong data-start=\"2046\" data-end=\"2064\"\u003eFinish \u0026amp; Serve\u003c\/strong\u003e\u003cbr data-start=\"2064\" data-end=\"2067\"\u003eLadle soup into bowls, garnish with fresh parsley and top with croutons. Serve with rye bread and butter.\u003c\/p\u003e\n\u003ch3 data-start=\"2181\" data-end=\"2201\"\u003e\u003cstrong data-start=\"2185\" data-end=\"2201\"\u003eChef’s Notes\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli data-start=\"2205\" data-end=\"2446\"\u003e\n\u003cstrong data-start=\"2205\" data-end=\"2222\"\u003eNo-Soak Peas:\u003c\/strong\u003e Modern split peas (such as Camellia or Goya brands) require no pre-soaking due to mechanical splitting that removes the outer hull. Older bulk varieties may still benefit from a brief soak to reduce foam and cooking time.\u003c\/li\u003e\n\u003cli data-start=\"2449\" data-end=\"2565\"\u003e\n\u003cstrong data-start=\"2449\" data-end=\"2473\"\u003eApple Cider Vinegar:\u003c\/strong\u003e Balances the peas’ natural starchiness and enhances ham flavor without souring the broth.\u003c\/li\u003e\n\u003cli data-start=\"2568\" data-end=\"2705\"\u003e\n\u003cstrong data-start=\"2568\" data-end=\"2590\"\u003eItalian Seasoning:\u003c\/strong\u003e A blend of basil, oregano, thyme, and marjoram adds Mediterranean depth to this traditional Anglo-American dish.\u003c\/li\u003e\n\u003cli data-start=\"2708\" data-end=\"2814\"\u003e\n\u003cstrong data-start=\"2708\" data-end=\"2727\"\u003eFond Technique:\u003c\/strong\u003e The browning step builds a rich, smoky base that defines the soup’s depth of flavor.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"2821\" data-end=\"2850\"\u003e\u003cstrong data-start=\"3361\" data-end=\"3375\"\u003eReferences\u003c\/strong\u003e\u003c\/h3\u003e\n\u003col\u003e\n\u003cli data-start=\"3379\" data-end=\"3452\"\u003eBeecher, Catharine E. \u003cem data-start=\"3401\" data-end=\"3424\"\u003eDomestic Receipt Book\u003c\/em\u003e. Harper \u0026amp; Brothers, 1846.\u003c\/li\u003e\n\u003cli data-start=\"3456\" data-end=\"3526\"\u003eFarmer, Fannie Merritt. \u003cem data-start=\"3480\" data-end=\"3517\"\u003eThe Boston Cooking School Cook Book\u003c\/em\u003e. 1896.\u003c\/li\u003e\n\u003cli data-start=\"3530\" data-end=\"3610\"\u003eDavidson, Alan. \u003cem data-start=\"3546\" data-end=\"3576\"\u003eThe Oxford Companion to Food\u003c\/em\u003e. Oxford University Press, 1999.\u003c\/li\u003e\n\u003cli data-start=\"3614\" data-end=\"3722\"\u003eU.S. Department of Agriculture (USDA) FoodData Central – Nutritional Database for Green Split Peas (2024).\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":24885580660800,"sku":"split pea soup","price":7.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/soup-split-pea-shutterstock_129563819_750.jpg?v=1760288495"},{"product_id":"italian-turkey-soup","title":"Italian Turkey Tortellini Soup","description":"\u003cp\u003eTurkeys are a popular domesticated bird that are known for their large size and delicious meat. However, did you know that turkeys have a rich history that dates back thousands of years? The origin and history of turkeys is a fascinating topic that sheds light on the relationship between humans and these remarkable birds.\u003cbr\u003e\u003cbr\u003eThe wild turkey is native to North America and was a staple food source for many Native American tribes. The turkey played an important role in their culture and was used in religious ceremonies and as a symbol of abundance and fertility. When European explorers arrived in the Americas, they were introduced to the turkey and brought it back to Europe with them. It quickly became popular as a food source and was domesticated in many parts of the world.\u003cbr\u003e\u003cbr\u003eToday, turkeys are raised for meat and eggs all over the world. They are an important part of many holiday meals, particularly Thanksgiving in the United States. Turkeys are also valued for their feathers, which are used in clothing and decorations. Despite their widespread domestication, wild turkeys can still be found in many parts of North America and are a popular game bird.\u003c\/p\u003e\n\u003cp\u003eThe origin and history of turkeys is a fascinating topic that highlights the important role that these birds have played in human culture and history. Whether you enjoy eating turkey or simply appreciate their beauty, there is no denying that turkeys are an important part of our world.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eItalian Turkey Tortellini Soup\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEQUIPMENT:\u003c\/strong\u003e French chef’s knife, cutting board, food cutter grating blade, 6-quart soup pot or 5-quart oil core cooker, measuring cup and spoons, large serving spoon and ladle\u003c\/p\u003e\n\u003cp\u003eHOMEMADE TURKEY STOCK: Place the whole turkey carcass in a 12 Qt. stockpot and cover with purified water (tap water has chlorine and ammonia – not great for good soup). Bring to a simmer over medium heat and allow to cook for several hours or overnight. The carcass will fall apart. Skim the fat floating on the top and begin to remove the larger bones. Using a steamer\/strainer place on top of a 6 or 8 Qt. and strain the stock, meat, and bones. Allow to cool about 20 to 30 minutes. Pick through and shred the turkey meat by hand, carefully removing the tiny bones. When sorted, return the turkey to the stockpot, and begin your Italian Turkey Tortellini Soup.\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cimg style=\"float: none;\" alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/TORTELINITURKEYSOUPSHUTERSTOCK2314889205_1024x1024.jpg?v=1700929164\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003ePREPARATION TIME:\u003c\/strong\u003e 40 minutes – Makes 11 to 12 servings - Adapted for Induction Cooking\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eINGREDIENTS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 medium onion, diced\u003c\/li\u003e\n\u003cli\u003e2 stalk celery, diced\u003c\/li\u003e\n\u003cli\u003e1 medium bell pepper, diced\u003c\/li\u003e\n\u003cli\u003e1 medium carrot, grated #1 cutting cone\u003c\/li\u003e\n\u003cli\u003e1 clove garlic, minced\u003c\/li\u003e\n\u003cli\u003e6 cups Low-Sodium Chicken Stock (page 217)\u003c\/li\u003e\n\u003cli\u003e6 plum tomatoes, cut into 6 to 8 slices\u003c\/li\u003e\n\u003cli\u003e1 teaspoon poultry seasoning\u003c\/li\u003e\n\u003cli\u003e1 tablespoon Italian seasoning\u003c\/li\u003e\n\u003cli\u003e1-pound cooked turkey dark meat, skinless\u003c\/li\u003e\n\u003cli\u003e8 ounces spinach-filled tortellini (for Gluten FREE use Rice Pasta Tortellini)\u003c\/li\u003e\n\u003cli\u003e10 to 12 fresh basil leaves\u003c\/li\u003e\n\u003cli\u003e2 tablespoon freshly grated Parmesan cheese\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eIn a hot, dry stockpot over medium heat 275°F, dry sauté onion, celery, bell pepper, carrot, and garlic until slightly browned and cooked through, about 7 to 10 minutes, stirring occasionally. Stir occasionally. \u003c\/p\u003e\n\u003cp\u003eSlowly stir in the stock. Stir in the remaining ingredients, except parsley. Reduce the heat to low 180°F (82°C), cover the pan and open the vent. Simmer until tortellini is cooked, about 20 to 25 minutes. Do not allow the soup to boil.\u003c\/p\u003e\n\u003cp\u003eTo serve, ladle the soup into soup bowls or a tureen and sprinkle with fresh basil and Parmesan cheese. Serve with warm Italian garlic bread\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePER SERVING:\u003c\/strong\u003e 110 Calories, 3g Fat (23% calories from fat), 16g Protein, 8g Carbohydrates, 51mg Cholesterol, 392mg Sodium.\u003c\/p\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":24885585969216,"sku":"PREPARATION TIME: 40 minutes – Makes 11 to 12 servings - Adapted for Induction Cooking","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/TORTELINITURKEYSOUPSHUTERSTOCK2314889205750X750.jpg?v=1762458256"},{"product_id":"stovetop-macaroni-cheese-gluten-free-dairy-free","title":"Mac N Cheese and Thomas Jefferson by Chef Charles KNight","description":"\u003ch2 data-end=\"416\" data-start=\"357\"\u003e🍽️ OUR RECIPES \u0026amp; CULINARY HISTORICAL CONTENT ARE FREE\u003c\/h2\u003e\n\u003cp data-end=\"626\" data-start=\"418\"\u003eWe’re proud to share our collection of recipes and historical stories at no cost.\u003cbr data-end=\"502\" data-start=\"499\"\u003eIf you enjoy what we do and would like to help us continue this work,\u003cbr data-end=\"574\" data-start=\"571\"\u003ea small \u003cstrong data-end=\"600\" data-start=\"582\"\u003e$5.00 donation\u003c\/strong\u003e is greatly appreciated.\u003c\/p\u003e\n\u003cp data-end=\"708\" data-start=\"628\"\u003e🙏 Thank you for supporting the preservation of culinary and American history.\u003c\/p\u003e\n\u003ch2 data-end=\"776\" data-start=\"715\"\u003e🏛 Thomas Jefferson \u0026amp; The History of Macaroni and Cheese\u003c\/h2\u003e\n\u003cdiv style=\"text-align: right;\"\u003e\u003cimg style=\"margin-bottom: 16px; float: right;\" alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/mac-n-cheese-thomas-jefferson-shutterstock_245964892_480x480_240x240_f2ed3f36-5d0a-492e-859b-4c6e3436fcc4.webp?v=1760156222\"\u003e\u003c\/div\u003e\n\u003cp data-end=\"911\" data-start=\"778\"\u003e\u003cstrong data-end=\"839\" data-start=\"778\"\u003eNo — Thomas Jefferson did not invent macaroni and cheese.\u003c\/strong\u003e\u003cbr data-end=\"842\" data-start=\"839\"\u003eBut he played a major role in popularizing it in the United States.\u003c\/p\u003e\n\u003ch3 data-end=\"966\" data-start=\"913\"\u003eJefferson’s Role in Macaroni and Cheese History\u003c\/h3\u003e\n\u003cp data-end=\"1232\" data-start=\"968\"\u003e\u003cstrong data-end=\"991\" data-start=\"968\"\u003e1784–1789 – France:\u003c\/strong\u003e While serving as U.S. Minister to France, Jefferson developed a taste for pasta dishes. He imported a pasta-making machine (though it didn’t function well) and returned home with recipes, utensils, and a deep enthusiasm for pasta cuisine.\u003c\/p\u003e\n\u003cp data-end=\"1366\" data-start=\"1234\"\u003eHis chef \u003cstrong data-end=\"1260\" data-start=\"1243\"\u003eJames Hemings\u003c\/strong\u003e, classically trained in Paris, likely adapted early macaroni-and-cheese-style dishes at \u003cstrong data-end=\"1363\" data-start=\"1349\"\u003eMonticello\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-end=\"1502\" data-start=\"1368\"\u003eIn \u003cstrong data-end=\"1379\" data-start=\"1371\"\u003e1802\u003c\/strong\u003e, Jefferson served \u003cem data-end=\"1419\" data-start=\"1398\"\u003emacaroni and cheese\u003c\/em\u003e at a \u003cstrong data-end=\"1441\" data-start=\"1425\"\u003eState Dinner\u003c\/strong\u003e, marking its first recorded appearance at the White House.\u003c\/p\u003e\n\u003cp data-end=\"1651\" data-start=\"1504\"\u003eA document in Jefferson’s handwriting — including a sketch of a pasta extruder and notes on “macaroni” — survives in the \u003cstrong data-end=\"1648\" data-start=\"1625\"\u003eLibrary of Congress\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-end=\"1830\" data-start=\"1653\"\u003eAlthough Jefferson did not create the dish, his refinement and promotion of it among American elites helped transform macaroni and cheese into a beloved national comfort food.\u003c\/p\u003e\n\u003ch3 data-end=\"1877\" data-start=\"1837\"\u003eWhy Jefferson Was Not the Inventor\u003c\/h3\u003e\n\u003cp data-end=\"2163\" data-start=\"1879\"\u003ePasta-and-cheese recipes long predate Jefferson.\u003cbr data-end=\"1930\" data-start=\"1927\"\u003eThe earliest known version appears in \u003cem data-end=\"1986\" data-start=\"1968\"\u003eLiber de Coquina\u003c\/em\u003e (c. 1300 A.D.), describing \u003cstrong data-end=\"2030\" data-start=\"2014\"\u003e“de lasanis”\u003c\/strong\u003e — layers of flat pasta and cheese.\u003cbr data-end=\"2068\" data-start=\"2065\"\u003eBy Jefferson’s time, such dishes were already well-established in Italian and French cuisine.\u003c\/p\u003e\n\u003ch2 data-end=\"2203\" data-start=\"2170\"\u003e🍽 Gourmet Macaroni \u0026amp; Cheese\u003c\/h2\u003e\n\u003cp data-end=\"2406\" data-start=\"2205\"\u003e\u003cem data-end=\"2406\" data-start=\"2205\"\u003eA refined take on the American classic inspired by Jefferson’s French influence — featuring Lorraine Swiss, sharp white cheddar, and Pecorino Romano. Dijon mustard and white pepper add elegant depth.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-end=\"2453\" data-start=\"2408\"\u003e\u003cstrong data-end=\"2422\" data-start=\"2408\"\u003ePrep Time:\u003c\/strong\u003e ≈ 1 hour | \u003cstrong data-end=\"2445\" data-start=\"2434\"\u003eServes:\u003c\/strong\u003e 4 – 6\u003c\/p\u003e\n\u003ch3 data-end=\"2470\" data-start=\"2455\"\u003eEquipment\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli data-end=\"2498\" data-start=\"2473\"\u003eMeasuring cups \u0026amp; spoons\u003c\/li\u003e\n\u003cli data-end=\"2534\" data-start=\"2501\"\u003eFood Cutter (Julienne Blade #2)\u003c\/li\u003e\n\u003cli data-end=\"2555\" data-start=\"2537\"\u003e5-quart soup pot\u003c\/li\u003e\n\u003cli data-end=\"2565\" data-start=\"2558\"\u003eWhisk\u003c\/li\u003e\n\u003cli data-end=\"2588\" data-start=\"2568\"\u003eLarge serving bowl\u003c\/li\u003e\n\u003cli data-end=\"2616\" data-start=\"2591\"\u003eAu Gratin baking dishes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-end=\"2635\" data-start=\"2618\"\u003eIngredients\u003c\/h3\u003e\n\u003cdiv class=\"_tableContainer_1rjym_1\"\u003e\n\u003cdiv class=\"group _tableWrapper_1rjym_13 flex w-fit flex-col-reverse\" tabindex=\"-1\"\u003e\n\u003ctable class=\"w-fit min-w-(--thread-content-width)\" data-end=\"3134\" data-start=\"2637\"\u003e\n\u003cthead data-end=\"2684\" data-start=\"2637\"\u003e\n\u003ctr data-end=\"2684\" data-start=\"2637\"\u003e\n\u003cth data-col-size=\"sm\" data-end=\"2648\" data-start=\"2637\"\u003eStandard\u003c\/th\u003e\n\u003cth data-col-size=\"sm\" data-end=\"2684\" data-start=\"2648\"\u003eDairy-Free \/ Gluten-Free Options\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody data-end=\"3134\" data-start=\"2734\"\u003e\n\u003ctr data-end=\"2772\" data-start=\"2734\"\u003e\n\u003ctd data-col-size=\"sm\" data-end=\"2752\" data-start=\"2734\"\u003e3 cups macaroni\u003c\/td\u003e\n\u003ctd data-end=\"2772\" data-start=\"2752\" data-col-size=\"sm\"\u003erice-flour pasta\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-end=\"2825\" data-start=\"2773\"\u003e\n\u003ctd data-col-size=\"sm\" data-end=\"2798\" data-start=\"2773\"\u003e2 Tbsp unsalted butter\u003c\/td\u003e\n\u003ctd data-end=\"2825\" data-start=\"2798\" data-col-size=\"sm\"\u003eParkay or soy margarine\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-end=\"2867\" data-start=\"2826\"\u003e\n\u003ctd data-col-size=\"sm\" data-end=\"2853\" data-start=\"2826\"\u003e2 Tbsp all-purpose flour\u003c\/td\u003e\n\u003ctd data-end=\"2867\" data-start=\"2853\" data-col-size=\"sm\"\u003erice flour\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-end=\"2900\" data-start=\"2868\"\u003e\n\u003ctd data-col-size=\"sm\" data-end=\"2887\" data-start=\"2868\"\u003e1 cup whole milk\u003c\/td\u003e\n\u003ctd data-end=\"2900\" data-start=\"2887\" data-col-size=\"sm\"\u003erice milk\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-end=\"2967\" data-start=\"2901\"\u003e\n\u003ctd data-col-size=\"sm\" data-end=\"2941\" data-start=\"2901\"\u003e1 ¾ cups Lorraine Swiss cheese, diced\u003c\/td\u003e\n\u003ctd data-end=\"2967\" data-start=\"2941\" data-col-size=\"sm\"\u003eManchego (goat cheese)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-end=\"3019\" data-start=\"2968\"\u003e\n\u003ctd data-col-size=\"sm\" data-end=\"3002\" data-start=\"2968\"\u003e4 oz sharp white cheddar, diced\u003c\/td\u003e\n\u003ctd data-end=\"3019\" data-start=\"3002\" data-col-size=\"sm\"\u003evegan cheddar\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-end=\"3050\" data-start=\"3020\"\u003e\n\u003ctd data-col-size=\"sm\" data-end=\"3042\" data-start=\"3020\"\u003e½ tsp Dijon mustard\u003c\/td\u003e\n\u003ctd data-end=\"3050\" data-start=\"3042\" data-col-size=\"sm\"\u003esame\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-end=\"3077\" data-start=\"3051\"\u003e\n\u003ctd data-col-size=\"sm\" data-end=\"3072\" data-start=\"3051\"\u003e¼ tsp white pepper\u003c\/td\u003e\n\u003ctd data-end=\"3077\" data-start=\"3072\" data-col-size=\"sm\"\u003e—\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-end=\"3134\" data-start=\"3078\"\u003e\n\u003ctd data-col-size=\"sm\" data-end=\"3110\" data-start=\"3078\"\u003e¼ cup Pecorino cheese, grated\u003c\/td\u003e\n\u003ctd data-end=\"3134\" data-start=\"3110\" data-col-size=\"sm\"\u003esheep’s-milk version\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003chr data-end=\"3139\" data-start=\"3136\"\u003e\n\u003ch3 data-end=\"3157\" data-start=\"3141\"\u003eDirections\u003c\/h3\u003e\n\u003cp data-end=\"3358\" data-start=\"3159\"\u003e1️⃣ \u003cstrong data-end=\"3181\" data-start=\"3163\"\u003eCook the Pasta\u003c\/strong\u003e\u003cbr data-end=\"3184\" data-start=\"3181\"\u003eBring purified or filtered water to a boil (≈ 275 °F). Cook pasta until \u003cem data-end=\"3266\" data-start=\"3256\"\u003eal dente\u003c\/em\u003e. Drain well; keep warm.\u003cbr data-end=\"3293\" data-start=\"3290\"\u003e💡 \u003cem data-end=\"3356\" data-start=\"3296\"\u003eAvoid chlorinated tap water — it dulls flavor and texture.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-end=\"3541\" data-start=\"3360\"\u003e2️⃣ \u003cstrong data-end=\"3389\" data-start=\"3364\"\u003eMake the Roux \u0026amp; Sauce\u003c\/strong\u003e\u003cbr data-end=\"3392\" data-start=\"3389\"\u003eMelt butter in the pot over medium heat.\u003cbr data-end=\"3435\" data-start=\"3432\"\u003eWhisk in flour for 2–3 minutes until smooth.\u003cbr data-end=\"3482\" data-start=\"3479\"\u003eGradually add milk, whisking 4–5 minutes until thickened.\u003c\/p\u003e\n\u003cp data-end=\"3704\" data-start=\"3543\"\u003e3️⃣ \u003cstrong data-end=\"3573\" data-start=\"3547\"\u003eIncorporate the Cheese\u003c\/strong\u003e\u003cbr data-end=\"3576\" data-start=\"3573\"\u003eReduce heat to 175–200 °F. Add cheeses slowly, whisking smooth after each addition.\u003cbr data-end=\"3662\" data-start=\"3659\"\u003eBlend in Dijon mustard and white pepper.\u003c\/p\u003e\n\u003cp data-end=\"3786\" data-start=\"3706\"\u003e4️⃣ \u003cstrong data-end=\"3729\" data-start=\"3710\"\u003eCombine \u0026amp; Serve\u003c\/strong\u003e\u003cbr data-end=\"3732\" data-start=\"3729\"\u003eFold pasta into the cheese sauce until fully coated.\u003c\/p\u003e\n\u003ch3 data-end=\"3818\" data-start=\"3793\"\u003eServing Suggestions\u003c\/h3\u003e\n\u003cp data-end=\"3960\" data-start=\"3819\"\u003eServe hot, topped with grated Pecorino.\u003cbr data-end=\"3861\" data-start=\"3858\"\u003eOptional: Bake in buttered Au Gratin dishes at 350 °F for 20–25 minutes, until golden and bubbly.\u003c\/p\u003e\n\u003cp data-end=\"3960\" data-start=\"3819\"\u003e \u003c\/p\u003e\n\u003ch2 data-end=\"283\" data-start=\"245\"\u003e🏛 QUICK FACTS \u0026amp; HISTORICAL NOTES\u003c\/h2\u003e\n\u003cp data-end=\"350\" data-start=\"284\"\u003e\u003cstrong data-end=\"348\" data-start=\"284\"\u003eThomas Jefferson \u0026amp; the Birth of American Macaroni and Cheese\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"543\" data-start=\"352\"\u003e\u003cstrong data-end=\"390\" data-start=\"352\"\u003e📜 1743 – Thomas Jefferson is born\u003c\/strong\u003e in Shadwell, Virginia. A scholar of architecture, agriculture, and fine dining, Jefferson had a lifelong passion for good food and scientific cooking.\u003c\/p\u003e\n\u003cp data-end=\"800\" data-start=\"545\"\u003e\u003cstrong data-end=\"581\" data-start=\"545\"\u003e🇫🇷 1784–1789 – Paris Influence\u003c\/strong\u003e\u003cbr data-end=\"584\" data-start=\"581\"\u003eWhile serving as \u003cstrong data-end=\"628\" data-start=\"601\"\u003eU.S. Minister to France\u003c\/strong\u003e, Jefferson encountered classic French cuisine. He visited pasta makers in Naples and northern Italy, studied their machines, and recorded detailed notes on \u003cem data-end=\"798\" data-start=\"785\"\u003e“macaroni.”\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-end=\"1146\" data-start=\"802\"\u003e\u003cstrong data-end=\"861\" data-start=\"802\"\u003e🧑🏽🍳 James Hemings – The First American-Trained Chef\u003c\/strong\u003e\u003cbr data-end=\"864\" data-start=\"861\"\u003eJefferson’s enslaved chef \u003cstrong data-end=\"907\" data-start=\"890\"\u003eJames Hemings\u003c\/strong\u003e trained at Paris’s finest kitchens. Upon returning to Monticello, Hemings blended European techniques with American ingredients, introducing dishes such as ice cream, crème brûlée, and macaroni pie (a forerunner of modern mac \u0026amp; cheese).\u003c\/p\u003e\n\u003cp data-end=\"1199\" data-start=\"1148\"\u003e\u003cstrong data-end=\"1174\" data-start=\"1148\"\u003e📜 Surviving Documents\u003c\/strong\u003e\u003cbr data-end=\"1177\" data-start=\"1174\"\u003eIn Jefferson’s hand:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli data-end=\"1268\" data-start=\"1202\"\u003eA \u003cstrong data-end=\"1234\" data-start=\"1204\"\u003esketch of a pasta extruder\u003c\/strong\u003e (“machine for making macaroni”)\u003c\/li\u003e\n\u003cli data-end=\"1404\" data-start=\"1271\"\u003eNotes on pasta-making and cheese procurement\u003cbr data-end=\"1318\" data-start=\"1315\"\u003eThese manuscripts are preserved in the \u003cstrong data-end=\"1401\" data-start=\"1357\"\u003eLibrary of Congress, Manuscript Division\u003c\/strong\u003e.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"1622\" data-start=\"1406\"\u003e\u003cstrong data-end=\"1438\" data-start=\"1406\"\u003e🍽️ 1802 – White House Debut\u003c\/strong\u003e\u003cbr data-end=\"1441\" data-start=\"1438\"\u003eJefferson’s “macaroni pie” was \u003cstrong data-end=\"1500\" data-start=\"1472\"\u003eserved at a State Dinner\u003c\/strong\u003e—the first known appearance of macaroni and cheese at the White House. Guests noted its novelty and “continental” style.\u003c\/p\u003e\n\u003cp data-end=\"1721\" data-start=\"1624\"\u003e\u003cstrong data-end=\"1646\" data-start=\"1624\"\u003e🇮🇹 Earlier Roots\u003c\/strong\u003e\u003cbr data-end=\"1649\" data-start=\"1646\"\u003eLong before Jefferson, pasta-and-cheese dishes were enjoyed in Europe:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli data-end=\"1835\" data-start=\"1724\"\u003e\n\u003cem data-end=\"1742\" data-start=\"1724\"\u003eLiber de Coquina\u003c\/em\u003e (c. 1300 A.D.) — the earliest written recipe for pasta layered with cheese (\u003cem data-end=\"1831\" data-start=\"1819\"\u003ede lasanis\u003c\/em\u003e).\u003c\/li\u003e\n\u003cli data-end=\"1947\" data-start=\"1838\"\u003e\n\u003cem data-end=\"1853\" data-start=\"1838\"\u003eForme of Cury\u003c\/em\u003e (1390, England) — included recipes for “macrows” boiled and layered with butter and cheese.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"2193\" data-start=\"1949\"\u003e\u003cstrong data-end=\"1977\" data-start=\"1949\"\u003e🇺🇸 American Adaptation\u003c\/strong\u003e\u003cbr data-end=\"1980\" data-start=\"1977\"\u003eBy the 1820s–1830s, “macaroni pudding” and “baked macaroni with cheese” appeared in American cookbooks, including Mary Randolph’s \u003cem data-end=\"2135\" data-start=\"2110\"\u003eThe Virginia House-Wife\u003c\/em\u003e (1824), cementing the dish’s place in Southern cuisine.\u003c\/p\u003e\n\u003cp data-end=\"2386\" data-start=\"2195\"\u003e\u003cstrong data-end=\"2217\" data-start=\"2195\"\u003e🍴 Culinary Legacy\u003c\/strong\u003e\u003cbr data-end=\"2220\" data-start=\"2217\"\u003eThough Jefferson did not invent macaroni and cheese, his enthusiasm helped transform it from an elite delicacy into an enduring symbol of \u003cstrong data-end=\"2383\" data-start=\"2358\"\u003eAmerican comfort food\u003c\/strong\u003e.\u003c\/p\u003e\n\u003ch3 data-end=\"2425\" data-start=\"2393\"\u003e✒️ Suggested Sidebar Caption\u003c\/h3\u003e\n\u003cblockquote data-end=\"2517\" data-start=\"2426\"\u003e\n\u003cp data-end=\"2517\" data-start=\"2428\"\u003e\u003cem data-end=\"2515\" data-start=\"2428\"\u003e“From Monticello to Main Street: Jefferson’s macaroni became America’s mac \u0026amp; cheese.”\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"chef charles knight","offers":[{"title":"Default Title","offer_id":24885588033600,"sku":"","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/mac_and_cheese_au_gratin_pan_1024x1024_2x_84c3da74-c766-4026-9912-c24ea9beb1dd.jpg?v=1754238168"},{"product_id":"sauce-veloute-and-sauce-supreme","title":"Sauce Velouté and Sauce Supreme","description":"\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: black; mso-color-alt: windowtext; background: white;\"\u003eVelouté sauce is not just a staple in French cuisine; it is the very foundation upon which countless exquisite stock-based white sauces are built. Its versatility and elegance make it a beloved choice among chefs and home cooks alike.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: black; mso-color-alt: windowtext; background: white;\"\u003eTo prepare velouté sauce, start by making a roux mixture of equal parts flour and fat, typically butter. Melt the butter in your Health Craft cookware over medium heat 275ºF, stirring in the flour until it forms a smooth paste. Cook this mixture for a few minutes to eliminate the raw flour taste (begins to smell like cookies), then gradually whisk in your choice of stock be it chicken, fish, white pork, or white veal. Season with spices to your liking, and continue to simmer, whisking consistently, until the sauce thickens to your desired consistency. The durable construction of Health Craft's cookware ensures even heat distribution, allowing you to achieve perfect results every time.\u003c\/span\u003e\u003cspan style=\"background: white;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: black; mso-color-alt: windowtext; background: white;\"\u003eTo elevate your velouté sauce, consider incorporating fresh herbs or a splash of cream for added richness. \u003c\/span\u003e\u003cspan style=\"background: white;\"\u003e\u003c\/span\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSAUCE SUPREME\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEQUIPMENT: Measuring cup and spoons, 11-inch gourmet skillet, whisk, manual mandolin food cutter.\u003c\/p\u003e\n\u003cp\u003ePREPARATION TIME: 15 minutes – Makes about ¾ cup (12 tablespoons)\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e½ cup half-and-half or whole milk\u003c\/li\u003e\n\u003cli\u003e1 pinch white pepper\u003c\/li\u003e\n\u003cli\u003e¾ cup Classic Velouté Sauce\u003c\/li\u003e\n\u003cli\u003e¼ cup cooked mushrooms, sliced #4 slicing cone (optional).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eIn a hot skillet over medium-low heat 200°F, combine all ingredients. Simmer, whisking, until the sauce reduces slightly and thickens, 3 to 5 minutes. Stir in the sliced cooked mushrooms.\u003c\/p\u003e\n\u003cp\u003eServe sparingly, matching the flavor or the stock with that of the dish.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/bechamel-white-sauce-veloute-supreme.webp?v=1737898031\" alt=\"\"\u003e\u003c\/p\u003e","brand":"Chef Charles Knight","offers":[{"title":"Default Title","offer_id":24885594259520,"sku":"EQUIPMENT: Measuring cup and spoons, 11-inch Stir Fry Skillet, whisk, Kitchen Machine food cutter","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/bechamel2__28293.1426544712.1280.1280_1024x1024_2x_ba54dc56-f47c-4f1e-a796-0e75b0b01711.jpg?v=1762458260"},{"product_id":"homemade-ranch-dressing-by-josh-knight","title":"Homemade RANCH DRESSING by Josh Knight","description":"\u003cp\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif;\"\u003eEQUIPMENT: \u003ca href=\"https:\/\/www.healthcraft.com\/arrowhead-cutlery\/1969-arrowhead-french-chef-knife-never-used\/\"\u003eFrench chef knife\u003c\/a\u003e, \u003ca href=\"https:\/\/www.healthcraft.com\/bakeware\/8pc-t304-stainless-steel-measuring-cups-and-spoons\/\"\u003emeasuring cup and spoons\u003c\/a\u003e, \u003ca href=\"https:\/\/www.healthcraft.com\/bakeware\/12pc-stainless-steel-mixing-bowl-set\/\"\u003e2-quart mixing bowl,\u003c\/a\u003e \u003ca href=\"https:\/\/www.healthcraft.com\/bakeware\/26pc-professional-stainless-steel-bakeware-set\/\"\u003ewhisk and spatula,\u003c\/a\u003e 2 cup Mason jar\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif;\"\u003ePREPARATION TIME: 15 minutes – Makes about 2 cups\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp style=\"padding-left: 30px;\"\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif;\"\u003e2 cloves garlic, minced fine and pureed with salt\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif;\"\u003e1 cup \u003ca href=\"https:\/\/www.healthcraft.com\/recipes-and-instruction\/appetizers-and-hors-d-oeuvres\/homemade-mayonnaise-see-video\/\"\u003ehomemade mayonnaise\u003c\/a\u003e\u003c\/span\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif;\"\u003e½ cup sour cream\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif;\"\u003e2 tablespoons chives, minced\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif;\"\u003e1 teaspoon Worcestershire sauce\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif;\"\u003e½ teaspoon fresh black pepper\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif;\"\u003e½ teaspoon apple cider vinegar\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif;\"\u003e¼ teaspoon Hungarian paprika\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif;\"\u003e1 dash cayenne pepper\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif;\"\u003e1 small lemon, juice of\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif;\"\u003e¼ cup half and half \u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif;\"\u003e¼ teaspoon crystal hot sauce (optional)\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif;\"\u003eCombine all the ingredients in the mixing bowl, whisking vigorously. (\u003cem\u003eNote\u003c\/em\u003e: to stabilize a lightweight mixing bowl, set it on a coiled kitchen towel.)\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif;\"\u003eContinue to whisk, adding the oil in a slow, steady stream. If the mayonnaise becomes too thick, add enough water to thin it to the consistency you desire. Add about a teaspoon of water at a time.\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp\u003e\u003cspan style=\"font-family: 'Arial',sans-serif; font-size: 10pt;\"\u003eWhen mixed, the Ranch dressing should be thick, with your whisk forming ribbons through the mixture.\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp\u003e\u003cspan style=\"font-family: 'Arial',sans-serif; font-size: 10pt;\"\u003eUse homemade Ranch dressing on sandwiches, in dips, or in any number of recipes.\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp\u003e\u003cspan style=\"font-family: 'Arial',sans-serif; font-size: 10pt;\"\u003eStore in a sealed Mason jar, in the refrigerator.\u003c\/span\u003e\u003c\/p\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":24885597110336,"sku":"PREPARATION TIME:  15 minutes – Makes about 2 cups","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/products\/RANCH_DRESSING_SS_249980650__85405.1432420563.1280.1280.jpg?v=1762458260"},{"product_id":"spiced-pumpkin-bisque","title":"Pumpkin Bisque - Spiced Basque-Style - Chef Charles Knight","description":"\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; text-align: center; line-height: normal; mso-outline-level: 3;\" align=\"center\" class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 13.5pt; font-family: 'Segoe UI Emoji',sans-serif; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Segoe UI Emoji'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e🍽️\u003c\/span\u003e\u003c\/b\u003e\u003cb\u003e\u003cspan style=\"font-size: 13.5pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e OUR RECIPES \u0026amp; CULINARY HISTORICAL CONTENT ARE FREE\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; text-align: center; line-height: normal;\" align=\"center\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eWe’re proud to share our collection of recipes and historical stories at no cost.\u003cbr\u003eIf you enjoy what we do and would like to help us continue this work,\u003cbr\u003e\u003cb\u003ea small $7.00 donation is greatly appreciated.\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; text-align: center; line-height: normal;\" align=\"center\" class=\"MsoNormal\"\u003e\u003cspan style=\"font-family: 'Segoe UI Emoji',sans-serif; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Segoe UI Emoji'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e🙏\u003c\/span\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Thank you for supporting the documentation and preservation of culinary history.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; text-align: center; line-height: normal;\" align=\"center\" class=\"MsoNormal\"\u003e \u003c\/p\u003e\n\u003ch1 data-end=\"358\" data-start=\"333\"\u003e🌄 My Basque Heritage\u003c\/h1\u003e\n\u003ch3 data-end=\"404\" data-start=\"359\"\u003eFrom Fisherman’s Stew to Velvety Bisque\u003c\/h3\u003e\n\u003cp data-end=\"536\" data-start=\"406\"\u003e\u003cstrong data-end=\"456\" data-start=\"406\"\u003eBy Chef Charles Knight — Health Craft Cookware\u003c\/strong\u003e\u003cbr data-end=\"459\" data-start=\"456\"\u003e\u003cem data-end=\"536\" data-start=\"459\"\u003eCelebrating 55 Years of American Craftsmanship and Global Culinary Heritage\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3 data-end=\"589\" data-start=\"543\"\u003eA People Between the Mountains and the Sea\u003c\/h3\u003e\n\u003cp data-end=\"903\" data-start=\"591\"\u003eMy family traces its lineage back to the \u003cstrong data-end=\"643\" data-start=\"632\"\u003eBasques\u003c\/strong\u003e — an ancient and fiercely independent people nestled between the \u003cstrong data-end=\"731\" data-start=\"709\"\u003ePyrenees Mountains\u003c\/strong\u003e and the \u003cstrong data-end=\"757\" data-start=\"740\"\u003eBay of Biscay\u003c\/strong\u003e. For centuries, they have lived by the rhythm of the sea and the land, sustained by fishing fleets, hillside farms, and close-knit communities.\u003c\/p\u003e\n\u003cp data-end=\"1390\" data-start=\"905\"\u003eLong before the borders of \u003cstrong data-end=\"951\" data-start=\"932\"\u003eFrance or Spain\u003c\/strong\u003e were drawn, the Basques thrived with their own \u003cstrong data-end=\"1034\" data-start=\"999\"\u003elanguage, customs, and foodways\u003c\/strong\u003e. Their culture predates both nations — and so does their cooking. They were among Europe’s earliest \u003cstrong data-end=\"1155\" data-start=\"1135\"\u003emaster seafarers\u003c\/strong\u003e, venturing into the Atlantic centuries before Columbus. Their voyages carried not only cod and whale oil, but also the foundations of a \u003cstrong data-end=\"1314\" data-start=\"1292\"\u003eculinary tradition\u003c\/strong\u003e built on the bounty of the ocean and the harvests of rugged mountain farms.\u003c\/p\u003e\n\u003ch3 data-end=\"1433\" data-start=\"1397\"\u003eThe Basque Table – A Way of Life\u003c\/h3\u003e\n\u003cp data-end=\"1775\" data-start=\"1435\"\u003eWhat sets Basque cooking apart is its \u003cstrong data-end=\"1492\" data-start=\"1473\"\u003ecommunal nature\u003c\/strong\u003e. Meals are not hurried; they are a social ritual — friends gathered \u003cem data-end=\"1575\" data-start=\"1561\"\u003etoda la vida\u003c\/em\u003e (“for life”), sharing small dishes (\u003cem data-end=\"1621\" data-start=\"1612\"\u003epintxos\u003c\/em\u003e), conversation, and local wine. Even the humblest bowl of soup reflects this spirit: \u003cstrong data-end=\"1772\" data-start=\"1707\"\u003elocal ingredients, patient cooking, and respect for tradition\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-end=\"2104\" data-start=\"1777\"\u003eIn that spirit, this Basque-Style Pumpkin Bisque honors the old ways — butter, onion, and spice simmered slowly — yet lightened for today’s palate. The pumpkin, native to the New World but beloved throughout Spain, brings sweetness and color, while curry and cayenne echo the \u003cstrong data-end=\"2103\" data-start=\"2053\"\u003eexotic spices once traded through Basque ports\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/basque-map.png?v=1760292440\" alt=\"\"\u003e\u003c\/div\u003e\n\u003ch2 data-end=\"2146\" data-start=\"2111\"\u003e🎃 Basque-Style Pumpkin Bisque\u003c\/h2\u003e\n\u003cp data-end=\"2278\" data-start=\"2147\"\u003e\u003cstrong data-end=\"2158\" data-start=\"2147\"\u003eServes:\u003c\/strong\u003e 6–8  \u003cstrong data-end=\"2185\" data-start=\"2164\"\u003ePreparation Time:\u003c\/strong\u003e 45 minutes\u003cbr data-end=\"2199\" data-start=\"2196\"\u003e\u003cstrong data-end=\"2213\" data-start=\"2199\"\u003eEquipment:\u003c\/strong\u003e Health Craft Food Cutter, Chef Knife, 5- or 6-Qt Soup\/Stockpot\u003c\/p\u003e\n\u003ch3 data-end=\"2323\" data-start=\"2285\"\u003e🇪🇸 Historical \u0026amp; Cultural Context\u003c\/h3\u003e\n\u003cp data-end=\"2673\" data-start=\"2324\"\u003eAccording to \u003cem data-end=\"2363\" data-start=\"2337\"\u003eEncyclopaedia Britannica\u003c\/em\u003e, the Basques inhabit the western foothills of the Pyrenees along the Bay of Biscay, straddling both northern Spain and southwestern France.\u003cbr data-end=\"2506\" data-start=\"2503\"\u003e“\u003cstrong data-end=\"2523\" data-start=\"2507\"\u003eBasque Style\u003c\/strong\u003e” (\u003cem data-end=\"2538\" data-start=\"2526\"\u003ea la Vasca\u003c\/em\u003e) reflects their \u003cstrong data-end=\"2579\" data-start=\"2555\"\u003eindependent identity\u003c\/strong\u003e, \u003cstrong data-end=\"2622\" data-start=\"2581\"\u003emysterious non-Indo-European language\u003c\/strong\u003e, and deep-rooted \u003cstrong data-end=\"2670\" data-start=\"2640\"\u003ecommunal dining traditions\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-end=\"2841\" data-start=\"2675\"\u003eWhen referring to food, “Basque Style” means \u003cstrong data-end=\"2742\" data-start=\"2720\"\u003erustic preparation\u003c\/strong\u003e — whether soup, bisque, or small plate (\u003cem data-end=\"2791\" data-start=\"2783\"\u003epintxo\u003c\/em\u003e) — using simple ingredients and bold seasoning.\u003c\/p\u003e\n\u003cp data-end=\"2997\" data-start=\"2843\"\u003eSpain today is \u003cstrong data-end=\"2912\" data-start=\"2858\"\u003eEurope’s largest producer and consumer of pumpkins\u003c\/strong\u003e, making this Basque-inspired bisque a perfect reflection of Iberian harvest cuisine.\u003c\/p\u003e\n\u003ch3 data-end=\"3022\" data-start=\"3004\"\u003e🥣 Ingredients\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli data-end=\"3070\" data-start=\"3026\"\u003e½ stick (4 Tbsp) unsalted butter, softened\u003c\/li\u003e\n\u003cli data-end=\"3109\" data-start=\"3073\"\u003e2 medium onions, chopped (#2 cone)\u003c\/li\u003e\n\u003cli data-end=\"3154\" data-start=\"3112\"\u003e4 cloves garlic, thinly sliced (#4 cone)\u003c\/li\u003e\n\u003cli data-end=\"3178\" data-start=\"3157\"\u003e1½ tsp curry powder\u003c\/li\u003e\n\u003cli data-end=\"3203\" data-start=\"3181\"\u003e½ tsp cayenne pepper\u003c\/li\u003e\n\u003cli data-end=\"3230\" data-start=\"3206\"\u003e½ tsp ground coriander\u003c\/li\u003e\n\u003cli data-end=\"3274\" data-start=\"3233\"\u003e1 cup chicken broth or low-sodium stock\u003c\/li\u003e\n\u003cli data-end=\"3320\" data-start=\"3277\"\u003e1 lb cooked pumpkin (about 4 cups packed)\u003c\/li\u003e\n\u003cli data-end=\"3359\" data-start=\"3323\"\u003e1 cup light cream or half-and-half\u003c\/li\u003e\n\u003cli data-end=\"3397\" data-start=\"3362\"\u003e1 cup crème fraîche or sour cream\u003c\/li\u003e\n\u003cli data-end=\"3431\" data-start=\"3400\"\u003e1 Tbsp fresh parsley, chopped\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-end=\"3458\" data-start=\"3438\"\u003e👨🍳 Directions\u003c\/h3\u003e\n\u003cp data-end=\"3628\" data-start=\"3460\"\u003e\u003cstrong data-end=\"3476\" data-start=\"3460\"\u003eChef’s Note:\u003c\/strong\u003e\u003cbr data-end=\"3479\" data-start=\"3476\"\u003eFor best flavor and color, cook grated pumpkin the \u003cem data-end=\"3545\" data-start=\"3530\"\u003ewaterless way\u003c\/em\u003e in a covered pan on the stovetop, or bake covered at 350°F (177°C) for 45 minutes.\u003c\/p\u003e\n\u003cp data-end=\"3804\" data-start=\"3630\"\u003e\u003cstrong data-end=\"3653\" data-start=\"3630\"\u003e1️⃣ Sauté Aromatics\u003c\/strong\u003e\u003cbr data-end=\"3656\" data-start=\"3653\"\u003eIn the stockpot, melt butter over medium-low heat (210–270°F).\u003cbr data-end=\"3721\" data-start=\"3718\"\u003eAdd onions and garlic; cook until tender, about 5 minutes, stirring occasionally.\u003c\/p\u003e\n\u003cp data-end=\"3926\" data-start=\"3806\"\u003e\u003cstrong data-end=\"3826\" data-start=\"3806\"\u003e2️⃣ Bloom Spices\u003c\/strong\u003e\u003cbr data-end=\"3829\" data-start=\"3826\"\u003eAdd curry powder, cayenne, and coriander. Cook and stir for 5 minutes to release aromatic oils.\u003c\/p\u003e\n\u003cp data-end=\"4025\" data-start=\"3928\"\u003e\u003cstrong data-end=\"3942\" data-start=\"3928\"\u003e3️⃣ Simmer\u003c\/strong\u003e\u003cbr data-end=\"3945\" data-start=\"3942\"\u003eAdd chicken broth and bring to a gentle simmer. Cook uncovered for 25 minutes.\u003c\/p\u003e\n\u003cp data-end=\"4253\" data-start=\"4027\"\u003e\u003cstrong data-end=\"4062\" data-start=\"4027\"\u003e4️⃣ Incorporate Pumpkin \u0026amp; Cream\u003c\/strong\u003e\u003cbr data-end=\"4065\" data-start=\"4062\"\u003eStir in pumpkin and light cream. Cover and open the whistle valve; cook until the whistle sounds.\u003cbr data-end=\"4165\" data-start=\"4162\"\u003eClose the valve, reduce heat to low, and cook 10 minutes — do not boil. Cool slightly.\u003c\/p\u003e\n\u003cp data-end=\"4372\" data-start=\"4255\"\u003e\u003cstrong data-end=\"4275\" data-start=\"4255\"\u003e5️⃣ Blend Smooth\u003c\/strong\u003e\u003cbr data-end=\"4278\" data-start=\"4275\"\u003ePurée with an immersion blender or in batches. Return to pot and reheat gently before serving.\u003c\/p\u003e\n\u003ch3 data-end=\"4409\" data-start=\"4379\"\u003e🍽️ Presentation \u0026amp; Serving\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli data-end=\"4500\" data-start=\"4413\"\u003e\n\u003cstrong data-end=\"4433\" data-start=\"4413\"\u003eClassic Service:\u003c\/strong\u003e Ladle into warmed bowls. Garnish with crème fraîche and parsley.\u003c\/li\u003e\n\u003cli data-end=\"4614\" data-start=\"4503\"\u003e\n\u003cstrong data-end=\"4529\" data-start=\"4503\"\u003eRoasted Pumpkin Bowls:\u003c\/strong\u003e Roast small pie pumpkins (tops removed) at 375°F for 40 minutes; fill with bisque.\u003c\/li\u003e\n\u003cli data-end=\"4730\" data-start=\"4617\"\u003e\n\u003cstrong data-end=\"4640\" data-start=\"4617\"\u003eChef’s Garnish Tip:\u003c\/strong\u003e Use a squeeze bottle of crème fraîche to create decorative swirls or a pumpkin outline.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"4816\" data-start=\"4732\"\u003eServe with crusty bread and a small glass of \u003cstrong data-end=\"4801\" data-start=\"4777\"\u003eRioja or light lager\u003c\/strong\u003e, \u003cem data-end=\"4816\" data-start=\"4803\"\u003ea la Vasca.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3 data-end=\"4843\" data-start=\"4823\"\u003e📜 Culinary Note\u003c\/h3\u003e\n\u003cp data-end=\"5063\" data-start=\"4845\"\u003eThis bisque balances the \u003cstrong data-end=\"4901\" data-start=\"4870\"\u003esweet earthiness of pumpkin\u003c\/strong\u003e with the \u003cstrong data-end=\"4942\" data-start=\"4911\"\u003ewarmth of curry and cayenne\u003c\/strong\u003e, embodying the Basque philosophy of simplicity, sincerity, and sharing — a dish meant to gather people around the table.\u003c\/p\u003e","brand":"Chef Charles Knight","offers":[{"title":"Default Title","offer_id":24885727264832,"sku":"Serves 6 to 8 - Preparation Time: 45 minutes","price":7.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/soup-Pumpkin-Bisque_ss_421780657_1024x1024_2x_1590a3d2-1b0a-4278-862e-8fe1c348757f.png?v=1760291324"},{"product_id":"chicken-noodle-soup","title":"Chicken Noodle Soup Homemade","description":"\u003cp align=\"center\" class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan\u003e🍽️\u003c\/span\u003e\u003c\/b\u003e\u003cb\u003e\u003cspan\u003e OUR RECIPES \u0026amp; CULINARY HISTORICAL CONTENT ARE FREE\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp align=\"center\" class=\"MsoNormal\"\u003e\u003cspan\u003eWe’re proud to share our collection of recipes and historical stories at no cost.\u003cbr\u003eIf you enjoy what we do and would like to help us continue this work,\u003cbr\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003cb\u003ea small $7.00 donation is greatly appreciated.\u003c\/b\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp align=\"center\" class=\"MsoNormal\"\u003e\u003cspan\u003e🙏\u003c\/span\u003e\u003cspan\u003e Thank you for supporting the documentation and preservation of culinary history.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\"\u003e\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; color: #0d0d0d; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eChicken noodle soup\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; color: #0d0d0d; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e has ancient roots and evolved over centuries into the comfort food most people recognize today.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; color: #0d0d0d; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eThe idea of cooking chicken in broth dates to \u003cb\u003eancient China\u003c\/b\u003e, where chicken-based soups were valued for nourishment and healing as early as \u003cb\u003ethe Han Dynasty (206 BCE–220 CE)\u003c\/b\u003e. In \u003cb\u003eJewish culinary tradition\u003c\/b\u003e, chicken soup became prominent in medieval Europe and later in Eastern Europe, where it earned the nickname \u003cb\u003e“Jewish penicillin”\u003c\/b\u003e for its restorative qualities. Noodles—introduced to Europe from Asia through trade routes—were eventually added, creating early versions of chicken noodle soup.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; color: #0d0d0d; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eIn the \u003cb\u003eUnited States\u003c\/b\u003e, chicken noodle soup became widely popular in the late 19th and early 20th centuries with the rise of commercial food production. \u003cb\u003eCampbell’s\u003c\/b\u003e introduced condensed chicken noodle soup in \u003cb\u003e1934\u003c\/b\u003e, making it an affordable, shelf-stable household staple. Since then, the dish has become a cultural symbol of comfort, care, and home cooking—especially associated with cold weather, illness, and family tradition—while remaining endlessly adaptable across cultures and kitchens.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eHere’s how to make \u003cb\u003eHomemade Chicken Noodle Soup\u003c\/b\u003e specifically using \u003cb\u003ewaterless cookware\u003c\/b\u003e (pots\/pans designed to cook with minimal added liquid and sealed lids). The technique focuses on using the moisture already in the ingredients and a little broth for flavor.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 2;\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 18.0pt; font-family: 'Segoe UI Emoji',sans-serif; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Segoe UI Emoji'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e🍲\u003c\/span\u003e\u003c\/b\u003e\u003cb\u003e\u003cspan style=\"font-size: 18.0pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Waterless Cookware Chicken Noodle Soup\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\"\u003e\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eServes:\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e 4–6\u003cbr\u003e\u003cb\u003eTime:\u003c\/b\u003e ~45 minutes\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 3;\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 13.5pt; font-family: 'Segoe UI Emoji',sans-serif; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Segoe UI Emoji'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e🍲\u003c\/span\u003e\u003c\/b\u003e\u003cb\u003e\u003cspan style=\"font-size: 13.5pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Recommended Stock Pot Size\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cul type=\"disc\"\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l1 level1 lfo5; tab-stops: list .5in;\"\u003e\n\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e6-quart \u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e→ best all-around choice (serves 4–6 comfortably)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l1 level1 lfo5; tab-stops: list .5in;\"\u003e\n\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e5-quart\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e → works, but a bit snug once noodles go in\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l1 level1 lfo5; tab-stops: list .5in;\"\u003e\n\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e8-quart\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e → great if you like extra broth or leftovers\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 3;\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 13.5pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eWhy 6 quarts is ideal\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cul type=\"disc\"\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l0 level1 lfo6; tab-stops: list .5in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003ePlenty of room for chicken, vegetables, and noodles\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l0 level1 lfo6; tab-stops: list .5in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eAllows gentle simmering without boil-overs (important for waterless cookware)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l0 level1 lfo6; tab-stops: list .5in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eFits standard recipe quantities without crowding\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 3;\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 13.5pt; font-family: 'Segoe UI Emoji',sans-serif; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Segoe UI Emoji'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e🛒\u003c\/span\u003e\u003c\/b\u003e\u003cb\u003e\u003cspan style=\"font-size: 13.5pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Ingredients\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cul type=\"disc\"\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l2 level1 lfo1; tab-stops: list .5in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e1 tbsp olive oil or butter\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l2 level1 lfo1; tab-stops: list .5in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e1 medium onion, finely diced\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l2 level1 lfo1; tab-stops: list .5in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e2–3 carrots, sliced thin\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l2 level1 lfo1; tab-stops: list .5in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e2 celery stalks, sliced thin\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l2 level1 lfo1; tab-stops: list .5in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e3 cloves garlic, minced\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l2 level1 lfo1; tab-stops: list .5in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e1½ lb. boneless chicken (thighs or breast), cut into bite-size pieces\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l2 level1 lfo1; tab-stops: list .5in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e6–8 cups low-sodium chicken broth\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l2 level1 lfo1; tab-stops: list .5in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e½ tsp dried thyme (or 1–2 sprigs fresh)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l2 level1 lfo1; tab-stops: list .5in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e2 cups egg noodles or other pasta\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l2 level1 lfo1; tab-stops: list .5in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e8 oz package of frozen peas\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l2 level1 lfo1; tab-stops: list .5in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eOptional: a squeeze of lemon or a pinch of turmeric for color\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 3;\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 13.5pt; font-family: 'Segoe UI Emoji',sans-serif; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Segoe UI Emoji'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e🔥\u003c\/span\u003e\u003c\/b\u003e\u003cb\u003e\u003cspan style=\"font-size: 13.5pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Instructions (Waterless Method)\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003col start=\"1\" type=\"1\"\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l3 level1 lfo2; tab-stops: list .5in;\"\u003e\n\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003ePreheat the Stockpot\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e\u003cbr\u003ePlace your waterless cookware on \u003cb\u003emedium heat\u003c\/b\u003e for 1–2 minutes. Add the oil or butter and let it warm.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l3 level1 lfo2; tab-stops: list .5in;\"\u003e\n\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eSweat the Veggies\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e\u003cbr\u003eAdd the onion, carrots, and celery. Stir for 3–4 minutes. Since you’re using waterless cookware, the natural moisture from the vegetables will start releasing and prevent sticking. Add garlic and cook for 1 minute or until fragrant.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l3 level1 lfo2; tab-stops: list .5in;\"\u003e\n\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eAdd the Chicken\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e\u003cbr\u003eScatter the chicken pieces evenly. Stir 2–3 minutes until the edges just begin to turn white. You don’t need to brown deeply—just get some initial color.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l3 level1 lfo2; tab-stops: list .5in;\"\u003e\n\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eAdd Broth \u0026amp; Seasoning\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e\u003cbr\u003ePour in the \u003cb\u003ebroth\u003c\/b\u003e (enough to cover all ingredients). Add thyme.\u003cbr\u003e\u003cb\u003eImportant for waterless cookware:\u003c\/b\u003e bring to a simmer, then reduce to \u003cb\u003elow heat\u003c\/b\u003e. You want a steady gentle steam, not a rolling boil. Seal with the lid.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l3 level1 lfo2; tab-stops: list .5in;\"\u003e\n\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eSimmer Covered with Vent Open\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e\u003cbr\u003eCook for about \u003cb\u003e15–20 minutes\u003c\/b\u003e, until the chicken is cooked through and vegetables are tender.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l3 level1 lfo2; tab-stops: list .5in;\"\u003e\n\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eAdd Noodles\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e\u003cbr\u003ePush the veggies and chicken apart and add egg noodles right into the pot. If needed, add a little more broth or hot water so the noodles can cook fully. Seal again.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l3 level1 lfo2; tab-stops: list .5in;\"\u003e\n\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eFinish Cooking\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e\u003cbr\u003eSimmer with lid on for \u003cb\u003e8–10 minutes\u003c\/b\u003e, until noodles are done. Add the frozen peas and cook for \u003cstrong\u003e4-5 minutes.\u003c\/strong\u003e Keep heat low—waterless cookware works best with minimal heat once sealed.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l3 level1 lfo2; tab-stops: list .5in;\"\u003e\n\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eFinal Touches\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e\u003cbr\u003eIf you like, a small squeeze of lemon for brightness. Taste and adjust salt\/pepper.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 2;\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 18.0pt; font-family: 'Segoe UI Emoji',sans-serif; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Segoe UI Emoji'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e💡\u003c\/span\u003e\u003c\/b\u003e\u003cb\u003e\u003cspan style=\"font-size: 18.0pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Waterless Cookware Tips\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cul type=\"disc\"\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l4 level1 lfo3; tab-stops: list .5in;\"\u003e\n\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eLow \u0026amp; steady heat:\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Waterless pots hold heat well—once you see gentle steam, turn heat down to the lowest setting that still produces tiny steady bubbles.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l4 level1 lfo3; tab-stops: list .5in;\"\u003e\n\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eNo peeking:\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Every time you lift the lid you lose steam. Only uncover to add noodles.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l4 level1 lfo3; tab-stops: list .5in;\"\u003e\n\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eLiquid management:\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Waterless cookware uses moisture from ingredients, but soup needs broth. Start with enough broth to cover ingredients and add more only if needed for noodles.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l4 level1 lfo3; tab-stops: list .5in;\"\u003e\n\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eVegetable prep:\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Smaller, uniform cuts help release moisture evenly and cook at the same rate.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 2;\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 18.0pt; font-family: 'Segoe UI Emoji',sans-serif; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Segoe UI Emoji'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e🥄\u003c\/span\u003e\u003c\/b\u003e\u003cb\u003e\u003cspan style=\"font-size: 18.0pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Variations\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cul type=\"disc\"\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l5 level1 lfo4; tab-stops: list .5in;\"\u003e\n\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eImmune boost:\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Add grated ginger and turmeric.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l5 level1 lfo4; tab-stops: list .5in;\"\u003e\n\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eRicher broth:\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Add a Parmesan rind during simmering (remove before serving).\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l5 level1 lfo4; tab-stops: list .5in;\"\u003e\n\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eGluten-free:\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Swap egg noodles for gluten-free or rice noodles.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"line-height: normal;\"\u003e\u003ca href=\"https:\/\/healthcraft.com\/collections\/ultra-tech-ii-316ti-magnetic-9ply-surgical-stainless-steel-waterless-cookware-w-titanium\/products\/7-pc-ultra-core-stockpot-set-5-8-and-12-qt-with-large-culinary-basket\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/carico-316ti-stockpots-with-utra-temp-lid-2_1024x1024_2026_2048x2048_c9c9b8fc-c185-4e0d-b2bf-2d0e8e8a44de.jpg?v=1761327463\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":24885728477248,"sku":"Serves: 8 to 10    Preparation Time: 1 hour","price":7.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/soup-chicken-noodle-soup-shutter-stock_70382074_2.jpg?v=1768075028"},{"product_id":"chic-fil-a-chicken-salad-only-better","title":"Chic-fil-A Chicken Salad - My Way","description":"\u003cp\u003eChic-fil-A founder Truett Cathy 1921-2014 opened his first diner with his brother Ben in Atlanta in 1949. The Dwarf Grill (later renamed The Dwarf House®) prospered and led Cathy to further in the fast food business.\u003c\/p\u003e\n\u003cp\u003eWhen he opened the first Chick-fil-A restaurant in 1967 in Atlanta's Greenbriar Shopping Center Truett wanted the company's name to reflect the top-quality customers should expect each time they visited a restaurant. That's why he chose Chick-fil-A: “Chick” to represent our signature menu item, and “fil-A” as a play on the word “filet,” with a small twist\u003c\/p\u003e\n\u003cp\u003eWhat makes Chick fil-A different from competitors is that employee training focuses heavily on customer service. They are quick to respond to any complaints or problems that customers may have. This focus on customer service is one of the things that makes Chick-fil-A so successful.\u003c\/p\u003e\n\u003cp\u003eChick-fil-A \u003cstrong\u003ewas the first to commit a service following the FDA's No Antibiotics Ever (NAE) rule\u003c\/strong\u003e. Guaranteed, Chick-fil-A's more than 2, 400 restaurants across the US are serving NAE chicken.\u003c\/p\u003e\n\u003cp\u003eBecause Chic-fil-A promotes from within they have the highest same-store sales and is the largest quick-service chicken restaurant chain in the United States. At age 26, \u003cstrong\u003eAshley Lamothe\u003c\/strong\u003e became one of the youngest franchise owners in Chick-fil-A history. But her Chick-fil-A story started many years before: Lamothe began working at a Chick-fil-A restaurant outside of Atlanta, Ga., when she was 15 years old as a way to earn enough money to buy her first car.\u003c\/p\u003e\n\u003cp\u003eCathy’s family has continued his tradition of leadership, including his son Dan, who was appointed as the company’s CEO in 2013, and grandson Andrew, who serves as the current Chick-fil-A CEO.\u003c\/p\u003e\n\u003cp\u003eCathy was the author of six books and was a committed philanthropist dedicated to making a difference in the lives of youth. He was the recipient of countless awards over the years, both for his business acumen and for his charity. With his wife of 65 years, Jeannette McNeil Cathy, he led a life that was centered on biblical principles and family, and is survived by his sons Dan T. and Don \"Bubba\" Cathy; daughter Trudy Cathy White; 12 grandchildren and 23 great-grandchildren. Source Chic-fil-A website and other online articles.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eChic-fil-A Chicken Salad\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIt is Salad Season… typically I do not frequent fast-food restaurants, but Chic-fil-A’s chicken salad was the exception to my long-standing rule. When they removed it from the menu I decided to see if I could reproduce the recipe and make it as good or better. The key to maximize flavor is to use fresh ingredients processed or grated as fine as possible. \u003cem\u003e\u003cstrong\u003eChef Charles Knight\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003ePREPARATION: 1 hour – makes 4 servings\u003c\/p\u003e\n\u003cp\u003eEQUIPMENT: 1.7 quart sauté\/saucepan with lid, French chef knife, cutting board, Original Rotary Food Cutter, mixing bowl\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 cooked chicken breasts (about 10 ounces), chopped fine\u003c\/li\u003e\n\u003cli\u003e3 cups chicken stock or broth\u003c\/li\u003e\n\u003cli\u003e2 large stalks celery, grated #1 cutting cone.\u003c\/li\u003e\n\u003cli\u003e½ onion, chopped fine #2 cutting cone\u003c\/li\u003e\n\u003cli\u003e2 hard-cooked eggs chopped fine.\u003c\/li\u003e\n\u003cli\u003e5 Durkin’s sweet pickles, chopped fine #2 cutter cone\u003c\/li\u003e\n\u003cli\u003e½ teaspoon apple cider vinegar\u003c\/li\u003e\n\u003cli\u003e½ teaspoon Dijon mustard\u003c\/li\u003e\n\u003cli\u003e½ teaspoon celery salt\u003c\/li\u003e\n\u003cli\u003e½ cup mayonnaise, less or more depending on how you like it\u003c\/li\u003e\n\u003cli\u003e1 teaspoon paprika\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eNOTE: Bone-in chicken breast with skin will provide maximum flavor.\u003c\/p\u003e\n\u003cp\u003eIn the 1.7 quart, braise\/simmer chicken breasts and eggs in chicken stock or broth over low heat 215°F (102°C). Cover, open the vent and cook until done, about 40 minutes.\u003c\/p\u003e\n\u003cp\u003eRemove the chicken breasts and eggs from the broth and allow it to cool sufficiently. Remove the skin, debone, and chop fine. Place in a mixing bowl with all other ingredients and mix well. Chill in the refrigerator for 1 hour covered, or overnight.\u003c\/p\u003e\n\u003cp\u003eAlternative: Place cut up chicken and hard cooked eggs in a food processor with all other ingredients and pulse to desired consistancy.\u003c\/p\u003e\n\u003cp\u003eTo serve, place on a bed of lettuce and sprinkle with paprika. Variation, serve with sliced avocado seasoned with fresh lemon juice and sea salt.\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/healthcraft.com\/collections\/stainless-steel-bakeware-food-storage-juicer-elegant-dinnerware\" title=\"stainless steel mixing bowls with lids\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/6pcstainlesssteelmixingbowlset.jpg?v=1745363846\" alt=\"\" style=\"float: none;\"\u003e\u003c\/a\u003e\u003c\/div\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":24885738831936,"sku":"","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/chick_filet_chicken_salad_ss_146627321.jpg?v=1762458292"},{"product_id":"barbecue-sauce","title":"Barbecue Sauce - New Jersey Style with a Tampa Twist","description":"\u003ch3 data-start=\"0\" data-end=\"51\"\u003e🔥 \u003cstrong data-start=\"7\" data-end=\"51\"\u003eThe History and Origin of Barbecue Sauce\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp data-start=\"53\" data-end=\"461\"\u003e\u003cstrong data-start=\"53\" data-end=\"125\"\u003eEarly Roots – The Caribbean and the French West Indies (1600s–1700s)\u003c\/strong\u003e\u003cbr data-start=\"125\" data-end=\"128\"\u003eThe earliest written references to \u003cem data-start=\"163\" data-end=\"179\"\u003ebarbecue sauce\u003c\/em\u003e trace back to the \u003cstrong data-start=\"198\" data-end=\"220\"\u003eearly 18th century\u003c\/strong\u003e, though the culinary traditions that inspired it reach even further — to the \u003cstrong data-start=\"298\" data-end=\"342\"\u003eindigenous Taíno people of the Caribbean\u003c\/strong\u003e, who developed the technique of cooking meat slowly over an open flame on a raised wooden grate called a \u003cem data-start=\"448\" data-end=\"458\"\u003ebarbacoa\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp data-start=\"463\" data-end=\"698\"\u003eThe word \u003cem data-start=\"472\" data-end=\"482\"\u003ebarbecue\u003c\/em\u003e itself derives from this Taíno term, first recorded by Spanish explorers in the early 1500s. Over time, the cooking style spread to the \u003cstrong data-start=\"619\" data-end=\"660\"\u003eFrench, Spanish, and English colonies\u003c\/strong\u003e of the Caribbean and North America.\u003c\/p\u003e\n\u003cp data-start=\"700\" data-end=\"1308\"\u003eOne of the earliest detailed accounts of seasoning and sauces used in barbecuing comes from \u003cstrong data-start=\"792\" data-end=\"822\"\u003eFather Jean-Baptiste Labat\u003c\/strong\u003e, a 17th-century Dominican missionary and chronicler who traveled extensively throughout the \u003cstrong data-start=\"915\" data-end=\"958\"\u003eFrench West Indies (notably Martinique)\u003c\/strong\u003e. In his writings, Labat described “buccaneer barbecues” — gatherings of sailors and settlers who slow-cooked wild boar or goat over wood embers. He noted the use of \u003cstrong data-start=\"1124\" data-end=\"1155\"\u003eacidic marinades and sauces\u003c\/strong\u003e made from \u003cstrong data-start=\"1166\" data-end=\"1207\"\u003elime juice, vinegar, salt, and pepper\u003c\/strong\u003e, occasionally sweetened with local sugarcane syrup or fruit juices to tenderize and flavor the meat.\u003c\/p\u003e\n\u003cp data-start=\"1310\" data-end=\"1551\"\u003eThese early “barbecue sauces” were functional as much as flavorful — the acid broke down tough meat fibers, the salt preserved, and the spice helped mask gaminess — laying the foundation for what would become the American barbecue tradition.\u003c\/p\u003e\n\u003cp data-start=\"1558\" data-end=\"1911\"\u003e\u003cstrong data-start=\"1558\" data-end=\"1617\"\u003eColonial America – The Southern Evolution (1700s–1800s)\u003c\/strong\u003e\u003cbr data-start=\"1617\" data-end=\"1620\"\u003eBy the \u003cstrong data-start=\"1627\" data-end=\"1642\"\u003eearly 1700s\u003c\/strong\u003e, European settlers in the \u003cstrong data-start=\"1669\" data-end=\"1699\"\u003esouthern American colonies\u003c\/strong\u003e adopted and adapted Caribbean barbecue methods. Vinegar-based sauces became common, particularly in \u003cstrong data-start=\"1800\" data-end=\"1830\"\u003eVirginia and the Carolinas\u003c\/strong\u003e, where vinegar and pepper were blended to create a tart, spicy glaze for pork.\u003c\/p\u003e\n\u003cp data-start=\"1913\" data-end=\"2091\"\u003eAs trade expanded, ingredients like \u003cstrong data-start=\"1949\" data-end=\"1987\"\u003emolasses, brown sugar, and mustard\u003c\/strong\u003e entered the mix — early markers of regional diversity that still define American barbecue styles today:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli data-start=\"2094\" data-end=\"2146\"\u003e\n\u003cstrong data-start=\"2094\" data-end=\"2121\"\u003eEastern North Carolina:\u003c\/strong\u003e Vinegar and red pepper\u003c\/li\u003e\n\u003cli data-start=\"2149\" data-end=\"2194\"\u003e\n\u003cstrong data-start=\"2149\" data-end=\"2168\"\u003eSouth Carolina:\u003c\/strong\u003e Mustard and brown sugar\u003c\/li\u003e\n\u003cli data-start=\"2197\" data-end=\"2257\"\u003e\n\u003cstrong data-start=\"2197\" data-end=\"2221\"\u003eGeorgia and Alabama:\u003c\/strong\u003e Tomato, vinegar, and black pepper\u003c\/li\u003e\n\u003cli data-start=\"2260\" data-end=\"2318\"\u003e\n\u003cstrong data-start=\"2260\" data-end=\"2270\"\u003eTexas:\u003c\/strong\u003e Thicker sauces using beef drippings and chili\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2320\" data-end=\"2472\"\u003eBy the \u003cstrong data-start=\"2327\" data-end=\"2340\"\u003emid-1800s\u003c\/strong\u003e, barbecue was already ingrained in Southern culture — a centerpiece of church socials, political rallies, and community gatherings.\u003c\/p\u003e\n\u003cp data-start=\"2479\" data-end=\"2798\"\u003e\u003cstrong data-start=\"2479\" data-end=\"2530\"\u003eThe Modern Sauce – 20th Century Transformations\u003c\/strong\u003e\u003cbr data-start=\"2530\" data-end=\"2533\"\u003eIn the early 1900s, \u003cstrong data-start=\"2553\" data-end=\"2571\"\u003etomato ketchup\u003c\/strong\u003e and \u003cstrong data-start=\"2576\" data-end=\"2600\"\u003eWorcestershire sauce\u003c\/strong\u003e began appearing in recipes, thanks to increased industrial production and wider distribution of bottled condiments. This ushered in the \u003cstrong data-start=\"2737\" data-end=\"2769\"\u003emodern era of barbecue sauce\u003c\/strong\u003e — sweet, tangy, and complex.\u003c\/p\u003e\n\u003cp data-start=\"2800\" data-end=\"3255\"\u003eAfter \u003cstrong data-start=\"2806\" data-end=\"2822\"\u003eWorld War II\u003c\/strong\u003e, American barbecue exploded in popularity. Backyard grilling became a national pastime, and commercial sauce brands like \u003cstrong data-start=\"2944\" data-end=\"2953\"\u003eHeinz\u003c\/strong\u003e, \u003cstrong data-start=\"2955\" data-end=\"2964\"\u003eKraft\u003c\/strong\u003e, and \u003cstrong data-start=\"2970\" data-end=\"2988\"\u003eKC Masterpiece\u003c\/strong\u003e began bottling their own versions, each with regional flair. The amount of sugar increased significantly, and new flavorings like \u003cstrong data-start=\"3119\" data-end=\"3130\"\u003emustard\u003c\/strong\u003e, \u003cstrong data-start=\"3132\" data-end=\"3148\"\u003eliquid smoke\u003c\/strong\u003e, and even \u003cstrong data-start=\"3159\" data-end=\"3173\"\u003emayonnaise\u003c\/strong\u003e appeared, reflecting the mid-century American taste for richness and convenience.\u003c\/p\u003e\n\u003cp data-start=\"3257\" data-end=\"3499\"\u003eToday, barbecue sauce is a \u003cstrong data-start=\"3284\" data-end=\"3304\"\u003eglobal condiment\u003c\/strong\u003e, evolving from its rustic Caribbean roots into countless variations — from Kansas City’s thick and sweet to Carolina’s vinegary and sharp, from Texas’s smoky and spicy to Alabama’s creamy white.\u003c\/p\u003e\n\u003ch3 data-start=\"3506\" data-end=\"3578\"\u003e🍯 \u003cstrong data-start=\"3513\" data-end=\"3578\"\u003eTraditional Barbecue Sauce Recipe (Chef Charles Knight Style)\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp data-start=\"3580\" data-end=\"3729\"\u003e\u003cstrong data-start=\"3580\" data-end=\"3601\"\u003ePreparation Time:\u003c\/strong\u003e 30 minutes | \u003cstrong data-start=\"3615\" data-end=\"3625\"\u003eMakes:\u003c\/strong\u003e About 2 cups\u003cbr data-start=\"3638\" data-end=\"3641\"\u003e\u003cstrong data-start=\"3641\" data-end=\"3655\"\u003eEquipment:\u003c\/strong\u003e French chef’s knife, measuring cup and spoons, 2-quart covered saucepan\u003c\/p\u003e\n\u003ch4 data-start=\"3731\" data-end=\"3751\"\u003e\u003cstrong data-start=\"3736\" data-end=\"3751\"\u003eIngredients\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli data-start=\"3754\" data-end=\"3777\"\u003e2 strips bacon, diced\u003c\/li\u003e\n\u003cli data-start=\"3780\" data-end=\"3815\"\u003e1 medium sweet onion, minced fine\u003c\/li\u003e\n\u003cli data-start=\"3818\" data-end=\"3855\"\u003e2 cloves garlic, crushed and minced\u003c\/li\u003e\n\u003cli data-start=\"3858\" data-end=\"3879\"\u003e2 Tbsp tomato paste\u003c\/li\u003e\n\u003cli data-start=\"3882\" data-end=\"3904\"\u003e2 cups strong coffee\u003c\/li\u003e\n\u003cli data-start=\"3907\" data-end=\"3942\"\u003e½ cup Bragg’s apple cider vinegar\u003c\/li\u003e\n\u003cli data-start=\"3945\" data-end=\"3974\"\u003e1 Tbsp Worcestershire sauce\u003c\/li\u003e\n\u003cli data-start=\"3977\" data-end=\"4011\"\u003e1½ cups packed light brown sugar\u003c\/li\u003e\n\u003cli data-start=\"4014\" data-end=\"4040\"\u003e¼ tsp crushed red pepper\u003c\/li\u003e\n\u003cli data-start=\"4043\" data-end=\"4064\"\u003e¼ tsp Dijon mustard\u003c\/li\u003e\n\u003cli data-start=\"4067\" data-end=\"4103\"\u003e¼ tsp ground cinnamon \u003cem data-start=\"4089\" data-end=\"4101\"\u003e(optional)\u003c\/em\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 data-start=\"4105\" data-end=\"4124\"\u003e\u003cstrong data-start=\"4110\" data-end=\"4124\"\u003eDirections\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli data-start=\"4128\" data-end=\"4252\"\u003eIn a hot, dry saucepan over \u003cstrong data-start=\"4156\" data-end=\"4179\"\u003emedium heat (275°F)\u003c\/strong\u003e, sauté bacon, onion, and garlic \u003cstrong data-start=\"4212\" data-end=\"4227\"\u003e5–7 minutes\u003c\/strong\u003e until lightly browned.\u003c\/li\u003e\n\u003cli data-start=\"4256\" data-end=\"4352\"\u003eAdd tomato paste and cook \u003cstrong data-start=\"4282\" data-end=\"4297\"\u003e4–5 minutes\u003c\/strong\u003e until deep reddish-brown. Avoid burning the residue.\u003c\/li\u003e\n\u003cli data-start=\"4356\" data-end=\"4442\"\u003eStir in coffee slowly, scraping up the fond. Add remaining ingredients and mix well.\u003c\/li\u003e\n\u003cli data-start=\"4446\" data-end=\"4531\"\u003eReduce to \u003cstrong data-start=\"4456\" data-end=\"4476\"\u003elow heat (200°F)\u003c\/strong\u003e, cover with vent open, and simmer \u003cstrong data-start=\"4511\" data-end=\"4528\"\u003e20–25 minutes\u003c\/strong\u003e.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp data-start=\"4533\" data-end=\"4620\"\u003eServe with any dish that calls for barbecue sauce — pork, beef, chicken, or vegetables.\u003c\/p\u003e\n\u003cp data-start=\"4622\" data-end=\"4805\"\u003e\u003cstrong data-start=\"4622\" data-end=\"4641\"\u003ePer Tablespoon:\u003c\/strong\u003e 31 Calories, 0g Fat, 0.2g Protein, 8g Carbohydrates, 0mg Cholesterol, 16mg Sodium\u003cbr data-start=\"4723\" data-end=\"4726\"\u003e\u003cstrong data-start=\"4726\" data-end=\"4740\"\u003eVariation:\u003c\/strong\u003e For smoky flavor, add 1 tsp \u003cem data-start=\"4769\" data-end=\"4783\"\u003eliquid smoke\u003c\/em\u003e (adds 17mg sodium).\u003c\/p\u003e\n\u003cp data-start=\"4807\" data-end=\"4976\"\u003e\u003cstrong data-start=\"4807\" data-end=\"4823\"\u003eHealth Note:\u003c\/strong\u003e Always rinse vegetables with purified or filtered water. Avoid chlorinated tap water, as chlorine destroys beneficial enzymes and alters natural flavor.\u003c\/p\u003e\n\u003ch3 data-start=\"4983\" data-end=\"5023\"\u003e📚 \u003cstrong data-start=\"4990\" data-end=\"5023\"\u003eHistorical References \u0026amp; Notes\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli data-start=\"5026\" data-end=\"5105\"\u003eLabat, Jean-Baptiste. \u003cem data-start=\"5048\" data-end=\"5088\"\u003eNouveau voyage aux isles de l’Amérique\u003c\/em\u003e (Paris, 1722).\u003c\/li\u003e\n\u003cli data-start=\"5108\" data-end=\"5209\"\u003eEdge, John T. \u003cem data-start=\"5122\" data-end=\"5188\"\u003eSouthern Belly: The Ultimate Food Lover’s Companion to the South\u003c\/em\u003e (UNC Press, 2005).\u003c\/li\u003e\n\u003cli data-start=\"5212\" data-end=\"5317\"\u003eMoss, Robert F. \u003cem data-start=\"5228\" data-end=\"5278\"\u003eBarbecue: The History of an American Institution\u003c\/em\u003e (University of Alabama Press, 2010).\u003c\/li\u003e\n\u003cli data-start=\"5320\" data-end=\"5396\"\u003eWalsh, Robb. \u003cem data-start=\"5333\" data-end=\"5369\"\u003eLegends of Texas Barbecue Cookbook\u003c\/em\u003e (Chronicle Books, 2002).\u003c\/li\u003e\n\u003cli data-start=\"5399\" data-end=\"5487\"\u003e“Barbecue and the American South,” \u003cem data-start=\"5434\" data-end=\"5470\"\u003eSouthern Foodways Alliance Journal\u003c\/em\u003e, Vol. 3, 2016.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":40136345583750,"sku":"bbq sauce","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/sauce-bbq-shutterstock_567496822_750.jpg?v=1760211492"},{"product_id":"classic-mornay-sauce-cheese-sauce","title":"Classic Mornay Sauce (Cheese Sauce)","description":"\u003cp\u003e\u003cstrong\u003eMornay Sauce:\u003c\/strong\u003e Add a shredded white cheese, typically a Swiss or a Gruyere, to a Bechamel Sauce. Add shredded Swiss or Cheddar to a Bechamel to create the sauce for your \u003cstrong\u003eMac and Cheese.\u003c\/strong\u003e Serve sparingly to enhance the flavor of lobster, shrimp, scallops, fish, pasta and vegetables.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eIt has been reported that Morney Sauce may have been named in honor of the governor of Saumur of the Loire région, western France, Phillippe, duc de Mornay. However, at the time of his reign (1549-1623) there is no record of a white cream sauce (Bechamel) having been invented. On the other hand, at that time it was common for a white sauce made from a light stock (chicken or pork) to be combined with a roux to create a velouté sauce. So, although it is possible the cheese would have to be added very slowly so as not to separate.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClassic Mornay Sauce \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEQUIPMENT:\u003c\/strong\u003e Measuring cup and spoons, 9-inch gourmet skillet and whisk, Rotary Food Cutter\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePREPARATION TIME:\u003c\/strong\u003e 10 minutes – Makes about 1 cup\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e¾ cup Classic Béchamel Sauce\u003c\/li\u003e\n\u003cli\u003e2 tablespoons Chardonnay or other dry white wine\u003c\/li\u003e\n\u003cli\u003e½ cup shredded Gruyere or Swiss cheese, cutting cone #2\u003c\/li\u003e\n\u003cli\u003e3 tablespoons freshly grated Parmesan or Roman cheese, cutting cone #1\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eCombine all the ingredients in a hot 9-inch gourmet skillet over medium heat 270°F (132°C). Whisk until the sauce thickens, 5 to 7 minutes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClassic Mornay Sauce per Tablespoon:\u003c\/strong\u003e 21 Calories - 1.5g Fat (58% calories from fat) - 1.2g protein - 0.9g Carbohydrates - 6mg Cholesterol | 24mg Sodium\u003c\/p\u003e","brand":"Chef Charles Knight","offers":[{"title":"Default Title","offer_id":24885765734464,"sku":"EQUIPMENT: Measuring cup and spoons, 9-inch gourmet skillet and whisk, Rotary Food Cutter","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/products\/sauce-mornay-pasta-mac-n-cheese-shutterstock_2048127839.jpg?v=1762458307"},{"product_id":"gourmet-chili-by-chef-charles-knight","title":"Gourmet Chili Award Winning Recipe by Chef Charles Knight","description":"\u003cdiv style=\"text-align: right;\"\u003e\n\u003cp align=\"center\" class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan\u003e🍽️\u003c\/span\u003e\u003c\/b\u003e\u003cb\u003e\u003cspan\u003e OUR RECIPES \u0026amp; CULINARY HISTORICAL CONTENT ARE FREE\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp align=\"center\" class=\"MsoNormal\"\u003e\u003cspan\u003eWe’re proud to share our collection of recipes and historical stories at no cost.\u003cbr\u003eIf you enjoy what we do and would like to help us continue this work,\u003cbr\u003e\u003cb\u003ea small $7.00 donation is greatly appreciated.\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp align=\"center\" class=\"MsoNormal\" style=\"text-align: left;\"\u003e\u003cspan\u003e🙏\u003c\/span\u003e\u003cspan\u003e Thank you for supporting the documentation and preservation of culinary history.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"auto\" class=\"break-words last:mb-0\" style=\"text-align: left;\"\u003eThe provided text offers a solid overview of \u003cstrong class=\"font-semibold\"\u003ebeef chili's history\u003c\/strong\u003e and a detailed recipe, with a promotional angle for Health Craft cookware.\u003c\/p\u003e\n\u003ch3 dir=\"auto\" class=\"text-xl\" style=\"text-align: left;\"\u003eHistory of Beef Chili\u003c\/h3\u003e\n\u003cp dir=\"auto\" class=\"break-words last:mb-0\" style=\"text-align: left;\"\u003eThe origins align well with established accounts: Beef chili (chili con carne) traces back to the American Southwest, especially Texas in the 19th century. It emerged as a hearty dish among cowboys during cattle drives, using available ingredients like beef, dried chilies, and later tomatoes and spices. The \"Chili Queens\" of San Antonio popularized it in the late 1800s\/early 1900s by selling it from stands in public plazas, spreading it nationwide.\u003c\/p\u003e\n\u003cp dir=\"auto\" class=\"break-words last:mb-0\" style=\"text-align: left;\"\u003eRegional variations reflect cultural influences:\u003c\/p\u003e\n\u003cul dir=\"auto\" class=\"marker:text-secondary\" style=\"text-align: left;\"\u003e\n\u003cli class=\"break-words whitespace-pre-wrap [\u0026amp;\u0026gt;ul]:whitespace-normal [\u0026amp;\u0026gt;ol]:whitespace-normal\"\u003e\n\u003cstrong class=\"font-semibold\"\u003eCincinnati chili\u003c\/strong\u003e — Developed in the 1920s by Macedonian immigrants (the Kiradjieff brothers at Empress Chili Parlor), it's a spiced meat sauce (with cinnamon, cloves, nutmeg) served over spaghetti or hot dogs, distinct from Texas-style.\u003c\/li\u003e\n\u003cli class=\"break-words whitespace-pre-wrap [\u0026amp;\u0026gt;ul]:whitespace-normal [\u0026amp;\u0026gt;ol]:whitespace-normal\"\u003e\n\u003cstrong class=\"font-semibold\"\u003eChili verde\u003c\/strong\u003e — A green chili stew, often with pork and tomatillos\/green chilies, rooted in Mexican traditions (salsa verde dates to Aztec times), popularized in the Southwest and New Mexico through Spanish\/Mexican influences.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"auto\" class=\"break-words last:mb-0\" style=\"text-align: left;\"\u003eThe dish indeed embodies America's cultural \"melting pot,\" evolving from frontier necessity to a national comfort food.\u003c\/p\u003e\n\u003ch3 dir=\"auto\" class=\"text-xl\" style=\"text-align: left;\"\u003eRecipe Review\u003c\/h3\u003e\n\u003cp dir=\"auto\" class=\"break-words last:mb-0\" style=\"text-align: left;\"\u003eThis is a rich, flavorful Texas-inspired beef chili recipe with creative additions like beer, beef stock, and strong coffee for depth. It uses multiple ground meats (chuck, brisket, sirloin or Italian sausage) for complexity, plus optional beans (a classic debate—Texas purists often skip them in competitions). The spice blend is balanced, with paprika, cumin, and cayenne prominent.\u003c\/p\u003e\n\u003cp dir=\"auto\" class=\"break-words last:mb-0\" style=\"text-align: left;\"\u003eKey steps like browning veggies\/bacon, toasting tomato paste, deglazing with beer, and long simmer are spot-on for building layers of flavor. Prep time (1 hour 15 min) and yield (5.5 quarts) seem reasonable for a big batch.\u003c\/p\u003e\n\u003cp dir=\"auto\" class=\"break-words last:mb-0\" style=\"text-align: left;\"\u003eTips for success:\u003c\/p\u003e\n\u003cul dir=\"auto\" class=\"marker:text-secondary\" style=\"text-align: left;\"\u003e\n\u003cli class=\"break-words whitespace-pre-wrap [\u0026amp;\u0026gt;ul]:whitespace-normal [\u0026amp;\u0026gt;ol]:whitespace-normal\"\u003eTaste for acidity — The sugar (or baking soda note) helps balance canned tomatoes.\u003c\/li\u003e\n\u003cli class=\"break-words whitespace-pre-wrap [\u0026amp;\u0026gt;ul]:whitespace-normal [\u0026amp;\u0026gt;ol]:whitespace-normal\"\u003eSimmer low and slow (200°F) for tender meat and melded flavors.\u003c\/li\u003e\n\u003cli class=\"break-words whitespace-pre-wrap [\u0026amp;\u0026gt;ul]:whitespace-normal [\u0026amp;\u0026gt;ol]:whitespace-normal\"\u003eBeans optional — Great either way; add last to avoid mushiness.\u003c\/li\u003e\n\u003cli class=\"break-words whitespace-pre-wrap [\u0026amp;\u0026gt;ul]:whitespace-normal [\u0026amp;\u0026gt;ol]:whitespace-normal\"\u003eToppings (cheese, sour cream, jalapeños) make it classic.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 dir=\"auto\" class=\"text-xl\" style=\"text-align: left;\"\u003eOn Health Craft Cookware\u003c\/h3\u003e\n\u003cp dir=\"auto\" class=\"break-words last:mb-0\" style=\"text-align: left;\"\u003eHealth Craft specializes in premium stainless steel, multi-ply (often 5-7-9 ply, including surgical-grade 316ti with titanium) waterless\/greaseless cookware, made in the USA. It's designed for even heating, nutrient retention, low-temperature cooking, and induction compatibility. Users praise even cooking, easy cleanup, and durability, though some note handle wear over time. It suits slow-simmered dishes like chili perfectly, as the tight-fitting lids and heat retention minimize moisture loss—aligning with the recipe's emphasis on simmering without much added liquid.\u003c\/p\u003e\n\u003cp dir=\"auto\" class=\"break-words last:mb-0\" style=\"text-align: left;\"\u003eIf you're making this chili, a quality stockpot (like their 6-quart) would excel for the main simmer. Check their official site (healthcraft.com) for sets and details.\u003c\/p\u003e\n\u003cp dir=\"auto\" class=\"break-words last:mb-0\" style=\"text-align: left;\"\u003eEnjoy cooking this hearty chili—it's a great way to gather friends and family! If you'd like variations, substitutions, or images of the finished dish, let me know.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Chef Charles Knight","offers":[{"title":"Default Title","offer_id":28637226238016,"sku":"","price":1.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/chilli-gourmet-shutterstock_160598276_2.jpg?v=1762458571"},{"product_id":"red-clam-sauce-by-chef-charles-knight","title":"Linguini with Red Clam Sauce","description":"\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eLinguini with Red Clam Sauce - New Jersey Style  -\u003c\/strong\u003e Chef Charles Knight\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThere are a number of ways to prepare Red Clam Sauce, but only ONE Classic Method. Recently I had the opportunity to visit New Jersey my home state. One of the wonderful things about the Garden State it is truly a garden of fresh ingredients. Among Jersey tomatoes and silver Queen corn, is the most incredible delight Jersey Clams. \u003c\/em\u003e\u003cem\u003eThe hard clam, or northern quahog has long been a main stay of New Jersey’s coastal communities.\u003c\/em\u003e\u003cem\u003e When in a seafood store or supermarket you can buy “\u003cstrong\u003eLittle Neck\u003c\/strong\u003e “, “\u003cstrong\u003eTop Neck\u003c\/strong\u003e “, “\u003cstrong\u003eCherrystone\u003c\/strong\u003e” or “\u003cstrong\u003eChowder\u003c\/strong\u003e” clams all of which refer to varied sizes of hard clams. \u003c\/em\u003e\u003cem\u003eJersey Clams are very tender and not chewy like most others. Enjoy!\u003c\/em\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/linguine-with-red-clam-sauce_480x480.jpg?v=1659118927\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003ePrepping fresh clams:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eUsing a brush clean the fresh clams under cold running water. Place the clams in a bowl and fill it with filtered or purified water. Do not use chlorinate tap water as it could kill the clam and alter the taste of the sauce. Adding salt or cornmeal to the water will encourage the clams to spit out sand from inside their shells. Shuck and place the clams and the liquor in a large measure cup. You will need about 4 to 5 cups of clams and clam liquor for this recipe.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePREPARATION: 45-Minutes - Make 4 to 6 servings\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEQUIPMENT: \u003c\/strong\u003eFrench chef knife, Cutting Board, 5-Qt. for the Sauce, 8-Qt. Pasta Pentola for the Past, and Kitchen Machine food cutter for the cheese\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eINGREDIENTS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 tablespoon unsalted butter\u003c\/li\u003e\n\u003cli\u003e1 medium sweet onion, chopped #2 blade\u003c\/li\u003e\n\u003cli\u003e7 cloves garlic, minced fine\u003c\/li\u003e\n\u003cli\u003e¾ cup sun dried tomatoes in olive oil, chopped (CENTO Brand)\u003c\/li\u003e\n\u003cli\u003e1 6-ounce can tomato paste\u003c\/li\u003e\n\u003cli\u003e¾ cup Port or Chianti red wine\u003c\/li\u003e\n\u003cli\u003e2 teaspoons sugar (if not using Port wine)\u003c\/li\u003e\n\u003cli\u003e1 tablespoon dried basil, or fresh, chopped\u003c\/li\u003e\n\u003cli\u003e1 tablespoon oregano dried, or fresh, chopped\u003c\/li\u003e\n\u003cli\u003e2 tablespoons fresh parsley, chopped\u003c\/li\u003e\n\u003cli\u003e1 teaspoon fresh mint, chopped\u003c\/li\u003e\n\u003cli\u003e1 teaspoon hot red pepper seeds\u003c\/li\u003e\n\u003cli\u003e4 cups fresh clams with liquor or 5 6½ ounce cans chopped clams and liquid\u003c\/li\u003e\n\u003cul\u003e\n\u003cli\u003eSave 2 or 3 in the shell to cook in the sauce until open fully\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003e¼ cup Parmesan Reggiano cheese, grated #1 cutting cone\u003c\/li\u003e\n\u003cli\u003e1 pound linguine pasta, cooked al dente\u003c\/li\u003e\n\u003cli\u003e¾ cup Parmesan Reggiano cheese, grated #1 cutting cone\u003c\/li\u003e\n\u003cli\u003eFresh basil, chopped\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDIRECTIONS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn the 5-quart Saucepan sauté onion and garlic in unsalted butter over medium heat until tender and lightly browned (caramelized), 8 to 10 minutes. Stir occasionally.\u003c\/p\u003e\n\u003cp\u003eAdd sun dried tomatoes with olive oil. (There should be enough olive oil with the sun-dried tomatoes to brown the paste). Add tomato paste and fry until sun dried tomatoes and tomato paste turns Indian-red. Tomato mixture will leave residue on bottom of pan, be sure to stir to prevent from burning. De glaze the pan with wine and cook down until tomato wine mixture thickens and the alcohol cooks off.\u003c\/p\u003e\n\u003cp\u003eAdd sugar (if using), herbs and spices, mix well and simmer uncovered 25 to 30 minutes or until reduced by one-third. Stir occasionally. Add clams, mix, and simmer an additional 15 to 20 minutes. To thicken, stir in Parmigiano cheese.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTO SERVE:\u003c\/strong\u003e Place a small amount Parmigiano cheese on the serving plate, then swirl the linguine onto the plate. Smother with Red Clam Sauce and top with grated cheese and fresh basil.\u003c\/p\u003e","brand":"Health Craft","offers":[{"title":"Healthy Meat and Potatoes COOKBOOK 175 recipes 239pgs","offer_id":39835335360646,"sku":"978-1419659669-red-clam","price":11.98,"currency_code":"USD","in_stock":true},{"title":"5 Pc. 8 Qt Pasta Pentola Set with Culinary Steamer and Deep Fry","offer_id":39835343356038,"sku":"KT82-red-clam","price":169.5,"currency_code":"USD","in_stock":true},{"title":"Kitchen Machine Rotary FOOD CUTTER and Cheese Grater","offer_id":39835348893830,"sku":"KTVC6-red-clam","price":239.5,"currency_code":"USD","in_stock":true},{"title":"5 Qt. SOUP \/ STOCK POT w\/Steam Control Cover","offer_id":39835355644038,"sku":"KTSPDO55-red-clam","price":149.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/products\/1_red_clam_sauce_1024x1024_2x_3cfba3d9-0ae6-4af1-843b-2e953ed843da.jpg?v=1762458586"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/collections\/Soups_salads_and_sauces_display.png?v=1775008059","url":"https:\/\/healthcraft.com\/collections\/soups-salads-and-sauces-html.oembed?page=5","provider":"Health Craft","version":"1.0","type":"link"}