SOUP STOCK BROTH One of my fondest memories from childhood is the smell of chicken soup that emanated from the kitchen on Friday nights. Mom would put a whole chicken in a big pot of water along with carrots; celery; parsley and onions, salt and pepper.  I think sometimes she added parsnip too. The soup cooked for hours. When mom took the chicken out of the pot, the

 As the days get shorter and the air gets colder many people,including me, turn to soup as the magic elixir. When I was growing up my mom made chicken soup every Friday. As it simmered on the stove and as the aroma wafted through the house, I knew that all was right in my world. But let’s face it; you don’t always have the time to let soup

It is definitely an oxymoron (love that word). Whoever heard of meatless meat sauce? I hadn’t until I found a recipe for it in Cooks Illustrated. If you aren’t familiar with this magazine I think you should be. It isn’t like any other cooking magazine I’ve ever seen. It takes a scientific approach to getting recipes right. Apparently it’s all about the chemistry. Who knew?