You can make an incredibly rich and nutritious stock from something everybody throws out — potato peels! Store this in tubs in the freezer for instant, healthy flavour in your soups, sauces, risottos, etc.
Most of the work is in the prep work.
More like a soup, it’s meant to be served in bowls. Best if made a day ahead of time then reheated for serving.
Beef Daube is a classic French recipe for tougher cuts of beef cooked low and slow in the oven, in a delicious red wine sauce.
A Japanese stock recipe. Hoshi-shiitake are dried shiitake mushrooms.