Until recently, consommes were relegated to sickroom fare, the kind of thing your maiden aunt might sip sitting in her rocker when her liver was acting up. Then a funny thing happened: Chefs began to ...

Brunoise is classically used to garnish consomme. I know, you're probably thinking, "When was the last time I had consomme?" It is not something we see often on menus in our area, but a good, clear ...

In a heavy bottomed 6-quart soup pot, gently warm the stock over low heat. maintain its warmth, testing the temperature of the stock with an instant-read thermometer to ensure it doesn’t rise above ...

Until recently, consommes were relegated to sickroom fare, the kind of thing your maiden aunt might sip sitting in her rocker when her liver was acting up. Then a funny thing happened: Chefs began to ...

Cut the fennel bulbs coarsely. Place in large stock pot on low flame the olive oil and the onion. Cook gently until onion is soft. Add the fennel and raise fire to medium. Stir often so that you don’t ...

Saute shallots in butter with a pinch of salt until they are softened. Add 1 cup cream and simmer gently for 5 minutes to infuse. (Do this up to 8 hours ahead and refrigerate to really infuse flavor.) ...

Here's a note from Jamie Simpson, executive chef at Culinary Vegetable Institute in Milan, on the signature soup dish he'll serve at a contemporary interpretation of a White House dinner from the ...