For some dishes, chicken stock just won’t do. Enter sauce expert Susan Volland. She says homemade vegetable stock is quick, inexpensive and can be easily adapted for use in any recipe. When made fresh ...

I was amazed at how much I missed chicken stock, especially when making the soups and sauces that so often use it. I've found that store-bought vegetable stock just isn't rich enough--or, worse, it's ...

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...

Everything cooks together in one pot in about 35 minutes, so you can get dinner on the table quickly without a lot of work or cleanup. The post Chicken Vegetable Soup appeared first on Real Balanced.

Dear SOS: I like to make my own stocks. I cook them for a long time on top of the stove. But my gas bill has doubled recently. Would it be better to use a slow cooker? I’m sure there are energy-saving ...

With minimal prep and as much time as you're willing to invest, the payoff is tasty.

Melissa Breyer was Treehugger’s senior editorial director before moving to Martha Stewart. Her writing and photography have been featured in The New York Times, The Guardian, National Geographic, ...

At Suzy DeYoung’s small but mighty La Soupe outpost in Newtown, flavorful soups and stews always start with a solid base—a rich and satisfying vegetable stock. By using excess produce from purveyors ...

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 ...