Archive | broth

Make a Flavor-Packed Stock From Shrimp Shells

Whenever I have the chance to buy shrimp shell-on—or, better yet, head-on—I take it. Deveining and then cooking shrimp in their shells is the tastiest way to go, and there’s something very satisfactory about peeling them just before popping them into your mouth. But their journey shouldn’t end there; the shells still…Read more… Continue Reading […]

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Use Papery Garlic Skins to Give Broth Big Flavor

Garlic skins have always been my least favorite part of peeling garlic. They either stick to my fingers, or float about the kitchen, carried by slight breezes before making their home on random appliances. But I resent them no more, my dears, because it turns out they make a kick-ass broth.Read more… Continue Reading at […]

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