Beef Stock Formula
Beef stock is rich and dark in color. This beef stock recipe is more of a formula than a proper recipe, and the procedure is […]
Beef stock is rich and dark in color. This beef stock recipe is more of a formula than a proper recipe, and the procedure is […]
Fumet (French for fish stock) is delicate and light in color. This fish stock recipe is ideal for making sauces for any fish dish, or […]
Chicken stock is the most essential of the three major bone stocks, and this formula is also the easiest and most forgiving to make. I […]
Understanding how to make stock is essential to the creation of amazing food. For centuries, chefs and cooks have steamed up kitchens with vats of […]
As a native Northwesterner, it is all but bred into me to love fresh salmon, especially the wild-caught varieties! It was also a hit with […]
Fun fact: when I was five my mom taught me how to make the old macaroni n cheese that came in an infamously blue box. […]
Chocolate souffle is ideal for date night. Make ahead and bake off when ready. Warm, gooey, chocolatey….yummmmmm! We had a little fun with this awesome […]
Pepper Fest started Hot Kitchen down a path. First it was salsa verde, and dehydrated peppers. Now it has evolved into pulled pork! In the […]
One of the things we love to do on Hot Kitchen, our little cooking show, is to recreate classic recipes that have been all but […]
Peppers=Summer=Salsa Verde Recipe It is pepper fest tonight in Hot Kitchen! The rich aromas of a bounty of peppers drying on the dehydrator fills the […]