1 large onion, quartered 6 large leeks, white and pale green parts only, cut into 2 1/2-inch lengths, divided 12 celery ribs, halved crosswise, divided 6 medium carrots, peeled and halved ...

6. Strain the broth into a large pot and skim the fat. To the remaining broth, add the carrots, celery root, rutabaga, and potatoes. Bring to a boil and simmer for 10 minutes.

If you are interested in joining my students and I for lunch at Bistro Verde, we are open Tuesdays, Wednesdays and Thursdays from 11 a.m. to 1 p.m. starting March 27 until May 2 (closed April 23 ...

Its distinguished lineage notwithstanding, I think of pot-au-feu as a cross between a clear soup and a thin stew, a French version of Jewish chicken soup, only made with beef. It’s wonderfully ...

Tip the water out of the pot, rinse the pot, and return the chicken and giblets to the pot. 4. Add the 3 quarts water and set the pot over high heat. Bring to a boil. Skim the surface as scum rises.

Trần Anh Hùng’s “The Pot-Au-Feu,” or “La Passion de Dodin Bouffant” in French, follows famous gourmet Dodin Bouffant’s food-loving household, the power of eating and sharing food ...