Taste Tested: Vegetable Stock

The holidays are a perfect time to slow down, reflect and make stuff from scratch. Whether it’s cookies or croque monsieur — we’re taking this time to cook with our families.


Stocks are the basis for so many savoury recipes, but they seem to be the first thing to go when we’re strapped for time. For Community Manager Agatha though, there’s nothing more comforting then brewing up a big pot for soups and stews. Left overs are put in the freezer to be used all year, making every meal taste like scratch cooking. Making stocks is easy once you get the technique down. 

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[yumprint-recipe id=’79’]

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