Fresh Stocks are a vibrant foundation to any soup, stew, tagine or sauce. A stock that is full of flavor, made with fresh ingredients, will improve any dish—and most stocks are easy and economical to make. Use roasted stocks add depth and richness of flavor to all manner of soups and stews. They are truly worth the effort.
About Pascale Beale
Chef, teacher and food writer, Pascale Beale, owner of Pascale’s Kitchen, grew up in an eccentric European family who cherish food, wine and the arts. She is the author of 10 Mediterranean-style cookbooks, including the best sellers Salade and Salade II. Her food memoir, 9’ x 12’: Adventures in a Small Kitchen, a multi-media book, is hosted on Substack. Her latest cookbook is Flavour: Savouring the Seasons. Visit her epicurean website,
www.PascalesKitchen.com.