This dark, thick, flavorful reduction adds an inimitable richness to meat stews and braises (one or two cubes is sufficient for boosting the flavor). In classic French cooking, demi glace is made by combining brown veal stock with sauce es pagnol (a veal stock thickened with roux), which is then reduced by half. Because demi glace is rather laborious to make (and a bit heavy for modern palates), so many chefs use this straight reduction of stock (without the espagnol) instead. (Julia Child called it a “semi-demi glace.”) This simplified method results in a lighter-bodied sauce, or glaze. To make glace de poulet, substitute veal stock with brown chicken stock.
A mix of turmeric, ginger, and milk thistle in Dose for Your Liver purports to support your liver health—but what does the research say?
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
There’s a reason they say, “easy as pie,” you know?
We tested multiple hacks, but only one created both tender and sweet bananas.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.