My childhood friend Pam wrote me a note recently that she couldn’t directly help with a project because she was still woozy from a great bowl of Pho. It was August. Granted, Seattle in August isn’t hot, at least not often. But soup in August? I don’t get it. Unless it’s gazpacho. We have a…

Stock is the basis not just of soups, but an ingredient in numerous stews and other dishes. A good one can make a deceptively simple dish seem like an elegant masterpiece. You’ve roasted your chicken. You’ve eaten the readily accessible meat. Don’t throw away the bones and the meat that you’d really have to work…