The same way I save the chicken carcass after a chicken dinner to make stock, I save lobster shells all summer long and turn them into broth. You can do this with shrimp shells, too. What do the shells add to the broth? A beautiful brininess. It’s the essence of the sea.
tomato paste
Colu Henry’s Pasta Puttanesca
This classic pasta dish uses many items that one should always have on hand: olives, capers, anchovies, and tomatoes. It’s both a family and dinner party favorite.
Michele Streit Heilbrun’s Anytime Brisket with Matzo Spaetzle
This brisket is the perfect comfort food for any occasion. The sauce is sweet and tangy and helps capture the flavor of the old school dish that was a favorite part of countless childhoods.
Melissa Clark’s Black Bean & Roasted Poblano Quesadillas
Everyone loves a quesadilla. . .
Kathy Gunst’s Rich Beef-Bone Broth
Beef-bone broth has become all the rage in recent years, due to the popularity of the Paleo diet, one that promotes eating lots of meat as well as this type of rich, nourishing broth. It is said to have all kinds of health benefits, since it’s rich in protein, gelatin, and anti-oxidants.
Kathy Gunst’s Sicilian Black Lentil Soup with Guanciale and Grated Orange
There are enough options in this beautiful soup to really make it your own (use guanciale or pancetta, Sicilian or European lentils, white or red wine, protein or vegetable stock, orange-flavored olive oil or not). But whatever you do, do not skimp on the orange or tangerine zest. That one bright element makes this a soup you won’t soon forget.
