Start today to develop a very smart habit: Store necks, tails, wing tips, gizzards, hearts, backs, rib (breast) bones-anything except livers-in a gallon-size lock-top freezer bag in your freezer. When the bag is really full, you have enough chicken parts to make a small pot of homemade stock. Squeeze excess air out of the bag… Read More

This is the simplest way I know to make a rich turkey stock, utilizing the turkey neck, tail, gizzard, and heart found inside of the neck cavity of the turkey. (I never use the liver, also found in the packet of giblets, for making stock, because it gives the stock a bitter flavor. Sometimes, I… Read More

Once a year I teach a six-week food writing course in Portland, Oregon where I live. I was teaching the course while writing this book and Lisa Morrison was one of my talented students. When she heard about the book she offered to give me her favorite recipe for cranberry relish which included using a… Read More