Esther Choi, chef/owner of Mokbar in New York's Chelsea Market, invites us into her home and makes a pork dumpling soup.
It’s finally starting to feel like winter outside, and nothing kicks out the winter chill quite like a warm bowl of soup. To celebrate the warming art of soup-making, we have rounded up 26 soups for every letter in the alphabet.chicken noodle, one of the greatest gifts you can give yourself as a cook is learning to make stock. Any great restaurant kitchen has a stock pot going all day and night. For one, it’s cheap — much cheaper than buying stock from the store. Secondly, the flavor just doesn’t compare. There is a richness to homemade stock that you almost never find in a can.
Don’t have time to make stock all winter long? Make a large batch once, and freeze it in one-cup muffin tins, then pop out your portioned stock and store in a sealable plastic bag in the freezer for up to two months.
Angela Carlos is the Cook Editor at The Daily Meal. Find her on Twitter and tweet @angelaccarlos.