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When someone asks me for cooking advice, I tell them "invest in stock!" Not the financial kind, the chicken, beef and vegetable kind. I know most people don't have time to make their own stock. So I figured I would help them out by making the same kinds of stocks I use in my restaurants. To make my stocks rich and flavorful, we simmer them with only the best ingredients. Then we pack them up, and bam! You've got my restaurant-quality stock ready to use in your home. My beef stock is a great base for soups and stews. It's delicious in classic French Onion and Beef Barley Soup. Or try it in my recipe for Beef Stew or Braised Beef Shanks. The possibilities are limited only by your imagination. Visit emerilscooking.com for more of my recipes and other great tips.