Most likely you’re a veteran soup maker, but in the case you’d like to elevate your repertoire from good to extraordinary tasting using the same ingredients, here are a few tips. First, sauté the protein (beef, sausage, pork, chicken, turkey, etc.) in it’s own fat or a […]
Read more →Serves eight to ten 3 to 4 pounds red potatoes, scrubbed About 1/4 cup white wine or Vermouth 8 medium shallots, chopped 2 tablespoons white wine vinegar 2 tablespoons freshly squeezed lemon juice 2 tablespoons Dijon mustard, or more to taste Freshly ground black pepper to taste […]
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