I like canned beans and canned tomatoes, canned olives and canned cream of corn. They make life easy, and, truth be told, don t sacrifice all that much in the way of flavor.
Good stock is the secret to fabulous sauces, sensational soups, sublime risottos.
It will make your food taste better. Which is why, if you re at all serious about cooking good food, you should stop reaching for the cans or even worse, those bouillon cubes and make stock from scratch. It doesn t require fancy ingredients or elaborate techniques and, at its most basic, involves little more than throwing a bunch of very roughly chopped ingredients into a big pot of water. After all, stock is just flavored water. It can be flavored with meat, with seafood, with bones, with veggies, in an endless array of delicious combinations.