Until recently, consommes were relegated to sickroom fare, the kind of thing your maiden aunt might sip sitting in her rocker when her liver was acting up. Then a funny thing happened: Chefs began to ...

A rich and flavorful Mexican-style dish made with slow-cooked beef, melted cheese, and corn tortillas dipped in consommé.

Cut the fennel bulbs coarsely. Place in large stock pot on low flame the olive oil and the onion. Cook gently until onion is soft. Add the fennel and raise fire to medium. Stir often so that you don’t ...

In a heavy bottomed 6-quart soup pot, gently warm the stock over low heat. maintain its warmth, testing the temperature of the stock with an instant-read thermometer to ensure it doesn’t rise above ...

Indulge yourself in this lovely Italian meal with ravioli made from scratch and stuffed with creamy ricotta cheese. Serve it with a freshly made tomato consomme and sauteed asparagus. Sauté the onion, ...

The New York Times had an article on gelatin clarification last fall, The Essence of Nearly Anything, Drop by Limpid Drop by Harold McGee. The idea is that you can create a perfectly clear broth that ...

An easy-to-make rice side dish for any meal or even to bring to a potluck. The mixture of French onion soup and consomme makes for a rich and savory base that soaks into the rice. We used fresh ...

JOSIAH CITRIN likes to eat flowers. Or to be more specific, the chef at Melisse in Santa Monica likes to cook with them -- but he doesn’t candy them and put them on cakes, a la Martha Stewart, or use ...

This classic mix of beef consomme and vodka has managed to acquire an undeservedly tweedy reputation in Britain. It is often drunk hot, poured from a Thermos on crisp winter walks – the steam rising ...