The base: The Social Food’s homemade broth
Soups, ragouts, ramen, pho, etc....these comfort foods, which are especially popular as the nights draw in and temperatures drop, all have one thing in common, a not-so-secret ingredient that gives them depth and subtlety: broth.
Not so long ago, every home had some broth on the boil. It was a kind of backbone for cooking pots around the world. Naturally gluten- and dairy-free, it’s a cheap and easy way to reuse low-quality pieces of meat and bone, as well as leftover vegetables such as fava beans, leaves and other roots.
Beyond this logistical aspect, however, broth has always had a certain aura, an association with “care”. In many cuisines, including our...