Consommer means “to accomplish” or “to finish” in French, and consommé is indeed a “finished” stock. (In a culinary context, one could say that to make a consommé is to bring out in full all of the flavors.) What gives consommé its purity and clarity is a bit of culinary magic: Egg whites (combined with mirepoix and ground meat) coagulate in the soup and rise to the top (forming a “raft”), drawing up any impurities that would otherwise cloud the stock. This mixture also infuses the broth with deeper flavor, as does an onion brûlé (or charred onion), which imparts deeper color to the broth. After an hour or two of simmering, the raft is also discarded, leaving behind a clear, intense broth. Consommé can be served either hot or cold, usually garnished in some way or another (there are literally hundreds employed in formal French cuisine); one of the more common embellishments is vegetables cut into julienne or brunoise (page 14), such as the blanched carrot and leek shown here.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.