In classical French cooking, brown stock is made with veal bones for a delicate-bodied soup; here, beef is added for a deeper flavor. To make a traditional version, simply replace the beef with more veal bones. This recipe is from the "Martha Stewart's Cooking School" cookbook.
He may be a celebrity chef, but to Jamie Oliver's four kids, he's just a dad making a healthy dinner. And it doesn't stop at his own table: He's on a mission to get every child to eat better. This recipe adapted from "Jamie Oliver's Great Britain," by Jamie Oliver, published by Hyperion. copyright 2012. Reprinted with permission. All rights reserved.
Catch you later, ketchup! Dress up your dog with this fresh topping and you'll never go back to a simple squirt again! Also try a Frank and Beans, Hawaiian Dog, Reuben Dog, and Mexican Charred-Corn Dog.