That’s why Martha uses an old-school French secret for many of her soups and broths—bouquet garni. It’s made by bundling fresh and dried herbs and spices, either with kitchen twine or ...

In a deep pot, bring about six litres of water to a boil with salt to taste and half an onion. Add the pork shoulder, ribs ...

Over 45 years ago, I became interested in herbs. I propagated them in a small ... used to make but I can still put together a great bouquet garni, or a gorgeous tussie-mussie, also known as ...

Add the tomato paste and bouquet garni. Bring to a boil. Slow and steady: Return the browned beef and bacon to the casserole. Pour in enough beef broth to cover the meat and vegetables. Cover the ...

Toss with Thai vinaigrette, herbs, and red onion. Serve immediately. Lay the bacon strip on a flat surface. Arrange the rosemary, thyme, bay leaf, and celery on one end of the bacon strip. Roll up the ...