Hello all, I will be buying some turkey necks and backs to make stock for gravy. My question is: what is a good water to meat ratio for a good, flavorful stock? For example, 4 cups water: 1 pound meat, etc?
Justin Chapple, Food & Wine Deputy Test Kitchen Editor, is back this week with another killer Mad Genius Tip—an ice cream cake made of store-bought ice cream sandwiches, that requires just minutes of prep time.
This classic should be in every Southern woman's repertoire. A moist, delicious Chocolate-Mayonnaise Cake pleases crowds of all ages, and is the perfect dessert to bring to a neighbor, to a potluck, or to a summer party.