Homemade Vegetable Broth

Use this savory broth in place of chicken broth in any recipe.

• 6 medium carrots, chopped
• 3 medium celery stalks, chopped
• 1 large yellow onion, chopped
• 1 medium leek (including dark-green parts), chopped
• 1/2 cup coarsely chopped fresh flat-leaf parsley
• 2 tsp. fresh thyme leaves or 1 tsp. dried
• 1 dried bay leaf
• 1-1/4 tsp. sea salt
• 1 tsp. black peppercorns

Combine all of the ingredients in a 6-quart pot. Add 3 quarts of water and bring to a boil over high heat. Lower the heat to maintain a simmer and cook until flavorful, about 50 minutes. Strain the broth through a colander, then once more through a fine sieve. Store in the refrigerator for up to 5 days or in the freezer for up to 6 months.

Cabernet Onion Jam

The sweetness of the onions softens the tannins in young Cabernet. The jam is great over grilled polenta, on a steak, as a pizza topping with Gorgonzola, or smeared on a slice of peasant bread. It keeps for two weeks sealed and refrigerated.

• 2 Tbs. olive oil
• 4 medium onions, peeled, halved, and thinly sliced
• 1 tsp. kosher salt
• 1 cup full-bodied red wine, such as Cabernet Sauvignon; more as needed

In a large, straight-sided sauté pan, warm the oil over medium-low heat. Add the onions and salt. Cover and cook until the onions are soft, about 20 minutes, stirring occasionally to prevent sticking. Add the wine, making sure it covers the onions, and cook uncovered at a very gentle simmer until all the liquid has evaporated and the onions are thick and jamlike, about 2 hours, stirring frequently during the last half hour.

Cabernet Onion Jam

The sweetness of the onions softens the tannins in young Cabernet. The jam is great over grilled polenta, on a steak, as a pizza topping with Gorgonzola, or smeared on a slice of peasant bread. It keeps for two weeks sealed and refrigerated.

• 2 Tbs. olive oil
• 4 medium onions, peeled, halved, and thinly sliced
• 1 tsp. kosher salt
• 1 cup full-bodied red wine, such as Cabernet Sauvignon; more as needed

In a large, straight-sided sauté pan, warm the oil over medium-low heat. Add the onions and salt. Cover and cook until the onions are soft, about 20 minutes, stirring occasionally to prevent sticking. Add the wine, making sure it covers the onions, and cook uncovered at a very gentle simmer until all the liquid has evaporated and the onions are thick and jamlike, about 2 hours, stirring frequently during the last half hour.