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Large stock pot — batch stocks, pasta water, lobster, canning
German V-blade slicer — safer than flat mandoline, multiple inserts
Vegetables organized by botanical family — deep understanding of produce
Afro-Asian-Southern plant-based cooking — flavor-driven, soulful
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Large stock pot — batch stocks, pasta water, lobster, canning
German V-blade slicer — safer than flat mandoline, multiple inserts
Vegetables organized by botanical family — deep understanding of produce
Afro-Asian-Southern plant-based cooking — flavor-driven, soulful
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Heat the oil in a large stockpot over high heat until it starts to ripple. Add the carrots, celery, leeks, onions, and turnip. Cook, stirring, until brown, 3 to 5 minutes. 2. Add 6 quarts water and the salt and bring to a boil. 3. Reduce the heat to low, add the cabbage leaves, broccoli stems, and kale stems, and simmer for 25 minutes. Strain, cool, and store for use as needed.