in­sider ad­vice

Condé Nast House & Garden - - MENU -

For a dif­fer­ent, light and aro­matic veg­etable stock, boil 1 Fen­nel, 1 ap­ple, 1 bay leaf and a pinch of salt. it will be ex­cel­lent to use both in Meat soups and with Fish and veg­eta­bles, but also to wet a risotto or a roast.

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