Crumbs from a few gingersnap cookies can add an interesting flavor nuance to savory meat soups and stews, and also act as a thickening agent. Compact pasta shapes like ditali (tiny macaroni), orzo, radiatore and rotini do better than noodle-style pastas in soups. The cooking liquid from vegetables and meats can be saved and used as a nutritious base. Acidic ingredients like tomatoes, lemon juice or wine can help prevent curdling when working with milk-based mixtures. If you've ...
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