Puerto Rican Rice Stew with Shrimp and Pigeon Peas (Asopao de Camarones y Gandules)
Please Stop Putting Noodles in Your Noodle Soup
A couple months ago, I was developing a recipe for two-ingredient chicken noodle soup. This is just the sort of challenge that my weekly column, Big Little Recipes, loves—making chicken stock about the chicken, not the onion and celery (and carrot and bay leaves and peppercorns). And yet: What turned out to be the most thought-provoking wasn’t the chicken stock at all. It was the noodles.
When do I cook them? And where? And how?
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