While canned stock will work in a pinch, homemade will always reign supreme in a flavor contest and is a supereasy (though slightly time-intensive) project to tackle. Set yourself up for flavorful meals ahead by simmering up an extra-large pot of umami-packed vegetable stock this weekend. Store the liquid gold in the fridge for up to a week or in small, manageable portions (try filling an ice cube tray or measuring out one-cup portions) in the freezer.
Stock Up on Homemade Stock
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