Bone stock is neither soup nor broth, but it is the base for both and can be used in the making of nearly any savory dish. An ingredient rather than a finished product, stock doesn’t taste like much on its own. And making it right is a lot more involved than boiling a leftover turkey carcass.

Whether you’re more familiar with the French Riviera or the French Quarter, there are plenty of places in Albuquerque to get a taste of authentic French cuisine. Read Hosho McCreesh’s review of Le Quiche Parisienne in this issue, and check out these other restaurants in the city that will cater to your wanderlust and make you feel, if only for the evening, that you’re dining in the City of Lights. Bon appetit, mes amis.