Master Recipe 
I always try to have minimal waste in my kitchen and vegetable stock is the perfect way to use up vegetable scraps. I like to keep a container in the refrigerator to collect the raw, well-scubbed vegetable peels, ends, and scraps from a day’s cooking until I have enough to combine with fresh herbs and ginger to create a healthful, mild flavored stock. I favor celery and root vegetables such as carrots and onions over cruciferous vegetables such as cabbage and broccoli, which can overpower the stock.
MAKES 3 QUARTS (3 L)
EQUIPMENT: A long-handled, 2-pronged fork; a 10-quart (10 l) pasta pot fitted with a colander; dampened cheesecloth.
2 large onions, halved lengthwise (do not peel)
4 whole cloves
1 teaspoon coarse sea salt
4 carrots, scrubbed and cut crosswise into 1-inch (2.5 cm) pieces (do not peel)
1 plump, fresh garlic head, halved crosswise (do not peel)
4 celery ribs, with leaves
1 leek, white and tender green parts only, halved lengthwise, rinsed, and cut into 1-inch pieces
One 1-inch (2.5 cm) piece fresh ginger, peeled
6 black peppercorns
Bouquet garni: several bay leaves, celery leaves, thyme sprigs, and parsley sprigs encased in a wire-mesh tea infuser or bound in a piece of cheesecloth
1. One at a time, spear the onion halves with the long-handled fork and hold them directly over a gas flame (or directly on an electric burner) until scorched. (Scorching the onions will give the stock a richer flavor. The onion skins also give the stock a rich, golden color.) Stick a clove into each of the onion halves.
2. Place the onions in the pasta pot and add the salt, carrots, garlic, celery, leek, ginger, peppercorns, bouquet garni, and 5 quarts (5 l) quarts water. Bring to a boil. Lower the heat and simmer, uncovered, for about 45 minutes.
3. Lift the colander insert out of the pot and discard the solids. Line a large colander with a double layer of the dampened cheesecloth and place the colander over a large bowl. Ladle—do not pour—the liquid into the sieve to strain off any impurities. Measure the quantity of the stock. If the stock exceeds 3 quarts (3 l), return it to medium heat and cook until it has reduced to 3 quarts (3 l).
4. Transfer the stock to airtight containers and let it cool slightly, then cover and refrigerate the stock for up to 3 days or freeze for up to 3 months.