Made-Up Minestrone

My proudest culinary achievements aren't the ones where I followed a recipe really well or repeated a specific technique demonstrated by a chef, they're the ones where on a freezing cold night, instead of ordering a pizza or Thai food (side-note: we still haven't found good take-out in the West Village; anyone?) I whip up something delicious with what I have on hand.

Last week, I was excited to use a stock I'd made from a leftover Thomas Keller Ad Hoc chicken. What happened...