Dad’s recipes start with making broth by scratch before proceeding to the actual preparation of a dish. We have playful arguments about whether homemade or store-bought stock makes a difference in recipes. Of course he’s right, but when it comes to time, the quality of ingredients are sacrificed. As his nine-to-five working daughter, it is my duty to rewrite his recipes starting with organic, low-sodium store-bought broth (preferably from a box, instead of a can or powder to avoid a metallic and salty taste). Such changes encourages people to attempt Dad’s recipes. After all, most beginning cooks are intimidated at the thought of staying in a kitchen for a long length of time.