Broth and Stock
Canned stock is convenient, but homemade broth makes a world of difference in flavor. Beef, chicken, or vegetable, these easy broth recipes make versatile basic stocks that jump-start your favorite soup and sauces.See Popular Broth and Stock Recipes
Try this recipe to create a full-flavored fish stock to use in soup and stew recipes.
From one deeply flavorful chicken broth, F&W's Grace Parisi creates four exceptional soups.
Stock from roasted bones will be more subtle than that made from raw bones and meat, but it lends good background flavor to lighter soups and braises. This stock freezes well (portion it into smaller containers for easy thawing), and turkey stock can, of course, always be used in place of chicken stock.
One of the basic rules of pairing wines with food is that rich dishes match well with wines that have good acidity. This silky soup -- a simple puree of onion, edamame and chicken stock -- is no exception.
Sophie Dahl likes eating peppery watercress in the spring and has figured out a way to highlight its bright flavor in this silky soup. A single tablespoon of cream gives the vivid green soup a touch of richness.
This tangy, buttery, gorgeous soup -- bright red with dende oil -- is Daniel Boulud's riff on a recipe by French chef Claude Troisgros.
This Recipe is appropriate for Phases 2, 3, & 4 of the Atkins Diet. Join Atkins today to sign up for your Free Quick-Start Kit including 3 Atkins Bars and gain access to Free Tools and Community, as well as over 1,500 other Free Atkins-friendly Recipes.
Chervil is an herb related to parsley that has a mild anise flavor. It adds a hint of fascinating flavor to this brothy chicken dish with homemade spinach pasta.
This classic Provencal seafood stew is loaded with clams, lobster and fish in a broth delicately flavored with fennel and pastis, a licorice-flavored aperitif. "There are no real rules to this dish except to use what's fresh," chef Ethan Stowell says. Make or buy a good fish stock and add different seafood at different times, so nothing is under- or overcooked (clams go in first; snapper and halibut go in last). The rouille, a sauce made with cayenne, garlic, bread crumbs and olive oil, is the perfect finishing touch.
This delicious indulgent homemade turkey stuffing is perfect for the holidays but is surprisingly simple to make. After you make it once you will want to make it year round!
Knowing how to make collard greens is trendy nowadays! The nutritious, inexpensive leafy greens?? packed with vitamins, especially A and C??are popping up on restaurant menus across the country. It's probably because they make such an easy yet delicious side dish.
This main-dish soup, which includes beef brisket, sauerkraut, and Swiss cheese, is topped with rye bread croutons. It's like a Reuben sandwich in a bowl.
Basmati rice adds a unique aroma and flavor to this spicy side dish.