48 bene recipes

Grilled chicken marinated overnight in teriyaki, dry sherry, fresh ginger, crushed fennel seeds, orange zest, and honey. Sticky, smoky, and packed with Chinese-inspired flavor.

Traditional Scottish potted hough made from slow-simmered beef shin and marrow bones with allspice and bay leaves, set in its own natural jelly.

Homemade beef stock is always the best, it's full of flavor and it's super tasty. It gives the dish you are making tons of yummy taste.

Authentic French onion soup built on a homemade veal-and-chicken stock and deeply caramelized onions, ladled over toasted croutons and broiled under a blanket of melted Gruyere. The real, from-scratch classic.

Fish fumet made from sole or salmon bones simmered with white wine, bouquet garni, onion, and carrot, then strained and reduced by half. A foundational French stock for seafood sauces and soups.

Bordelaise sauce is the classic French red wine reduction with shallots, bouquet garni, bone marrow, and veal stock. The mother sauce companion to a perfect steak. Restaurant-grade in 30 minutes.

Microwave veal roast rubbed with garlic and pepper, cooked on an inverted saucer to stay out of the drippings. Simple technique with timing charts for rare, medium, and well-done.

This old-timey Southern bean recipe simmers all day with a ham bone, canned tomatoes, and garlic until thick and soul-warming. Serve over cornbread with chopped onions for a cheap, filling weeknight supper.

Classic white veal stock simmered for 4 hours with veal bones, leeks, carrots, and peppercorns. A foundational French kitchen staple that sets into a rich, gelatinous stock for sauces, soups, and braises.

Crockpot beef stock made hands-off with beef soup bones, onion, celery, and peppercorns simmered all day. The set-it-and-forget-it foundation for soups, stews, and sauces.

Homemade chicken stock simmered low and slow for 4 to 6 hours with chicken bones, onion, carrot, celery, thyme, and bay. Pure-flavored stock for soups, risotto, and sauces. Freezes for months.

Bone marrow onion sauce with dry sherry and beef broth, pureed until silky smooth. A rich, old-school European sauce for roast beef, made in the microwave.

Quick DIY lamb stock made with browned lamb bones, shallots, carrots, celery, tomato, and white wine in a veal-stock base. Builds rich roasted flavor in just 30 minutes of simmering.

Beef bones simmer with beets, cabbage, and carrots in a tangy tomato broth sweetened with garlic and lemon juice, creating a hearty Russian-Jewish soup that's rich, sweet, and sour in every spoonful.

Nothing says comfort food like grandma's cookin'. I have simplified the process with canned beans but feel free to use a comparable amount of fresh. I also replaced the lard in Grandma's recipe with (marginally more healthy) butter.

Classic chicken stock simmers chicken bones with carrots, onion, celery, bay leaf, thyme, and peppercorns into a rich golden broth. The foundation of soups, sauces, risottos, and braises.