919 broth recipes

Chilled cream of cucumber soup with sour cream, fresh dill, and parsley. A cool, refreshing summer starter that's better made the day before. No fuss, no stove time after dinner.

Roast chicken with 40 cloves of garlic in a French-style white wine pan sauce. Garlic mellows to a sweet, spreadable paste. Pureed back into the sauce for unbelievable depth.

Chicken and mushroom soup with thinly sliced chicken breast poached in broth, finished with sesame oil and sherry. A quick Asian-inspired clear soup for two, ready in 15 minutes.

Mexican chicken rice soup with shredded chicken, chayote, leeks, and arborio rice in a lime-bright broth finished with epazote. A homestyle pot-of-soup dinner with bones in the broth for flavor.

Broiled salmon teriyaki with a homemade ginger soy glaze made from scratch. Fresh ginger root, rice wine, and reduced-sodium soy sauce for a lighter take.

Gascony lamb casserole slow-braises lamb, pork belly, and cannellini beans with 24 whole garlic cloves, anchovies, and red wine, finished under a crisp ciabatta-crumb crust. A classic French farmhouse feast.

Pureed carrot rhubarb soup with orange juice, served over garlic-rubbed cinnamon sourdough croutons and garnished with fresh chervil. A spring showstopper that keeps guests guessing.

Country bread sausage stuffing with Italian herbs, celery, onion, and chicken broth. A savory, herbed dressing that fills a 12-14 pound Thanksgiving turkey.

Red-cooked eggs simmered in dark soy sauce, brown sugar, chicken broth, and sesame oil until deeply colored. A Chinese appetizer served with a hoisin and oyster sauce dip.

Chicken and wild rice casserole with broth-cooked rice blend, sauteed mushrooms, Italian dressing, and sour cream. A 40-minute weeknight dump-and-bake for leftover rotisserie or cooked chicken.

Thai jungle curry (kaeng paa) is the fiery, coconut-free curry, a brothy, herbaceous bowl of pork, eggplant, and long beans simmered with curry paste, kaffir lime, and basil. Light, intense, and ready fast.

Chilled spicy shrimp poached in vinegar, broth, dry mustard, and hot sauce. A make-ahead appetizer with bold tangy heat and clean shrimp flavor.

Moroccan chicken with olives, lemon slices, and a spice rub of cumin, paprika, turmeric, ginger, and cilantro. Baked uncovered until golden. Serve over couscous or rice.

Cajun shrimp bread stuffed into a hollowed French loaf with toasted bread crumbs, sauteed onions, paprika, and melted cheddar on top. A Louisiana-style appetizer or party centerpiece.

Grilled Gulf Red Snapper with Basil Lime Sauce recipe

A true Italian soup that has a wonderful taste that can warm up any rainy day.