2,194 broth recipes

James Beard's method for rich double-strength chicken broth: simmer a whole bird in already-made stock for twice the depth of flavor. A foundation recipe every serious home cook needs.

Classic Filipino sinigang with pork ribs braised in a tart tamarind broth alongside tomatoes, daikon, green beans, and wilted spinach. The ultimate sour soup for rice lovers.

Pasta cooked in vegetable broth instead of water for built-in flavor, tossed with diced kalamata olives, fresh parsley, and olive oil. A fast, vegan-friendly weeknight dinner.

Bayswater Brasserie Seared Sea Scallops in Lime Broth recipe

Pasta cooked in vegetable broth instead of water, then tossed with diced kalamata olives, olive oil, and fresh parsley. A five-ingredient vegetarian dish with built-in savory flavor.

Chicken marinated in Australian native spices and olive oil, in a sweet corn and polenta broth.

Mushroom tomato basil frittata cooked gently on the stovetop, with crimini mushrooms sauteed in broth instead of oil and fresh basil stirred through the eggs. A light, low-calorie breakfast that comes together in about 20 minutes.

Infuse flavor into boring Brussels sprouts by shallow braising in stock with shallots and thyme.

Quick, easy and delicious. Serve it as a side dish or a vegetarian main dish by using vegetable broth.

Quick, easy rich and delicious - literally ready in minutes flat. Oven baked asparagus with parmesan cheese sauce.

Perfect southern style collards made quick and easy. Simply kicked up with garlic and some pepper flakes.

Bitter winter greens made incredibly tasty. The collards are quickly braised to tame any bitterness then mixed with crispy prosciutto, garlic and cayenne pepper for a bit of kick and lemon for a bit of brightness. Healthy winter greens for a solid deep south down-home flair.

A rich and delicious home made cream of mushroom soup.

Silky poached eggs nestle into garlicky sautéed mushrooms, spinach, and tomatoes for a 15-minute breakfast that's elegant enough for brunch but easy enough for a Tuesday morning.

Sweet butternut squash is cooked with pearl barley, fresh lemon zest and lemon juice, tossed with cilantro or parsley. Serve it as a tasty side dish or a delicious and wholesome main course.

It tasted very refreshing and flavorful. The leftover was kept in the fridge and had it for brunch today, even better.