4,194 broth recipes

Quick curried tuna with apple and onion in a creamy sauce served over egg noodles. A fast weeknight dinner using pantry staples and canned tuna.

Whole chicken braised in a clay pot with crispy bacon, onion, and garlic. Fall-apart tender bird cooked from a cold oven, finished with a simple pan-juice gravy.

Veal cutlets pan-fried until golden, then simmered in a tangy apple-lemon pan sauce with mushrooms and a velvety apple puree. A French-Norman style weeknight veal dinner.

Couscous Provencal with artichoke hearts, ripe tomato, fresh basil, and briny capers. A bright Mediterranean side that comes together in about 15 minutes using steeped (not boiled) couscous.

Pecan rice melange marries chewy wild rice and tender long grain rice with toasted pecans, butter, and fresh parsley. A nutty, herbal side that holds its own next to roast chicken or pork.

Roast garlic and broad bean saffron soup: 20 roasted garlic cloves pureed with fava beans, saffron rice, and chicken stock. A silky golden Mediterranean soup that tastes like sunshine.

Creamy Paris-style onion soup with butter-simmered onions, milk, cream, and Parmesan-topped toast. The lighter, creamier cousin of classic French onion soup.

Cream of spinach soup thickened naturally with rice, lifted by a whisper of curry powder and a squeeze of lemon. No flour, no roux. Smooth, bright, and surprisingly delicate.

Hungarian-style chicken paprikash with onions, sweet paprika, and sour cream sauce. Classic comfort food served over noodles or dumplings.

Creamy portobello mushroom soup built on buttery sauteed leeks, onions, and meaty portobellos, thickened with a flour roux and finished with half-and-half. Earthy, velvety, ready in 45 minutes.

Hot and sour Thai-style mushroom soup with oyster and enoki mushrooms, serrano chilies, lemon grass, kaffir lime leaves, lime juice, and fish sauce. Light, aromatic, fiery. Ready in 30 minutes.

Cheddar crab supreme: a velvety sauce of sharp cheddar and sherry folded with flaked crab and mushrooms, spooned over rice. A creamy, elegant retro seafood dish that holds warm for entertaining.

Bean and pistou soup with white beans, chicken broth, basil pesto, and Parmesan. Five ingredients, one pot, ready in 35 minutes. A Provencal-inspired weeknight soup.

Cumin black bean soup with smoked ham, sweet red pepper, and toasted garlic. Ready in 40 minutes from pantry cans, finished with sour cream and pickled jalapeños for a smoky, spicy weeknight bowl.

Williamsburg chicken is a retro chilled chicken salad mould set with gelatin, blending diced cooked chicken, celery, peas, hard-cooked eggs, pecans and stuffed olives in a lemony mayo-broth base. Served over greens with halved grapes.

Creamy cauliflower soup made with skim milk and a light roux base, finished with white pepper and nutmeg. Lower-calorie, silky, and ready in an hour.