Recipes with meat & poultry stock

Rack of lamb primeurs roasted over its own bones with thyme, then sauced with a deglazed pan jus and plated with spring baby vegetables. Classic French bistro dinner-party centerpiece.

Pureed broccoli soup with celery, onion, and heavy cream, brightened with lemon juice and a kick of Tabasco. A simple 30-minute cream soup that serves a crowd.

Saltimbocca al Parmigiano-Reggiano: thin Italian veal cutlets sauteed and topped with prosciutto, sage, and butter, then served over parboiled lettuce with flaked Parmigiano-Reggiano and a white wine pan sauce. A Roman classic with a cheesy twist.

Sichuan shredded pork in yu shon (fish-fragrant) sauce with wood ear mushrooms, water chestnuts, and hot bean paste. A spicy-sweet-sour stir-fry that hits every flavor note.

Microwave rice-stuffed artichokes with a sage-carrot-onion filling and a lemony egg yolk sauce. An elegant vegetable dish made entirely in the microwave in 45 minutes.

Hard-boiled eggs and mixed vegetables layered over potatoes in a cheddar-mustard cream sauce, topped with tomato slices and baked. A budget-friendly, low-calorie meatless dinner.

Chicken almond stir fry with bok choy, snow peas, water chestnuts, and bamboo shoots in a light soy-ginger glaze, topped with golden toasted almonds.

Onion broth made with five pounds of slow-caramelized onions, soup bones, garlic, and mace. A deeply flavored, bone-enriched broth with silky body.

One-skillet Madeira chicken smothered in a mushroom-Swiss cream sauce, spooned over toasted bread. A rich, warming weeknight dinner ready in under an hour.

Savory rice pancakes with Parmesan, dried tomatoes, and rosemary, pan-fried until golden and crispy. Made from Italian medium-grain rice cooked risotto-style in broth.

A quick sweet and sour sauce with green pepper, raisins, soy sauce, and vinegar tossed with leftover cooked meat. Use chicken, turkey, beef, or pork. Dinner for two from leftovers.

These quick Aztec enchiladas wrap scrambled eggs, sweet corn, and a dusting of chili powder inside warm corn tortillas. A light, protein-rich Mexican-inspired breakfast or brunch that's on the table in minutes.

A creamy chicken and wild rice casserole made with dry sherry, sour cream, mushrooms, and water chestnuts, topped with melted cheddar. A smart use for leftover chicken.

Hammin di Pesach is a traditional Passover lamb stew with chicken meatballs, spinach, and matzo served as a two-course meal. Braised lamb chops and tiny seasoned chicken dumplings simmer together, then split into a main dish and a matzo soup.

Italian chicken with noodles featuring herb-seasoned chicken breast strips simmered in broth with onions and topped with melted mozzarella. A one-pan weeknight dinner.

Huevos en rabo de mestiza are Mexican poached eggs simmered in a chunky tomato-chile sauce and topped with melted Monterey Jack cheese. A one-skillet brunch or dinner.

Frankfurter Bohnensuppe, a hearty German bean soup with navy beans, beef broth, bacon, and sliced frankfurters. Pureed smooth with a smoky, meaty base.

Light pasta with sauteed baby artichoke hearts, garlic, lemon, and fresh Italian parsley in a brothy sauce. A low-calorie Italian dish ready in just 15 minutes.

Italian saltimbocca: thin veal scallops layered with sage and prosciutto, rolled, browned in butter, and braised in a quick Marsala pan sauce. The name means jumps in the mouth, and it earns it.

A hearty arroz con pollo loaded with browned chicken, chorizo sausage, saffron rice, tomatoes, and bell peppers, all baked together until the rice is fluffy and golden. Feeds a crowd of 10 with ease.

Roast leg of lamb served with braised lentils finished with pan gravy, green onions, and parsley. A classic pairing where the lamb's drippings enrich the earthy lentil side dish.

Lamb and pine nut stir-fry done in the microwave with oyster sauce, ginger, bok choy, and toasted pine nuts. A 25-minute Chinese-style dinner for two using a microwave browning dish for hands-off searing.

A silky puréed leek and rice soup with tender chicken breast, brightened by fresh lemon juice and bouquet garni. Light, elegant, and naturally creamy without a drop of cream.

Louisiana-style grillades made with grilled venison simmered in a dark roux gravy loaded with the holy trinity, red wine, and three kinds of tomatoes. Serve it over creamy grits, cher.

This quick and tasty soup that can be served as a side dish or just with a crusty bread and crackers!

Grilled tuna, cheddar, and onion sandwiches: albacore tuna salad, melted cheddar, and oil-free caramelized onions on rye. A diner classic updated with a no-fat onion browning technique.

Oven-braised lamb stew with flageolet beans, elbow macaroni, fresh oregano, and Roma tomatoes. Browned lamb simmers in stock for 1 1/2 hours, then the pasta cooks right in the pot.

Grilled salmon sandwich on pumpernickel with a garlic-lemon-dill sauce, tarragon-seasoned fillets, Boston lettuce, and Roma tomatoes. Light, bright, and low calorie.

Chinese fried chicken with a warm ginger-soy-sesame dressing, marinated in rice wine and ginger, battered and deep-fried, then chopped into bone-in slices.

Butterfly shrimp with snow peas, a fast Cantonese stir-fry where butterflied shrimp curl in a smoking-hot wok before joining crisp snow peas, straw mushrooms, water chestnuts, and a light ginger-garlic sauce.

Chilled broccoli soup pureed with potato and chicken stock, served ice cold with paper-thin raw porcini mushroom slices, chives, and ricotta toasts. A refined, restaurant-quality cold soup for summer.

New Orleans-style artichoke oyster soup built on a shallot-butter roux with cayenne, Tabasco, and oyster liquor. Oysters simmer exactly 5 minutes to stay tender, finished with whipped cream.

Warm up your winter with this delicious tomato soup the whole family can enjoy!

Full-spread taco bar: chipotle-spiced ground beef simmered in tomato broth, chunky homemade guacamole with lime and garlic, and fresh serrano pico. Twelve tacos' worth of filling with every fixing on the table.

Let the aroma of this tantalizing dish fill your kitchen by using this easy to follow crockpot recipe.

Chicken soup with light, fluffy matzo balls, parsnips, broccoli, and mushrooms in a savory broth. A vegetable-loaded twist on the classic Jewish comfort soup, finished with fresh dill.

Tom Kha Gai - Thai coconut milk soup with chicken, galangal, lemongrass, kaffir lime leaves, and fresh chiles. A rich, aromatic broth finished with lime juice and cilantro.

Whole-wheat couscous pilaf with chicken broth, hot sauce and fresh parsley. Healthy 10-minute side dish with a touch of heat.

Cream of green chile soup with potatoes, Monterey Jack cheese, and crispy corn tortilla strips. A rich, cumin-spiced bowl straight from New Mexico's kitchen.

Pan-seared lamb shoulder chops with rosemary and thyme, finished with a quick balsamic reduction sauce made from shallots, chicken broth, and butter. Ready in 35 minutes.

Green enchiladas with Monterey Jack cheese and onion rolled in corn tortillas, smothered in a creamy sour cream and jalapeno sauce. A rich, cheesy Tex-Mex dinner baked until bubbly.

Spring lamb and vegetable soup with browned shoulder, romano beans, leeks, cauliflower, zucchini, spinach, and marjoram. Rustic, garden-fresh, and made for cool evenings.

Black bean chicken stir-fry with soy-marinated chicken breast in a glossy black bean sauce. Cantonese takeout classic that comes together in 15 minutes once the wok is hot.

Asian-style Cornish hen wraps split hen breasts around asparagus spears and steams them in a bamboo steamer over rice with bok choy, broccoli, and peppers. Elegant pan-Asian dinner.

Chicken casserole with red kidney beans, chili, and tomato sauce baked until the chicken is tender and the sauce thickens. A hearty one-pot dinner with Mexican-inspired flavor.

Turkey roulade stuffed with foie gras, wrapped in savoy cabbage, and steamed. Served with a sauterne-cherry reduction sauce and crispy sweet potato frites.

Chicken and wild rice soup with shiitake mushrooms, shallots, and fresh parsley in a clear chicken broth. A lighter, brothier version than cream-based diner soups. Uses leftover rotisserie chicken or turkey.

Pork loin scallops sauteed with baby artichokes, apple slices, sage, and Calvados in clarified butter. A Normandy-inspired one-pan saute restaurant-quality and ready in 30 minutes.