Recipes with meat & poultry stock

Baby lettuce salad with a sharp raspberry vinaigrette made savory with lamb stock and fresh oregano and chives. A clean, elegant side salad that pairs perfectly with roasted lamb.

Chinese egg foo young noodle bowls: crispy ham and vegetable omelets stacked over Chinese noodles in a ginger-garlic broth with sherry, soy, and rice vinegar. A one-bowl Chinese-American dinner.

Wild boar saddle slow-roasted over Cuban-style black beans with dark rum, smoked ham, and salt pork. Hunter's chili with deep, layered flavors and traditional egg-and-scallion garnish.

Italian sausage risotto with Arborio rice, beef broth, white wine, and Parmesan. Slow-stirred until creamy with browned sausage folded through every bite.

Salmon fillets briefly braised on a tender bed of chiffonade leeks with garlic, lemon, and fresh tarragon. A 25-minute French-leaning dinner where the leeks become the sauce.

Gai Tom Kha (Thai Chicken in Coconut Milk Soup) recipe

Superb white chicken chili simmers white beans, tender chicken and sweet corn with tomatillos, green chilies and cumin, finished bright with lime and cilantro. A lighter, tangy take on chili with all the toppings.

Creamy blended sauce of avocado, sweet corn, tomatillos, and jalapeño tossed with angel hair for a vibrant Southwestern pasta in 30 minutes.

You gotta love the spices in this unique certain to amaze dish of healthy red meat.

Mixed bean soup with kidney beans, lima beans, chickpeas, lean ham, tomatoes, and a finishing splash of lemon juice. Hearty enough for a full meal in a bowl.

Barb's China Chicken Rice stir-fries ginger-sesame marinated chicken breast with mushrooms, zucchini, cilantro, and almonds over cooked rice. A fast, one-pan Asian-inspired weeknight dinner.

Tomato cheese soup made with oven-roasted tomatoes, sauteed mushrooms, fresh herbs, and cream cheese stirred in for a velvety, rich finish.

Lemon-tarragon chicken breasts with mushrooms and sherry, finished with a sour cream pan sauce over egg noodles. A creamy, herbed skillet chicken dinner ready in under 45 minutes.

Medaillons de veau en croute: veal loin medallions seared, topped with mushroom duxelles, and baked in puff pastry. Classic French haute cuisine served with a white wine pan sauce.

Filetto sorpresso don is a butterflied filet mignon stuffed with prosciutto, mozzarella, and truffle, then breaded, pan-seared, and finished in white wine and lemon pan juices.

Easy ham, bean and tomato soup turns leftover holiday ham and a ham bone broth into a hearty navy bean soup with onions, celery, and tomato. A pantry-savvy meal.

A warm beef and bacon stew is served over pasta. It's delicious and fills you up. A great fall or winter dish.

Microwave brown rice stew with knackwurst sausage, tomatoes, carrots, celery, and Italian herbs. A one-pot weeknight dinner that cooks entirely in the microwave in about an hour.

Cream chicken soup with rivels and rice in a rich broth of whole milk, heavy cream, and chicken stock. An old-fashioned Pennsylvania Dutch-style comfort bowl.

Szechuan-style spicy pork stir-fry with green peas, carrots, and ginger in a savory oyster and soy sauce. Served over steamed rice for a quick weeknight dinner.

Beef tenderloin slit lengthwise, packed with a savory mushroom and ham bread stuffing, then broiled and served with a brandied tomato gravy. The retro dinner-party showpiece that turns one tenderloin into a memorable plated entree.

Sizzling rice soup, the Chinese restaurant showpiece: savory broth with ham, tofu and mushrooms, finished with crisp fried rice crust that crackles the moment it hits the bowl.

Creamy linguini with butter, heavy cream, and Parmesan, served with microwave-steamed zucchini and cauliflower. A simple cream pasta with an easy vegetable side built in.

Cuban-style black bean soup with ham hocks, green pepper sofrito, cumin, and red wine vinegar. Brothy and chunky rather than pureed, garnished with sieved hard-cooked egg in classic Havana fashion.

Classic French onion soup with slowly caramelized onions in beef broth, a splash of port wine, and broiled Swiss and Parmesan cheese on toasted baguette. Make ahead and finish under the broiler.

Sausage and cornbread cabbage rolls stuff sweet apple, cornbread dressing mix, and pork sausage inside wilted cabbage leaves. Microwave-quick with an apple-cider pan sauce.

French-style cream of pea soup pureed with rice, enriched with egg yolks and heavy cream, and garnished with wilted lettuce. An elegant, velvety potage ready in 30 minutes.

Roasted prawns with spinach mashed potatoes and roasted red pepper cream: Emeril-style plated dinner with seared shrimp, emerald green mash, and a silky pepper sauce pool.

Green chicken chilaquiles casserole: shredded chicken in tangy tomatillo salsa and cream, layered with softened corn tortillas and three Mexican cheeses, then baked bubbling and golden.

Homemade hot and sour soup with shredded pork, tofu, dried Chinese mushrooms, bean thread noodles, and egg ribbons in a tangy, peppery broth.

Braised game birds browned in olive oil, then slow-baked with wildfowl stock, honey, rosemary, and yogurt into a rich pan sauce. Served over wild rice.

Chinese chicken salad with shredded roast chicken, bean sprouts, cucumber, and carrots in a sesame-tahini dressing with soy sauce, garlic, and rice wine. Crisp, nutty, and satisfying.

Hearty chicken noodle soup simmers a whole chicken low and slow with aromatics, then finishes in homemade rolled egg noodles cut right into the pot. From-scratch Sunday soup the way your grandmother made it.

Pan-seared pork scalloppine in a from-scratch cranberry sauce with red wine vinegar, chicken stock, and cranberry liqueur. Elegant weeknight dinner in 40 minutes.

Beef cabbage rolls baked in a clay cooker with ground beef, salt pork, cooked rice, and beef stock. The clay pot traps steam for tender, juicy rolls with a rich, meaty filling.

Oriental beef fondue: paper-thin slices of filet mignon swished through bubbling beef broth at the table, then dipped in sauces. The Asian-style hot pot dinner that turns supper into theater.

Lizzie's pork chops: browned pork chops braised an hour in a garlicky chicken broth. A four-ingredient weeknight dinner that turns out fork-tender every time. Serve over rice or mashed potatoes.

In this classic French braised beek, red wine and vegetable stew is a simple and delicious dish. The flavour and texture allow you to keep it warm for your guests.

Braised rabbit with prunes in a rich beef and chicken broth, pan-fried in butter until fall-off-the-bone tender. A classic French-inspired one-pot dish served over wild rice.

Belgian carbonnade braises beef chuck and smoked ham in dark beer with onions, carrots, and herbs, finished with scotch, vinegar, and toasted walnuts. Deep stew flavor in every spoonful.

Cold avocado buttermilk soup pureed silky smooth with chicken broth and jalapeno. A no-cook chilled summer soup topped with sliced avocado, cilantro, and tortilla chips.

Baja Blintzes are flour tortillas filled with hard-boiled egg and ham, baked with a creamy Monterey Jack and green chile sauce. A Tex-Mex brunch dish ready in 30 minutes.

Chinese clay pot salmon with cloud ear mushrooms, bean thread noodles, and pressed tofu in a gingery chicken broth. Elegant Cantonese-style fish dish with delicate aromatics and a silky sesame finish.

Classic Jewish matzoh balls with a hint of ginger, simmered until fluffy and floating in golden chicken broth. Pareve, kosher for Passover, makes 16 balls.

Green tomato mincemeat made from scratch with suet, apples, raisins, citron, and warm spices. A traditional preserve for holiday pies, sealed with a splash of brandy.

Chinese sizzling sweet and sour seafood with shrimp, scallops, and vegetables in a tangy sauce poured over deep-fried rice cakes for a dramatic tableside sizzle.

Cheese and chili soup with 10 cloves of garlic, fresh tomatoes, sharp cheddar, mozzarella, and salsa stirred in at the end. Thick, cheesy, and loaded with flavor.

Potato crepes topped with stir-fried scallops, salmon, and asparagus in a ginger-soy sauce. A restaurant-quality Asian-fusion dish for two with wok technique.