146 hay stack recipes

Spicy brown rice simmered with whole cardamom, cinnamon stick, turmeric, bay leaf, and black peppercorns. A fragrant, golden side dish with six simple ingredients.

Vegetarian potato corn chowder with carrots, celery, tomatoes, and herbs, thickened by mashing some of the potatoes back into the broth. Hearty, creamy, and dairy-free.

Master chicken stock simmered low for hours with a whole fowl, leeks, carrots and a classic bouquet of herbs. Skim it well, strain it clear, then chill and lift off the fat for a clean, golden base for any soup or sauce.

Sweet potato carrot soup: a vegan, gluten-free, low-fat broth simmered from sweet potatoes, carrots, and celery, brightened with lemon and paprika at the finish.

Homemade pickling spice blend with mustard seeds, allspice, coriander, cloves, ginger, and cinnamon. Mix once and use all canning season for pickles, relishes, and brines.

One-pot meatball stew with browned meatballs, carrots, celery, potatoes, and tomato in a savory beef broth. Cozy old-fashioned dinner that comes together in an hour.

Making your own chicken stock may take some time, but when you taste one tablespoonful afterwards, you will feel it's well worth the effort.

Classic osso buco with flour-dredged veal shanks braised in white wine and stock with carrots, celery, and onion, finished with a bright lemon-orange gremolata. A Milanese showpiece served over rice or pasta.

Spicy vinegar marinade with red wine vinegar, juniper berries, cloves, bay leaves, rosemary, thyme, and basil. A bold aromatic marinade for lamb, chicken, and barbecue.

Authentic Bermuda fish chowder built on a rich stock from fish heads, simmered with tomato, white wine, and warm spice, then finished the island way with sherry and dark rum. A deep, savory tomato-based chowder.

Rich pheasant stock from roasted bones, red wine, juniper berries, and aromatic vegetables. Deep wild game flavor for sauces and soups.

A simple chicken curry, perfect served over rice. Coconut cream gives this dish a rich taste.

A scrumptious rice dish made with coconut milk, vegetable stock and a pinch of turmeric.

Vegan lentil and spinach soup with brown lentils, fresh ginger, garlic, tomatoes, and a finishing splash of apple cider vinegar. Hearty plant-based one-pot soup with bright, slightly spiced flavor.

Smooth pureed yellow split pea soup with potato, celery, caraway, mace, and bay leaf. A vegan family-recipe soup with subtle warm spice notes setting it apart from typical green split pea.

Split pea and ham soup simmered with a meaty ham bone, leek, carrots, celery, tarragon, and a finishing splash of dry sherry. The thrifty, deeply savory soup that turns leftover holiday ham into dinner.