786 pay recipes

Vegetarian bean stew with slow-cooked fennel and tomatoes in olive oil. Cannellini beans simmered in broth then tossed with wilted fennel, fresh parsley, and lemon.

A classic slow and low simmered brown beef stock to greatly enhance any recipe you use it in.

Poached cabrilla fish medallions served over braised celery bulb with a fragrant court bouillon, pickled ginger and carrot ribbons. A refined seafood main course with clean, elegant flavors.

Delicious Pickled Ox Tongue. A classic recipe for tender, flavorful ox tongue. Slow-cooked with aromatic vegetables, served hot or cold with your choice of delectable sauces.

Rich turkey soup simmered for hours with wild rice, fresh herbs, and vegetables. Turn your Thanksgiving turkey carcass into 12 servings of deeply flavorful homemade stock.

Slow cooker navy beans with pearl barley, millet, and bulgur wheat seasoned with rosemary, thyme, and oregano. Vegan, high-fiber, and as simple as it gets.

Shrimp "cooked" in a tangy citrus marinade. Fresh and refreshing cold shrimp cocktail.

Red lentil soup with paprika, bay leaf, dried mint, and parsley simmered in beef or chicken stock until the lentils dissolve into a thick, velvety potage. Puree optional.

Golden pan-fried tofu simmered in a rustic Provencal tomato sauce with green beans, garlic, basil, and oregano. French-inspired, vegan, and on the table in 30 minutes.

Dive into the navy with this appetizing soup that can be served on its own or accompany a meal.

Silky pureed chestnut soup with roasted chestnuts, herbs, and a splash of marsala or sherry. Serve it hot for winter warmth or chilled for an elegant summer starter.

Two whole chickens simmered with leeks, carrots, celery, and fresh thyme yield a crystal-clear broth and tender diced meat. A from-scratch chicken soup that's worth every minute of the 2.5-hour simmer.

Vegetarian beans bourguignonne with pinto beans, red wine, mushrooms, and root vegetables in a thyme-scented tomato broth. A meatless spin on the French classic.

Fresh corn bisque with turmeric, aromatic vegetables, and green onion garnish. A dairy-free, vegan-friendly soup that works hot or chilled. Ready in 25 minutes.

Mediterranean mushrooms simmered in a garlicky tomato and olive oil broth with lemon juice, bay leaf, and fresh parsley. A low-calorie vegetarian side dish or appetizer bursting with bright, clean flavors.

Blanched escarole leaves stuffed with marinated chickpeas, fresh tomatoes, garlic, and white wine vinegar. A vegan, low-fat Italian appetizer served at room temperature.