124 stock recipes

This is a basic vinaigrette-style dressing that works well with shredded vegetables.

The tang of Dijon mustard and the smoothness of whipping cream combine with the light flavor of champagne or white wine to make this a wonderful, easy sauce for fish.

Broth Cooked Orzo with Lemon and Parsley recipe

Try something new with this cheesy and scrumptious side dish that can accompany any meal.

There is a bit of confusion about these two plants. For some reason,the fennel plant, which resembles celery with fern like tops, has been called sweet anise in produce markets. The true anise is cultivated only for its seeds. So what you see labelled "sweet anise" in your market is probably fennel, but no matter what you call it, this is a highly interesting vegetable. Every part of this aromatic plant has a taste and aroma similar to licorice. The stems are eaten like celery,uncook, or cooked and served as a vegetable (heavenly with apples in waldorf salad) available from September to May.

Fish Fume recipe

Veal and asparagus, simply prepared with the French classic Bearnaise sauce.

Braised romaine lettuce with a Mornay sauce topped with cheese and broiled until brown and bubbly.

A recipe from grandmother's more thrifty times; rarely encountered today.

Pronounced Keen-wa, quinoa is a mild-flavored grain that was eaten by the Incas. It is now grown in Colorado and New Mexico and is available in natural food stores. It is a very high as complete protein.