7,782 thickener recipes

Spicy, tangy Chinese soup with pork, silky tofu, wood ear mushrooms, and egg ribbons in a pepper-spiked broth. This restaurant favorite is ready in 45 minutes.

Grilled whole fish wrapped in banana leaf with a garlic, ginger, coriander root, and peppercorn paste. Served with a fresh chile lime sauce for a traditional Asian grilled seafood dish.

Classic risotto alla Milanese with saffron, Marsala wine, and prosciutto. Arborio rice stirred to a creamy finish with Parmesan and butter.

Ham and three-bean soup with navy beans, kidney beans, black beans, and stewed tomatoes in a chili-spiced broth. One pot, no soaking, and ready in 40 minutes.

New York cupboard soup made entirely from pantry staples: canned chicken, black beans, corn, mushrooms, roasted red peppers, and orzo in chicken broth. A filling 25-minute soup from the shelf.

Tomato-based seafood soup with fresh herbs, pasta shells, and mixed seafood finished with dry sherry. Elegant 60-minute bisque.

Hot and sour soup with shredded pork, chicken, tofu, cloud ears, and golden needles in a rice vinegar broth thickened with cornstarch and finished with egg ribbons.

Ba mee nam: Thai egg noodle soup with ground pork, dried shrimp, crispy fried garlic, bean sprouts, and crushed peanuts in a savory chicken broth. Comforting and ready in 40 minutes.

Kahlua kabobs with beef or lamb grilled in a peanut butter and coffee liqueur sauce. Chunky peanut butter, Kahlua, garlic, and horseradish blended into a rich basting sauce.

Saged turkey loaf with fresh and dried sage, shallots, thyme, marjoram, and a hint of orange zest. A lighter, herb-forward alternative to classic meatloaf.

Iced cucumber yogurt soup: a no-cook chilled soup blended with mint, scallion, lemon, and garlic, then enriched with sour cream and yogurt. The summer starter that cools the room as it cools the palate.

Cream of artichoke and oyster soup poaches plump oysters in butter, then folds them into a tarragon-chervil pureed artichoke veloute finished with cream. Elegant French Creole first course.

Red bell pepper soup with fresh tomatoes, rosemary, thyme, marjoram, ginger, and cumin. Slow-simmered with red onion and garlic for deep, layered flavor.

Pâté de poulet en gelée layers poached chicken, broiled chicken livers, poached vegetables, and apple in individual aspic molds. Elegant French cold starter set in savory gelatin.

Raisin walnut stuffing for turkey: plump raisins, toasted walnuts and sage-scented bread cubes bound with butter and chicken broth. Sweet-savory Thanksgiving classic, makes 10 cups.

One-skillet chicken meatballs with sauerkraut, rice, and crushed tomatoes. A lighter take on a German-inspired comfort dish that cooks rice right in the pot.