495 white stock recipes

Low-fat bean and greens risotto with kidney beans, peppery arugula, and bitter radicchio in a creamy wine-broth-cooked rice base. A no-stir Italian-inspired dinner that skips the butter and oil.

Classic Italian osso buco: veal shanks seared then braised low in white wine, tomatoes, and herbs until the meat falls off the bone. Finished with a bright parsley and lemon gremolata.

Pureed asparagus soup with a homemade asparagus stock, leeks, shallots, white miso, and blended tofu for creaminess. A dairy-free, vegan soup that uses every part of the asparagus for maximum flavor.

Poor Man's Jambalaya with tasso ham, andouille sausage, the Cajun holy trinity, and gumbo file seasoning - all cooked in one cast iron skillet in about 70 minutes.

Original Dallas jail house chili, a true Texas bowl of red: all beef, no beans, slow-simmered with chiles, cumin and garlic, then thickened the proper way with masa harina.

Osso buco braises veal shanks low and slow in white wine, soffritto and tomato until the meat slips off the bone. A bright lemon-parsley gremolata cuts the richness, served over the reduced pan juices.

Traditional Japanese tempura with a light, crispy cold-water batter and homemade tentsuyu dipping sauce. Works for vegetables, shrimp, fish, and squid with authentic frying techniques.

Hearty German sour cream soup with bacon, cabbage, barley, rice, and vegetables in a tangy bechamel-enriched broth with caraway and vinegar. A cold-weather classic.

Baked whole tilapia roasted over ginger, scallion, and whole star anise, allspice, and peppercorns. The aromatic bed steams the fish as it bakes, then strains into a wine-butter pan sauce.

Thin beef slices wrapped around asparagus spears, enoki and shiitake mushrooms, and green onion, then braised in teriyaki sauce. Japanese-style negimaki for date night or dinner party.

Jamaican beef patties with a flaky pastry crust filled with curried ground beef, Scotch Bonnet pepper, and thyme. A Caribbean street food classic baked golden brown at home.

Elegant smoked chicken roulades stuffed with a Port wine mousse and diced dried fruits, sliced on the bias and drizzled with a bourbon-veal stock sauce. A showpiece dinner.

In other parts of Central Asia this dish is made with red beans and I have it made with beef, horse, camel, chicken, and venison for the meat instead of the lamb. It is excellent anyway it comes.

Pan-fried tarragon chicken with a white wine, shallot, and dual-stock reduction sauce. Pounded thin, seared golden, and done in 30 minutes.

Mushroom ragout with tender veal in a creamy white wine sauce, served inside a molded rice ring. A classic European presentation with soup greens, sweet cream, and beef stock.

Make this sophisticated and scrumptious dish hassle-free by using the crockpot you got for Christmas last year.