115 white stock recipes

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

Classic French onion soup with deeply caramelized onions simmered in beef broth and white wine, ladled into bowls with crusty bread and broiled under a bubbly Swiss and Parmesan cheese cap.

Mandarin hot soup: the classic Chinese hot and sour soup with shredded pork, black mushrooms, wood ears, bamboo shoots, and silky egg ribbons. Tangy, peppery, and ready in 30 minutes.

Orange beef stir-fry with crispy battered round steak tossed in a glossy sauce of beef stock, soy sauce, dried red chiles, and caramelized orange zest. Better than takeout in 30 minutes.

Roasted garlic soup made from a whole head of garlic baked with rosemary, olive oil, and balsamic vinegar. Served with Parmesan herb toast for dipping.

A Sauerbraten-style pot roast marinated 3 days in vinegar and spices, braised until fork-tender, and finished with a gingersnap-thickened gravy. Old-world flavor worth the wait.

Saltimbocca al Parmigiano-Reggiano: thin Italian veal cutlets sauteed and topped with prosciutto, sage, and butter, then served over parboiled lettuce with flaked Parmigiano-Reggiano and a white wine pan sauce. A Roman classic with a cheesy twist.

Brookfield's meatloaf with Monterey Jack cheese, sourdough bread soaked in milk, and a bold mix of steak sauce, Worcestershire, and Tabasco topped with chili sauce.

Redfish with Mousquetaire Sauce flavored with mustard and lemon juice, once popular in New Orleans.

Make your own snacks rather than buying from a bulk store or box. Store bought packaged snacks always have huge amounts of salt, reduce the sodium by making your own.

No Christmas feast in medieval times was complete without a 'grete pye'. In some recipes, it could contain many varied meats, but quite often only two or three different kinds were suggested; change the meats suggested here if you wish.

Authentic Chinese hot and sour soup with pork, wood ear fungus, black mushrooms, bamboo shoots, tofu, and silky egg ribbons. The classic restaurant favorite made at home.

Steamed fish rolls: salmon and sole wrapped in napa cabbage leaves, bamboo-steamed and served over a silky roasted red pepper sauce. An elegant, low-fat dinner party starter.

Thin-sliced flank steak marinated in white wine, soy sauce, fresh ginger, and brown sugar, then threaded on skewers and grilled. Makes 30 to 40 crowd-ready teriyaki beef skewers.

Kasha with porcini and white mushrooms, sauteed vegetables, and a finish of soy sauce baked in a casserole. Nutty buckwheat groats with deep, earthy mushroom flavor.

Baked salmon with olives that adds a sophisticated look to your dinner!