Recipes with meat & poultry stock

Spicy chicken green chili with tomatillos, fresh green chiles, ground red chile, oregano, and cumin. A Southwestern-style chili simmered 3-4 hours for deep, layered heat.

Curried chicken breasts baked in a warm, fragrant curry gravy of onion, garlic, ginger and cinnamon, brightened with a squeeze of lime. The breasts are floured and browned first, then bake gently in the sauce until tender.

Lemon soup with garbanzo beans, turmeric, cumin, and a silky egg-lemon base topped with fresh mint. A Middle Eastern-inspired comfort soup ready in 45 minutes.

Slow-braised shredded beef chuck in a tangy ketchup, brown sugar, and mustard sauce with a kick of hot sauce. A ranch-style crowd-pleaser built for sandwiches.

Turmeric oyster crackers are a microwave snack mix flavored with garlic, dill, and chicken bouillon. A golden, savory twist on seasoned crackers for parties, salads, and soup toppers.

Pinto beans simmered in beer and chicken stock with rendered bacon, sliced jalapeños, garlic, onion, and fresh cilantro. A smoky, spicy Tex-Mex side known as frijoles borrachos that pairs with anything off the grill.

No-cook peanut garlic sauce blended with fish sauce, red curry paste, and chicken broth. A quick Thai-inspired dipping sauce for satay, noodles, or grilled chicken.

Earthworm Stroganoff with purged and baked earthworms, sauteed mushrooms, onions, and sour cream over rice. An adventurous entomophagy recipe using the classic Stroganoff method.

Green banana gratin (figue vert) simmered in chicken stock, mashed, enriched with eggs and cream, then baked under a cheesy bread crumb crust. A Caribbean-French side dish with warm spices.

Pasta with asparagus gremolata tosses fresh asparagus and reduced chicken broth with an orange-zest, garlic, and parsley gremolata. A bright, low-calorie Italian spring pasta.

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.

Turkey divan casserole with spaghetti, broccoli, mushrooms, and a homemade cheddar cheese sauce. A hearty baked pasta dish that's great for using leftover turkey.

Frijoles borrachos drunken beans simmered with bacon, beer, garlic, oregano, and cumin until thick and rich. Tex-Mex side that doubles as a stand-alone supper with cornbread or warm tortillas.

Spicy white chicken chili with great northern beans, green chilies, Monterey Jack cheese, cumin, and cayenne. A creamy, cheesy twist on classic chili ready in 45 minutes.

Jack Daniel's whiskey sauce with sauteed mushrooms, green onions, and beef broth thickened into a rich gravy. Pour it over grilled or broiled chicken.

Vegetable lo mein with dried mushrooms, celery, and bamboo shoots tossed with fresh wheat noodles in a light broth. A classic Chinese wok technique that beats takeout in under 30 minutes active time.

Quick turkey almond stir fry with snow peas, mushrooms, and a ginger-soy sauce. Lean turkey breast cubes cook in minutes for a fast, healthy weeknight dinner.

Round steak braised low and slow until fork-tender, then blanketed with sharp aged cheddar and chopped parsley. A retro one-pan beef-and-cheese supper that turns budget cuts into Sunday dinner.

Mom's minestrone soup with crushed tomatoes, zucchini, green beans, kidney beans, carrots, and small pasta shells in a savory chicken broth. A vegetable-packed Italian classic ready in under 30 minutes.

Cold cucumber beet soup with a rosy pink color from pickled beets, blended with sour cream and chicken broth. No cooking required, just chill and serve.

Creamy garlic soup made with a full pound of garlic cloves slow-cooked in olive oil, pureed with chicken broth, and finished with milk. Surprisingly mellow and silky.

Pureed mushroom vegetable soup with a full pound of fresh mushrooms, carrots, celery, and beef stock, finished with sauteed mushroom slices and dry sherry.

Cold cucumber mint soup blended with yogurt, chicken broth, and fresh mint then chilled until refreshing. A light, creamy no-cook summer soup garnished with radishes and diced cucumber.

Cream of green bean soup with potatoes, onions, and garlic simmered in chicken broth, then pureed with heavy cream, milk, and butter. A velvety, vichyssoise-style soup served hot.

Slow-simmered black bean soup with ham hocks, cumin, jalapeno, and dry sherry, pureed thick and finished with fresh lime juice. A from-scratch Sunday soup worth the wait.

Honey carrot soup blends baby carrots, chicken broth, onion, and a drizzle of honey into a silky pureed soup finished with nutmeg. Six ingredients, 30 minutes, served hot or chilled.

Creamy pureed parsnip and carrot soup with half-and-half, fresh herbs, and a crispy bacon garnish. A silky root vegetable soup for cool-weather dinners.

A simple pot roast recipe that is cooked to perfection without any hassle.

Roasted green chiles blister and char until their smoky flesh peels away easily, ready to star in salsas, enchiladas, or straight off the grill with melted cheese.

Northwest fish veggie cioppino simmers tomatoes, white wine, and chicken broth with peppers, carrots, celery, and garlic before folding in flaky fish fillets. Hearty Pacific-style stew, ready in under an hour.

Sugared asparagus sauteed in butter and brown sugar, then simmered in chicken broth until crisp-tender. A sweet-savory side dish with just 4 ingredients.

Mixed mushroom soup with port wine, tomato paste, and fresh parsley in a chicken broth base. A rustic, brothy soup that highlights earthy mushroom flavor.

Minted pea and potato soup blends frozen peas, diced potatoes, and dried mint in chicken broth then purees smooth. A quick, vibrant green soup finished with a yogurt swirl.

Light minestrone soup with potatoes, zucchini, green beans, and broken spaghetti in a tomato-basil broth. Made entirely in the microwave for an easy low-calorie dinner.

Baked rosemary turkey patties with whole wheat breadcrumbs and thyme, topped with a creamy rosemary gravy made from scratch. A lighter, herb-forward alternative to beef burgers.

Hungarian-style chicken paprikash with onions, sweet paprika, and sour cream sauce. Classic comfort food served over noodles or dumplings.

Lemony chicken thighs marinate in fresh lemon juice for 12 hours, then sauté golden and bake in lemon-thyme broth. Make-ahead picnic and potluck classic, served chilled.

Mushroom bisque made from scratch with a full pound of fresh mushrooms, white wine, chicken broth, and heavy cream. A rich, velvety soup thickened with a roux and cornstarch.

Creamy roasted poblano corn soup pureed with potato and tofu for silky body without cream. Serve hot or chilled for a lighter Mexican-inspired soup with smoky pepper flavor.

Sweet potato whip blended with carrots, chicken broth, nonfat yogurt, and cinnamon for a lighter, less sugary take on mashed sweet potatoes. A great make-ahead holiday side.

Smoky bacon meets sharp cheddar in this velvety soup loaded with tender vegetables. Cook everything in bacon fat for maximum flavor, then stir in cream for pure comfort in a bowl.

Creamy potato soup blends chicken broth, celery, and tender potatoes into a velvety puree finished with low-fat milk. A simple stovetop classic with a whisper of cayenne heat.

Blender vegetable soup with chicken broth, sour cream, and lemon juice. Serve it chilled on hot days or warm for a quick, creamy pureed soup any time.

Peppery brown rice simmered in chicken broth with cayenne, white pepper, scallions, and red bell pepper. A spicy, savory side dish cooked in one pot.

Tuscan-style white beans simmered with sage, garlic, plum tomatoes, and chicken broth. Dried beans cooked from scratch for a creamy, rustic Italian side or pasta topping.

Slow-roasted beef tenderloin sliced thin, served with buttery wine-simmered mushrooms and chilled black-eyed pea salsa for an elegant Texas feast.

Traditional Turkish bulgur pilaf sauteed with butter, serrano chiles, and tomato, then steamed in stock and finished with fresh mint. An authentic kavurma-style side dish with gentle heat.

Sichuan-style bean thread noodles with minced pork, dried mushrooms, hot bean sauce, and fresh ginger. Spicy, slurpable, and deeply savory with a cilantro finish.