2,195 broth recipes

Hot and sour shrimp soup built on a quick homemade broth simmered from the shrimp shells, with tender chayote, mushrooms, fresh lemon juice for the sour bite, and chili paste for the heat. A bright, light take on the takeout classic.

Pozole is a New Mexican holiday stew of pork shoulder simmered until tender with hominy and mild chili powder. The long cooking produces a rich broth and meat that falls into silky shreds. Serve it with warm corn tortillas for Christmas Eve or New Year's Eve.

Tossed some broth and cabbage into the slow cooker, and household members said, "Hmm, smells good, what is it?" Just some cabbage. That's it." He said "You should find a Gerrman name for it." Really simple, and very tasty! Easy to make with typical ingredients that can be found in your pantry.

Lamb loin wrapped in puff pastry with a pistachio and chestnut puree stuffing, served with a juniper-and-thyme red wine reduction. A showstopper main course for special occasions.

Chicken livers browned in bacon drippings, simmered in dry sherry and tomato sauce with mushrooms, onions, and herbs. Served over rice, polenta, or pasta with grated Parmesan. Ready in 20 minutes.

Braune Bohnen, German green beans in a savory brown gravy: a dark roux loosened with broth and seasoned with a clove-studded onion, bay and a touch of sugar, then folded with al dente green beans. A cozy old-world side dish.

Red wine-marinated grilled flank steak with a pecan-serrano chile compound butter and a red wine black bean butter sauce. A Southwestern showstopper served with warm tortillas.

Try this savory low-fat soup made with zucchini, green beans and chickpeas.

"Kohlrouladen" used to be a staple on the menu for regular people in Germany during winter time. The relatively long preparation and cooking time pays out, because it can be easily reheated over a couple of days and gets even better and tastier then. Fried potatoes complete the picture, but you can cook the potatoes also in the pot with the sauce, if there is space left. This recipe can be varied in many ways, be it the stuffing (ground meat here), or the sauce. The recipe is as traditional as it can be; the ingredients are adjusted to availability in North America (like Savoy cabbage in lieu of "Weisskohl", bacon to replace "Speckwuerfel"). For sure the ground meat can vary depending on preferences or diets - I bet quite often in the "good old times " regular people did not exactly know what's in the ground meat they got from the butcher - at least it was some meat, for most of the families only once a week.

Fenugreek has a 'spicy' taste most similar to the effect of cumin - it makes the food spicier without adding a particular taste of its own

Hearty vegetarian pot pie packed with pinto beans, chickpeas, mushrooms, corn, and chili peppers under a golden biscuit crust. Miso and tomato paste add deep, savory umami to every spoonful.

This is the best prime rib ever! My whole family is addicted to it. The flavor of the meat is unbelieveable and the temperature of the meat is perfect. I usually use extra garlic just because I love it so much and it is still not overpowering. I also add beef broth once I remove the prime rib from the pan and make an aujois gravy. My family and I will enjoy this for many years to come.

Szechuan-style spicy pork stir-fry with green peas, carrots, and ginger in a savory oyster and soy sauce. Served over steamed rice for a quick weeknight dinner.

Prefer chicken instead? Well, let's do Chicken Habanero

Lentil salad with smoked turkey, fresh tarragon, and a tangy yogurt-Dijon dressing. A protein-packed main-dish salad that holds up beautifully for lunch the next day.

Green chili with pork slow-simmers tender pork shoulder with roasted poblanos, jalapenos, garlic, and Mexican oregano. A grated potato thickens it naturally into a hearty, spicy Southwestern stew for bowls or burritos.