919 broth recipes

Slow-roasted leg of lamb rubbed with garlic, rosemary, and paprika, basted in a lemon-chicken broth sauce. A traditional Seder centerpiece that comes out tender as butter.

Wok-fried broccoli and mushrooms in oyster sauce with garlic, cooked fast and hot for crisp-tender vegetables with a savory, glossy coating. A Chinese takeout side in 20 minutes.

Pork chops with raspberry sauce pan-sear boneless chops, then deglaze with shallot, chicken stock, raspberry jam, and vinegar for a glossy sweet-tart pan sauce. A 30-minute bistro-style dinner.

Fish fumet made from sole or salmon bones simmered with white wine, bouquet garni, onion, and carrot, then strained and reduced by half. A foundational French stock for seafood sauces and soups.

Ham mousse in sherry aspic is a classic French charcuterie showpiece. Ground ham folded into whipped cream, set in a crystal-clear aspic with truffle and egg white garnishes.

Easy chicken and dumplings using a flour tortilla shortcut that tastes just like homemade. Tender chicken simmers in rich broth with sliced tortilla strips. Ready in 40 minutes, serves 8.

A simple and scrumptious dish that can easily be made with some help from your good friend, the crockpot.

Madeira gravy made from turkey pan drippings, reduced Madeira wine, chicken broth, and thyme. A flour-free, intense holiday gravy that pulls depth from roasted bones.

Belgian endive halves browned in butter until caramelized, then braised in chicken broth. A 30-minute European side dish with a bittersweet, nutty flavor and silky texture.

Try a new casserole today with this simple recipe that is sure to earn a spot in your cookbook.

The Gravy used to be made fresh with the Cracklings. Now it comes in a pouch and all you have to do is add water. Thank god for modified starch products.

Pounded-thin veal scallops seared golden in minutes, then topped with wilted spinach, briny capers, and a bright lemon pan sauce. Just 6 ingredients and 45 minutes for an elegant Italian weeknight dinner.

Balsamic chicken with mushrooms: chicken marinated in balsamic, mustard, and garlic, then seared and finished with a quick pan sauce of mushrooms, thyme, and a splash more balsamic.

Velvety Spanish-inspired almond soup simmered with chicken stock, celery, garlic, and mace, then puréed and finished with heavy cream. Topped with toasted almonds.

Braised fennel stew with caramelized pearl onions and carrots simmered in chicken broth. A French-inspired vegetable side with anise-sweet fennel, browned butter, and natural sugars.

Skin-on chicken breasts pan-seared French bistro style, finished in the oven, and drizzled with a quick orange-tarragon pan sauce mounted with cold butter. Ready in 30 minutes for a weeknight dinner that eats like restaurant food.