Recipes with stock

Here's one for you lucky folks that have chanterelles popping up in the back forty.

Gujarati-style roasted potato salad with toasted mustard seeds, cumin, lemon juice, and pistachio garnish. An Indian-spiced twist on potato salad that's warm, vibrant, and completely mayo-free.

Moroccan chickpea soup with saffron, turmeric, ginger, and potatoes simmered in stock with tomato paste. A warming vegetarian soup finished with fresh lemon juice.

Lightened fettuccine alfredo built on blended simmered garlic and broth, thickened with sour cream and parmesan instead of heavy cream. Zucchini matchsticks cook in the pasta water for a vegetable-loaded quick dinner.

Vegetarian jambalaya with black-eyed peas, canned plum tomatoes, minute rice, and hot pepper sauce. A Louisiana-inspired one-pot stew ready in 30 minutes.

Traditional British raised pork pie with a hand-molded hot water crust pastry filled with seasoned diced pork and finished with jellied stock. A proper bakery-style meat pie.

Vegetarian tomato soup with vermicelli pasta, carrots, celery, and basil in a rich stock. A hearty one-pot soup that comes together in 40 minutes.

Lavinna chicken bakes boneless breasts in a creamy curry-mushroom sauce of cream of mushroom soup, sour cream, broth, and curry powder. Five minutes of prep, one hour in the oven.

Turkey chowder with potatoes, carrots, and zucchini in a thyme-seasoned broth thickened with a light roux. A smart way to use leftover turkey beyond the usual sandwich.

Orange beef with sun-dried tomatoes: a Chinese-Italian fusion stir-fry with brandy-marinated flank steak, candied orange zest, sun-dried tomatoes, ginger, garlic, and jalapeno. Restaurant-style technique at home.

Classic French leek and potato soup made with just leeks, potatoes, butter, and stock. A 5-ingredient gluten-free soup that turns pantry basics into a creamy first course or light supper.

Snippets of venison marinated in cider with juniper berries, seared pink, and served with sauteed mushrooms in a garlic sour cream sauce. An elegant way to use venison trimmings.

Schlettersuppe, a traditional German egg drop soup with Schletterle dumplings scraped from thin batter into boiling broth. Seasoned with nutmeg, pepper, and fresh greens.

Old-fashioned rabbit pie with slow-stewed meat topped with buttermilk biscuits and served with homemade gravy. A hearty country supper for a crowd.

Egyptian Molokhia (Milookhiyya) soup with jute mallow leaves, garlic, and ground coriander in a tomato-spiked broth. Traditionally served over rice with chicken or game.

Cumin-toasted chickpeas simmer with potato chunks, garlic, and fresh green chiles in this quick vegetarian spread that's perfect for scooping with warm bread or pita.