ingredients

20 Ways With Broths and Stocks

 

Dried bouillon and canned broths provide a great base for any number of soups, braises, risottos, sauces and more. Explore the recipes below or check out our guide for using 10 Pantry Staples, 100 Ways for additional ideas for turning your pantry’s contents into hundreds of satisfying meals.
Chicken, Pea & Tomato Soup

China: A Cookbook

Terry Tan

Crisp Fried Polenta with Oven-Dried Mediterranean Salad

Cooking One on One

John Ash

Fried Egg Soup

A Platter of Figs and Other Recipes

David Tanis

My Aunt Annette’s Matzo Ball Soup

Healthy Jewish Cooking

Steven Raichlen

Saffron Lamb Pilaff with Prunes and Raisins

The Complete Guide to Traditional Jewish Cooking

Marlena Spieler

Braised Rice

Keeping it Simple

Gary Rhodes

(3)

Ham Hock Congee with Pickles

Meat Manifesto

Andy Fenner

Braised Sausage

Mission Street Food

Anthony Myint and Karen Leibowitz

(1)

Polentina Alla Toscana

One Good Dish

David Tanis

Braised Lettuce and Sweet Peas

One Good Dish

David Tanis

White Bean Soup

Reuben at Home

Reuben Riffel

The Ultimate Pork, Beans & Tomato

Reuben at Home

Reuben Riffel

(1)

Spring vegetable soup with bacon dumplings

The Richard Corrigan Cookbook

Richard Corrigan

Basic Risotto

Seductions of Rice

Naomi Duguid and Jeffrey Alford

Bread Soup

Slow Dough, Real Bread

Chris J L Young

Dumpling soup

Taste of Korea

Young Jin Song

Butter-Braised Turnips with Caraway

The Side Dish Handbook

Tori Ritchie

Beef Patties

We Are La Cocina

Shani Jones

Italian Rice & Pea Soup

The Weeknight Cook

Brigit Binns

Braised Chicken Thighs with Carrots, Potatoes, and Thyme

Weeknight Gluten Free

Kristine Kidd

(1)