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Broth

Explore 62 recipes, 2 articles, 5 galleries, 52 videos, and more

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Black Bean and Almond Soup

Time:50 mins
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 2 cups finely chopped red onion (from 1 large onion)
  • Coarse salt and freshly ground pepper
  • 4 cloves garlic, finely chopped (about 1 rounded tablespoon)
  • 1/2 teaspoon ground cumin
  • 2 cans (about 15 ounces each) black beans, drained and rinsed
  • 4 cups chicken broth
  • 1/2 cup lightly packed fresh cilantro leaves, plus more for serving
  • 1/4 cup sliced almonds, toasted, plus more for serving
  • Sliced avocado, for serving
  • Plain Greek yogurt or sour cream, for serving
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Baked Risotto with Fines Herbes and Lemon

Time:1 hour 15 mins
Ingredients
  • 3 tablespoons unsalted butter, divided, plus more for baking dish
  • 1 large leek (white and pale green parts only), finely chopped (about 3/4 cup) and washed well
  • 1 large onion, finely chopped (about 1 2/3 cups)
  • Coarse salt and freshly ground pepper
  • 1 1/2 cups Arborio or Carnaroli rice
  • 1 1/4 cups dry white wine
  • 3 1/2 to 4 cups chicken broth, warmed, divided
  • 1 1/4 ounces Parmesan cheese, finely grated (1/2 cup)
  • 1/4 cup coarsely chopped fresh flat-leaf parsley
  • 3 tablespoons finely sliced fresh chives
  • 1 tablespoon coarsely chopped fresh tarragon leaves
  • 1/2 teaspoon fresh lemon zest
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Salsa Verde

Ingredients
  • 1 1/2 pounds tomatillos, husks removed, thoroughly washed
  • 1/2 medium white onion, quartered lengthwise and halved crosswise
  • 2 jalapenos, stems removed
  • 6 cloves garlic, peeled
  • 1/2 cup coarsely chopped cilantro
  • 1 1/2 teaspoons coarse salt
  • 1/2 teaspoon granulated sugar
  • 1/3 cup chicken broth
  • Juice of 1 lime (2 tablespoons)
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Avgolemono Soup

Other Ideas:
Greek, Soup course, Soups, White rice
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Escarole and White Bean Soup

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Simple Stuffing

Time:1 hour 20 mins
Ingredients
  • 2 loaves Italian bread (about 10 ounces each), torn into bite-size pieces
  • 4 tablespoons butter, room temperature, plus more for baking dish
  • 4 celery stalks, thinly sliced
  • 4 shallots, minced
  • 2 garlic cloves, minced
  • Coarse salt and ground pepper
  • 1/2 cup dry white wine
  • 1/2 cup parsley leaves, chopped
  • 3 large eggs, lightly beaten
  • 2 cans (14 1/2 ounces each) reduced-sodium chicken broth
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Easy Natto Soba with Quail Eggs Recipe

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Braised Turkey Legs with Porcini Mushrooms

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Beer-Brined Chicken, Part 2

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