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cooking.nytimes.com
In Japan, where it gets plenty hot in the summer, cold soba noodles, served with a dipping sauce, are a common snack or light meal Soba are brown noodles, made from wheat and buckwheat, and the sauce is based on dashi, the omnipresent Japanese stock You would recognize the smell of dashi in an instant, even if you have never knowingly eaten it
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Marinated, slow-cooked, lamb stew with lamb shoulder, garlic, rosemary, onion, paprika, roasted bell peppers, tomato, parsley, red wine, and chicken stock.
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Smooth carrot soup with ginger, orange and chicken stock. So easy and healthy too!
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This Spanish rice pilaf, made with brown rice and flavored with tomato paste and adobo seasoning, is quick and easy to make on a weeknight.
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Turmeric gives a bright yellow color to this easy pilaf flavored with curry spices, onion, and chicken stock. It's a delicious accompaniment to fish dishes.
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Homemade chicken stock flavored with lemon grass is combined with carrots, celery, egg noodles and chicken in this heartwarming soup.
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A good gravy can rescue so many mundane meals. This one is easy and fail-safe.
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This consommé célestine recipe uses a classic French method to create clear chicken stock that is garnished with herbed crêpe ribbons.
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Chicken breast cutlets are lightly fried, then finished in a savory mushroom and red wine sauce. This meal is easy enough for a weeknight, but elegant enough to impress company. Serve over hot cooked rice.
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Creamy and delicious celery root and fennel soup! With butter, garlic, potato, chicken stock, and a touch of cream.
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This Swedish yellow pea soup is flavored with smoked ham.
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A delicious combination of orange juice, chopped onion and chicken stock simmer together with chicken and rice to make a delightful skillet meal.