Recipes with Stock

• Three-Day, Twice-Cooked Pork Roast with Fried-Herb Salsa Verde
• Prime Rib with Cabernet Jus
• Chicken Breasts Provençal
• Chickpea-Carrot Salad
• Warm Artichoke and Chicken Liver Salad
• Teotitlan-Style Black Mole
• Frijoles Refritos (Refried Beans)
• Sage and Onion "Roast"
• Green Pipiân Mole with Chicken
• Quick Winter Squash Soup with Spicy Toasted Pumpkin Seeds
• Black Bass with Hon-Shimeji Mushrooms, Razor Clams, and Tomato-Garlic Marinade
• Brandied Giblet Gravy
• Seafood Gumbo
• Cream of Broccoli Soup with Wild Mushrooms
• Beef Pho
• Sun-Dried Tomato Sauce
• Bulgarian Beef Stew
• Cream of Tomato Soup with Souffléed Cheese Toasts
• Pheasant with Risotto, Grilled Asparagus, and Roasted Cauliflower
• Red Chili and Honey-Glazed Turkey with Ancho Pan Gravy
• Brisket with Dried Apricots, Prunes, and Aromatic Spices
• Gingered Carrot Soup
• Winter Squash Soup with Fried Sage Leaves
• Fresh Fennel Pan Gravy