Recipes Featuring Chicken Broth
View all 277Farina Gnocchi
My mother, Grandma Erminia, was the expert maker of gnocchetti di gris. I would be busy in the kitchen, prepping all the vegetables for the soup and at the stove pulling it together, while she would sit at the kitchen table with a bowl between her knees, mixing the egg, cheese, and farina flour and deftly shaping the mixture into gnocchetti, her hands moving at the speed of light. The process for her was pure muscle memory; she had made them her whole life. It was a pleasure to watch. I now make the gnocchetti di gris myself. They are easy, and all you need is a good stock or soup to cook them in. I sometimes cook them like pasta, in boiling salted water. When they boil up and are tender, I fish them out with a spider strainer, set them in a bowl, cover them with plastic wrap, and add them to the hot stock to reheat and serve.
Italian
Serious Eats' Halal Cart-Style Chicken and Rice With White Sauce
This utterly faithful recipe perfectly recreates a New York City halal-cart classic: Chicken and Rice with White Sauce. The chicken is marinated with herbs, lemon, and spices; the rice golden; the sauce, as white and creamy as ever.
Middle Eastern
Tuscan Porterhouse Steak with Red Wine-Peppercorn Jus
A porterhouse steak is the perfect cut for two to share, containing generous portions of the tender tenderloin and flavorful New York strip. We pan-roast the steak with garlic, rosemary, and thyme, then serve it with a rich red wine reduction sauce.
Risotto with Asparagus and Morel Ragout
This risotto has a livelier, fresher taste than traditional versions because the vegetables are cooked separately and then spooned over the rice in a rich ragout.
Boudin Blanc Terrine with Red Onion Confit
This uses the same ingredients found in boudin blanc, the classic French white sausage. Start two days before serving.
Ham Persillade with Mustard Potato Salad and Mashed Peas
Transform your picnic into un pique-nique to remember with this elegant arrangement of tangy potato salad, peas gently mashed with marjoram, and salty ham softly set in parsleyed gelatin.