Leaf celery

chicken carcass • broccoli • kale leaves • artichokes • potatoes • leek • celery • Salt and oil • water (2 liters)

oxtail, cut into pieces (about 3 1/3 lbs or 1.5 kg) • red wine (500 ml) • green bell pepper • red bell pepper • onion • carrots • leek • ripe tomato • garlic cloves • celery stalk • bay leaves • ground black pepper •

chicken • beef (such as chuck roast or eye of round), or your preferred cut (about 1 kg) • carrots • –4.5 oz green beans (about 100–125 grams) • onion • –5 cloves garlic • tomato • Fresh parsley • Celery and leek • –3.5 oz chickpeas (about 75–100 grams) • bouillon cubes • Fresh herb sprigs (such as mint or marjoram) •

oxtail or beef (about 1,200 grams) • onions • carrots • garlic cloves • celery stalk • vine tomatoes • Small piece of leek • red bell pepper • all-purpose flour • red wine (about 710 ml) • beef broth (about 475 ml) • bay leaves •

leeks • celery stalks with leaves • large carrot • medium potatoes • green onions • Butter • Pecorino cheese • Dry white wine (such as fino or manzanilla sherry) • Spices: coarse salt, black pepper, white pepper, allspice, nutmeg, and tarragon

oxtail or beef tail (about 1.5 kg) • water (about 500 ml) • dry red wine for cooking (about 1 liter) • green bell pepper • red bell pepper • large onion • carrots • leek • tomato • garlic cloves • celery stalk • bay leaves •

pasture-raised chicken carcass • water (2 liters) • carrots • large onion • bay leaves • garlic cloves • celery • generous pinch salt

chicken carcass • onion • turnip • carrots • leeks • medium potato • celery stalk • salted pork backbone bone • beef shank (about 200 grams) • garlic cloves • Salt • Black pepper •

oxtail, cut into pieces (about 2 kg) • large carrots • Italian green peppers • medium red bell pepper • celery stalk • onions • garlic cloves • Extra virgin olive oil • sun-dried tomatoes in extra virgin olive oil • fresh thyme • dried bay leaf • brandy •

chicken drumsticks • large carrot • turnip • parsnip • celery stalk • celery leaves stalk • leek

carrots (well-washed, including the peels) • medium potatoes (with skin if clean) • celery stalk with leaves • zucchini • onion • garlic clove • Salt and pepper to taste • water or vegetable broth (1 liter) • cooked rice (can be from the day before) • egg • breadcrumbs (you can toast and grind stale bread) • Salt, pepper, and spices to taste (oregano or parsley work well)

potatoes • carrots • large can chickpeas (about 18 oz or 500 grams) • thin noodles (about 150 grams) • Food coloring (a pinch) • Salt • ham bone • Chicken carcass • Chicken wings • Chicken drumstick • Pork rib bone • onion •

dried chickpeas (about 300 grams) • celery stalk • leek • carrots • potato • fresh pork backbone bones • stewing hen (or free-range chicken) • beef shank • ham bone or small piece of cured ham • fresh chorizo sausages • fresh pork belly • Green beans or cabbage (to taste) •

ground beef (400 grams) • ground pork (100 grams) • egg • garlic • fresh parsley • all-purpose flour (30 grams) • Salt • White pepper • Olive oil • onion • carrot • celery stalk •

chicken leg and thigh • turkey leg • beef • cured ham bone • white soup bone • small piece of salt pork or bacon (your choice) • leek • carrots • garlic cloves • celery or a celery root • parsnip or 1 potato • Salt, pepper, and 1 bay leaf •

turkey, about 12 pounds (5,500 grams), thawed • This stuffing is for a 12-pound (5,500 grams) turkey • cubed white bread, toasted • unsalted butter • chopped onion • chopped celery, including stalks and leaves • chopped mushrooms (optional) • salt • dried thyme • black pepper • sage • chicken or turkey broth (optional) •