Broth

brown basmati rice (about 500 grams) • capon broth (about 700 ml, homemade recipe linked) • Salt and pepper • heaping tablespoons chopped parsley (tip linked)

potatoes • celery stalks, cut into pieces (about 350 grams; frozen from the garden last fall) • onion • garlic • olive oil • pork broth (about 200 ml; homemade if possible) • Spanish-style seasoning blend • fresh parsley • Salt and pepper

brown rice (about 150 grams) • fresh parsley (from the garden, if possible) • chicken broth (about 450 grams, homemade if available) • heaping teaspoon curry powder • Salt

brown rice (about 300 grams) • vegetable broth (about 600 grams, homemade if desired) • fresh parsley • White pepper and salt, to taste

onion • dried garlic • light sour cream (about 250 ml) • Salt and pepper • chicken broth (about 500 ml) • For garnish: a few cubes of Swiss cheese (Comté or similar) • bacon bits • fried onions per bowl • Homemade croutons • dried parsley

Yukon Gold potatoes • red potatoes • smoked pork belly (about 350 grams) • wild boar broth (about 600 ml, homemade or substitute with beef broth) • all-purpose flour (about 50 grams) • bay leaves • fresh thyme • large tablespoons unsalted butter (about 2 oz or 60 grams) • garlic cloves • fresh cilantro • large pinch ground nutmeg • red pepper flakes (optional) •

dried white beans (about 250 g) • chopped onions • garlic, crushed • tomatoes • carrot • turnip • medium potatoes • celery stalk • zucchini • green beans (about 60 g) • elbow macaroni (about 80 g) • tomato paste •

flour (about 200 grams) • salmon broth (about 250 ml, homemade; see my profile for recipe) • eggs • Black pepper • salted butter (about 50 grams) • Cajun seasoning • lobster broth (about 300 ml, homemade; see my profile for recipe) • cornstarch • sour cream or crème fraîche • Salt and pepper • chopped parsley

Bones (chicken carcass, veal bones, marrow bones—use whatever you have) • carrots • Leek greens • celery stalk • Coarse salt • Apple cider vinegar • onion

In addition to the classic pot-au-feu leftovers listed below (see in parentheses), you'll need: • hard-boiled eggs • red onion • sweet and sour pickles or similar • Sunflower oil • Vinegar (such as apple cider or white wine vinegar) • (3 1/3 lbs chuck roast (about 1.5 kg), 12 carrots, 2 leeks, 6 potatoes, 1 celery with stalks, 4 yellow turnips, 3 onions, 3 bouillon cubes, 2 marrow bones)

carrot • mushrooms • onion • garlic • vegetable bouillon cube • Fresh parsley • precooked udon noodles • eggs • soy sauce • vegetable oil

butter (50 grams) • shallots • fresh white mushrooms (600 grams) • vegetable broth (1 liter) • Salt • Freshly ground black pepper • egg yolk • heavy cream (about 150 ml)

chicken • garlic • chicken bouillon cube (such as Maggi) • chicken bouillon powder

raw wild shrimp (shells only; see linked recipe for shrimp) • large bunch fresh thyme • large bunch fresh rosemary • whole white peppercorns

rice noodles (300 g) • carrot • eggplant • onion • fresh cilantro • Chinese five-spice powder • soy sauce • vegetable broth (about 400 ml; homemade or store-bought)

beef tenderloin (about 600 grams) • leeks • broccoli stem • carrots (see tip in link) • onion • red potatoes (Roseval or similar) • garlic • small white mushrooms (about 400 grams) • red wine (about 8.5 fl oz or 250 ml) • beef broth (about 10 fl oz or 300 ml, homemade if possible) • chopped parsley • sour cream •

large chickens, cut into pieces • large tomatoes • onions • green bell pepper • parsley • cabbage • carrot • garlic • chicken bouillon cube • chili peppers • bouillon cubes • green beans •

Beef bones (I use bones from two beef ribs) • onion • garlic • Pepper • thyme (from my garden) • bay leaves (from my garden)

celery root (celeriac) • onion • oil • chicken broth (1 liter) • heavy cream (about 150 ml) • Nutmeg • aged or semi-aged Mimolette cheese (about 40 grams) • Salt and pepper

white beans (medium or navy beans work well) (about 450 grams) • large onion • medium carrots (about 9 ounces/250 grams), peeled and left whole • large bouquet garni, washed (leeks + celery leaves + lovage stems) • bay leaf • whole cloves • broth (or hot water plus 3 beef, chicken, or vegetable bouillon cubes) (about 3 liters) • little ground black pepper • Salt (as needed, since bouillon cubes are already salted)

cauliflower • onion • Cinnamon or nutmeg, parsley, salt, pepper • Heavy cream • Chicken broth

dry pasta • chopped shallots • sliced mushrooms • bacon bits • beef broth • red Port wine • cream

yellow onions, thinly sliced (about 700 grams) • unsalted butter (about 60 grams) • olive oil (4 tablespoons) • granulated sugar • garlic clove • all-purpose flour • dry white wine (about 80 ml) • beef broth (about 750 ml) • your choice of bread • Shredded mozzarella or shredded Swiss cheese (Gruyère)

large onion • canola oil • butter (20 grams) • dry white wine (50 ml) • beef broth (500 ml) • Salt • Pepper • baguette (50 grams) • olive oil • shredded Gruyère cheese (85 grams)

onions • olive oil • flour • chicken broth (about 1.2 liters) • Salt, pepper, nutmeg • toasted bread • shredded Gruyère cheese (about 50 grams)

onions (about 400 grams) • vegetable broth (about 500 mL) • dry white wine (about 250 mL) • Espelette pepper • country-style bread • garlic • Comté cheese

- Ground Beef (85% lean) • - Breadcrumbs • - Large Egg • - Ketchup • - Worcestershire Sauce • - Dry Mustard • - Soy Sauce • - Ground Black Pepper • - Cayenne Pepper • - Butter • Salt • Butter •

cauliflower • broth (water + bouillon cube) (about 500 ml) • heavy cream • garlic (optional) • olive oil • rosemary (optional) • Salt and pepper • Nutmeg

porcini mushrooms (about 400 g) • vegetable broth (about 700 ml) • potatoes, optional • heavy cream (about 100 ml) • Salt, pepper