Using Broth

Basic Vegetable Broth can be used in place of water or meat stock in recipes for vegetable ragouts, soups and stews. It can be used to moisten pasta dishes, stir-fries and braised or sauteed vegetables. A neutrally flavored vegetable broth also gives extra flavor to grain dishes like risotto, rice pilaf, paella or polenta.

Broth flavored with particular ingredients can be used in dishes with complementary flavors. Deborah Madison’s Red Stock would be good in Mexican-style sauces, for instance chile sauces or pumpkin seed sauce.

Sweet Potato Shiitake Broth adds flavor to brothy Asian-style soups or sautes.

Dried Porcini Broth can be used for stronger mushroom-based dishes like mushroom ragouts, pot pies, cream of mushroom soup or mushroom sauce. With a shaving of Parmesan cheese, it would make a good broth for a bowl of mushroom ravioli or tortellini.