Stock

We come back to this basic stock recipe year after year because we love the depth and dark hue that come from roasting the meat and vegetables beforehand—they translate to a terrific gravy.

_(Iriko Dashi) Editor's note: The recipe and introductory text below are adapted from Elizabeth Andoh's book_ Washoku: Recipes from the Japanese Home Kitchen. _Andoh also shared some helpful tips exclusively with Epicurious, which we've added at the bottom of the page. This recipe originally accompanied Thick White Noodles in Soup, Topped with Eggs and Scallions and Cold Noodle Salad with Ponzu Sauce._ In the Sanuki region of Shikoku Island, noodle soup stock is typically made from dried sardines called iriko, in combination with dried kelp (kombu), and dried black mushrooms (hoshi shiitake). Some Sanuki stocks are enriched with bonito flakes (katsuobushi) and if you prefer a smoky flavor to your broth, I suggest you add these flakes, too. All the dried foodstuffs used to make stocks are rich in naturally occurring glutamates and provide intense flavor to the soup.

The quantity of meat you'll have in your finished stock will vary depending on whether you use shanks or hocks. Although shanks from the butcher yield more meat, they are not as widely available as hocks, which can be found at most supermarkets. This recipe is an accompaniment for Sea Scallops with Ham-Braised Cabbage and Kale .

Scott Uehlein, executive chef at the renowned Canyon Ranch Health Resort in Tucson, Arizona, says this broth is delicious over seared tuna or noodles.

Western stocks are loaded with aromatics and many Asian stocks include ginger. This simple stock has a pure chicken flavor.

Using turkey meat rather than just bones adds a deep richness to this stock. Although you have to buy the extra parts, you'll be happy you did; great stock is the key to outstanding gravy, and everyone knows you can never have too much of that at Thanksgiving.

This is a basic court-bouillon that can be used to poach any kind of shellfish and most firm meaty fish.

Having broth as a tapa is an old custom that's becoming popular again in both Spain and the U.S. Food editor Ruth Cousineau set out to make just the broth, but the resulting short rib meat was so delicious (even after cooking in broth all that time) that she didn't want to waste it, so she came up with a use for it in a short rib terrine. This recipe is traditionally made with oxtails, but we substituted short ribs and beef shanks because they're easier to get in most supermarkets. If you'd like to try it with oxtails instead of ribs and shanks, use 6 pounds of oxtails (preferably from grass-fed beef, such as Niman Ranch).

Beef stock (often called brown stock) is no more difficult to make than chicken stock, and just a small amount of it can be used to great effect in all sorts of dishes.

Kombu comes packaged in dried lengths that are most easily cut with scissors.

We make this rich, intensely flavored stock for our mushroom soups, sauces, and ragouts. The dried shiitake mushrooms give the stock depth and tremendous flavor. They're readily available in the Asian section of most grocery stores, but if you can't find them, substitute another variety of dried mushrooms — fresh mushrooms alone will make a weak stock. This stock freezes well.

Dashi Active time: 5 min Start to finish: 30 min Elizabeth Andoh's recipe for dashi provides more than you'll need for the dipping sauce but just enough extra for two nice bowls of miso soup: Heat up the stock and stir in a couple of tablespoons of miso, a handful of diced tofu, and a sprinkling of sliced scallion.

You can make this stock with a variety of fish carcasses (from nonoily fish) or with just one type — whatever your seafood market can give you.

Active time: 1 1/2 hr Start to finish: 18 hr (includes chilling)

Active time: 30 min Start to finish: 1 1/2 hr

Active time: 1 1/2 hr Start to finish: 18 hr (includes chilling)