Stock

Active time: 20 min Start to finish: 4 hr

This is really a base for other soups that can also be served on it's own — but consider adding some jalapeño pepper, cilantro, and lime juice; or diced tomato, chopped parsley, matchsticks of zucchini, and thinly sliced basil; cooked peas and small leaves of spinach; lemongrass, curry leaves, and lime juice; or any other seasoning group that seems enjoyable.

Active time: 20 min Start to finish: 12 hr (includes chilling)

If there were just one stock I'd encourage you to make, this is it. Why? Because it is the foundation of more soups and sauces than any other stock I use. For this recipe, you'll need a large stockpot, a colander, and a fine-mesh strainer (or a colander lined with cheesecloth). This recipe is a component of Grill-Roasted Rack of Lamb in Red Mole and Tamarind Barbecued Duck with Smoky Plantain Crema .

Active time: 20 min Start to finish: 4 hr

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.

We like the flavor that 6 pounds of breast bones and 4 pounds of knuckles bring to this stock.

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

Though this pale-orange liquid may not look terribly impressive, its flavor is the very essence of tomato. In addition to using it as a base for soup, we treat it almost like lemon juice, adding a dash here and there to any of our summer recipes that call for a little extra zest.