Name: Turkey Stock
Cook time: 20 min
Total time: 4 1/2 hr
Yield: Makes about 13 cups
Ingredients: 6 lb turkey parts such as wings, drumsticks, and thighs; 3 medium yellow onions, left unpeeled, trimmed and halved; 3 celery ribs, cut into 2-inch lengths; 3 carrots, quartered; 5 qt cold water; 6 fresh parsley stems (without leaves); 1 Turkish or 1/2 California bay leaf; 10 black peppercorns; 1 1/2 teaspoons salt; a 17- by 14-inch flameproof roasting pan

Roasting the turkey and vegetables before simmering them results in a dark stock that takes you more than halfway to a rich brown gravy. The recipe yields enough for the gravy and then some, but you'll be happy to have the extra when it comes time to make soup.

Cooks' note:

Stock can be chilled in an airtight container 1 week or frozen 3 months.

Recipe notes

Fish Stock

This flavorful fish stock is your secret weapon for bouillabaisse, shrimp risotto, clam chowder, and more.

Charred Vegetable Ragù

This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!

XO Sauce

Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.

Gigante Beans With Seaweed Salmoriglio

Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.

Slow-Smoked Chicken

An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.

Rotisserie Chicken Congee

Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.

Spice-Grilled Pork Chops

A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.

Crispy Baked Wings With Berbere Honey Glaze and Fried Garlic

Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.