Stock

Ask your butcher to cut up the wings for you.

It's worth the extra effort to make this rich stock; the slow-simmered taste produces a sauce that far exceeds any made with canned beef broth. This recipe is an accompaniment for Standing Rib Roast with Rosemary-Thyme Crust .

Active time: 20 min Start to finish: 4 hr

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

Active time: 20 min Start to finish: 45 min

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

Dashi is a subtly flavored soup stock that is used throughout Japanese cooking.

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.