What to make with carrots and thyme

Also needs: turkey, onion, celery, butter

Beef short ribs are cheap and can make an excellent winter warmer.

Also needs: beef, onion, celery, garlic, tomato paste, wine

__notoc__ This recipe was found at Restaurant la Cascade in the Languedoc region of France.

Also needs: onion, ginger, orange, tomatoes, parsley, bay leaves

Also needs: potatoes, milk, onion, butter, broth or stock, flour, parsley

__notoc__ This soup recipe attempts to capture the key elements of traditional Québécois pea soup, which is an historic part of the Cuisine of Quebec.

Also needs: ham, onion, bay leaves, peas, garlic, parsley, olives

Also needs: beef, veal, chicken, onion, leek, parsley, bay leaves

Also needs: rice, green onions, eggs, parmesan, cauliflower, broccoli, mozzarella

Boeuf bourguignon (French for Burgundy beef) is a well known, traditional French stew prepared with beef braised in red wine (originally Burgundy wine) and beef broth, flavored with garlic, onions,…

Also needs: beef, onion, garlic, mushrooms, basil, rosemary, wine, flour

Cream and a little lemon juice and zest help kick up the flavor of ordinary chicken soup!

Also needs: chicken, broth or stock, lemon, garlic, onion, celery, cream, rosemary, bay leaves

Boule-di, also known as boule (pronounced "boo-lay"), is a traditional West African dish that originated in Senegal.

Also needs: white fish, onion, garlic, tomatoes, bell pepper, okra, tomato paste, paprika, cayenne pepper, rice

Shortribs cooked in beef broth with aromatic herbs and vegetables makes a fork-tender, flavorful entrée.

Also needs: beef, bacon, broth or stock, wine, tomato paste, rosemary, onion, garlic, potatoes, flour

Colonial goose is the name for a surprisingly effective preparation of roast leg of lamb. Early colonial pioneers in New Zealand had sheep aplenty, but goose was relatively scarce.

Also needs: lamb, butter, honey, apricots, onion, breadcrumbs, eggs, bay leaves, parsley, wine

Pot-au-feu is a typical and rustic French dish made of low-cost beef pieces and vegetables. There are many variants in France and other countries.

Also needs: onion, turnip, celery, leek, cabbage, bouquet garni, bay leaves, parsley, cloves, beef

Also needs: veal, chicken, onion, celery, leek, garlic, parsley, bay leaves, tomatoes, tomato paste

This pot roast recipe is even better than your mom made.

Also needs: beef, broth or stock, garlic, wine, tomatoes, onion, rosemary, oregano, vinegar, flour, potatoes

Ossobuco, when loosely translated from Italian, means hollowed bone; a reference to the large piece of marrow in the center of the veal shank bone.

Also needs: veal, onion, celery, garlic, butter, wine, broth or stock, tomato paste, anchovies, bay leaves, lemon, flour

Also needs: beef, croutons, cayenne pepper, chili powder, onion, garlic, bell pepper, eggs, barbecue sauce, worcestershire sauce, hot sauce, molasses

Also needs: onion, garlic, rosemary, oregano, celery, beef, tomatoes, basil, flour, butter, milk, nutmeg, mozzarella

Nearly all coq au vin recipes other than those altered for low-fat diets start with lardons, or their more available substitutes, unsmoked bacon or pancetta.

Also needs: chicken, onion, pancetta, pork, mushrooms, garlic, brandy, wine, broth or stock, bay leaves, butter, celery, asafoetida, parsley

The following recipe, taken from The Cook's Decameron: A Study In Taste, apparently dates from the late 19th century.

Also needs: butter, veal, ham, bacon, beef, mushrooms, tomatoes, onion, cloves, turnip, parsley, marjoram, flour, broth or stock

Ajiaco is a quintessential dish from Bogotá, Colombia.

Also needs: chicken, broth or stock, onion, green onions, garlic, bay leaves, cumin, cilantro, tomato paste, potatoes, peas, corn, cream, sour cream, avocado, capers

Beef and barley stew is a hearty stew that can be prepared from freezer to table in under 2 hours. It's easy to prepare ahead of time and refrigerate or freeze for later use.

Also needs: beef, onion, potatoes, barley, flour, tomato paste, tomatoes, worcestershire sauce, parsley, paprika, marjoram, broth or stock, mushrooms, green beans, garlic, celery