Share: Broth Made from simmering meats, poultry, fish or vegetables, broths have less body than stocks. However, stocks and broths often are used interchangeably. Featured Recipes Orzo with Parmesan & Basil Dried basil adds its rich herb flavor to this creamy and delicious skillet side dish that's table-ready in just minutes! Thanks to Anna Chaney of Antigo, Wisconsin for sharing her recipe. Penne & Sausage Casseroles This hearty casserole has been a consistent hit. It feeds a lot of people and comes together relatively quickly. —John Venturino, Concord, California Crunchy Mashed Potatoes “Using instant potatoes is a time-saver, but you can use leftover mashed potatoes, too. I switch this recipe up with different flavors of onion rings and by adding garlic.” Margaret Wilson - Sun City, CA Related Tips Marinate To tenderize and/or flavor foods, usually meat or raw vegetables, by placing in a liquid mixture… Drizzle To slowly spoon or pour a thin stream of an icing, melted butter or other liquid over food. Dollop A small mound of soft food such as whipped cream or whipped topping.