Recipes with stock

Chef Paul Prudhomme-style rice with apple and raisin dressing: pecans, bell peppers, and spiced Cajun seasonings folded through fluffy rice. A holiday side with sweet-savory Louisiana flair.

Hearty mushroom barley soup simmered with white wine, thyme, dill, and a splash of dry sherry. Thick, earthy, and protein-boosted with optional soy flakes.

A simple, yet tasty side dish made with quinoa, small leeks, currants and canned tomatoes.

Creamy onion and garlic soup thickened with a roux and enriched with heavy cream, white wine, and beef stock. Topped with broiled blue cheese croutons.

Vegan sorrel and haricot bean soup with a bright lemony tang from fresh sorrel leaves sieved into a creamy blended bean base. Finished with soy milk for silky body.

Pennsylvania Dutch veal loaf with ground veal, bread crumbs, nutmeg, parsley, and stock, dotted with butter and baked. A traditional meatloaf served hot or cold that slices clean for sandwiches.

Swedish meatballs browned in butter and simmered in stock with a sherry-spiked gravy. Tender, savory, and smothered in a rich pan sauce.

A perfect side dish that's simple to make and can accompany any meal your prepare for dinner.

Traditional Irish creamed kale simmered in butter, double cream, and stock with a pinch of nutmeg. A simple, hearty side dish that turns sturdy kale leaves silky and rich.

Redfish with Mousquetaire Sauce flavored with mustard and lemon juice, once popular in New Orleans.

Chinese dried and button mushrooms stuffed with seasoned pork shoulder filling, steamed and served with plum sauce and hot mustard dipping sauces. A classic dim sum appetizer with rich umami flavor.

Vegetarian rasta pasta with a creamy pumpkin coconut sauce spiced with allspice, thyme, and ginger over angel hair. Loaded with broccoli, mushrooms, zucchini, and corn.

Excellent as a cold remedy and as a starter to an Indian meal.

Giant pork meatballs with water chestnuts and ginger, fried until crusted and braised for 2 hours on napa cabbage in a clay pot. A classic Shanghai comfort dish that melts in your mouth.

Santa Maria-style bean soup simmered with carrots, celery, tomatoes, cumin, and bay leaves in olive oil and stock. Vegetarian, one pot, and ready in an hour.

A delicious creamy vegetable soup that's perfect as a side or as a family dinner when served with a scrumptious crusty bread.