Recipes with stock
582 recipes
Becsinalt Fogolyleves (Quail Soup)
Becsinált Fogolyleves is a traditional Hungarian quail soup simmered with boletus mushrooms, carrots, peas, and a swirl of sour cream. Hearty, earthy, and ready in 45 minutes.
Curried Goat (Smoked)
A whole goat rubbed down in a fiery curry paste with habaneros, garlic, and onions, then smoked low and slow for up to 10 hours. Caribbean-meets-pitmaster barbecue that feeds a crowd and rewards patience.
Agliata Per Pasta (Garlic & Walnut Sauce for Pasta)
Add some sophistication to your dinners with this scrumptious pasta dish you will love.
Crayfish with Nantua Sauce
Classic French Nantua sauce built from live crayfish, cognac flambé, mirepoix, tomato, and cream, reduced to a velvety finish. A masterclass in old-school French technique.
Amazing Chicago Italian Beef Sandwiches
Bring memories of the Windy City into your kitchen with this succulent beef dish.
Braised Celery (Irish)
A traditional Irish side of celery pieces baked in stock with chopped bacon, onion, parsley, and knobs of butter. Simple, savory, and ready in 45 minutes.
Fish Baked with Stuffing
Fish fillets are cooked on a bed of mushroom-bread stuffing in this dish. Just add a salad or vegetable, and dinner is served.
Pheasant with Grapes & White Wine Sauce
Oven-braised pheasant in a white wine and stock sauce with peeled grapes stirred in at the end. A classic European game bird dish with an elegant, fruity finish.
Slow-Cooker Sage Dressing
A delicious sage dressing that can easily be made with your slow cooker.
Yellow Split-Pea Puree
Yellow split pea puree with carrots, turnip, and herbs, slow-simmered in stock then blended silky smooth with a buttery onion roux for rich, velvety flavor.
Basic Lamb Balti
Quick lamb balti stir-fried in ghee with balti masala paste, garlic, garam masala, and fresh coriander. Tender, fragrant, and on the table in 45 minutes. Serve with warm naan.
Byzantine Dolmathes (Stuffed Grapeleaves)
Hand-rolled Greek stuffed grape leaves filled with seasoned beef or lamb, rice, currants, pine nuts, and mint. Simmered until tender and served with a classic avgolemono egg-lemon sauce. Makes 60.
Easy Braised Lamb Shanks
Easy braised lamb shanks slow-cooked in red wine, tomato, and stock until the meat falls off the bone, then finished with a reduced, glossy pan sauce. A rustic, restaurant-worthy lamb dinner that mostly cooks itself.
Moroccan Lentil Soup
Moroccan lentil soup with chickpeas, wheat berries, saffron, and a lemon-egg finish called taktira. A hearty North African soup spiced with turmeric, ginger, and cilantro.
Upside-Down Roast Turkey
Roast turkey cooked breast-side down for juicier white meat, basted with butter and white wine, stuffed with cornbread, and seasoned with garlic, rosemary, and basil.
Roasted Winter Squash, Cauliflower with Parmesan Polenta
Roasted butternut squash and cauliflower pile onto a bed of creamy Parmesan polenta spiked with rosemary. A hearty vegetarian main that's equal parts rustic Italian comfort and weeknight simple.
Becsinált Fogolyleves is a traditional Hungarian quail soup simmered with boletus mushrooms, carrots, peas, and a swirl of sour cream. Hearty, earthy, and ready in 45 minutes.
A whole goat rubbed down in a fiery curry paste with habaneros, garlic, and onions, then smoked low and slow for up to 10 hours. Caribbean-meets-pitmaster barbecue that feeds a crowd and rewards patience.
Add some sophistication to your dinners with this scrumptious pasta dish you will love.
Classic French Nantua sauce built from live crayfish, cognac flambé, mirepoix, tomato, and cream, reduced to a velvety finish. A masterclass in old-school French technique.
Bring memories of the Windy City into your kitchen with this succulent beef dish.
A traditional Irish side of celery pieces baked in stock with chopped bacon, onion, parsley, and knobs of butter. Simple, savory, and ready in 45 minutes.
Fish fillets are cooked on a bed of mushroom-bread stuffing in this dish. Just add a salad or vegetable, and dinner is served.
Oven-braised pheasant in a white wine and stock sauce with peeled grapes stirred in at the end. A classic European game bird dish with an elegant, fruity finish.
A delicious sage dressing that can easily be made with your slow cooker.
Yellow split pea puree with carrots, turnip, and herbs, slow-simmered in stock then blended silky smooth with a buttery onion roux for rich, velvety flavor.
Quick lamb balti stir-fried in ghee with balti masala paste, garlic, garam masala, and fresh coriander. Tender, fragrant, and on the table in 45 minutes. Serve with warm naan.
Hand-rolled Greek stuffed grape leaves filled with seasoned beef or lamb, rice, currants, pine nuts, and mint. Simmered until tender and served with a classic avgolemono egg-lemon sauce. Makes 60.
Easy braised lamb shanks slow-cooked in red wine, tomato, and stock until the meat falls off the bone, then finished with a reduced, glossy pan sauce. A rustic, restaurant-worthy lamb dinner that mostly cooks itself.
Moroccan lentil soup with chickpeas, wheat berries, saffron, and a lemon-egg finish called taktira. A hearty North African soup spiced with turmeric, ginger, and cilantro.
Roast turkey cooked breast-side down for juicier white meat, basted with butter and white wine, stuffed with cornbread, and seasoned with garlic, rosemary, and basil.
Roasted butternut squash and cauliflower pile onto a bed of creamy Parmesan polenta spiked with rosemary. A hearty vegetarian main that's equal parts rustic Italian comfort and weeknight simple.
