Recipes with stock
582 recipes
Rabbit Hoggan
Rabbit hoggan, a traditional Cornish lard-pastry parcel stuffed with rabbit, potato, turnip, and carrot. Tin miner's lunch from the West Country, baked free-form.
Stuffed Vidalia Onions
Sweet Vidalia onions stuffed with a smooth cornbread, potato, and hard-boiled egg filling, baked until tender. A true Georgia-style Southern side dish.
Garlic Potato & Garbanzo Pizza
Garlic potato and garbanzo pizza: thin-crust homemade pizza with a Dijon mustard base, sliced potatoes, smashed chickpeas, browned garlic, and red pepper flakes. Vegan-friendly, no tomato sauce required.
Cream of Garlic Soup
Four whole heads of garlic simmered with onion, chicken stock, and day-old French bread, puréed smooth and finished with cream. Mellow, rich, and nothing like you'd expect.
Prassa Me Domata (Leeks Stewed with Tomatoes)
Prassa me domata is a Greek stewed leeks recipe braised in tomatoes with herbs and a splash of lemon juice. Serve warm or cold as a vegetarian side dish.
Dinuguan (Blood Stew)
Dinuguan is a traditional Filipino pork blood stew simmered with liver, vinegar, fish sauce, and hot banana peppers. Rich, tangy, and boldly savory, this classic Pinoy comfort dish serves 4.
Mulligatawny Soup (Satterly)
Mulligatawny soup simmers chickpeas, vegetables, and coconut milk with turmeric, coriander, and dried chili, then gets blended smooth and finished with lemon and cilantro.
Braised Squab in a Mold of Vegetables
Elegant braised squab nestled in buttery cabbage and bacon, unmolded in a mosaic of turnips, carrots, and broccoli with a rich veal jus. A showstopping French-inspired centerpiece.
Chili Bean Casserole
A vegetarian chili casserole with dried kidney beans, bulgur wheat, mixed vegetables, and red wine simmered in a spiced tomato broth. Hearty, filling, completely meatless.
Dill-And-Caraway Pork
A succulent pork tenderloin dish that's great to serve when eating with family or friends.
Cheng-Du Tender Chicken
Fiery Sichuan-style wok chicken with chili, fermented bean curd, and fresh ginger, simmered in stock and served over tender pea shoots. A 30-minute wok sensation.
Rabbit Cake
Rabbit cake is an old-fashioned Pennsylvania Dutch comfort bake: tender deboned rabbit layered with creamy potato filling and a simple stock gravy, then baked until golden and bubbling. Frugal, deeply savory.
Pork Loin in Green Sauce
Pork loin in green sauce: Mexican-style pork simmered tender, then sliced into a tomatillo-tomato-chile-cilantro salsa verde. Serve with rice or boiled potatoes.
Yemista Me Lahano (Stuffed Cabbage Leaves)
Tender cabbage leaves wrapped around seasoned beef, rice, and a whisper of cinnamon, simmered until melt-in-your-mouth soft and drizzled with tangy avgolemono sauce. Greek comfort food at its finest.
Favourite Vegan Mushroom & Barley Soup
Mushroom and barley soup built on pearl barley, white wine, and thyme, then finished with a splash of sherry and fresh dill for a deeply savory vegetarian one-pot dinner.
Lamb Slivers in Pungent Sauce
Lamb slivers in pungent sauce: velveted lamb flash-fried then tossed with red bell pepper, scallions, ginger, and a tangy soy-vinegar glaze. Classic Chinese wok cooking at its sharpest.
Rabbit hoggan, a traditional Cornish lard-pastry parcel stuffed with rabbit, potato, turnip, and carrot. Tin miner's lunch from the West Country, baked free-form.
Sweet Vidalia onions stuffed with a smooth cornbread, potato, and hard-boiled egg filling, baked until tender. A true Georgia-style Southern side dish.
Garlic potato and garbanzo pizza: thin-crust homemade pizza with a Dijon mustard base, sliced potatoes, smashed chickpeas, browned garlic, and red pepper flakes. Vegan-friendly, no tomato sauce required.
Four whole heads of garlic simmered with onion, chicken stock, and day-old French bread, puréed smooth and finished with cream. Mellow, rich, and nothing like you'd expect.
Prassa me domata is a Greek stewed leeks recipe braised in tomatoes with herbs and a splash of lemon juice. Serve warm or cold as a vegetarian side dish.
Dinuguan is a traditional Filipino pork blood stew simmered with liver, vinegar, fish sauce, and hot banana peppers. Rich, tangy, and boldly savory, this classic Pinoy comfort dish serves 4.
Mulligatawny soup simmers chickpeas, vegetables, and coconut milk with turmeric, coriander, and dried chili, then gets blended smooth and finished with lemon and cilantro.
Elegant braised squab nestled in buttery cabbage and bacon, unmolded in a mosaic of turnips, carrots, and broccoli with a rich veal jus. A showstopping French-inspired centerpiece.
A vegetarian chili casserole with dried kidney beans, bulgur wheat, mixed vegetables, and red wine simmered in a spiced tomato broth. Hearty, filling, completely meatless.
A succulent pork tenderloin dish that's great to serve when eating with family or friends.
Fiery Sichuan-style wok chicken with chili, fermented bean curd, and fresh ginger, simmered in stock and served over tender pea shoots. A 30-minute wok sensation.
Rabbit cake is an old-fashioned Pennsylvania Dutch comfort bake: tender deboned rabbit layered with creamy potato filling and a simple stock gravy, then baked until golden and bubbling. Frugal, deeply savory.
Pork loin in green sauce: Mexican-style pork simmered tender, then sliced into a tomatillo-tomato-chile-cilantro salsa verde. Serve with rice or boiled potatoes.
Tender cabbage leaves wrapped around seasoned beef, rice, and a whisper of cinnamon, simmered until melt-in-your-mouth soft and drizzled with tangy avgolemono sauce. Greek comfort food at its finest.
Mushroom and barley soup built on pearl barley, white wine, and thyme, then finished with a splash of sherry and fresh dill for a deeply savory vegetarian one-pot dinner.
Lamb slivers in pungent sauce: velveted lamb flash-fried then tossed with red bell pepper, scallions, ginger, and a tangy soy-vinegar glaze. Classic Chinese wok cooking at its sharpest.
