877 stock recipes

No-cook peanut garlic sauce blended with fish sauce, red curry paste, and chicken broth. A quick Thai-inspired dipping sauce for satay, noodles, or grilled chicken.

Brown rice pilaf with mushrooms, shredded carrots, marjoram, and green onions cooked in chicken broth. A light, low-calorie side dish ready in under 20 minutes.

Caribbean-marinated grilled pork chops soaked in orange juice, lime, dark rum, and warm spices. Ziplock bag marinade, 12 minutes on the grill, island vibes on your plate.

Italian rabbit saddles boned, rolled around a garlic-olive-rosemary stuffing, then seared and braised in fresh tomato sauce. Rustic Tuscan cooking at its most honest.

Steamed char siu bao (BBQ pork buns) with a savory-sweet filling of roast pork, oyster sauce, and soy in fluffy steamed dough. A dim sum classic made at home.

Easy garlic bean soup: white beans simmered with a whole head of roasted garlic and a sweet roasted red pepper. Five ingredients, naturally vegan, deep slow-cooked flavor.

Carrot orange cilantro soup blended silky smooth with fresh orange juice, zest, and vegetable stock. A vibrant, vegan puréed soup with bright citrus and herbal notes.

Summer soup with potato, leek, watercress, and fresh basil in vegetable stock. A light, peppery vegetarian soup that celebrates green flavors without cream or heavy thickeners.

A light vegetarian chilled soup with fresh lemon juice and zest, brown rice, vegetable stock, and dry apple cider. Bright, tangy, and refreshing, garnished with chives and lemon slices.

The tang of Dijon mustard and the smoothness of whipping cream combine with the light flavor of champagne or white wine to make this a wonderful, easy sauce for fish.

Hot and sour Thai-style mushroom soup with oyster and enoki mushrooms, serrano chilies, lemon grass, kaffir lime leaves, lime juice, and fish sauce. Light, aromatic, fiery. Ready in 30 minutes.

Broiled salmon teriyaki with a homemade ginger soy glaze made from scratch. Fresh ginger root, rice wine, and reduced-sodium soy sauce for a lighter take.

Creamy vegan sweet potato soup with soy milk, nutmeg, and cloves. Naturally dairy-free, just five ingredients, ready in 30 minutes. Serve hot or chilled.

Pumpkin and avocado oil soup blends pumpkin, fennel and potato into a silky pureed soup, with buttery avocado oil standing in for butter. A light, velvety vegan starter finished with a drizzle of oil.

Sauerbraten pot roast marinated 4-10 days in malt vinegar and horseradish, then slow-braised with onions. A traditional German sour roast with tangy, fork-tender beef.

This recipe can be made with the regular and rapid bake cycles.