5,712 stock recipes

Tender rice simmered with tuna, stewed tomatoes, mixed vegetables, and melted cheddar in a one-pot Creole-style dish.

Ham linguine Florentine with wilted spinach, mushrooms, and a creamy Dijon-marjoram sauce made lighter with evaporated skim milk. Topped with toasted almonds.

Tender beef chuck simmers low and slow with jalapeños, cumin, and chili powder in this bold Texas-style red chili. No beans, just pure meaty, spicy comfort in a bowl.

Quick minestrone soup ready in 35 minutes with potatoes, kidney beans, and mixed vegetables in herb-seasoned vegetable broth. Topped with Parmesan.

Quick minestrone soup with potatoes, frozen mixed vegetables, kidney beans, and Italian seasoning in vegetable broth. Vegetarian, Parmesan-topped, and ready in 35 minutes.

Pearl barley gets the risotto treatment with tender cauliflower florets and a splash of red wine in this hearty grain bowl that delivers creamy comfort without the constant stirring of Arborio rice.

Tortilla soup with tomatoes, chicken broth, cumin, and chili powder simmered until rich, then finished with torn corn tortillas and melted cheddar cheese stirred right in.

Easy white bean and chicken chili simmered with cilantro, basil, ground chiles, and a hint of clove. One Dutch oven, ready in about an hour, finished with fresh tomato and tortilla chips.

Indian-inspired curried rice cooked in chicken broth and orange juice with raisins and slivered almonds. A fragrant, sweet-savory side dish in one skillet.

Sherried barley soup is a hearty mushroom and pearl barley soup deepened with a browned roux, a splash of sherry and Worcestershire. Earthy, savory and thick, the kind of cozy bowl that warms you through.

Ham linguine Florentine with a creamy mushroom-Dijon sauce, toasted almonds, and served over fresh spinach. A leftover ham dinner that feels brand new.

Lobster Moana: tropical-island lobster stir-fry from the New York Times archive with rum, bean sprouts, water chestnuts, snow peas, and napa cabbage, thickened with egg.

A refined chilled snow pea soup with fresh tarragon, romaine lettuce, and creme fraiche, pureed silky smooth and strained. Bright spring green color and elegant French-inspired flavor.

Golden-browned whole chicken pieces simmered with okra, fresh tomatoes, cumin, and white wine until fall-off-the-bone tender. A soulful one-pot stew that tastes even better the next day.

Light vegetable eggplant soup with carrots, celery, turnips, and canned tomatoes in chicken broth, seasoned with basil, thyme, and oregano. A clean, brothy soup ready in 40 minutes.

Beach Bar Chicken and Cashew Salad layers poached chicken, fresh fruit, mandarin oranges, and cashews over greens with a coconut-yogurt honey dressing. A tropical, make-ahead summer salad.