1,290 stock recipes

Rich, velvety chicken liver pate with a warm curry kick, blended smooth with hard-boiled eggs and sealed under a golden layer of melted butter. A stunning make-ahead appetizer that's ready in minutes and improves overnight.

Luxurious steak Diane with creamy mushroom sauce and tender pan-seared beef. Restaurant-quality classic ready in 20 minutes for impressive date night dinners.

Mexican garlic soup with 10 cloves of garlic sauteed in butter, simmered in stock, and topped with a poached egg, asadero cheese, and parsley. Rustic, warming, and ready in 25 minutes.

Chinese-style brown gravy for egg foo yung made with meat stock, soy sauce, and cornstarch. A simple three-ingredient sauce ready in minutes.

Fresh lo mein noodles wok-tossed with Chinese mushrooms, bamboo shoots, bean sprouts, and celery in a savory oyster sauce. Faster than takeout at just 14 minutes.

Sauteed sturgeon topped with a silky vermouth and dill butter sauce. A restaurant-style fish dinner with a classic French-inspired reduction.

Showstopper honey-baked ham simmered in ginger ale, roasted with white wine, glazed with honey-maple-mustard, and served with rich pan sauce. Restaurant-worthy holiday centerpiece.

Silky chicken and ham mousse blended with Madeira wine and whipped cream, set in a gelatin mold. An elegant make-ahead appetizer for cocktail parties and holiday entertaining.

Low-calorie cream of mushroom soup made with canned mushrooms, skim milk, and beef bouillon. A Weight Watchers-friendly vintage recipe ready in 10 minutes with just 4 ingredients.

Thin-pounded beef tenderloin steaks, pan-seared golden and draped in a flambéed brandy sauce with mushrooms, shallots, and Dijon. A classic bistro showstopper in just 25 minutes.

Pheasant Veronique is a classic French preparation with butter-roasted pheasant in a silky cream sauce finished with green grapes, lemon juice, and arrowroot. An elegant dinner party main course.

Fight off that cold with this hearty chicken noodle soup that will become one of your favorites!

Chilled cream of cucumber soup with sour cream, fresh dill, and parsley. A cool, refreshing summer starter that's better made the day before. No fuss, no stove time after dinner.

Pan-roasted whole quail stuffed with pancetta, sage, and juniper berries, finished with a gin and white wine pan sauce. A masterchef-level wild game main course in 30 minutes.

Slow cooker lamb breast seasoned with nutmeg, ginger, and whole cloves, braised with seedless grapes and chicken broth. A warm-spiced crockpot lamb recipe with just 10 minutes of prep.

Roast duckling glazed with apricot basting sauce, served with wild rice studded with toasted pine nuts, chopped pears, and currants. An elegant holiday centerpiece.