5,712 stock recipes

Rich shrimp bisque built from sautéed shells, fish stock, brandy, paprika, heavy cream, and dry sherry. A classic French technique that extracts every ounce of shrimp flavor.

Chinese ginger beef stir-fries thin-sliced flank steak with julienned fresh ginger, garlic, oyster sauce, and silky ribbons of egg. A fast wok dinner with bold ginger punch.

Spicy crab pasta in a quick tomato sauce with red pepper flakes, garlic, fish stock, and lemon zest. Low-fat, ready in 25 minutes, and full of heat.

Not sure about chicken served with chocolate sauce, but my curiosity wanted me to make it, and I did. It actually came out delicious. All the flavours worked so well. Definitely will be making it again soon!

Indian chilled carrot salad (Sonf Gazar Subji) with cumin, turmeric, asafetida, and fresh dill, tossed with brown rice and eggless mayo. A spiced, cold vegetarian side dish.

Chinese-style fried rice made with nutty, chewy wild rice instead of white, tossed with shrimp, ham, peas, and silky golden egg threads in a savory oyster-soy sauce. A heartier take on takeout fried rice.

Sea bass fillets braised in apple cider with tarragon, morel mushrooms, and shallots, served over an egg yolk sabayon with roasted tomatoes and apple slices.

Esterhazy Rostbraten is a classic Austrian beef sirloin dish with julienned root vegetables in a cognac cream sauce. An elegant Viennese main course finished with sour cream.

Dan dan noodles in the saucy style: chewy noodles topped with a spicy stir-fried ground beef sauce built on hot bean paste, garlic, and ginger, with crisp bean sprouts and scallions. A fast, fiery Sichuan noodle bowl.

Hearty tofu stew loaded with sweet potatoes, parsnips, turnips, zucchini, and mushrooms in a ginger-spiked broth with mirin and sake. A warming, veggie-packed bowl for cold nights.

Here is an excellent chicken recipe for a winter dinner in a greek style.

Tender lamb stew meat braised in a fragrant blend of coriander, cumin, cardamom, turmeric, and ginger, then finished with a swirl of yogurt and fresh lemon juice. Serve over rice for a deeply aromatic Indian curry.

Low-fat vegetarian stew packed with sweet potatoes, okra, cabbage, and tomatoes, brightened with fresh ginger, lime juice, and cilantro. Topped with crunchy peanuts.

Stuffed flank steak rolled with a savory mushroom, herb, and breadcrumb filling, browned with bacon, and braised in beef broth. Served with a tangy Dijon mustard pan gravy.

Russian salmon coulibiac: flaked salmon, rice, mushrooms, hard-boiled eggs, and dill wrapped in flaky puff pastry. A showstopper main course with deep Russian roots.

Bone-in duck seared in rendered fat, then braised in red curry paste, coconut milk, fish sauce, and lime juice over jasmine rice. Rich Thai-inspired comfort with a mussels variation included.