1,290 stock recipes

Pan-seared salmon finished in the oven with red wine, fish stock, and dried apricots, glazed with a butter-enriched pan sauce. An elegant French-inspired dish with sweet-savory depth.

Roast turkey with cornbread chorizo stuffing: juicy turkey stuffed with spicy chorizo, sweet corn, and cornbread, roasted with a turn-and-baste method that delivers crisp skin and moist meat. A Southwestern Thanksgiving showstopper.

Butter-glazed onions simmer with beef stock, white wine, sherry, and garlic in the crockpot for a French onion soup topped with cheese-crusted toasted baguette.

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.

Hearty Irish sorrel soup simmered for an hour with a full pound of tangy sorrel, thickened with breadcrumbs, and enriched with egg yolks and cream. Pure comfort from the Emerald Isle.

Instead of using the barbecue, fire up your crockpot for this scrumptious steak dish that's tasty down to the last bite!

Wok-seared chicken marinated in lemongrass, ginger, turmeric, and tomato paste with a splash of fish sauce. A deeply aromatic Vietnamese stir-fry that marinates up to 24 hours.

Ground beef patties shaped like filet mignon with a butter center, wrapped in foil collars, pan-seared and served with a red wine rosemary sauce and mushroom caps.

A refined French-style red wine reduction sauce with sauteed shallots, balsamic vinegar, fresh thyme, and veal or beef stock. Rich, glossy, and built for grilled steak or veal.

Moroccan chicken with olives, lemon slices, and a spice rub of cumin, paprika, turmeric, ginger, and cilantro. Baked uncovered until golden. Serve over couscous or rice.

Chicken and mushroom soup with thinly sliced chicken breast poached in broth, finished with sesame oil and sherry. A quick Asian-inspired clear soup for two, ready in 15 minutes.

Quick lamb balti stir-fried in ghee with balti masala paste, garlic, garam masala, and fresh coriander. Tender, fragrant, and on the table in 45 minutes. Serve with warm naan.

Classic Jewish matzoh balls with a hint of ginger, simmered until fluffy and floating in golden chicken broth. Pareve, kosher for Passover, makes 16 balls.

Lemon butter glazed chicken breasts lightly floured, sauteed in butter, then simmered in lemon juice and chicken broth. The pan sauce reduces into a syrupy glaze.

Creamy Wisconsin-style beer and cheddar soup with chicken stock, heavy cream, and egg yolks. A pub-style soup with sharp cheddar tang and the subtle bitterness of beer.