1,290 stock recipes

Wild rice amandine with toasted slivered almonds, green pepper, onion, and chives cooked in beef bouillon. A quick, savory rice side dish ready in 25 minutes.

Grilled Gulf Red Snapper with Basil Lime Sauce recipe

A make-ahead egg strata layered with sausage, Swiss cheese, broccoli, and stuffing, soaked overnight in a savory custard. Assemble it the night before and bake it for brunch.

Creamy chicken stew with mushrooms, thyme, and sour cream sauce. A 30-minute comfort meal that's wonderful over egg noodles or crusty French bread.

A delicious cabbage soup made with chicken broth, ham hock and wine vinegar.

Pork tenderloin medallions Veronique: sauteed in butter, finished in a sherry-cream sauce built from the pan drippings, and topped with butter-sauteed seedless grapes. Elegant French bistro cooking.

Turkey and cranberry chili: a sweet-tart cranberry-vinegar base braised with turkey until it shreds into a rich, fall-spiced chili. Served with warm tortillas and sour cream. A festive twist on turkey chili.

Romanian mititei-style sausages made with ground beef and pork, garlic puree, and baking soda for tender texture. No casings needed, shaped by hand for the grill.

Copycat Chili's chicken enchilada soup thickened with masa harina and loaded with cubed chicken, crushed tomatoes, and melted American cheese. A big-batch Tex-Mex soup that feeds a crowd.

Roast pheasant draped in bacon and basted with a port wine and broth glaze, served with a rich port wine sauce and grapes. An elegant way to keep a lean game bird juicy and tender.

Beef and asparagus stir-fry with flank steak in a soy-rice wine marinade, seared in a hot wok and tossed with crisp-tender asparagus. Quick weeknight Chinese dinner ready in 15 minutes.

Pan-sauteed trout fillets with toasted macadamia nuts, a white wine cream pan sauce, and crispy deep-fried capers. A restaurant-caliber fish dish ready in 30 minutes.

Elegant stir-fried king crab with tender mushrooms and crisp snow peas in a light ginger sauce. This Chinese seafood dish is ready in 45 minutes, perfect over brown rice.

Burgundy and tarragon poached chicken simmers boneless breasts in chicken broth, red wine, and fresh tarragon, then thickens the poaching liquid into a glossy pan sauce. A lean French weeknight chicken with bistro elegance.

Ham mousse in sherry aspic is a classic French charcuterie showpiece. Ground ham folded into whipped cream, set in a crystal-clear aspic with truffle and egg white garnishes.

Light pasta and basil soup with broken vermicelli, toasted pine nuts, and Parmesan in a fragrant chicken broth. A simple Italian-inspired bowl ready in under an hour.