5,712 stock recipes

Spice up your dinners with friends with this succulent chicken dish everyone will love!

A simple recipe that helps you make a savory gravy that's perfect over steak, mashed potatoes or a succulent pot roast.

Classic leek and potato soup from Marguerite Patten, simmered in stock and blended smooth with yogurt or cream. Includes curried, watercress, and chilled vichyssoise variations.

Traditional Egyptian green soup made with milookhiyya leaves (or spinach), garlic, and coriander in rich stock. This silky, earthy bowl is comfort food at its finest, served with rice and chicken.

An air-dried roast duck glazed with Scotch, soy, honey, ginger, and brown sugar marinade until the skin turns deep mahogany. A Peking-duck-inspired showstopper for a special-occasion dinner.

Traditional Ukrainian liver pate made with beef liver, butter-fried onions, egg, and chicken broth, baked until set. A smooth, rich spread for bread or crackers with deep savory Eastern European flavor.

Try this slow cooker recipe that is made with succulent lamb shanks, beef broth and split green peas.

Butternut squash soup with garlic, fresh ginger, and a bright lime finish. A silky fall soup that balances sweet squash with warm spice and citrus zing.

A delicious chicken soup that is perfect for lunch on a rainy day.

Pan-seared rabbit braised with crispy bacon, mushrooms, and onions in rich beef stock, then finished with a velvety sour cream sauce. Rustic game cooking at its finest.

Oven-roasted butternut squash tossed with butter-browned carrots, parsnips, and tender leeks, finished with a grating of nutmeg. A rustic root vegetable side dish built for cooler months.

French onion soup fondue with butter-sauteed onions simmered in beef broth, chilled to remove fat, then broiled with Monterey Jack cheese on thick sourdough toast.

A quick and delicious soup that can be served alone, with a side dish or just with a crusty bread and crackers!

Basler Mehlsuppe, the iconic Swiss Carnival flour soup from Basel. Dry-toasted flour cooked with butter, onions, and beef stock then topped with grated cheese. A rustic, comforting bowl with deep nutty flavor.

Tender buttermilk dumplings rolled out, cut into strips, and boiled in chicken broth until puffy and soft. Just 6 ingredients and 30 minutes for old-fashioned comfort from scratch.

Parsley and Garlic with Olive Oil Over Pasta recipe