1,243 stock recipes

Pastitsio with layered macaroni, seasoned ground beef in tomato-wine sauce, and creamy bechamel topped with kefalotiri cheese. A traditional Greek baked pasta casserole.

Potato gnocchi with wild mushrooms: pillowy handmade gnocchi from salt-baked potatoes, tossed with morels, porcini, shiitakes, and oyster mushrooms in a garlic-shallot pan sauce with Parmesan.

A layered Mexican tortilla casserole with spinach, corn, zucchini, and Monterey Jack in a smoky roasted green chili-tomato sauce. Think vegetarian enchilada lasagna, stacked and baked.

Creamy chilled zucchini and leek soup with herbs, potatoes, and a splash of Worcestershire, pureed smooth and finished with heavy cream. A garden-fresh cold soup for warm weather.

One-skillet chicken and rice with Italian sausage, red peppers, tomatoes, cumin, and olives. A Spanish-inspired arroz con pollo vibe ready in under an hour.

A thick, creamy chowder loaded with chicken breast, rotini pasta, broccoli, carrots, and cauliflower in a milk-based broth topped with Parmesan. Hearty and lighter than it looks.

Roasted green chiles blister and char until their smoky flesh peels away easily, ready to star in salsas, enchiladas, or straight off the grill with melted cheese.

Provencal fish stew with haddock, fennel, thyme, and bay leaf in a tomato-white wine broth. Served over garlic croutons, 40 minutes from the first sear to the ladle.

Italian barley soup slow-simmered for 3 hours with red wine, tomatoes, garlic, fresh herbs, and Parmesan. A thick, hearty vegetarian soup with deep, layered flavor from the long cook.

Red bell pepper soup pureed with potato, carrot, rosemary, and fennel for a vibrant, smooth bowl. Soy sauce adds umami depth. Naturally vegan.

Interactive Chinese hot pot with beef, chicken, shrimp, and fresh vegetables cooked tableside in simmering broth. A fun, social dining experience perfect for gatherings.

Fluffy couscous steamed in a spiced, citrus-kissed stock and tossed with sauteed peppers, red onion, and courgette. A warm, fragrant vegetable couscous, a colourful side for grilled chicken or fish.

Snow crab claws simmered in a strained curry sauce built from sauteed vegetables, apple, fish stock, and a splash of pineapple juice. A refined, restaurant-style seafood dish with layered tropical and savory flavors.

Louisiana crawfish etouffee with a dark roux, holy trinity vegetables, tomatoes, and cayenne served over rice. A Cajun classic built on a proper 10-minute dark roux.

This easy version of the classic pepper sauce clearly illustrates why some old-time combinations just cannot be improved upon. Serve this with beef or game, especially pheasant.

A whole chicken slow-baked with potatoes, eggplant, cauliflower, carrots, and tomatoes seasoned with dill. An Italian-inspired one-pot Sunday dinner for six.