1,243 stock recipes

Potato crepes topped with stir-fried scallops, salmon, and asparagus in a ginger-soy sauce. A restaurant-quality Asian-fusion dish for two with wok technique.

Mulligatawny soup with chicken, apples, potatoes, and curry spices in a rich broth. This Anglo-Indian classic balances warm curry and allspice with sweet apple for a deeply layered bowl.

Curried shellfish pot pie with lobster, shrimp, shiitake mushrooms, and toasted almonds in a sherry-cream curry sauce under golden puff pastry.

This Tex-Mex chicken spaghetti bake layers pasta in a smoky chili-spiced tomato sauce with melted cheddar, olives, and tender shredded chicken. A crowd-pleasing casserole ready in 2 hours.

Lemon pineapple chicken with broiled chicken breasts finished in a bright sweet-sour sauce with pineapple chunks, carrots, and green pepper. Light, easy weeknight dinner.

New Year's paella with saffron rice, chicken, chorizo, shrimp, mussels, squid, and rockfish. A show-stopping Spanish feast cooked in one pan and served straight to the table.

Mulligatawny soup simmers chickpeas, vegetables, and coconut milk with turmeric, coriander, and dried chili, then gets blended smooth and finished with lemon and cilantro.

Traditional Quebec tourtiere with spiced pork filling, mashed potatoes, and a homemade hot-water crust, served with a mushroom and herb gravy. A French-Canadian meat pie classic.

Jerk-rubbed grilled pork tenderloin served with dirty rice, black-eyed peas, chicken livers, and crumbled goat cheese. A bold Southern-meets-Caribbean main dish with serious depth of flavor.

Creamy Indian dahl soup blended silky smooth with split peas, mung beans, basmati rice, and vegetables. Spiced with garam masala, cumin, coriander, and a hit of asafetida.

Country Captain Chicken: a classic Southern curried chicken dish with tomatoes, raisins, coconut, and almonds served over rice. Flour-dredged and pan-fried, then simmered in curry sauce.

Vegetarian penne with sauteed fennel bulb, rehydrated dried tomatoes, broccoli, and pine nuts. A savory pasta tossed in the tomato soaking liquid for deep flavor.

Browned chicken thighs simmered in a Cuban-inspired sauce of dark rum, orange juice concentrate, cumin, and oregano, served over lettuce with black beans, pimentos, and citrus garnish.

Amazing lasagna, I exaclty followed up every step of the ingredients, it was almost perfect, will denfinitely make it again and again.

Pecan smoked chicken breast plated with peach-strawberry tequila salsa and maple Monterey Jack spoon bread, finished with a balsamic lime reduction. A Southern-Southwest fusion entree with real restaurant polish.

Authentic enchiladas verdes with poached shredded chicken, fresh tomatillo-serrano salsa verde, Monterey Jack, and sour cream. A from-scratch Mexican classic.