3,292 stock recipes

Silky tofu and spinach miso soup simmers silken bean curd and tender greens in a savory miso-soy broth, finished with toasted sesame and chili. Ready in 20 minutes, naturally vegan and gluten-free.

Here's one for you lucky folks that have chanterelles popping up in the back forty.

Fork-tender beef braised in red Zinfandel with juniper berries, thyme, and bay leaf in a clay pot. The wine-rich sauce gets its velvety body from pressed braised vegetables, poured over chunks of steamed carrots and potatoes.

A holiday favorite! You MUST READ ALL of the instructions. There are simple but crucial instructions there.

A marinated pork roast that fit for any Sunday dinner.

A cost-effective veggie only hash that uses up basic pantry vegetables. Develops a nice crusty brown surface as it cooks.

This tomato basil bulgur pilaf recipe kicks things up a notch and is packed with fresh summer flavors. We eat it as a bulgur salad or use it with olive oil and pita as a dip or a side dish.

By adding extra fish such as a lobster per person this will become a meal instead of a soup.

One-pot beef jambalaya with the holy trinity of green pepper, celery, and green onion, plus mushrooms, thyme, and sherry. Rice cooks right in the pan, soaking up every drop of beefy flavor.

Tender pork tenderloin and crisp Napa cabbage stir-fry with ginger and garlic in under 20 minutes for a light, healthy Asian-inspired weeknight dinner.

Rustic Calabrian asparagus soup thickened with eggs and Parmigiano-Reggiano, ladled over toasted Italian bread. A silky, savory Italian egg-drop soup ready in one hour.

A savory vegetable stew made with dry lentils, potatoes and a bit of sherry.

Another succulent roast recipe that is sure to satisfy your family's appetite!

Individual mini meatloaves stuffed with cheddar cheese, wrapped in crisscrossed bacon, and baked until juicy. Portion-controlled comfort food the whole family will dig into.

Vegetarian black bean sausage made with pureed beans, diced tofu, fresh corn, and sautéed vegetables set with gelatin. Sliced and served cold for an elegant plant-based charcuterie.

Put the crockpot to work and try making this scrumptious dish made with succulent beef, bell peppers and a bit of soy sauce.