5,712 stock recipes

Vegetarian paneer bake with root vegetables slow-cooked in stock until tender and rich. Cubed paneer, rutabaga, carrots, parsnips, and mushrooms braise together in a hands-off casserole that fills the kitchen with savory warmth.

A delicious vegetable sauce that can be mixed into pasta. A quick, easy and tasty meal takes no time.

It's a very interesting way to make soup in egg shells and it's also fun to eat it from the shells too.

Start a fiesta with your ribs with this delicious recipe that will be one of your favorites during the summer!

Bone marrow onion sauce with dry sherry and beef broth, pureed until silky smooth. A rich, old-school European sauce for roast beef, made in the microwave.

Boeuf en ficelle steams a whole filet mignon suspended by string over boiling beef broth with root vegetables. A classic French technique for rare, intensely beefy tenderloin.

Classic French onion soup with caramelized onions simmered in rich beef broth, topped with crusty bread and bubbly melted Gruyere broiled to golden-brown. The bistro favorite, made at home.

Cream of artichoke soup with lemon and garlic, simmered in chicken broth and pureed smooth. A velvety, elegant soup with bright citrus notes and no cream needed.

Creamy asparagus soup with onion, celery, a whisper of mace and a finish of cream. Garnished with chopped hard-cooked egg for an old-fashioned springtime starter. Six ingredients, 35 minutes.

Greek pasta with ziti, wilted spinach, browned mushrooms, garlic, kalamata olives, feta, and toasted almonds. A Mediterranean weeknight dinner in 30 minutes.

Light summer asparagus soup made with fresh asparagus sauteed until golden, simmered in broth, then strained and thickened with egg yolks and milk. A delicate, thin soup built for warm weather when asparagus is cheap and plentiful.

Cold avocado soup blended with half-and-half, chicken broth, and lemon juice until silky smooth. A no-cook, 15-minute chilled soup that's creamy, refreshing, and rich.

Pressure cooker celery soup with anise seed, leeks, and orzo. Partially pureed for a silky-chunky texture, this light soup is on the table in under 40 minutes.

Sizzling rice soup, the Chinese restaurant showpiece: savory broth with ham, tofu and mushrooms, finished with crisp fried rice crust that crackles the moment it hits the bowl.

Blender vegetable soup with chicken broth, sour cream, and lemon juice. Serve it chilled on hot days or warm for a quick, creamy pureed soup any time.

Five ingredients, thirty minutes, and pure Italian simplicity. Garlic warmed to pale gold in olive oil, then chicken broth reduced until glossy and drizzled over spaghettini with fresh parsley.