3,292 stock recipes

Toasted vermicelli simmered in a smoky chipotle-tomato broth with oregano and garlic. This Mexican-style sopa seca is a one-pot side dish with serious smoky heat.

Flour-dredged venison browned in bacon drippings, then braised low and slow in beer, tomatoes, and Worcestershire until fork-tender. Hearty, rustic, and built for cold-weather appetites.

Spanish-style squid stuffed with ground pork and pine nuts, served in a rich sauce of Ibarra chocolate, almonds, and white wine. Bold Catalan flavors in every bite.

A popular Egyptian soup, Ful Nabed is simple and nutritious.

Vegetarian bean burgers made with refried beans, rice, toasted sesame seeds, oats, and nutritional yeast. Freezer-friendly patties you can fry or bake.

Brown rice salad tossed with French dressing, water chestnuts, snow peas, mushrooms, and red bell pepper. A crunchy, make-ahead cold rice salad for potlucks and picnics.

Grilled skirt steak marinated in cumin, dry mustard, Worcestershire, and beef broth with hot sauce and vinegar. Bold Southwestern flavors on a charcoal grill.

Savory beef stew with parsnips, turnips, succotash, and red wine in a crushed tomato base. A hearty root vegetable stew with chuck beef simmered until tender.

Broiled salmon plated with silky celery root puree, dry mushroom puree, and a bright parsley cream. A restaurant-style dinner worth the extra pots.

Rice cooker shrimp jambalaya with Rotel tomatoes, holy trinity vegetables, and tender shrimp. Easy Cajun-Creole one-pot dinner ready in 30 minutes.

Slow cooker beef stew with carrots, celery, new potatoes, mushrooms, and red wine. Set it before work, come home to a deeply flavored, fork-tender stew thickened with a flour slurry. Feeds 16, freezes beautifully.

Sausage-stuffed hamburger rolls wrap apple-spiced ground beef around pork sausage links, then simmer in pan gravy. A fall-flavored take on Scandinavian beef rolls.

Mushroom and barley soup made in the pressure cooker, loaded with carrots, celery, leeks and two kinds of mushrooms. Chewy pearl barley and a bright dill finish make this a hearty, meatless one-pot bowl.

Beef stew with roasted vegetables braises round steak in thyme broth, then folds in oven-roasted mushrooms, plum tomatoes, and onions tossed in balsamic. Served over couscous for a Mediterranean spin.

Gazpacho verde is a chilled Spanish green soup of spinach, arugula, cucumber, and scallions blended with lime juice and olive oil. Vivid, herbaceous, and fully vegan.

French onion soup with caramelized Spanish onions, white wine, and beef broth, finished with a Jarlsberg, Swiss, and Parmesan crust under the broiler. Classic bistro soup, made at home.