3,292 stock recipes

Classic yellow mustard pickles with cucumbers, gherkins, pearl onions, cauliflower, and red peppers in a turmeric-mustard brine. Old-school preserving-kettle recipe that stocks a pantry.

Mac and cheese for grown-ups with Fontina, Gruyere, Emmentaler, sherry, cream, and thyme in a chicken stock bechamel, topped with Parmesan bread crumbs and baked golden.

Classic leek and potato soup from Marguerite Patten, simmered in stock and blended smooth with yogurt or cream. Includes curried, watercress, and chilled vichyssoise variations.

Vegetarian bean soup with chili powder, lime juice, and soy sauce simmered until thick and served with yogurt. Simple, savory, and ready in 20 minutes.

Classic French onion soup with slow-browned onions in olive oil, topped with toasted bread and bubbly Gruyere cheese. Simple, warming, and ready in under an hour.

Creamy Wisconsin-style beer and cheddar soup with chicken stock, heavy cream, and egg yolks. A pub-style soup with sharp cheddar tang and the subtle bitterness of beer.

Red snapper fillets with a French seaweed sauce built on homemade fish and lobster stock. Broiled, baked, or steamed with a silky, ocean-rich fumet.

Velvety Spanish-inspired almond soup simmered with chicken stock, celery, garlic, and mace, then puréed and finished with heavy cream. Topped with toasted almonds.

Risotto-style orzo with fresh tomatoes, Asiago cheese, garlic, and parsley simmered in chicken stock. Creamy pasta with risotto texture in half the time and no constant stirring.

Grilled ham steaks with a brown sugar and whiskey pan sauce. Butter-brushed, grilled until charred, and served with a quick onion roux sauce spiked with whiskey.

A hearty vegetable soup with black beans, okra, zucchini, and crushed tomatoes braised in red wine with cumin, ginger, and cayenne. Served over brown rice for a filling vegan meal.

Traditional Irish nettle soup thickened with oatmeal and simmered in butter. A forager's spring soup with just five ingredients and a 30-45 minute simmer.

Tagliatelle tossed with crispy hot Italian sausage, wilted kale, chicken stock, and sharp pecorino cheese. A rustic Italian pasta that comes together in 40 minutes flat.

Sopa de chiles poblanos is a creamy green chile soup made with pureed poblano peppers, chicken stock, and light cream thickened with a butter-flour roux. Rich, smoky, and velvety.

Japanese miso soup with shrimp, kamaboko fish cake, and scallions in dashi stock. A quick, warming starter or light lunch ready in 20 minutes.

Escargot and chanterelle stew simmered in white wine and chicken stock with herbs, finished with an egg yolk and cream liaison for a silky, rich French-inspired broth.