3,292 stock recipes

Hunters pheasant braised with onion, carrot, and celery in stock, finished with a currant jelly-thickened sauce. Classic British game bird comfort served with mash and red cabbage.

Salmon and basil ravioli: homemade basil-flecked pasta dough filled with canned salmon and curd cheese, poached in fish stock and served with a fresh tomato-pesto sauce.

Japanese gyoza dumplings with seasoned pork and napa cabbage filling, pan-fried golden then steamed in chicken stock for crispy bottoms and tender tops. Ruth's classic family recipe.

Cream of Jerusalem artichoke soup: sunchokes sweat with leek and carrot in butter, simmered with chicken stock, then pureed silky-smooth with cream. Earthy, nutty, French-bistro elegant.

Garlic shrimp casserole bakes leftover garlic shrimp and rice in a chicken-stock cream sauce with red pepper flakes, topped with toasted panko for a crisp, bubbly crust.

Traditional giblet gravy made from turkey giblets simmered into stock, combined with pan drippings and thickened with a butter-flour roux. A rich, from-scratch Thanksgiving gravy with real turkey flavor.

Chinese clay pot crab stir-fried with fermented black beans, garlic, ginger, and scallions in rice wine and chicken stock. A dramatic, fragrant shellfish dish ready in 25 minutes.

Braised duck with chestnuts in a syrupy orange and red currant sauce, built on homemade duck stock and fresh thyme. A rustic European classic that's pure cold-weather comfort.

Armenian sauerkraut soup with bulgur wheat, potatoes, and tomato puree in chicken broth. A tangy, hearty bowl with Eastern European roots.

Old-fashioned veal stew is the French classic blanquette de veau: blanched veal gently simmered with pearl onions, mushrooms, and chicken stock, finished with a velvety egg-yolk and cream velouté sauce.

Traditional French-Canadian beef tourtière with ground beef, mashed potatoes, allspice, and cinnamon baked in a flaky double crust. Makes two hearty pies for holiday gatherings or freezer stocking.

Jugged hare braised for hours in a rich bone stock with mace, cloves, and mixed herbs, finished with port wine. A classic British game recipe served with redcurrant jelly.

Light spinach dumplings made from cooked spinach, bread crumbs, egg, butter, and parsley, boiled until they float. A quick, simple dumpling to drop into stews, soups, or simmering stock.

Pearl barley simmers in chicken stock with carrots, turmeric, and lime juice, then gets finished with sour cream in this Persian-inspired soup that's both hearty and surprisingly bright.

Golden-seared chicken simmered in raspberry vinegar and chicken stock, finished with a velvety cream reduction. A French nouvelle cuisine classic that balances fruity tartness with rich, savory depth.

Chilled curried broccoli soup pureed smooth with chicken stock and finished with cold cream and fresh watercress. A silky, spiced cold soup that comes together in under 45 minutes.