5,712 stock recipes

Pan-roasted squab with bing cherry red wine reduction, butter-braised salsify, and wilted spinach. Restaurant-quality French-American game bird dinner for four.

New England chuck roast slow-cooked with carrots, onions, celery, and cabbage wedges, served with a homemade horseradish gravy from the pot broth.

Chicken quarters poached with rosemary, then browned and sauced in a bold blend of anchovies, black olives, capers, jalapeños, pine nuts, and basil. Intensely savory and impossible to forget.

Pot roast with roasted vegetable sauce turns the braising veg into the gravy itself. Beef round roasts low and slow with tomatoes, red wine, thyme and bay, then the vegetables get pureed into a silky, spoon-it-over sauce.

Linguine deliziose tosses lightly floured shrimp and salmon with sauteed leeks, mushrooms, garlic, and white wine, then finishes with linguine in a buttery marjoram-parsley sauce. San Francisco surf-and-pasta feast.

Hearty minestrone soup simmers Italian sausage with romano beans, spinach, carrots, tomatoes, and small pasta shells in a chicken broth base. Loaded one-pot Italian dinner soup.

Add some sophistication to your dinner in a hurry with this savory soup that will have you licking your spoon!

Egg foo yung with bean sprouts and onions fried into golden patties, topped with a savory oyster sauce and chicken broth gravy. A Chinese-American classic made in a wok or heavy skillet.

Santa Fe pumpkin soup blends canned pumpkin with enchilada sauce, fire-charred red peppers, and half-and-half for a creamy, smoky bowl with Southwestern heat. Topped with sour cream and fresh cilantro.

Light Southwestern vegetable stew with zucchini, mushrooms, kalamata olives, salsa, and salsa verde simmered in vegetable broth. Vegan, quick, and full of bold flavor.

Creamy spicy pumpkin bisque with ground hot chiles, dry sherry, and half-and-half. A grown-up fall soup that balances pumpkin's sweetness with serious heat and depth.

Classic New Orleans daube glace: shredded roast beef and stuffed olives suspended in a spicy beef gelatin mold. Old-school Creole elegance, served cold.

Thick and warming turkey soup with a buttery roux base, carrots, peas, and herbs like thyme and savory. The best way to turn leftover turkey into a from-scratch comfort bowl.

Tender stewing beef braised in beef broth and soy sauce with green peas and diced pimentos, thickened with cornstarch and served over rice. An Asian-inspired twist on classic beef stew.

Baked pasta shells with mushroom cream: a lightened chicken-and-pasta casserole with peas, mushrooms, pimentos, and Parmesan breadcrumb topping. Cornstarch-thickened sauce means no heavy bechamel.

A cozy vegetarian pasta soup loaded with sliced meatless sausage, serrano chiles, red bell pepper, and sweet peas in a lemon pepper broth. Hearty, spicy, and ready in an hour.