3,292 stock recipes

Company ham sauce turns the drippings from a baked ham into an elegant sweet-savory sauce, thickened with cornstarch and layered with currant jelly, Dijon, sherry, and plump currants. The finishing touch your holiday ham deserves.

Creamy potato chard soup pureed smooth with thyme, dill, and parsley. A naturally vegan, dairy-free soup where the potatoes create all the creaminess without cream.

A weeknight spin on the French classic: flank steak stir-fried with mushrooms, red wine, toasted almonds, and balsamic vinegar, served over steamed red potatoes. Bourguignon flavor in under 75 minutes.

North Carolina barbecue with chopped pork shoulder in a tangy vinegar and cayenne mopping sauce. Traditional Eastern-style chopped 'cue, slow-roasted and served with slaw.

Vegetarian brown rice pilaf with pine nuts, currants, cumin, and turmeric. A fragrant, golden side dish with sweet-savory contrast in every bite.

Classic Aussie meat pie with ground beef, onion and gravy in a shortcrust pastry base topped with puff pastry. Traditional Australian hand-held hot pie.

Fork-tender slow cooker beef brisket smothered in a rich onion gravy thickened with butter and flour. Feeds a crowd of 16 with melt-in-your-mouth, deeply savory results.

Parcha bozbash is an Azerbaijani lamb soup with chestnuts, quince, prunes, and chickpeas simmered in a rich broth and finished with ghee. Warming, fruit-kissed, and deeply aromatic.

Thai-style coconut tofu soup with golden-fried tofu, galangal, kaffir lime leaves, and chili in a silky coconut milk broth. Vegan, naturally gluten-optional.

Pot roast of buffalo: a lean bison rump roast larded with pork, marinated for days, then braised tender in a rich stock-and-tomato gravy. Classic wild game cookery.

Lamb casserole with butter-toasted rice, mushrooms, tomatoes, and onions baked in beef stock. A comforting one-dish meal that turns leftover cooked lamb into a satisfying dinner.

Veal Marsala with scaloppine pan-seared in butter and finished with a quick Marsala wine pan sauce. A classic Italian entree with just 6 ingredients, ready in 30 minutes.

Slow cooker lamb and tomato casserole simmers lamb shoulder with marjoram, onions, and canned tomatoes until fork-tender, building a deeply savory braise that gets richer overnight. A set-it-and-walk-away dinner.

Curried rice baked with dried apricots and toasted almonds in vegetable stock. A fragrant, hands-off vegetarian side dish with sweet, nutty, and spiced flavors.

Salmon Basel Style is a traditional Swiss preparation - flour-dredged fillets pan-fried in butter, topped with golden onion rings, and finished with a quick fish stock pan sauce.

Fresh minestrone soup made in the microwave in 13 minutes with spirelli pasta, mixed vegetables, beef stock, and Italian herbs. A solo or two-bowl quick lunch with no stovetop required.