5,712 stock recipes

Veal and asparagus, simply prepared with the French classic Bearnaise sauce.

If you like a creamy garlic soup, you have to indulge yourself into this one that is simmered with tomatoes and served with croutons.

A savory and delicious soup made with juicy tomatoes, chickpeas and succulent veal sausage.

Braised rabbit with prunes in a rich beef and chicken broth, pan-fried in butter until fall-off-the-bone tender. A classic French-inspired one-pot dish served over wild rice.

Creamy Egyptian red lentil soup flavored with cumin, garlic, and caramelized onions. This velvety, protein-rich bowl gets finished with olive oil and lemon for a satisfying vegetarian meal.

Miss Allie's chicken and rice casserole is an old-fashioned one-pot bake where chicken slow-cooks over onions, mushrooms, and butter, then rice steams in the rendered pan juices. Pure Sunday-supper comfort.

Paula's vegetable barley stew combines pearl barley with lentils, cabbage, tomatoes, and green chilies in a vegetable stock base. Hearty, high-fiber, and vegan with warm cumin-oregano spicing.

A simple French-style onion soup for two: one big onion browned in butter, simmered in broth, and topped with toasted bread and melted cheese. Comfort food in 30 minutes with just 4 ingredients.

Cornmeal-crusted buttermilk chicken cutlets pan-fried until crispy and served with a creamy buttermilk pan gravy. A Southern-style skillet dinner ready in 35 minutes.

Chef-style emerald green basil pasta with a rich reduction tomato sauce built on veal stock, mirepoix, and white wine. An elegant handmade Italian plate worthy of a tasting menu.

Another tender and juicy pot roast that is cooked to perfection. Perfect for those Sunday dinners that bring families together!

Lovage, potato, and buttermilk soup with a velvety puree and tangy finish. A light, herbaceous soup that works hot or chilled with just five ingredients.

Whole poached salmon served with a warm lobster butter sauce made from reduced shell stock and lemon. An elegant British-style centerpiece for special occasions.

Try this succulent dish made with granny smith apples and a bit of honey. Bound to be a crowd-pleaser!

Broth-cooked orzo with lemon and parsley turns plain pasta into a bright vegan side. Cooked in vegetable stock for instant flavor, finished with garlic, olive oil, and fresh herbs.

Spanish rice with avocado toasts long-grain rice in butter and olive oil with onion and garlic, simmers it in seasoned chicken broth, then folds in diced avocado off the heat. A creamy, savory pilaf with cumin, oregano, and a golden turmeric tint.