3,292 stock recipes

Classic French onion soup with caramelized onions, Dijon mustard, and cognac flambe. Topped with toasted bread and broiled Gruyere cheese.

Traditional Lancashire-style lamb hotpot layered with onions and thick-sliced potatoes, infused with caraway seeds and topped with crispy bacon. Slow-baked until the lamb is fall-apart tender.

A succulent and savory beef stew that's made with carrots, irish potatoes and juicy tomatoes.

In Norway, this dish is often accompanied by raw diced carrots, sprinkled with lemon juice and new potatoes.

A velvety vegetarian split pea soup blended smooth with potato, celery, and garlic, seasoned with caraway seeds and a whisper of mace. Hearty, warming, and naturally creamy without any dairy.

Hearty green lentils simmer with warm spices and bright lemon in this silky Mediterranean soup that's both nourishing and budget-friendly for busy weeknights.

It's a very interesting way to make soup in egg shells and it's also fun to eat it from the shells too.

Pressure cooker broccoli corn chowder with leeks and potatoes, ready in under an hour. Chunky, creamy, and packed with fresh vegetables.

Caramelized onions in rich beef broth and red wine, topped with toasted French bread and bubbling Swiss cheese. Classic bistro comfort soup.

So so so good! My whole family loved it, and it didn't last long. I'm sure that my husband will ask me to make it again very soon. Just wait and see :)

Pronounced Keen-wa, quinoa is a mild-flavored grain that was eaten by the Incas. It is now grown in Colorado and New Mexico and is available in natural food stores. It is a very high as complete protein.

Cabbage is baked with white wine, apple, onions, cheese and fresh dills. It is flavorful and delicious!

A unique and savory beef chuck roast that is cooked with honey, cider vinegar and gingersnap cookies.

Bring some Swedish culture into your home with this simple crockpot recipe that is bound to make you forget about the barbecue.

Stew up your summer days with this succulent dish that is best enjoyed when eaten outside!

Le Papet Vaudois is a traditional Swiss dish of leeks and potatoes braised in white wine and vegetable broth with nutmeg, finished with milk. Serve with sausage and crusty bread.