875 sour recipes

Fried rice casserole with toasted long grain rice, chicken gumbo soup, bouillon broth, sauteed onions, and scrambled egg on top. A hands-off baked version of fried rice.

Master homemade beef stock made by roasting marrow bones with mirepoix, then simmering 8 hours with tomatoes, thyme, and bay. A deep, golden-amber stock that beats store-bought broth in every recipe.

Traditional Shabbos cholent slow-cooked overnight with meat, soup bones, potatoes, barley, beans, and onions. This classic Jewish Sabbath stew simmers 18 to 24 hours for deeply rich, tender results.

Beef and barley vegetable soup made from scratch with soup bones, pearl barley, tomatoes, and fresh peas. A slow-simmered three-hour soup with old-fashioned depth.

Thick, freezer-friendly broccoli cheddar chowder loaded with hash browns, corn, and pimientos. Mix it up, freeze it, then reheat for a cozy weeknight bowl.

Rich pheasant stock from roasted bones, red wine, juniper berries, and aromatic vegetables. Deep wild game flavor for sauces and soups.

Retro tiki-style baked ham glazed with pineapple preserves and surrounded by peaches and bananas, all drizzled with a creamy coconut-chicken soup sauce for Sunday dinner showmanship.

Your family will adore this scrumptious casserole made with broccoli florets, cheddar cheese and cream of mushroom soup.

Tired of the same old roast? Try this simple, yet succulent recipe that will have you licking your fingers!

Quick baked mac and cheese made with cream of cheddar soup, a touch of mustard, and crispy bread crumb topping. Bubbly, cheesy comfort in 40 minutes flat.

Crispy fried asparagus won tons stuffed with chopped asparagus and water chestnuts. A crunchy, golden appetizer ready in 25 minutes. Serve with soy sauce for dipping.

Broccoli casserole with cream of mushroom soup, American cheese, mayonnaise, and a crushed cheese cracker topping baked until golden. A classic potluck side dish.

Southern-style pork chops simmered in a creamy peanut butter mushroom gravy until fork-tender. A comforting one-pan supper ready in just over an hour.

Hot chicken and rice soup topped with a fresh, chunky guacamole of avocado, serrano chile, tomato, cilantro, and lime. Mexican comfort in a bowl with warm tortillas.

Asian-style chicken in a creamy mushroom-teriyaki sauce with water chestnuts, bamboo shoots, and fresh mushrooms. A quick skillet dinner served over rice with chow mein noodles for crunch.

Tender grilled tri-tip with a four-ingredient soy and onion soup mix marinade. Santa Maria style California barbecue, sliced thick, finished rare on the grill for a juicy, beefy crust.