983 stack recipes

Rich winter vegetable stock made with squash, celeriac, leeks, lentils, and fresh herbs, stewed then simmered for deep seasonal flavor. A vegan soup base.

Domatoules Glyko (Spicy Cherry Tomato Preserves) recipe

Japanese nori rice balls (onigiri) with brown rice, steamed carrot sticks, and tangy umeboshi paste, served with a ginger-soy dipping sauce. A simple vegan snack or lunch.

Gloreos, a homemade copycat Oreo: deep-chocolate cake-mix cookies sandwiched with a fluffy vanilla cream filling. The gelatin-set filling stays firm, just like the real thing. A fun batch-bake for cookie lovers.

Homemade orange popsicles made with real orange juice, fresh pureed fruit, and jelly powder. A kid-friendly frozen treat with just 5 ingredients and 10 minutes of prep.

Raspberry peach breakfast shake blended with frozen raspberries, peach nectar, buttermilk, and honey. A creamy 4-ingredient morning smoothie ready in 5 minutes.

Fish fumet, the quick French fish stock: bones simmered briefly with white wine, onion, carrot and herbs, then strained and reduced. The aromatic base for seafood soups, sauces and risotto.

Welsh batch scone baked as one round and scored into wedges, spiced with cinnamon, ginger, and mace, studded with raisins and dates. Traditional teatime bread.

Moroccan spiced olives marinated in toasted cumin, fennel, coriander, cardamom, citrus, and garlic. Five-minute appetizer that improves for weeks in the fridge.

Crunchy sweet apples and savory celery with bits of sweet dried cranberry and toasted walnuts are tossed with a refreshing and tasty lemon dressing.

Green tomatillo mole with toasted pumpkin seeds, jalapenos, cilantro, cumin, cinnamon, and romaine lettuce. An authentic Mexican mole verde for chicken, enchiladas, or dipping.

The classic potato chip sandwich: white bread, generous mayo, and a towering pile of chips crushed between the slices. A 3-ingredient, 5-minute British pub snack and childhood guilty pleasure.

Rich homemade beef stock from roasted marrow bones, aromatics, and herbs simmered for hours. This master chef method from Bon Appetit yields a deeply flavored base for soups, stews, and sauces.

A classic slow and low simmered brown beef stock to greatly enhance any recipe you use it in.

This is my no-fail party recipe... always receives compliments and is devoured every time. I have even memorized the recipe because so many people ask for it at parties!!

When you make some afternoon tea, this recipe is excellent matching!