2,277 stack recipes

These quick-easy roll-ups taste delicious and are also very nutritious. Use whole grain tortillas for a even heartier result.

Use this stock as a base for mushroom soup or a mushroom sauce. For the latter, deglaze the pan with some of the stock after sautéing the protein. Then add sautéed mushrooms and either reduce the fluid or add flour to make a gravy.

A nice snack with mutter filled in

Rosemary focaccia bites made from refrigerated pizza dough brushed with rosemary-orange oil and topped with roasted red peppers, kalamata olives, and scallions. A 30-minute appetizer or snack.

Homemade vegetable stock from celery, onions, carrots, and parsley, simmered 30 minutes and strained smooth. Freezes for up to 3 months. A clean, versatile base for soups and sauces.

Damper, an Australian-style of bread, made with Blue Cheese and Australian Riberry.

A basic stock made from poultry (usually chicken) that you can freeze and use instead of store bought.

Maple snow is the classic Canadian kid treat: warm maple syrup drizzled over fresh clean snow or crushed ice. Two ingredients, zero cooking skill required.

Old-fashioned popcorn balls made with molasses, corn syrup, and butter cooked to hard crack stage. A five-ingredient treat kids can help shape with buttered hands.

Hard-boiled eggs steeped overnight in a fragrant brew of black tea, star anise, cinnamon, soy sauce, and tangerine peel. Beautiful marbled shells reveal deeply seasoned, silky eggs.

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.

Great way to turn a bit of leftover turkey into a hearty, filling and inexpensive meal. Improved by adding a dash of soy sauce, sesame oil and splash of rice vinegar when serving.

Glace baklava rolls candied fruit, ground almonds, and egg-bound sugar inside buttered phyllo, bakes until golden, then soaks in lemon-cinnamon syrup. A festive twist on classic Greek baklava.

Baklava rolls turn the classic Greek pastry into individual cigar-shaped pieces filled with cinnamon-spiced walnuts, dipped in honey-lemon syrup. Easier to portion, easier to serve, and the texture is impossibly crisp.

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

Serve these succulent baked German pork chops over a bed of rice or with some good bread to soak up all the yumminess.