495 stack recipes

Make your own beef jerky with this tasty recipe that's extremely easy to follow and understand.

Beau Monde dip, the classic dill and onion party dip in a creamy sour cream and mayo base, seasoned with Beau Monde for a savory, celery-salt edge. Make-ahead and made for chips, crudites, or a bread bowl.

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.

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.

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.

With this simple and easy recipe, you can enjoy your Octoberfest wonderfully at home.

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.

Nothing is like a bowl of warm and delicious chicken noodle soup on a cold winter day.

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.

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!!