3,314 stick recipes

Rich homemade chicken stock built from gizzards and necks simmered for over 2 hours with onion, carrot, garlic, and peppercorns. Yields 2 quarts of liquid gold for soups, sauces, and braises.

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

Homemade beef stock is always the best, it's full of flavor and it's super tasty. It gives the dish you are making tons of yummy taste.

Low-fat roasted vegetable stock made with caramelized onions, carrots, leeks, and celery. This vegetarian brown stock adds deep, savory flavor to soups, risottos, and sauces without a drop of meat.

Slow-simmered vegetable stock bursting with earthy aromatics and garden-fresh flavor, ready to elevate soups, risottos, and sauces from ordinary to extraordinary.

Rich roasted lamb stock made from rack bones and trimmings with tomatoes, mirepoix, garlic, and thyme. A deep, savory base for soups, sauces, and braises.

Prefer chicken instead? Well, let's do Chicken Habanero

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

Poaching can be done with or without a lid. Covering the pan will increase the temperature of the poaching liquid.

Light vegetable stock: a simple homemade base of onion, garlic, celery, carrot, and bouquet garni simmered for an hour. The clean vegetarian foundation for soups, sauces, and risottos.

Homemade vegetable stock in the pressure cooker in just 10 minutes at high pressure. Sauteed onions, carrots, celery, parsnips, and herbs for a rich, flavorful base.

This quick and tantalizing chicken stock is the perfect starter for soups and gravy.

Homemade Chinese vegetable stock built from dried shiitake mushrooms, ginger, Szechuan peppercorns, leeks, and tamari. A fragrant, vegan-friendly base for soups, stir-fries, and braises.

Homemade vegetable stock simmers cold-water vegetables with up to six herbs for 30 to 45 minutes. The flexible base recipe for soups, risottos, and braises.

Aromatic curry stock simmered with onions, ginger, garlic, ghee, cloves, and cardamom. The foundation every Indian curry, biryani, or dal deserves in place of plain water.

Classic white veal stock simmered for 4 hours with veal bones, leeks, carrots, and peppercorns. A foundational French kitchen staple that sets into a rich, gelatinous stock for sauces, soups, and braises.