730 stock recipes

Plain basic chili, a Texas-style chili con carne made with cubed beef, not ground, simmered low in chili powder, beef broth, and crushed tomatoes until fork-tender. No beans, no filler, just rich, beefy chili.

New Orleans-style shrimp and fettuccine simmered in shrimp stock, white wine, and butter with mushrooms, tomatoes, and seafood seasoning. Finished with a swirl of butter for a rich, silky sauce.

A tangy Eastern European soup made with beef stock, sauerkraut juice, sour cream, mashed potatoes, and fresh dill. Topped with rye croutons and ready in 25 minutes.

Larry's crispy potatoes: oven-roasted cubes tossed in green onions, Italian seasoning, and Hungarian paprika. A low-fat crispy potato recipe made with stock instead of oil.

Classic French onion soup with deeply caramelized onions, brown stock, white wine, and Cognac, topped with toasted bread rounds and melted Swiss cheese. A true bistro-style recipe.

Pot-roasted salmon with black olives, preserved lemon, carrots, and green beans in fish stock. A North African-inspired one-pot fish dish that's elegant, bright, and ready in 30 minutes.

Mussel and bacon soup in a tomato-basil broth with celery and onion. A classic British shellfish soup inspired by Marguerite Patten, ready in under 40 minutes.

A savory soup made with tomatoes, carrots, celery and succulent beef.

Baker's Delight sour dough french onion soup. Warm, comforting with a bit of zing from the sourdough. The onions are slow roasted for perfect results every time.

Irish cheddar crouton gives the tons of flavor and crunchiness into this delicious onion soup.

Fresh tomato sauce with green beans, 6 cloves of garlic, and half a cup of basil tossed over spaghetti. A simple vegetable-forward pasta sauce made from ripe summer tomatoes.

Vichyssoise with baked potato and leek, topped with salmon roe and snipped chives. A chilled summer soup with deep roasted flavor and pearls of briny caviar.

Mexican mince from Marguerite Patten combines ground beef with kidney beans, sweetcorn, tomatoes, and chili powder. A British wartime-era spin on chili served over rice or pasta.

Irish parsnip and apple soup with curry powder, cumin, coriander, and cardamom, finished with cream. A silky pureed soup where earthy parsnips meet sweet apple and warm spice.

Eastern European sauerkraut soup with bacon, ham, frankfurters, grated potatoes, paprika, caraway seeds, and tomato paste in beef stock. A tangy, hearty one-pot meal.

Texas-style all-beef chili with cubed chuck, beer, toasted cumin seeds, and no beans. Simmered low for 90 minutes and thickened with masa harina the authentic way.