1,290 stock recipes

An air-dried roast duck glazed with Scotch, soy, honey, ginger, and brown sugar marinade until the skin turns deep mahogany. A Peking-duck-inspired showstopper for a special-occasion dinner.

Traditional Ukrainian liver pate made with beef liver, butter-fried onions, egg, and chicken broth, baked until set. A smooth, rich spread for bread or crackers with deep savory Eastern European flavor.

French onion soup fondue with butter-sauteed onions simmered in beef broth, chilled to remove fat, then broiled with Monterey Jack cheese on thick sourdough toast.

A quick and delicious soup that can be served alone, with a side dish or just with a crusty bread and crackers!

Onion polenta and gorgonzola pizza uses firm polenta as a gluten-free pizza crust topped with soft-cooked onions, thyme, and crumbled gorgonzola. Simple vegetarian comfort food.

Hot borscht inspired by the Russian Tea Room with shredded beets, cabbage, parsnip, and fresh dill. A classic Eastern European beet soup simmered in vegetable stock.

Crispy-skinned chicken breasts with oven-roasted portobello mushrooms in a reduced white wine and cream pan sauce. A steakhouse-worthy dinner with just 8 ingredients and 50 minutes.

Garlicky Pan Seared Veal Chop with Rosemary recipe

Tasted awesome and the house smelled so good while it was baking. I also added a ton of garlic and sliced onion to my brine. I just used all water and threw in several chicken bullion cubes to make up the broth part of the recipe. Soooo good and moist!

Tender roast pheasant cooks slowly with frequent basting in a buttery chicken-bouillon sauce, turning halfway through to keep the lean game bird moist. Pan juices thicken into rich gravy.

A delicious meatloaf is for sure to satisfy everyone around the dinner table.

A traditional Irish side of celery pieces baked in stock with chopped bacon, onion, parsley, and knobs of butter. Simple, savory, and ready in 45 minutes.

Non-alcoholic red wine substitute for cooking made with water, beef stock, and vinegar. A quick three-ingredient swap that adds acidity and depth to sauces, stews, and braises.

A savory chicken soup that's made with corn, carrots, celery and egg noodles.

Roast goose rubbed with thyme and served with potato pierogies and a pan dripping gravy made from the neck and liver. A showstopping Eastern European holiday centerpiece.