2,186 stock recipes

Classic bread dressing studded with dried apricots, walnuts, and celery for a sweet-savory stuffing that pairs beautifully with roasted turkey.

Vegetarian split pea soup thickened with grated potatoes and seasoned with marjoram. No ham, no stock cubes, just honest ingredients simmered until creamy.

Tomato vegetable broth with carrots, parsnips, turnip, celery, and an onion stuck with cloves simmered slow with fresh herbs. A clean, deeply flavored homemade vegetable stock that beats anything from a box.

Rich chicken broth built from backs, necks, and wings, sweated with leeks and aromatics, then simmered four hours and reduced for deep gold stock. The base of every great soup.

Khatte Channe, a tangy North Indian chickpea curry with tamarind, garam masala, cumin, and slow-fried onions. Vegetarian and full of sour-spicy depth. Serve with poori.

Cuban red beans and rice with soaked kidney beans, bay leaf, cumin, and oregano. Cook beans with bell pepper strips until tender, sauté aromatics, then simmer rice in bean stock for fluffy, flavorful grains.

Traditional homemade seitan from whole wheat flour, washed to develop pure gluten and simmered in tamari, ginger and kombu stock. Classic plant-based meat substitute from scratch.

Navy bean soup with a meaty ham bone, slow-simmered with onion and celery into a hearty, smoky bowl. A gluten-free, high-fiber classic that turns leftover ham into a freezer-stocking meal.

Shallot soup with watercress simmered in water for a pure, delicate broth with no cream or stock. Just five ingredients for an elegant, naturally vegan French-style soup.

Fideus with clams features toasted vermicelli cooked in homemade fish stock with steamed clams, topped with a chive-garlic mayonnaise. A Spanish-inspired seafood pasta worth the effort.

Jugged hare braised for hours in a rich bone stock with mace, cloves, and mixed herbs, finished with port wine. A classic British game recipe served with redcurrant jelly.

A quick and easy recipe to use up your leftover rice, and make you a delicious meal!

Big-batch homemade salsa with fresh tomatoes, green peppers, jalapenos, green chilis, and cayenne pepper. Makes 7 quarts for canning with a water bath method. Stock your pantry for the year.

Big-batch hot salsa for canning with fresh tomatoes, jalapenos, banana peppers, Vidalia onion, and oregano, thickened with cornstarch. Makes 13 pints of thick, spicy salsa for year-round pantry stocking.

Loaded chicken soup with two whole chickens simmered for rich stock, then bulked out with potatoes, cabbage, carrots, tomatoes, herbs, and broken spaghetti. A nearly stew-thick bowl that freezes well.

Hearty mushroom barley soup with a full pound of mushrooms, soy sauce, and dry sherry for deep savory flavor. No stock needed, just water and good technique for rich, earthy broth.