730 stock recipes

Rustic skillet hash with leftover roast beef or venison, chunky potatoes, and onions browned in bacon drippings, then simmered in beefy gravy with a touch of chili powder.

Potato parsley bisque made creamy with blanched almonds instead of dairy. A vegan, silky smooth soup with leeks, lemon juice, and a full cup of fresh parsley.

Creamy puréed winter squash soup with nutmeg and sautéed carrots, topped with a ruby-red whole berry cranberry dollop. A stunning fall soup that's lighter than it looks thanks to skim evaporated milk.

Roasted green chile soup with Anaheim peppers, red bell peppers, potatoes, and garlic pureed silky smooth. A Southwestern classic strained for a velvety, restaurant-quality finish.

Linguine tossed with baby lima beans, grainy mustard, scallions, and fresh plum tomatoes in a light vegetable broth sauce. Ready in 15 minutes.

Quick steak and vegetable soup with seared sirloin, potatoes, carrots, and peas in beef broth with balsamic vinegar. A hearty weeknight soup ready in 35 minutes.

Retro curry-style ground beef skillet with tomatoes, apple, raisins, coconut, and chutney cooked with rice in one pot. A mild, sweet-savory Indian-inspired weeknight dinner.

Hearty beef stew with cabbage, potatoes, and rice cooked right in, seasoned with thyme and chili powder in a tangy ketchup-wine sauce.

Ethiopian vegetable stew (Yetakelt W'Et) with potatoes, carrots, green beans, and tomatoes simmered in berbere and ghee. A warming vegetarian dish ready in 40 minutes.

Classic French Nantua sauce built from live crayfish, cognac flambé, mirepoix, tomato, and cream, reduced to a velvety finish. A masterclass in old-school French technique.

Three-meat chili loaded with ground beef, steak, pork, and linguica sausage, slow-simmered with black beans, green chilies, and beer for deep, layered heat that feeds a crowd.

Scottish rabbit curry with streaky bacon, button onions, curry powder, and mushroom powder simmered in stock. A British colonial-era game curry served thick over rice.

Beef and tofu stir-fry with Chinese cabbage in a glossy brown sauce over rice. Ground beef and cubed tofu wok-fried with garlic in under 30 minutes.

Penne tossed with blanched broccoli rabe, toasted raisins, garlic, and red pepper flakes, finished with lemon juice. A classic Southern Italian pasta that's naturally vegan.

Ham linguine Florentine with a creamy mushroom-Dijon sauce, toasted almonds, and served over fresh spinach. A leftover ham dinner that feels brand new.

Cherry tomato and vegetable saute with potato, sweet potato, green peas, and bell pepper braised in vegetable broth. A colorful one-skillet vegetarian main dish.