1,243 stock recipes

Curried chicken barley salad with grapes, walnuts, and celery in a curry mayonnaise dressing. A hearty, chilled main-course salad served in cantaloupe halves.

Torn day-old bread mixed with browned breakfast sausage, sautéed celery and onions, and poultry seasoning bakes into a savory holiday dressing for your turkey.

Veal cutlets pan-fried until golden, then simmered in a tangy apple-lemon pan sauce with mushrooms and a velvety apple puree. A French-Norman style weeknight veal dinner.

If you're feeding a large family, then make this scrumptious dish that tastes so good, your kids will love you forever!

Hearty chicken and leek soup with pearl barley, carrots, and celery simmered from a whole chicken. A rustic, filling bowl with chewy barley and meltingly soft leeks.

Basic quinoa cooked pilaf-style with garlic and olive oil, toasted in the pan before simmering in chicken broth. A nutty, fluffy grain side dish in under an hour.

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.

Soy-marinated chicken wok-seared with hot bean paste, ginger, garlic, and five spice, then served over steamed bok choy. An authentic Szechuan stir-fry with fiery, aromatic flavor.

Seared spiced pork strips in a citrusy orange-soy sauce spooned over fluffy couscous and tangy red cabbage. Cumin, coriander, and fresh mint bring bold North African-Asian fusion flavor to your table.

Classic French Nantua sauce built from live crayfish, cognac, mirepoix, and cream. A double-reduced, deeply pink shellfish sauce for quenelles, fish, or seafood pasta.

Kahlua kabobs with beef or lamb grilled in a peanut butter and coffee liqueur sauce. Chunky peanut butter, Kahlua, garlic, and horseradish blended into a rich basting sauce.

This recipe is great for 9 to 5 people, because you can put it on before you go to work and come home to a house that smells like Granny's!

West African peanut soup with chicken broth, peppers, and chunky peanut butter creates a rich, spicy bowl ready in 30 minutes for easy weeknight dinners or meal prep.

Turkey primavera with browned turkey tenderloin cubes in a hearty tomato-beef broth sauce with mushrooms, green peppers, and herbs. Served over fettuccine or spaghetti with Parmesan.

Cream of leek soup builds a butter-flour roux with chicken stock and half and half, then folds in tender steamed leeks. Optional ham and potato additions turn it into a hearty meal.

Honey carrot soup blends baby carrots, chicken broth, onion, and a drizzle of honey into a silky pureed soup finished with nutmeg. Six ingredients, 30 minutes, served hot or chilled.