5,712 stock recipes

Herbed Roast Leg of Lamb with Roast Onions& recipe

Honey glazed chicken breasts poached in aromatic broth, chilled overnight for texture, then broiled with a glossy honey finish and topped with toasted almonds.

Cream of curried corn soup blended silky smooth with chicken stock and half-and-half, garnished with popcorn. Sweet corn meets warm curry in every spoonful.

Vegetarian mushroom stroganoff with paprika, lemon zest, and strained yogurt in a reduced vegetable stock sauce. Low-fat, creamy, and packed with earthy mushroom flavor.

Shaker fresh herb soup with chives, chervil, sorrel, tarragon, and celery simmered in vegetable stock. Poured over toast and topped with nutmeg and cheddar cheese.

Fruity gazpacho with blended tomatoes, peaches, apple, blackberries, cucumber, and yellow bell pepper in vegetable stock. A chilled summer soup with fresh fruit and no cooking required.

Slow cooker vegetable stroganoff combines mushrooms, broccoli, carrots, and onions in tomato-stock sauce, finished with yogurt and sour cream over noodles. Vegetarian comfort food without the beef.

Aikens' vegetarian cornbread dressing with whole wheat toast, soda crackers, sage, onion, celery, buttermilk, and eggs baked in vegetable stock. A meatless Thanksgiving side that feeds a crowd.

Chilled curried broccoli soup pureed smooth with chicken stock and finished with cold cream and fresh watercress. A silky, spiced cold soup that comes together in under 45 minutes.

Classic beef bourguignonne braised in Burgundy wine with mushrooms, onions, thyme, and marjoram. Stewing beef simmers low for 2 hours until fork-tender in a rich wine sauce.

Rich fish chowder with five pounds of fish simmered in fish stock, thickened with a butter roux, and finished with cream and Monterey Jack cheese for a velvety, hearty bowl.

Sopa de chiles poblanos is a creamy green chile soup made with pureed poblano peppers, chicken stock, and light cream thickened with a butter-flour roux. Rich, smoky, and velvety.

Butter-seared shrimp served over a pool of emulsified green onion and basil butter sauce made with champagne vinegar and chicken stock. A refined, restaurant-quality plate ready in 30 minutes.

Fiery chickpea and butter bean pasta simmered in vegetable stock with hot chili peppers and jalapeños. A hearty, protein-packed vegan pasta that brings serious heat in just 30 minutes.

Green banana gratin (figue vert) simmered in chicken stock, mashed, enriched with eggs and cream, then baked under a cheesy bread crumb crust. A Caribbean-French side dish with warm spices.

Beer and cheddar onion soup made with deeply caramelized onions, dark beer reduced by half, and sharp cheddar blended into a velvety smooth broth with a hint of nutmeg.