1,523 stock recipes

A delicious vegetable sauce that can be mixed into pasta. A quick, easy and tasty meal takes no time.

Light, healthy chickpea and spinach soup with Moroccan harissa spice over rice or couscous. Quick vegetarian dinner ready in 30 minutes with bold flavor.

This quick and tasty soup that can be served as a side dish or just with a crusty bread and crackers!

Entertaining friends? Try this dip and they won't believe you made it!

Try something new with this cheesy and scrumptious side dish that can accompany any meal.

A simple, yet tasty side dish made with quinoa, small leeks, currants and canned tomatoes.

Vegan pearl barley and white kidney bean side dish brightened with fresh mint. Just 4 ingredients, high in fiber and protein, ready in under an hour.

Creamy pate blended with cream cheese and topped with a shimmering bourbon-beef aspic. A retro-chic appetizer that unmolds beautifully for cocktail parties.

Try this slow cooker recipe that is made with succulent lamb shanks, beef broth and split green peas.

A savory parsley and potato soup that is sure to warm you up during the cold winter days.

Roasted pumpkin or butternut squash tossed in a Sicilian agrodolce of caramelized onions, red wine vinegar, sugar, and fresh mint. A vegetarian side dish bursting with sweet-sour contrast.

Cubed venison or elk in a sweet pineapple-almond sauce, served over rice or chow mein noodles. A retro wild game stir-fry ready in 30 minutes using leftover cooked meat.

Bone marrow onion sauce with dry sherry and beef broth, pureed until silky smooth. A rich, old-school European sauce for roast beef, made in the microwave.

Boeuf en ficelle steams a whole filet mignon suspended by string over boiling beef broth with root vegetables. A classic French technique for rare, intensely beefy tenderloin.

Golden couscous cooked in carrot juice and vegetable broth, finished with fresh dill and lemon juice. A vibrant, naturally colored side dish ready in 10 minutes.

Porter beef braises chunks of rib eye in Guinness stout with onions, mushrooms, and a pinch of nutmeg. A rich Irish-style stout-braised beef stew that cooks in two hours.