3,292 stock recipes

Broth-cooked orzo with lemon and parsley turns plain pasta into a bright vegan side. Cooked in vegetable stock for instant flavor, finished with garlic, olive oil, and fresh herbs.

Traditional Irish creamed kale simmered in butter, double cream, and stock with a pinch of nutmeg. A simple, hearty side dish that turns sturdy kale leaves silky and rich.

High-heat roasted turkey cooked in just 2 hours by starting breast-side down at 500F, then flipping and finishing at 450F. Stuffed with onion, carrot, and rosemary for a juicy bird with crispy golden skin.

Irish-style baked parsnips parboiled then slow-baked in stock with butter and nutmeg. A simple, traditional side dish that draws out the natural sweetness of the root vegetable.

Vegan barley mushroom casserole simmered low and slow with onions, sliced mushrooms, and vegetable broth. Naturally low-fat, high-fiber, and packed with savory umami depth.

Moroccan lentil soup with chickpeas, wheat berries, saffron, and a lemon-egg finish called taktira. A hearty North African soup spiced with turmeric, ginger, and cilantro.

Pinto bean paste - a 3-ingredient homemade refried bean base ready in 15 minutes. Mash and saute cooked pinto beans in oil, thin with bean stock to your preferred consistency.

Traditional Swiss Basle flour soup (Basler Mehlsuppe) made with just butter, flour, and stock. The flour is toasted to a deep chestnut brown for a rich, nutty flavor topped with grated cheese and nutmeg.

A perfect side dish that's simple to make and can accompany any meal your prepare for dinner.

Easy Swiss steak braised in Mexican-style stewed tomatoes and beef bouillon until fork-tender. A simple, old-fashioned comfort dinner served over mashed potatoes.

Pressure cooker quinoa cooked in vegetable stock for a fluffy, flavorful grain in just 2 minutes of pressure time. A fast rice substitute with tender yet crunchy texture.

A simple recipe that helps you make a savory gravy that's perfect over steak, mashed potatoes or a succulent pot roast.

Fat-free vegan asparagus soup with onions, leeks, and vegetable stock. No cream, no butter, just bright spring vegetables blended silky and strained smooth.

Creamy microwave risotto with spinach, Parmesan, and fresh tomato chunks. No stovetop stirring needed. A hands-off weeknight dinner ready in 30 minutes.

Rabbit cake is an old-fashioned Pennsylvania Dutch comfort bake: tender deboned rabbit layered with creamy potato filling and a simple stock gravy, then baked until golden and bubbling. Frugal, deeply savory.

Simple curried lentils with browned onions, garlic, and curry powder served over rice. A vegan, high-protein meal from seven pantry ingredients in one hour.