785 stock recipes

Flavorful roast beef with earthy wild mushrooms and rosemary sauce.

Szechuan-style pork shoulder stir-fried with cloud ear black fungus, bamboo shoots, water chestnuts, and ginger in hot chili sauce. An authentic Chinese wok dish.

This recipe is a keeper of our family recipes, very healthy and lovely.

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Cantonese fish filling for dim sum wontons made with tender flounder, sesame oil, cabbage, scallions, and mushrooms. Light, savory, and ready to wrap in 40 minutes.

Smoky chicken chili built on toasted ancho and chipotle peppers, dark beer, and a whisper of cinnamon. No beans, no tomatoes, just bold, complex heat over rice. Ready in under an hour.

Flank steak stir fry with bell peppers, onion, celery, and fresh ginger in a soy-cornstarch sauce. Thin-sliced beef stays tender with a quick two-stage cook.

Slow cooker Italian beef rollups stuffed with prosciutto, pine nuts, and fresh herbs braised in red wine and dried porcini mushroom broth. Elegant and hands-off.

Authentic Chinese hot and sour soup with pork, wood ear fungus, black mushrooms, bamboo shoots, tofu, and silky egg ribbons. The classic restaurant favorite made at home.

Vegan millet cauliflower soup with a creamy cashew-miso base and toasted millet for nutty depth. A hearty, dairy-free soup loaded with vegetables and fresh herbs.

Steamed fish rolls: salmon and sole wrapped in napa cabbage leaves, bamboo-steamed and served over a silky roasted red pepper sauce. An elegant, low-fat dinner party starter.

Vegetarian steamed wontons filled with seasoned tempeh, mushrooms, scallions, and ginger in a tamari-honey glaze. Serve with sweet and sour sauce for a plant-based dim sum appetizer.

Crawfish enchiladas from Gabrielle's restaurant, rolled in corn tortillas with a creamy cheddar-chili sauce and melted Monterey Jack. Where Cajun crawfish meets Tex-Mex soul.

The crisp coating keeps the lamb succulent and juicy.

A no-bean Texas-style chili with 4 pounds of beef chuck, cactus (nopalitos), serrano chiles, and green tomatoes. Slow-simmered for hours until thick and fiery.

LONGHORN CHILI WITH ANCHO, MOLE AND CUMIN... and Bacon!!!!