690 stock recipes

If your recipe calls for Pumpkin Pie Spice and your pantry is well stocked with spices here's how to make it yourself using discrete spices. This recipe makes 1 teaspoon of pumpkin pie spice.

Lima bean, leek, and corn chowder simmered in homemade corn-cob stock with rosemary. Dairy-free, vegan, and deeply creamy from the beans alone.

Crisp green beans tossed in a spicy white miso glaze with garlic, mirin, and hot sesame oil. This quick Japanese-inspired side dish is ready in 15 minutes and works over rice, noodles, or straight from the skillet.

Ginger Shrimp with Snow Peas and Water Chestnuts recipe

Traditional Irish cabbage and bacon: savoy cabbage layered with bacon strips and allspice berries, simmered in stock until tender. Simple, hearty, and soul-warming.

Winter greens can be bitter but not when cooked this way. Perfectly complimentary flavors and belly filling warmness. If you've never tried collard greens before this recipe is more than worth the effort.

Finally make those cabbage rolls you've always wanted to try with this simple and delicious recipe.

Falafel patties pan-fried from cooked chickpeas with cumin, coriander, garlic, and parsley, then tucked into pita with homemade harissa. A quick vegan main that lands in 30 minutes.

This is a basic vinaigrette-style dressing that works well with shredded vegetables.

A soup which is a combination of Mediterranean garlic soups with a 17th century East European fava beans soup. Quite good.

Vegan garlic eggplant with mushrooms, onions, and basil, simmered until meltingly soft. Oil-free, sauteed in water or veggie stock, and loaded with nearly a full head of garlic.

Classic yellow mustard pickles with cucumbers, gherkins, pearl onions, cauliflower, and red peppers in a turmeric-mustard brine. Old-school preserving-kettle recipe that stocks a pantry.

Vegetarian bean soup with chili powder, lime juice, and soy sauce simmered until thick and served with yogurt. Simple, savory, and ready in 20 minutes.

Japanese miso soup with shrimp, kamaboko fish cake, and scallions in dashi stock. A quick, warming starter or light lunch ready in 20 minutes.

Vegetarian gumbo with black-eyed peas, okra, corn, tomatoes, and the holy trinity in a homemade vegetable stock. A plant-based bayou bowl ready to ladle over cornbread.

Thick, vegan split pea soup made with just dried peas, carrots, onion, celery, and bay leaf. A no-ham, no-stock version that proves simple ingredients make the best comfort food.