785 stock recipes

Quick-thickening arrowroot sauce seasoned with tamari, vegetable stock, and cayenne. Drizzle over steamed vegetables, whole grains, or stir-fries for instant flavor.

Fennel bulbs blanched and browned in butter, simmered with caramelized pearl onions and carrots in stock. A light, elegant vegetable stew that's ready in an hour.

Greek mussel pilaf (pilafi me mythia) cooks short grain rice directly in mussel-and-wine broth. The seafood-stock pilaf of the Aegean coast.

Roast prime ribs of beef with a simple salt and pepper crust, seared at high heat then slow-roasted until perfectly done. Includes a quick pan sauce with beef stock, thyme, and Worcestershire.

Traditional homemade seitan from whole wheat flour, washed to develop pure gluten and simmered in tamari, ginger and kombu stock. Classic plant-based meat substitute from scratch.

Northern white beans slow-simmered with pancetta, bratwurst, and chicken in chicken stock with thyme and bay leaves. A hearty one-pot bean stew with real depth.

Biryani layered with saffron rice, spiced meat, butter-toasted almonds, cashews, and raisins, then baked with chicken stock until every grain is fragrant and tender.

Salmon and wild rice pasty filling with sauteed scallions, red bell pepper, garlic, and a sweet chutney accent. A creative twist on traditional hand pies.

Curry-glazed duck legs roast under a paste of jalapeno, ginger, garlic, and curry powder, then braise in orange-lime juice with chicken stock. The skin re-crisps for shatteringly crackly results.

Creamy fish soup with fennel, hake and flounder, simmered in homemade fish stock with leek, carrot, and lovage. A two-fish European-style chowder finished with sour cream and chopped fennel fronds.

Rich turkey soup simmered for hours with wild rice, fresh herbs, and vegetables. Turn your Thanksgiving turkey carcass into 12 servings of deeply flavorful homemade stock.

Classic osso buco with flour-dredged veal shanks braised in white wine and stock with carrots, celery, and onion, finished with a bright lemon-orange gremolata. A Milanese showpiece served over rice or pasta.

Poached chicken breasts in white wine and stock, with a cheese-and-crème-fraîche pan sauce reduction. Served over fresh spinach with chives. French bistro elegance in 30 minutes.

Cream chicken soup with rivels and rice in a rich broth of whole milk, heavy cream, and chicken stock. An old-fashioned Pennsylvania Dutch-style comfort bowl.

Espresso-braised onions caramelize sliced onions in butter and sugar, then reduce with brewed espresso and chicken stock for a deep, bittersweet onion side dish or steak topping.

Vegetarian kale and potato soup builds a rich stock from kale stems and potato peels, then layers in olive oil, garlic, red pepper flakes, and torn kale leaves. Rustic, zero-waste cooking.