5,712 stock recipes

Easy pork chop dinner braised low and slow in chicken broth with onion and garlic for fall-apart tender meat. Five ingredients, one skillet, hands-off weeknight cooking.

If you're entertaining a crowd, this simple but luscious dish will satisfy everyone's hunger and create a pleasant atmosphere at the dinner table.

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 simple and scrumptious dish that can easily be made with some help from your good friend, the crockpot.

Groaty Dick pudding, a Black Country classic of stewing beef, leeks, onions, and oat groats baked low and slow until the groats swell and thicken it into a rich, savoury pudding. A Bonfire Night tradition.

Basque lamb stew simmered with carrots, turnips, thyme, and rosemary in a chicken-stock gravy. A make-ahead, freezer-friendly stew with a lamb shoulder base that splits into batches for the week.

Microwave mushroom sauce: a creamy bechamel-style sauce built start to finish in the microwave with sliced mushrooms, butter, broth, and half-and-half. Ready in 15 minutes, no stovetop needed.

Creamy mushroom soup made with ground cashews instead of dairy, spiked with cayenne and sea kelp for a rich, vegan-friendly bowl ready in 30 minutes.

Create-your-own one-bowl soup: a flexible single-serving formula that turns leftover meat, rice or pasta, and vegetables into a quick homemade soup, with a fresh lettuce leaf simmered on top for brightness.

A simple and delicious dish for your crockpot that you can let simmer all day to bring out the flavors.

Rice or ramen noodles make a good partner for this tofu-enhanced vegetable dish with rich mushroom sauce inspired by traditional Chinese cooking.

Açorda is a traditional Portuguese bread soup built from stale bread, garlic, olive oil, and chicken broth. Simple, sustaining, and a cornerstone of Alentejo peasant cooking.

Simple chicken Marsala with just six ingredients. Flour-dusted cutlets seared golden, then finished in a Marsala wine and chicken stock pan sauce. Ready in 40 minutes.

Crushed hazelnuts simmer into rich, creamy broth in this traditional Algonquin soup that needs no dairy. Just nuts, stock, shallots, and time create velvety texture that coats your spoon.

Lowcountry chicken perlow rice cooked in pan drippings and gizzard broth for deep, savory flavor. A Southern one-pot tradition with whole roasted chicken folded into seasoned rice.

Classic Greek avgolemono soup with chicken broth, eggs, rice, and lemon. The tempering technique creates a silky, creamy texture with no cream needed - just 4 ingredients and 45 minutes.