2,186 stock recipes

Chilled cucumber dill soup blended smooth with soy milk for a creamy, dairy-free summer soup. A light vegan cucumber soup with garlic and fresh dill served cold.

Milanese vegetable soup: a light northern Italian broth with diced eggplant, zucchini, celery, carrot, Swiss chard, and bacon, finished with fresh basil. Clean, clear, and summery.

Ticino-style brown rice mushroom risotto with rosemary, dried mushrooms, and red wine. A rustic Swiss-Italian vegetarian dish from Italian-speaking Switzerland.

Couscous Provencal with artichoke hearts, ripe tomato, fresh basil, and briny capers. A bright Mediterranean side that comes together in about 15 minutes using steeped (not boiled) couscous.

Baked rice casserole with green onions, celery, butter, and sage simmered in chicken broth. A simple savory side dish that pairs with roast poultry or pork.

Crystal-clear salmon consomme with poached prawns, salmon flakes, carrot flowers, and a splash of sherry. Classic raft-clarified technique for an elegant first course.

Tender-crisp asparagus blanched in chicken broth and drizzled with a glossy oyster sauce glaze made with rendered chicken fat, sherry, and sesame oil. A 20-minute Chinese-style vegetable side dish.

Creamy artichoke chowder with mushrooms and peas in a light evaporated milk base. Ready in just 15 minutes for a quick, wholesome soup.

Green peas with curried mushrooms sauteed in chicken broth and finished with creamy low-fat yogurt. A quick, healthy Indian-inspired vegetable side dish ready in 25 minutes.

Pecan rice melange marries chewy wild rice and tender long grain rice with toasted pecans, butter, and fresh parsley. A nutty, herbal side that holds its own next to roast chicken or pork.

Wild rice amandine en casserole with slivered almonds, chives, shallots, and green pepper, baked slow in chicken broth until the grains burst. Elegant holiday side that finishes hands-off in the oven.

Salsa chowder cooks entirely in the microwave: chunky salsa, frozen corn, sweet red pepper, and chicken broth come together for a hot lunch in about 6 minutes.

Vegan green mole built from roasted garlic, charred chilies, tomatillos, and toasted pumpkin seeds, served over grilled tofu and brown rice. A bright, plant-based take on Mexican mole verde.

Potatoes and mushrooms, these two vegetables are both healthy and nutritional. Very nice combination.

Tomato, barley, and chicken soup: bone-in chicken legs simmered with pearl barley, tomatoes, carrots, and herbs into a thick, hearty bowl. A weeknight one-pot supper.

Salt cod and potato casserole (bacalhau) baked in tomato-parsley broth. A traditional Portuguese-style dish with flaked cod, sliced potatoes, and olive oil.