1,044 stock recipes

Kim Chee Poke in a Rice Paper Taco with Avocado Sauce recipe

Stir-fried vegetable stew drenched in a spicy peanut sauce with ginger, garlic, and red pepper flakes. Loaded with broccoli, cabbage, cauliflower, and bell peppers. Ready in 30 minutes.

Texas-style Brazos turkey chili loaded with poblano, jalapeno, serrano, and chipotle peppers, simmered with Mexican beer and finished with grated dark chocolate. Bold, smoky, and layered with heat.

A little to hearty to be called a soup, this recipe is a great way to use left over pulled pork. Such a crowd pleaser, I can't keep it in my house! Great eaten with crackers or your favorite tortilla chips.

A fancy turkey pot pie baked in Mini squash halves and topped with whole wheat herbed biscuits.

A bread machine cornmeal loaf seasoned with sage, celery seed, and poultry seasoning, then cubed and turned into a savory turkey stuffing with walnuts. Bake the bread, make the stuffing, stuff your bird.

Oven poached pears in wine, whole ripe pears roasted upright in fruity white wine and honey with cinnamon, bay, and orange zest, then drizzled with the reduced syrup. An elegant, light, make-ahead dessert.

Poaching pears in red wine is a classic way to make pears into a dessert. Pears are poached in red wine with star anise, cloves and cinnamon sticks infused, which makes the pears tender, soft and tasty. Serve the warm pear with the syrup sauce and some good quality ice cream.

Sweet gherkin pickles: classic four-day pickling process for whole baby cucumbers with sugar, vinegar, turmeric, and pickling spices. Crunchy sweet-tart canned pickles for the pantry.

Mom's baklava layers buttery phyllo with a blend of ground almonds and walnuts, soaked in cinnamon-lemon honey syrup. The cool-syrup-over-hot-pastry trick keeps every flaky layer crisp.

Aromatic dhal with soaked green lentils, fresh tomatoes, and cinnamon sticks simmered in spiced ghee for a warming vegetarian curry that pairs perfectly with naan.

These apples are gently spiced and good for brunch as well as dessert.

This Indian dish is made with several kinds of spices, mustard greens, cauliflower and chickpeas; it's baked with basmati rice, topped with golden raisins and cashews. You can serve it as a side dish or a tasty main dish.

This makes a delicious and colorful vegetarian entree.

Chinese steamed pears in a cinnamon sugar syrup, gently cooked until tender then drizzled with reduced syrup. Four ingredients, elegant, and served warm or chilled.

Homemade peach liqueur infused with fresh peaches, vodka, lemon peel, and cinnamon. A DIY fruit liqueur that steeps for 8 weeks into a smooth, fragrant sipping cordial or cocktail mixer.