2,186 stock recipes

Tender beef strips with colorful peppers, celery, and tomatoes in a savory-sweet sauce. This classic Chinese pepper steak uses Coca-Cola for tenderness and depth.

Chinese hot pot lemon chicken with bone-in pieces seared then simmered in a clay pot with sliced lemon, oyster sauce, brown sugar, and ginger. A saucy, citrus-bright braise served over rice.

Flaky cod fillets nestle in a bright tomato-wine sauce spiked with garlic and thyme, then finish in the oven with tender wilted spinach for a light, protein-packed dinner ready in under 30 minutes.

Filipino pancit, a stir-fried noodle dish with rice sticks, shredded cabbage, carrots, and your choice of pork, chicken, or shrimp. Bright with soy sauce and a finishing squeeze of lemon.

Asparagus, tofu, and bell pepper are stir-fried in a Chinese based garlic-ginger-soy sauce. It's packed with deliciousness and goodness.

Cajun-seasoned chicken breasts with a sweet-hot pepper jelly glaze made with vinegar, green onions, and chicken broth. One skillet, 25 minutes, and big bold Cajun flavor.

Beer-marinated flank steak with soy, lime, and brown sugar bathing overnight, then hitting hot grates for a caramelized crust. Sliced thin across the grain for tender, beer-smoky strips that beat any expensive cut.

Southern black-eyed peas simmered low and slow with smoky ham, balsamic vinegar, garlic, and a bay leaf. A one-pot comfort dish with just the right kick of crushed red pepper.

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Low-calorie gumbo-style vegetable soup with okra, tomatoes, corn, celery, and rice. A thin, snackable broth for when you want something hot and filling but light on calories.

Greek garbanzo bean soup with kidney beans, tomato sauce, and vegetables sauteed in broth instead of oil. Half-pureed for a thick, hearty texture that's naturally low in fat.

Quick Tex-Mex corn soup with creamed corn, whole kernels, red bell pepper, and red pepper flakes in chicken broth. Ready in 20 minutes with pantry staples.

French onion soup with sweet Vidalia onions, beef broth and a bubbling cap of toasted bread, parmesan and mozzarella. Classic bistro comfort in one crock.

Red wine braised chicken thighs with shiitake mushrooms, tomato, and herbs over orecchiette tossed with basil and sun-dried tomatoes. A rustic Italian bowl that eats like Sunday supper.

Ethiopian-style spicy lentil stew with berbere spice, ghee, and tomatoes served over injera or pita. Aromatic vegetarian comfort with complex heat.

Vidalia onion risotto with crumbled feta and Parmesan cheese. Sweet onions and tangy feta give this creamy arborio rice dish a Greek-Italian twist.