1,523 stock recipes

Vegetarian split pea soup thickened with grated potatoes and seasoned with marjoram. No ham, no stock cubes, just honest ingredients simmered until creamy.

Poached cod in a fragrant saffron broth with leeks, bell pepper, and tomato. A light, low-sodium fish dinner built on a slow-simmered vegetable stock with rich golden color and delicate flavor.

Pumpkin risotto with roasted pumpkin puree, saffron, white wine, shallots, and fresh sage stirred into creamy arborio rice. A stunning fall side dish.

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.

Smoky eggplant soup with fire-charred eggplant, tomatoes, onion, garlic, fresh basil and oregano, simmered with chicken stock and finished with grated Parmesan. Deep Mediterranean flavor, rustic elegance.

Chilled avocado soup blends ripe avocados with a lime-and-serrano-spiked stock into a silky, no-cream base, topped with cilantro cream and crisp julienned radishes. A cool, elegant Mexican-inspired starter.

The thickness of the soup is somewhat unpredictable, so stand by with a bit of water or stock to thin it down if necessary.

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.

Khatte Channe, a tangy North Indian chickpea curry with tamarind, garam masala, cumin, and slow-fried onions. Vegetarian and full of sour-spicy depth. Serve with poori.

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.

Split pea and lentil soup with onions, celery, carrots and rosemary, simmered in a vegetable stock built right in the pot. A high-protein, oil-free vegan soup ready in under an hour.

Elegant cepe consomme made by simmering dried porcini mushrooms in homemade chicken stock until deeply concentrated. Finished with a splash of Madeira for refined warmth.

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.

Fideus with clams features toasted vermicelli cooked in homemade fish stock with steamed clams, topped with a chive-garlic mayonnaise. A Spanish-inspired seafood pasta worth the effort.

Big-batch hot salsa for canning with fresh tomatoes, jalapenos, banana peppers, Vidalia onion, and oregano, thickened with cornstarch. Makes 13 pints of thick, spicy salsa for year-round pantry stocking.