5,712 stock recipes

Russian chicken liver pate (pashtet) with butter, onions, garlic, and white bread baked into a smooth, rich spread. Served cold as an elegant appetizer.

Thick-cut filet mignon stuffed with crumbled Roquefort and sliced shiitake mushrooms, seared in clarified butter, and drizzled with a velvety red wine shallot pan sauce.

Hard-seared chicken breasts finished with a tangy white wine vinegar, garlic, and thyme pan sauce. A French bistro classic ready in just 25 minutes with 8 simple ingredients.

Slow cooker pot roast rubbed with seasoned salt, paprika, and pepper, then braised in beef bouillon for 8-10 hours. Fork-tender, hands-off, and endlessly adaptable.

Traditional Greek dolmas stuffed with rice, pine nuts, fresh herbs, cinnamon, and allspice, simmered in olive oil and lemon juice. This recipe makes about 50 stuffed grape leaves served at room temperature.

Classic French red wine sauce for salmon made with fish stock, mirepoix, shallots, and multiple reductions. This elegant sauce from a master chef requires precision and patience.

Creole garlic soup with beef broth and dry sherry, topped with bubbly Parmesan garlic toast. Think French onion soup's Louisiana cousin. Ready in 30 minutes.

A succulent and savory beef stew that's made with carrots, irish potatoes and juicy tomatoes.

Vegetable lo mein with dried mushrooms, celery, and bamboo shoots tossed with fresh wheat noodles in a light broth. A classic Chinese wok technique that beats takeout in under 30 minutes active time.

Turkey sausage and vegetable medley in a ginger-soy glaze served over rice. Smoked sausage with crisp-tender mixed vegetables in a glossy brown sugar sauce ready in 15 minutes.

Light summer vegetable soup with carrots, zucchini, tomatoes, green beans, and spinach in chicken broth. Garden-fresh flavor on the table in 30 minutes.

Cuban ajiaco chicken stew with yucca, corn on the cob, milk, paprika, and cayenne, finished with fresh lime juice. A creamy, hearty one-pot Caribbean comfort dish.

A hearty dish made with chicken breasts, smoked sausage and shrimp that will satisfy anyone's hunger.

Mexican chicken and rice is a one-skillet 30-minute weeknight dinner with chicken, salsa, corn, and Minute Rice, finished with melted cheddar. Pantry ingredients, real flavor.

Leftover vegetable soup pureed smooth with chicken broth and seasoned with Tabasco, herbs, and a touch of cream. The thrifty cleanout-the-fridge soup that turns leftovers into something genuinely good.

Flour-dusted turkey cutlets sauteed golden in olive oil, then sauced with Marsala wine, chicken broth, scallions, garlic, and rosemary. This lighter spin on classic Marsala is on the table in 30 minutes with restaurant-worthy flavor.