5,712 stock recipes

Creamy hearts of palm and leek soup blended silky smooth with whipping cream, topped with a fresh garnish of diced tomato, scallion, and hearts of palm.

Silky chilled fennel soup, fennel simmered with shallots and garlic, pureed with lemon and dill, then blended with cool yogurt. A light, tangy, anise-kissed soup served cold as a refreshing starter.

Lemon-scented chicken and rice are perfect for a quick and easy weeknight dinner. It's a one-skillet main dish recipe that combines tender chicken chunks, fluffy rice, and a simple blend of spices and herbs.

Slow cooker chicken and pork cubes marinated in red wine, beef stock, tomatoes, garlic, and rosemary. Set it, forget it, and come home to fork-tender meat after 6 to 8 hours.

Chilled curried apple soup with heavy cream, chicken broth, and a sprinkle of ginger. A silky, cold soup that balances sweet fruit with warm curry spice.

Eggs poached directly in a skillet of smoked ham and vegetable hash with potatoes, corn, peppers, and tomato. A one-pan brunch ready in 25 minutes.

Homemade chicken barley soup with pearl barley, carrots, celery, onion, and sage. Made from scratch with a whole chicken simmered into the broth for deep homestyle flavor.

Velvety puréed cauliflower soup enriched with crumbled Roquefort, heavy cream, egg yolks, and a splash of Armagnac. Herbes de Provence and chives round out this rich, deeply savory French-inspired bowl.

Country rigatoni tosses pasta with cannellini bean broth, chicken, Italian sausage, escarole, broccoli, and Parmesan. A rustic Tuscan-style pasta with soul-warming depth.

Cajun-style gumbo built on a dark red-brown roux with smoked sausage, lentils, carrots, celery, and a kick of cayenne. Thick, smoky, and protein-packed in 75 minutes.

A Vietnamese twist on meat sauce with ground pork, fresh tomatoes, fish sauce, lime, and serrano chilies served over steamed rice. Ready in 30 minutes flat.

Oysters Bienville, the classic New Orleans baked oyster dish with a rich shrimp and mushroom cream sauce, topped with parmesan and breadcrumbs. Old-school Creole indulgence.

French onion soup scaled for catering with slow-cooked onions in beef stock topped with toasted bread and Parmesan. A large-batch recipe built for feeding a crowd.

A refined chili-corn sauce built on seared beef, vermouth, reduced veal stock, and cream with fresh corn kernels. Restaurant-caliber technique for elevating grilled meats, roasted poultry, or pan-seared fish.

Let your kitchen take in the delicious aroma of this succulent and savory stew.

Hearty from-scratch black bean soup simmered with carrots, celery, and bright lemon zest, then pureed velvety smooth. A soul-warming bowl that feeds a crowd!