1,290 stock recipes

German egg-dough drop soup with breadcrumbs, butter, eggs, and nutmeg in warm beef broth. A simple, warming Central European soup ready in under 25 minutes.

Lobster vinaigrette built from roasted lobster shells, fish stock, and wine vinegar, then emulsified with egg yolk and oil. A chef-level way to use the shells most cooks throw away.

Pan-seared filet mignon on a bed of crispy pancetta, finished with a rich Marsala wine and beef stock reduction. An elegant Italian-inspired dinner for six, ready in one hour.

Vintage British savory egg mousse: hard-boiled eggs, anchovy essence, and Worcestershire folded into gelatin-set whipped cream. Cold appetizer that slices like a chilled terrine.

Peppered tenderloin steaks seared in a hot pan and finished with a quick brandy pan sauce enriched with sour cream. Bistro-style steak au poivre ready in under 30 minutes.

Kangaroo meat is very low-fat, it is healthy, if you want to try some kangaroo recipe, this one is worthy.

Braised leeks with celery in a reduced celery-honey sauce. A clean, virtually fat-free vegetable side that lets the alliums and herbs do the talking.

A quick one-pot soup with crispy bacon, shredded cabbage, pasta, and vegetables simmered in beef broth. Warm, filling comfort food ready in 30 minutes.

Seared buffalo tenderloin medallions finished with a Jack Daniels pan sauce of veal stock and cream. A restaurant-quality 20-minute dinner for two that feels like a special occasion.

A light, brothy borscht of cabbage and beets simmered with carrot, celery, and tomato juice into a ruby-red, sweet-and-sour soup. Vegan, low in calories, and even better the next day.

The simple flavors ring true in this recipe. Go back to basics, buy yourself a squash from a local farmer, add simple high-quality ingredients. We add a dollop of sour cream upon serving and enjoy the warm flavor of our roots every time we make this recipe.

The marinade worked like a charm. The pork was packed with flavour. We put these yummy pork strips over sandwich bun, and topped with a bit homemade Asian style coleslaw like the way we eat pulled pork. So good!

French Coquilles St. Jacques: tender scallops poached in fish fumet and sherry, served over buttery sweated leeks in a reduced cream sauce. Elegant and ready in 40 minutes.

Fresh asparagus and earthy morel mushrooms dressed in a wild mushroom vinaigrette celebrating the best of spring. Elegant first course that showcases seasonal ingredients with refined simplicity.

Belgian endive halves browned in butter until caramelized, then braised in chicken broth. A 30-minute European side dish with a bittersweet, nutty flavor and silky texture.

This savory Beefy Mary blends V8 juice with rich beef broth and a squeeze of lemon over ice. A bold, non-alcoholic twist on the classic Bloody Mary that's ready in 2 minutes.