2,186 stock recipes

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.

Pasta tossed in a creamy roasted carrot sauce with onion, garlic, and vegetable stock. A vegan, dairy-free pasta sauce that tastes like it has cream in it.

Cantonese fish filling for dim sum wontons made with tender flounder, sesame oil, cabbage, scallions, and mushrooms. Light, savory, and ready to wrap in 40 minutes.

Vegan pearl barley and white kidney bean side dish brightened with fresh mint. Just 4 ingredients, high in fiber and protein, ready in under an hour.

Country-style pork chops simmered with apples, onions, and mixed vegetables served over quick-cooking rice. A one-skillet weeknight dinner with sweet-savory farm flavors.

Bring memories of Greece to your Kitchen and just try to fight off your tastebuds!

Creamy baked orzo simmered in chicken broth with briny kalamata olives and finished with fresh herbs. A Mediterranean-inspired side dish that's ready in 40 minutes.

Toasted bulgur wheat pilaf with sauteed mushrooms and green onions, simmered in chicken broth with oregano. A nutty, earthy side dish that comes together in just 30 minutes.

A hearty soup made with red cabbage, salt pork and red wine that is sure to satisfy your hunger!

Buddhist mock chicken made from layered dried bean curd sheets soaked in seasoned stock, rolled into a loaf, steamed, then deep-fried until golden. A traditional Chinese vegetarian technique with a surprisingly meaty texture.

Orzo simmers in chicken stock with briny kalamata olives, then bakes until creamy and tender. Fresh herbs stirred in at the end add a burst of color and bright flavor.

Whole roasted chicken marinated in lemon and garlic, stuffed with a mofongo-inspired filling of browned plantains, crispy bacon, Anaheim chilies, and red bell pepper. Latin-Caribbean Sunday dinner at its golden, crispy-skinned best.

Become an All-American by preparing this savory dish that will have you licking your lips.

Fluffy couscous cooked in duck stock with sliced dates and dried figs, ready in just 30 minutes. A sweet-savory side dish that pairs beautifully with roasted duck, lamb, or any rich main course.

Plantain soup made from green plantains fried golden, crushed into a paste, and simmered in stock with fresh lime juice. A creamy, starchy Caribbean-style soup with no cream needed.

Vegan barley mushroom casserole simmered low and slow with onions, sliced mushrooms, and vegetable broth. Naturally low-fat, high-fiber, and packed with savory umami depth.