1,290 stock recipes

Salmon with chanterelles poaches salmon fillets in a white wine-shallot fish stock, then crowns them with butter-sauteed chanterelle mushrooms. An elegant French-style dinner in 30 minutes.

Homemade bread stuffing with cubed Italian bread, toasted pecans, fresh thyme, and buttery sauteed onion and celery. Bound with egg and chicken stock for a moist, herb-fragrant holiday side dish.

A delicious vegetable sauce that can be mixed into pasta. A quick, easy and tasty meal takes no time.

It's a very interesting way to make soup in egg shells and it's also fun to eat it from the shells too.

Start a fiesta with your ribs with this delicious recipe that will be one of your favorites during the summer!

Bone marrow onion sauce with dry sherry and beef broth, pureed until silky smooth. A rich, old-school European sauce for roast beef, made in the microwave.

Light summer asparagus soup made with fresh asparagus sauteed until golden, simmered in broth, then strained and thickened with egg yolks and milk. A delicate, thin soup built for warm weather when asparagus is cheap and plentiful.

Cold avocado soup blended with half-and-half, chicken broth, and lemon juice until silky smooth. A no-cook, 15-minute chilled soup that's creamy, refreshing, and rich.

Sizzling rice soup, the Chinese restaurant showpiece: savory broth with ham, tofu and mushrooms, finished with crisp fried rice crust that crackles the moment it hits the bowl.

Blender vegetable soup with chicken broth, sour cream, and lemon juice. Serve it chilled on hot days or warm for a quick, creamy pureed soup any time.

Five ingredients, thirty minutes, and pure Italian simplicity. Garlic warmed to pale gold in olive oil, then chicken broth reduced until glossy and drizzled over spaghettini with fresh parsley.

A tropical spin on salsa verde with simmered tomatillos, ripe papaya, sauteed cilantro, and green onion pureed silky smooth. Low-fat, vibrant, and built for grilled chicken or seared seafood.

Roasted red pepper sauce blends sweet roasted peppers with fresh basil, parsley, and garlic into a smooth, no-cook pasta sauce. Bright, light, and ready in about five minutes, with no cream or stovetop required.

If you never know how to cook artichokes,I suggest you try this way,after cooking,you will say:Oh,my god,is there really so nice artichokes exsiting in this world?hehe,after I first did it( my good friend told me), I screamed like this!Really thanks this nice recipe:)

Braised fennel sauteed in butter, simmered in chicken broth until meltingly tender, and finished with grated Parmesan. Four ingredients, 30 minutes, pairs beautifully with pork.

Chicken tarragon saute with a whole cut-up chicken browned golden in butter, finished with a scallion and chicken broth pan sauce. Classic French technique, simple ingredients.