5,712 stock recipes

Cream of asparagus soup with a butter-flour roux, fresh dill, and tamari, pureed smooth with whole asparagus tips floated on top. Made from scratch.

Pasta with spinach pesto made from fresh spinach, pine nuts, Parmesan, garlic, and olive oil pureed smooth. A milder, more affordable twist on traditional basil pesto that freezes well for up to 6 weeks.

New Orleans classic: bone-in chicken slow-braised in white wine with a whole head of garlic, crispy fried potatoes, and sweet peas. Low and slow for fall-off-the-bone tender.

Classic bread dressing studded with dried apricots, walnuts, and celery for a sweet-savory stuffing that pairs beautifully with roasted turkey.

Vegetarian split pea soup thickened with grated potatoes and seasoned with marjoram. No ham, no stock cubes, just honest ingredients simmered until creamy.

Tomato vegetable broth with carrots, parsnips, turnip, celery, and an onion stuck with cloves simmered slow with fresh herbs. A clean, deeply flavored homemade vegetable stock that beats anything from a box.

Rich chicken broth built from backs, necks, and wings, sweated with leeks and aromatics, then simmered four hours and reduced for deep gold stock. The base of every great soup.

Greek mussel pilaf (pilafi me mythia) cooks short grain rice directly in mussel-and-wine broth. The seafood-stock pilaf of the Aegean coast.

Left-Over Soup, an old-fashioned thrifty kettle soup that turns beef roast bones, baked apple, and dinner scraps into a deeply flavorful stock.

Crustade of chicken and pigeon: a medieval-style savory custard tart of tender poached game and chicken with mushrooms and raisins, set in a spiced egg-and-stock custard. Old English flavors in a pastry case.

Cape Cod fish chowder with fresh haddock, crispy salt pork, potatoes, and creamy milk broth. A hearty New England classic built on homemade fish stock for real depth.

Low-calorie shrimp bisque made from a homemade shell stock with saffron, white wine, and cognac. Rich and creamy using powdered milk instead of heavy cream.

Khatte Channe, a tangy North Indian chickpea curry with tamarind, garam masala, cumin, and slow-fried onions. Vegetarian and full of sour-spicy depth. Serve with poori.

Dairy-free corn chowder built on coconut milk, fresh fennel, and lime zest, with serrano heat and a stock simmered from the corn cobs themselves for deep, milky sweetcorn flavor.

Favorite avgolemono soup: the Greek egg-lemon soup made from scratch, simmering a whole chicken into rich homemade stock, then thickened with tempered eggs and bright lemon. Silky, tangy, and comforting.

Salmon and basil ravioli: homemade basil-flecked pasta dough filled with canned salmon and curd cheese, poached in fish stock and served with a fresh tomato-pesto sauce.