5,712 stock recipes

Cuban red beans and rice with soaked kidney beans, bay leaf, cumin, and oregano. Cook beans with bell pepper strips until tender, sauté aromatics, then simmer rice in bean stock for fluffy, flavorful grains.

Traditional homemade seitan from whole wheat flour, washed to develop pure gluten and simmered in tamari, ginger and kombu stock. Classic plant-based meat substitute from scratch.

Cajun file gumbo built on homemade chicken stock with a dark butter roux, andouille sausage, and the holy trinity. Thickened with file powder and served over rice.

Spatchcocked roast turkey with cream gravy: backbone-removed bird that cooks in half the time, finished with a rich gravy of turkey stock, heavy cream, and nutmeg.

Navy bean soup with a meaty ham bone, slow-simmered with onion and celery into a hearty, smoky bowl. A gluten-free, high-fiber classic that turns leftover ham into a freezer-stocking meal.

Jellied veal loaf: an old Pennsylvania Dutch cold-cut classic. Slowly braised veal, ground and set in its own gelled stock with onion and celery. Sliced cold for sandwiches and supper plates.

Shallot soup with watercress simmered in water for a pure, delicate broth with no cream or stock. Just five ingredients for an elegant, naturally vegan French-style soup.

Tomato-based fish soup with haddock, shrimp, leeks, and carrots in a homemade fish stock. The tomato paste and paprika give this hearty chowder its signature pink color.

Fideus with clams features toasted vermicelli cooked in homemade fish stock with steamed clams, topped with a chive-garlic mayonnaise. A Spanish-inspired seafood pasta worth the effort.

Salmon and wild rice pasty filling with sauteed scallions, red bell pepper, garlic, and a sweet chutney accent. A creative twist on traditional hand pies.

Traditional giblet gravy made from turkey giblets simmered into stock, combined with pan drippings and thickened with a butter-flour roux. A rich, from-scratch Thanksgiving gravy with real turkey flavor.

Light spinach dumplings made from cooked spinach, bread crumbs, egg, butter, and parsley, boiled until they float. A quick, simple dumpling to drop into stews, soups, or simmering stock.

Jugged hare braised for hours in a rich bone stock with mace, cloves, and mixed herbs, finished with port wine. A classic British game recipe served with redcurrant jelly.

Traditional French-Canadian beef tourtière with ground beef, mashed potatoes, allspice, and cinnamon baked in a flaky double crust. Makes two hearty pies for holiday gatherings or freezer stocking.

Kakavia is the Greek fisherman's soup built from homemade fish stock, whole fish pieces, lobster tails, and shrimp simmered with tomatoes, leeks, and potatoes. A traditional seafood soup served with crusty bread and lemon wedges.

Ukha, the classic Russian fish soup, made with a double-stock of smelts and salmon clarified with egg white. Crystal-clear broth with poached salmon, potatoes, and carrots in every elegant bowl.