785 stock recipes

Port wine, fig, and blue cheese sauce: a glossy reduction of caramelized aromatics, ruby port, and orange that melts tangy blue cheese into a velvety pour for pork roast or meatballs.

Classic beef and broccoli stir fry with soy-ginger marinated round steak in a glossy cornstarch-thickened sauce. Takeout favorite, made cleaner at home.

Fettuccine tossed in a rich shiitake mushroom cream sauce with bacon, chicken breast, and Parmesan. Dried and fresh mushrooms build layers of deep, earthy umami in every bite.

Hot gazpacho built on tomato juice, beef bouillon, peppers, onion, and a hit of Tabasco, heated fast in the microwave and topped with chopped fresh vegetables and croutons.

Very good! The recipe was fairly easy to make. I used miso paste and a very flavourful vegetable stock base, which gave the soup a great depth of flavour. Served soup with brown rice, and it was delicious yet filling and packed with goodness.

Cheesy cream of broccoli soup loaded with sharp cheddar, Swiss, and a swirl of sour cream. Blended cashews add silky body to this vegetarian, can-be-gluten-free comfort bowl.

There are many variations of classic Mexican tortilla soup. In this vegetarian version (feel free to substitute chicken for the tofu for a non-veg version) the rich broth is flavored with earthy ancho (New Mexican) chillies and made more filling by adding some kale that retains it's texture well in a hot soup.

Hubbard squash soup blends roasted squash puree with garlic, vegetable stock, heavy cream, and warm hints of cinnamon and mace. A creamy, vegetarian fall soup ready in an hour.

A modern Asian twist brings this pasta salad to new heights. Udon noodles with crunchy snow peas glazed with a lemon-pepper coconut dressing and bursting with fresh basil and cilantro.

The combination of cashews, lentils, brown rice and other spices was delicious. Right balance of the flavor and the texture, we used cherry tomatoes instead, that's what we had on hand. It's a tasty yet nutritious meal.

Classic German meatloaf stuffed with whole hard-boiled eggs, wrapped in bacon and roasted until crispy outside with tender beef-pork filling, served with sour cream gravy.

This version of Salisbury Steaks uses dried wild mushrooms in a beefy red wine sauce. Regular mushrooms work well too. Ground round makes for a meaty steak and milk keeps them juicy.

The sichuan sauce makes the tofu very flavorful, and the mushrooms absorb all the deliciousness and add great texture.

Spicy sesame beef stir-fry with crisp-tender broccoli and sweet peppers in a gingery soy-garlic sauce. The beef is coated in sesame seeds and seared fast for a quick weeknight wok dinner, gluten-free with tamari.

A creamy and hearty vegetable soup of leeks, carrots, broccoli and tomatoes that's thickened and seasoned with sesame paste (tahini).

Quick and easy to make, and it came out colorful and tasty! We served it over a bed of rice for supper, delicious!