5,712 stock recipes

Tuscan-style Italian cabbage soup with cannellini beans, pancetta, sage, and ham or sausage. Thickened with cornmeal for body. Rustic peasant cooking at its best.

Silky black bean soup with bacon, honey, and aromatics blended and strained smooth. Serve with cool sour cream and bright mango salsa for a stunning contrast of flavors.

Baked orzo with crumbled feta, kasseri cheese, fresh dill, heavy cream, and olive oil. A rich Greek-style pasta side dish that can be assembled a day ahead and baked before serving.

A thick, creamy cheese soup made with canned cream soups, cheddar cheese spread, mayo, butter, and chicken broth. Stir it all together and heat. Comfort food in under 45 minutes.

Egg ribbon soup with shrimp and spinach: silky egg drop soup with tender shrimp and baby spinach in a sesame-chili finish. One pot, 40 minutes, 8 grams of carbs.

Veal cutlets pan-fried until golden, then simmered in a tangy apple-lemon pan sauce with mushrooms and a velvety apple puree. A French-Norman style weeknight veal dinner.

Invite your neighbors over to try this savory and delicious dish that doesn't take long to make!

Ginger carrot soup is a velvety low-calorie pureed soup with fresh ginger, vegetable broth, and a finish of orange juice and zest. Vegan, gluten-free, low-carb. Serve hot or chilled.

Irish beef braised in Guinness stout with carrots, onions, and garlic, then finished with a rich reduced pan sauce. A hearty pub-style stew with deep, malty flavor.

If you're feeding a large family, then make this scrumptious dish that tastes so good, your kids will love you forever!

Golden-seared chicken simmered in raspberry vinegar and chicken stock, finished with a velvety cream reduction. A French nouvelle cuisine classic that balances fruity tartness with rich, savory depth.

Slow-roasted leg of lamb rubbed with garlic, rosemary, and paprika, basted in a lemon-chicken broth sauce. A traditional Seder centerpiece that comes out tender as butter.

Hearty chicken and leek soup with pearl barley, carrots, and celery simmered from a whole chicken. A rustic, filling bowl with chewy barley and meltingly soft leeks.

Luxuriously creamy Colombian avocado vichyssoise with leeks, potatoes, and heavy cream. Serve it hot or cold as an elegant first course before fish. Ready in just 30 minutes.

Basic quinoa cooked pilaf-style with garlic and olive oil, toasted in the pan before simmering in chicken broth. A nutty, fluffy grain side dish in under an hour.

New Orleans-style shrimp and fettuccine simmered in shrimp stock, white wine, and butter with mushrooms, tomatoes, and seafood seasoning. Finished with a swirl of butter for a rich, silky sauce.