5,712 stock recipes

Roast pork loin marinates overnight in sage, garlic, olive oil, and cracked pepper, then roasts to a juicy 160°F (71°C). Served with a flamed Calvados apple pan sauce built on the drippings.

North Carolina barbecue with chopped pork shoulder in a tangy vinegar and cayenne mopping sauce. Traditional Eastern-style chopped 'cue, slow-roasted and served with slaw.

Curried chicken thighs simmered with golden apples, mushrooms, and onions in apple cider. Toasted curry powder creates a fragrant sauce that's perfect over rice or baked potatoes.

Delicious and nutritious. A great side dish to accompany lamb or beef dishes.

Rich, velvety chicken liver pate with a warm curry kick, blended smooth with hard-boiled eggs and sealed under a golden layer of melted butter. A stunning make-ahead appetizer that's ready in minutes and improves overnight.

Vegan potato and leek casserole layered with red potatoes, softened leeks, shredded carrot, and rosemary. Baked in vegetable broth until tender for a dairy-free side dish that eats like comfort food.

New England clam chowder built the old way: littleneck clams steamed in their own broth, salt pork rendered for fat and cracklings, with potatoes, onions and a finish of cream. Smoky, briny, deeply Yankee.

Serve as the first course of a traditional Chinese dinner or alone as a light nutritious supper.

Luxurious steak Diane with creamy mushroom sauce and tender pan-seared beef. Restaurant-quality classic ready in 20 minutes for impressive date night dinners.

Hearty split pea soup with tender lamb shoulder chunks, built on deeply browned vegetables and chicken broth. A rustic, stick-to-your-ribs bowl that simmers low and slow and tastes even better the next day.

Mexican garlic soup with 10 cloves of garlic sauteed in butter, simmered in stock, and topped with a poached egg, asadero cheese, and parsley. Rustic, warming, and ready in 25 minutes.

Chinese-style brown gravy for egg foo yung made with meat stock, soy sauce, and cornstarch. A simple three-ingredient sauce ready in minutes.

Sweet and sour pot roast braised low and slow with ketchup, vinegar, brown sugar, and plump raisins. A tangy, fork-tender beef dinner that practically cooks itself.

Fresh lo mein noodles wok-tossed with Chinese mushrooms, bamboo shoots, bean sprouts, and celery in a savory oyster sauce. Faster than takeout at just 14 minutes.

Tangy orange zest and red lentils brighten tomato soup with unexpected citrus sparkle, finished with fresh mint for a vegetarian bowl that feels like Mediterranean sunshine.

Bring your family together at the dinner table with this succulent pot roast that's cooked to perfection.