Recipes with stock
582 recipes
Indian Anything Curry
Versatile Indian curry sauce with apple, chutney, and curry powder that works with chicken, meat, or tofu. A creamy, flour-thickened curry you can build around whatever protein you have.
Pork Chops with White Beans
Creole pork chops with white beans: bone-in pork chops braised low and slow with white beans, holy trinity vegetables, tomatoes, and Creole seasoning. Louisiana comfort food in a Dutch oven.
Mersey Point Salmon Sauce
Creamy salmon sauce with dill and capers built on a classic roux, perfect spooned over rice, fettuccine, or puff pastry for a versatile Maritime Canadian dish.
Hot Pot Lemon Chicken
Chinese hot pot lemon chicken with bone-in pieces seared then simmered in a clay pot with sliced lemon, oyster sauce, brown sugar, and ginger. A saucy, citrus-bright braise served over rice.
Pastitso 2
Pastitsio with layered macaroni, seasoned ground beef in tomato-wine sauce, and creamy bechamel topped with kefalotiri cheese. A traditional Greek baked pasta casserole.
Best Mediterranean Garlic Soup
Mediterranean garlic soup made with five whole heads of garlic, white wine, and a silky egg-yolk-and-olive-oil emulsion finish. A French aigo bouido style soup that's pure aromatic comfort.
Shark's Fin with Bamboo Fungus
An elaborate Chinese banquet dish: shark's fin stuffed in bamboo fungi with shrimp-coated crab claws, asparagus, bean sprouts, and crab roe sauce. A multi-component showpiece for special occasions.
Shark's Fin with Bamboo Fungus
An elaborate Chinese banquet dish: shark's fin stuffed in bamboo fungi with shrimp-coated crab claws, asparagus, bean sprouts, and crab roe sauce. A multi-component showpiece for special occasions.
Beef Congee (Or a Thick Gloppy Rice Dish)
Warming beef congee with rice simmered to a thick, silky porridge in stock with star anise, ginger, and garlic. Rump steak and snow peas stir in at the end for a hearty one-pot bowl.
Crown Rack of Veal
Crown rack of veal, a showpiece roast with a Romano breadcrumb crust, filled with a rich Creole-style oyster stuffing and served with a reduced pan sauce. A centerpiece for special occasions.
Stewed Pork with Pickles
Pork shoulder braised in white wine and tarragon vinegar, finished with cornichons, Dijon mustard, cream, and Brussels sprouts. French bistro comfort served over buttered noodles.
Bulgur, Lentil & Tofu Casserole
A protein-packed vegetarian casserole of bulgur, lentils, and tofu baked with corn, carrots, rosemary, and tarragon in sesame oil. Wholesome plant-based comfort food in one dish.
Loaded Vegetable Curry
Loaded vegetable curry: oil-free Indian-style stew with eggplant, potatoes, cauliflower, chickpeas, zucchini, and raisins in a warm curry broth. Vegan and packed with fiber.
Steamed Chicken & Ham with Broccoli Spears
A whole chicken and ham steamed with ginger and sherry, chopped Chinese-style, and served with stir-fried broccoli under a glossy rock sugar glaze. An impressive traditional Chinese banquet dish.
Irish Style Stuffed Rabbit
Irish stuffed rabbit with an apple, onion, and breadcrumb stuffing seasoned with thyme and parsley, braised in stock until fork-tender. Traditional countryside cooking.
Versatile Indian curry sauce with apple, chutney, and curry powder that works with chicken, meat, or tofu. A creamy, flour-thickened curry you can build around whatever protein you have.
Creole pork chops with white beans: bone-in pork chops braised low and slow with white beans, holy trinity vegetables, tomatoes, and Creole seasoning. Louisiana comfort food in a Dutch oven.
Creamy salmon sauce with dill and capers built on a classic roux, perfect spooned over rice, fettuccine, or puff pastry for a versatile Maritime Canadian dish.
Chinese hot pot lemon chicken with bone-in pieces seared then simmered in a clay pot with sliced lemon, oyster sauce, brown sugar, and ginger. A saucy, citrus-bright braise served over rice.
Pastitsio with layered macaroni, seasoned ground beef in tomato-wine sauce, and creamy bechamel topped with kefalotiri cheese. A traditional Greek baked pasta casserole.
Mediterranean garlic soup made with five whole heads of garlic, white wine, and a silky egg-yolk-and-olive-oil emulsion finish. A French aigo bouido style soup that's pure aromatic comfort.
An elaborate Chinese banquet dish: shark's fin stuffed in bamboo fungi with shrimp-coated crab claws, asparagus, bean sprouts, and crab roe sauce. A multi-component showpiece for special occasions.
An elaborate Chinese banquet dish: shark's fin stuffed in bamboo fungi with shrimp-coated crab claws, asparagus, bean sprouts, and crab roe sauce. A multi-component showpiece for special occasions.
Warming beef congee with rice simmered to a thick, silky porridge in stock with star anise, ginger, and garlic. Rump steak and snow peas stir in at the end for a hearty one-pot bowl.
Crown rack of veal, a showpiece roast with a Romano breadcrumb crust, filled with a rich Creole-style oyster stuffing and served with a reduced pan sauce. A centerpiece for special occasions.
Pork shoulder braised in white wine and tarragon vinegar, finished with cornichons, Dijon mustard, cream, and Brussels sprouts. French bistro comfort served over buttered noodles.
A protein-packed vegetarian casserole of bulgur, lentils, and tofu baked with corn, carrots, rosemary, and tarragon in sesame oil. Wholesome plant-based comfort food in one dish.
Loaded vegetable curry: oil-free Indian-style stew with eggplant, potatoes, cauliflower, chickpeas, zucchini, and raisins in a warm curry broth. Vegan and packed with fiber.
A whole chicken and ham steamed with ginger and sherry, chopped Chinese-style, and served with stir-fried broccoli under a glossy rock sugar glaze. An impressive traditional Chinese banquet dish.
Irish stuffed rabbit with an apple, onion, and breadcrumb stuffing seasoned with thyme and parsley, braised in stock until fork-tender. Traditional countryside cooking.
