Recipes with stock
582 recipes
Saturday Beef Stew
Old-fashioned oven-braised beef stew with shin beef, onions, carrots, and potatoes in a tomato-enriched gravy. A traditional Saturday supper that slowly cooks in the oven until the meat pulls apart with a fork.
Potato-Barley Soup
Potato barley soup simmers pearl barley with carrots, celery, onion, and potatoes in beef or chicken stock for a thick, hearty grain-and-vegetable bowl that gets better the next day.
Favourite Stuffed Pepper Soup
Favourite Stuffed Pepper Soup recipe
Ramps Piquante
Ramps piquante simmers wild Appalachian ramps in sharp cheddar sauce sparked by Worcestershire and white wine vinegar. Spooned over crisp toast for an earthy spring brunch.
Chestnuts with Rice
Chestnuts with mushrooms in a white wine gravy served over rice. A quick vegetarian main dish with earthy, nutty flavors ready in 20 minutes.
Borscht With Cabbage & Beets
A light, brothy borscht of cabbage and beets simmered with carrot, celery, and tomato juice into a ruby-red, sweet-and-sour soup. Vegan, low in calories, and even better the next day.
Haggis
Traditional Scottish haggis made from scratch: sheep heart, liver, and lungs ground with beef suet, onion, oatmeal, and warm spice, then stuffed into a stomach casing and gently boiled. The genuine Burns Night centerpiece.
Basle Flour Soup
Traditional Swiss Basle flour soup (Basler Mehlsuppe) made with just butter, flour, and stock. The flour is toasted to a deep chestnut brown for a rich, nutty flavor topped with grated cheese and nutmeg.
Beef Pot Pie
Turn leftover pot roast into a bubbling beef pot pie loaded with bacon, mushrooms, peas, and a surprising hit of dill pickle in a rich gravy under flaky pastry crust.
Le Carre D'Agneau Roti a la Fleur De Thym
Roasted rack of lamb with fresh thyme and rosemary, seared then oven-roasted to medium rare with a white wine and lamb stock pan sauce. A classic French masterchef recipe.
Spinach & Stilton Pancakes
Nutty buckwheat crepes stuffed with spinach, Stilton blue cheese, and toasted walnuts, baked in a gratin dish and topped with a creamy Parmesan-mustard sauce. A proper British dinner party showstopper.
Ma-Po's Bean Curd
Ma-po tofu, silky bean curd and ground pork simmered in a fiery sauce of fermented chili and ginger, thickened glossy and finished with sesame oil and scallion. The Sichuan classic, hot, spicy and tender.
Shrimp with Fettucine
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.
Chicken in Lemon Dill Sauce
A succulent chicken dish that is served with a savory sauce that will kick your tastebuds up a notch!
Baked Creamy Leftover Turkey, Macaroni & Mushrooms
Use some of leftover turkeys to make this creamy and tasty macaroni, which will definitely impress your family!
Sambal Goreng Telor (Eggs in Red Pepper Sauce)
Sambal goreng telor, Indonesian hard-boiled eggs simmered in a spicy coconut milk and red pepper sauce with galangal. A quick 20-minute Southeast Asian egg dish.
Old-fashioned oven-braised beef stew with shin beef, onions, carrots, and potatoes in a tomato-enriched gravy. A traditional Saturday supper that slowly cooks in the oven until the meat pulls apart with a fork.
Potato barley soup simmers pearl barley with carrots, celery, onion, and potatoes in beef or chicken stock for a thick, hearty grain-and-vegetable bowl that gets better the next day.
Favourite Stuffed Pepper Soup recipe
Ramps piquante simmers wild Appalachian ramps in sharp cheddar sauce sparked by Worcestershire and white wine vinegar. Spooned over crisp toast for an earthy spring brunch.
Chestnuts with mushrooms in a white wine gravy served over rice. A quick vegetarian main dish with earthy, nutty flavors ready in 20 minutes.
A light, brothy borscht of cabbage and beets simmered with carrot, celery, and tomato juice into a ruby-red, sweet-and-sour soup. Vegan, low in calories, and even better the next day.
Traditional Scottish haggis made from scratch: sheep heart, liver, and lungs ground with beef suet, onion, oatmeal, and warm spice, then stuffed into a stomach casing and gently boiled. The genuine Burns Night centerpiece.
Traditional Swiss Basle flour soup (Basler Mehlsuppe) made with just butter, flour, and stock. The flour is toasted to a deep chestnut brown for a rich, nutty flavor topped with grated cheese and nutmeg.
Turn leftover pot roast into a bubbling beef pot pie loaded with bacon, mushrooms, peas, and a surprising hit of dill pickle in a rich gravy under flaky pastry crust.
Roasted rack of lamb with fresh thyme and rosemary, seared then oven-roasted to medium rare with a white wine and lamb stock pan sauce. A classic French masterchef recipe.
Nutty buckwheat crepes stuffed with spinach, Stilton blue cheese, and toasted walnuts, baked in a gratin dish and topped with a creamy Parmesan-mustard sauce. A proper British dinner party showstopper.
Ma-po tofu, silky bean curd and ground pork simmered in a fiery sauce of fermented chili and ginger, thickened glossy and finished with sesame oil and scallion. The Sichuan classic, hot, spicy and tender.
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.
A succulent chicken dish that is served with a savory sauce that will kick your tastebuds up a notch!
Use some of leftover turkeys to make this creamy and tasty macaroni, which will definitely impress your family!
Sambal goreng telor, Indonesian hard-boiled eggs simmered in a spicy coconut milk and red pepper sauce with galangal. A quick 20-minute Southeast Asian egg dish.
