Recipes with stock

Curried rice with lentils, raisins, and apples: a vegan Indian-inspired one-pot pilaf with turmeric, ginger, curry, and sunflower seeds. Fat-free, high-fiber comfort with sweet and savory in every bite.

Safaid channe is a Pakistani white chickpea curry with ginger, coriander, cardamom, and tomatoes. A fragrant vegetarian dish served with puffy bread.

Battered eggplant slices deep-fried until crispy and drizzled with a spicy Sichuan sauce of chili bean paste, black vinegar, ginger, and tomato paste. A vegetarian Chinese dish with serious crunch and heat.

Roast venison loin rubbed with juniper berries and black pepper, served with a citrus-ginger cranberry sauce finished with red wine and cold butter.

Mandarin hot soup: the classic Chinese hot and sour soup with shredded pork, black mushrooms, wood ears, bamboo shoots, and silky egg ribbons. Tangy, peppery, and ready in 30 minutes.

Maque choux Thibodaux: Paul Prudhomme's Cajun stewed corn built with a dark pan-caramelized puree, apple and prune juice, peppers, and a silky evaporated milk finish.

Rabbit, squirrel and venison are featured in this game lovers stew.

This recipe came from my mother-in law who loves cooking and cooks amazingly delicious food, this is one of her favorite Leftover Turkey Pot Pie recipe that she wanted to share.

Basque lamb stew simmered with carrots, turnips, thyme, and rosemary in a chicken-stock gravy. A make-ahead, freezer-friendly stew with a lamb shoulder base that splits into batches for the week.

Hearty vegetarian stew of brown rice, lentils, and mushrooms pressure-cooked in stock with oregano and mustard, finished with tomato sauce and fresh parsley. High-fiber comfort in one pot.

Hearty Irish sorrel soup simmered for an hour with a full pound of tangy sorrel, thickened with breadcrumbs, and enriched with egg yolks and cream. Pure comfort from the Emerald Isle.

15-minute spicy tofu stir-fry in a garlic-ginger chili sauce with soy and scallions. Serve over rice for the fastest weeknight dinner in your rotation.

Hearty garbanzo bean soup with carrots, celery, onion, and lemon juice, finished with a swirl of sour cream and fresh dill. A creamy Mediterranean-leaning bowl.

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

A simple and yet succulent chicken dish that is served with a spicy sauce. Tastes great over rice or noodles.

Lentil salad bulks up earthy brown lentils with bulgur wheat and soy grits, tossed with spinach in a tangy yogurt-mustard-lemon dressing. High-fiber vegan main or side.