5,712 stock recipes

Seared chicken breasts draped in a glossy blackberry pan sauce with sautéed mushrooms and shallots. Sweet, earthy, and elegant, all in 30 minutes with everyday ingredients.

A simple soup that is perfect for the fall and your lunch or dinner.

A scrumptious rice dish made with fresh currants, garlic and ground cinnamon.

Quick spicy Asian chicken stir-fry over angel hair pasta cooked in chicken broth. Thai-seasoned chicken with soy sauce and chili oil, ready in 20 minutes flat.

Saffron risotto layered over tender slow-baked lamb with rosemary, thyme, asparagus, and Parmesan. A Northern Italian dinner-party stacked casserole.

Gruibensalat, Austrian crackling salad, pairs warm sliced potatoes with sharp onion and sizzling pork cracklings fried in lard. Rustic German-speaking Alpine farmhouse fare.

Homemade inari sushi with seasoned fried tofu pouches stuffed with vegetable sushi rice, mushrooms, carrots, and green beans. A sweet-savory Japanese classic.

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Sauerkraut rolls made with elk steak pounded thin, stuffed with bacon-onion sauerkraut, and braised in beef stock. A hearty, old-world game meat roulade.

This is a Texas style red chili. Texas chili has no tomatoes but more importantly NO BEANS! Some of the ingredients I used, like the chocolate and the granulated chicken broth in lieu of salt, are non-traditional but I like the flavor it adds.

Cabbage is baked with white wine, apple, onions, cheese and fresh dills. It is flavorful and delicious!

Skinless chicken legs simmered low and slow in curried tomato sauce with garlic, cayenne, and mushrooms until the meat falls off the bone. Freezer-friendly and served over rice for an easy comfort dinner.

Sweet and sour tofu with peppers and carrots: a vegetarian Chinese restaurant favorite. Tofu poached for tenderness, topped with crisp stir-fried vegetables, and dressed with a tangy ginger-garlic sweet-and-sour sauce.

Hearty chicken and cabbage soup with carrots, celery, and vegetable juice, simmered low in a Dutch oven. Paprika-seared chicken adds smoky depth to this warming, veggie-packed bowl.

Vibrant asparagus and roasted red pepper soup, creamy with evaporated milk and ready in 30 minutes. A vegetarian, naturally low-fat bowl packed with spring flavor.

Chilled avocado soup with lime juice, chicken broth, and Mexican crema, served cold with salsa fresca. A silky, no-cook Mexican soup with rich, creamy avocado flavor.