3,292 stock recipes

Italian vegetable stew with eggplant, potatoes, tomatoes, bell pepper, and briny black olives. Rustic Southern Italian peasant dish that tastes even better the next day, served hot or at room temperature.

Black bean soup with cumin, slow-simmered with onion, garlic, carrots, and celery then pureed smooth. Garnished with chopped egg and scallions.

Slow-simmered buffalo meat with beer, root vegetables, and sage tucked under a golden, flaky pastry crust. A rugged pot pie straight from the Northern Plains.

Mormor's Swedish meatballs made with beef and pork, allspice and ginger, poached in water then baked in a brown sugar-butter-beef broth glaze. A Scandinavian grandmother's holiday recipe.

Traditional kishke (stuffed derma) with beef liver, rice, ground beef, and coriander in natural casing, simmered low and slow in beef stock until tender.

Four whole heads of garlic simmered with onion, chicken stock, and day-old French bread, puréed smooth and finished with cream. Mellow, rich, and nothing like you'd expect.

Brunswick Stew with Chicken and Beef: a tangy Southern stew with shredded chicken, ground beef, tomato juice, onion, and a vinegar kick. Slow-simmered until thick and rich.

Marchand de vin sauce with red wine, mushrooms, ham, and shallots simmered in beef stock. A classic New Orleans French butter sauce for steaks and grilled meats.

Creamy hearts of palm and leek soup blended silky smooth with whipping cream, topped with a fresh garnish of diced tomato, scallion, and hearts of palm.

Pork loin in green sauce: Mexican-style pork simmered tender, then sliced into a tomatillo-tomato-chile-cilantro salsa verde. Serve with rice or boiled potatoes.

Erbsenpuree, a traditional German yellow split-pea puree with carrot, turnip, marjoram, and thyme, thickened with a butter-flour roux and beaten until fluffy.

Easy stuffed pork chops, thick chops pocketed with a savory bread crumb, onion, and parsley stuffing, browned, then braised in beef broth until tender. A homey, satisfying dinner with a built-in pan sauce.

Hot German bean salad gives black and kidney beans the sweet-and-sour treatment, with a glossy vinegar dressing and crisp-tender carrots, celery, and onion. Served warm, oil-free, and vegan. A fast, tangy twist on the bean salad.

Chinese sweet and sour soup with chicken: a quick 30-minute soup of thin-sliced chicken, mushrooms, and beef broth balanced with vinegar and sugar. Served with lemon slices.

Fillet mosaic of woven sole, salmon, and spinach strips poached in fish stock and served on a roasted red pepper sauce with white wine and apple jelly. A stunning, restaurant-quality fish presentation.

Traditional Turkish bulgur pilaf sauteed with butter, serrano chiles, and tomato, then steamed in stock and finished with fresh mint. An authentic kavurma-style side dish with gentle heat.