392 cheese stick recipes

Eggnog Cheesecake with Cinnamon Graham Cracker Crust recipe

Mom's old-fashioned watermelon rind pickles soaked in lime water, then simmered in sweet spiced vinegar syrup until jewel-like and translucent. A Southern heirloom canning recipe worth the wait.

No-bake peppermint cheesecake with crushed candy canes, milk chocolate chunks, and whipped cream on a chocolate wafer crust. Set with gelatin, no oven needed for the filling.

A scrumptious dish made with potatoes, gruyere cheese and juicy apples.

Peppermint candy cookies with a buttery walnut shortbread shell hiding a pink cream cheese filling inside. Rolled in crushed peppermint and powdered sugar after baking.

With this simple and easy recipe, you can enjoy your Octoberfest wonderfully at home.

Greek phyllo-wrapped meat loaf with ground veal, cinnamon, tomato, hard-boiled eggs, and mizithra cheese in a crispy buttered filo shell. A show-stopping Hellenic classic.

Light Greek yogurt cheesecake with a melba toast and walnut crust, topped with dried figs poached in an ouzo syrup with cinnamon stick and orange zest. A Mediterranean twist on cheesecake that skips the heaviness.

Cincinnati four-way chili with cinnamon, allspice, and warm spices over spaghetti, topped with cheddar and raw onions. Ready in 30 minutes.

Pressure cooker rogan josh simmers tender mutton in a rich, nutty gravy of freshly roasted and ground coconut, almonds, and whole spices, with yogurt stirred in gradually. An aromatic Indian curry made fast in the pressure cooker.

Slow-simmered wildfowl stock from game bird pieces with wild celery, onions, carrots, and watercress. A patient, traditional method for a deeply flavored base.

James Beard's method for rich double-strength chicken broth: simmer a whole bird in already-made stock for twice the depth of flavor. A foundation recipe every serious home cook needs.

Classic chicken stock simmers chicken bones with carrots, onion, celery, bay leaf, thyme, and peppercorns into a rich golden broth. The foundation of soups, sauces, risottos, and braises.

Veal stock roasts meaty veal bones with onions, carrots, leeks, and garlic until deeply browned, then simmers gently for 6 to 8 hours into a clear, rich foundation for sauces and soups.

Vegetable stock simmers carrot, celery, turnip, asparagus, potato, parsley, and dandelion greens or kitchen scraps in water for hours until concentrated. A zero-waste freezer staple for soups, risottos, and braises.

DASHI STOCK is Japanese clear soup stock. There are four types made from kelp, dried bonito, shitake mushroom, or dried fish. Dashi stock is the secret of Japanese cooking. To keep this strictly vegetarian, I omit the dried bonito flakes and substitute with soy bean sprouts and or mushrooms.