3,314 stick recipes

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.

If you want the juiciest and tastiest pot roast, endeavor to find one with the shoulder bone still attached. And the more of the bone present, the better.

Alaskan moose meat pie with flour-dredged cubes braised until tender, topped with pie crust and baked golden. A hearty wild game pot pie that works with beef too.

This is a basic risotto rice . Many ingredients may be added, such as green onion, peas, sliced mushrooms, clams, shrimp, lean hamburger or chicken.

French onion soup fondue with butter-sauteed onions simmered in beef broth, chilled to remove fat, then broiled with Monterey Jack cheese on thick sourdough toast.

Vegan stuffed peppers filled with split peas, couscous, mushrooms, and fresh tomatoes seasoned with cumin and balsamic vinegar. High-protein, no meat, and finished in the microwave for a fast weeknight dinner.

Beef Wellington wraps a roasted beef tenderloin in foie gras, mushroom duxelles, and puff pastry, served with a Madeira-truffle sauce. The classical French restaurant centerpiece for special occasions.

With this simple and delicious German recipe, you can enjoy Oktoberfest easily at home with your favourite German beer.

Mexican braised lamb shanks with ancho chiles, raisins, and vinegar in rich tomato sauce. Fall-apart tender meat ready in 3 hours for special dinners.

Add a European taste to your cooking with these scrumptious meatballs that taste wonderful with rice or any kind of pasta.

Sauerbraten meatballs: cooked beef meatballs simmered in a tangy-sweet German-style gravy thickened with crushed gingersnaps. A 30-minute weeknight riff on the slow-braised classic.

Let the succulent aroma of this savory dish into your home with this simple and easy to follow recipe.

Quick wok-tossed beef with bright lemon, crisp snow peas, and mushrooms in a silky ginger sauce. This 30-minute stir-fry beats takeout with fresh citrus zing over rice.

Gulaschsuppe (German goulash soup) with tender beef cubes, sweet peppers, paprika, and a hint of caraway in a rich beef broth. The Austrian-Hungarian classic that tastes even better the next day.

Slow cooker Burgundy beef stew simmered all day in red wine and crushed tomatoes with potatoes, carrots, and peas. Tapioca thickens the broth into a rich, spoonable sauce.

Orange beef and barley stew braised in red wine and beef stock with carrots, plum tomatoes, strips of orange peel, and pearl barley. A Provencal-style one-pot with bright citrus lift.