3,314 stick recipes

Beef Burgundy cooked entirely in a wok with red wine, pearl onions, mushrooms, and thyme. A clever one-vessel take on the French classic that braises to fork-tender in 90 minutes.

Poached Pacific salmon with a white wine beurre blanc sauce finished with dill and lemon. Gentle poaching keeps the fillets silky while the butter sauce adds rich, tangy elegance.

Light minestrone soup with potatoes, zucchini, green beans, and broken spaghetti in a tomato-basil broth. Made entirely in the microwave for an easy low-calorie dinner.

Sage pot roast braised in beef broth with red potatoes, carrots, and onions until fork-tender. A one-pot Sunday dinner with a thickened pan gravy from the drippings.

Thai-style stir-fried clams with chili paste, garlic, fish sauce, and fresh mint leaves. A fast, fragrant one-pot seafood dish with bold Southeast Asian flavors.

Elegant green pea and shrimp soup finished with white wine, cream, and champagne. Fresh savory and tarragon give this French-inspired soup its herbal depth.

Green garlic soup au gratin with slow-sauteed spring garlic, beef broth, buttered toast, and melted Parmesan. A seasonal twist on French onion soup using young garlic stalks.

Hearty mushroom barley soup simmered with white wine, thyme, dill, and a splash of dry sherry. Thick, earthy, and protein-boosted with optional soy flakes.

Hearty Florida Keys-style conch chowder loaded with tomatoes, potatoes, corn, and jalapenos. A big-batch island soup with serious briny flavor and a spicy kick.

Mititei are traditional Romanian skinless beef sausages seasoned with garlic, rosemary, cloves, and baking soda for a tender bite. Grilled until crisp and brown on the outside.

Enjoy a quick and simple lunch with this scrumptious dish that will satisfy your hunger!

A from-scratch black bean soup: dried beans simmered with smoky ham hocks, then a cumin-scented sofrito of peppers and onions, tomatoes, and a bright splash of red wine vinegar. Deep, hearty, and soulful.

Seared venison medallions in a rich port wine and chestnut sauce with fresh figs. An elegant wild game dinner that feels straight out of a European countryside bistro.

Drunken pioneers pasta: wagon wheels topped with sauteed peppers and onions in a quick red wine and beef-stock sauce with basil and rosemary. Pantry weeknight pasta in 25 minutes.

Verde Azzor is Mexican green rice with roasted poblano peppers, cumin, scallions, and cilantro. Toasted in a wok, simmered in broth, then finished in the oven for fluffy, separate grains.

Chinese steamed whole fish with ginger, scallions, and a savory stock-gin sauce finished with sizzling peanut oil. A classic Cantonese technique for flaky, tender fish.