3,259 stick recipes

Popeye burgers are hearty vegetarian patties packed with spinach, potato, oats, and veggies, topped with homemade nutritional-yeast "cheese" sauce. A plant-based alternative to the beef classic.

French-style pork medallions braised in a classic brown sauce with mustard butter, capers and a bouquet garni. Restaurant-technique dinner served with glazed turnips and potatoes.

An award-winning chili recipe that combines pork with beef, sauces and reveals secret spices while cooking using a two-phase process to keep flavors bright and fresh.

Full-spread taco bar: chipotle-spiced ground beef simmered in tomato broth, chunky homemade guacamole with lime and garlic, and fresh serrano pico. Twelve tacos' worth of filling with every fixing on the table.

Pacific Northwest smoked salmon chowder with red potatoes, fish stock, dill, tarragon, and a finish of half-and-half. Smoky, herby, and built on bacon fat for layered depth.

Italian sausage stuffed shrimp with vegetables and homemade seasoning blend. Large butterflied shrimp topped with spicy sausage stuffing and baked until golden.

Vegan wild rice crepes stuffed with a savory trio of shiitake, oyster, and button mushrooms, finished with a silky nutty almond sauce. Elegant plant-based entertaining at its finest.

Hearty roasted vegetable soup with eggplant, zucchini, sweet potatoes, peppers, leeks, and three kinds of beans in herb-infused vegetable broth. A vegan, high-fiber dinner soup.

Bow-tie pasta in a cheddar-Parmesan cheese sauce with sauteed broccoli, mushrooms, and red bell pepper. A veggie-loaded mac and cheese made from scratch on the stovetop.

Reno Red competition-style chili with coarse-ground beef, dried red chiles, cumin, oregano brewed in beer, and masa flour. No beans, all meat, pure heat.

Vegetarian saffron rice timbales stuffed with spicy black beans and topped with fresh avocado-tomato salsa. A stunning three-component plant-based main dish.

Orange beef with sun-dried tomatoes: a Chinese-Italian fusion stir-fry with brandy-marinated flank steak, candied orange zest, sun-dried tomatoes, ginger, garlic, and jalapeno. Restaurant-style technique at home.

Hot and sour soup with tofu, snow peas, red bell pepper, and water chestnuts in a tangy, spicy broth thickened with cornstarch. A vegetable-loaded Chinese-style soup ready in under an hour.

Lobster and roasted corn chowder with bacon, smoked ham hock, and a Southwestern kick from jalapeño and green chiles. A creamy bowl built from a lobster-stock base and pan-charred corn kernels.

Venison osso buco braised in red wine with Roma tomatoes, kalamata olives, fennel seeds, and fresh herbs, finished with a bright lemon-parsley gremolata.

Oven-braised lamb stew with flageolet beans, elbow macaroni, fresh oregano, and Roma tomatoes. Browned lamb simmers in stock for 1 1/2 hours, then the pasta cooks right in the pot.