726 stick recipes

Larry's crispy potatoes: oven-roasted cubes tossed in green onions, Italian seasoning, and Hungarian paprika. A low-fat crispy potato recipe made with stock instead of oil.

Irish parsnip and apple soup with curry powder, cumin, coriander, and cardamom, finished with cream. A silky pureed soup where earthy parsnips meet sweet apple and warm spice.

Eastern European sauerkraut soup with bacon, ham, frankfurters, grated potatoes, paprika, caraway seeds, and tomato paste in beef stock. A tangy, hearty one-pot meal.

Texas-style all-beef chili with cubed chuck, beer, toasted cumin seeds, and no beans. Simmered low for 90 minutes and thickened with masa harina the authentic way.

Pressure cooker black bean soup with smoked ham hock, leeks, and beef stock pureed silky smooth with a splash of dry sherry. Hearty, smoky, and ready in under an hour.

Hearty reuben soup with corned beef brisket, sauerkraut, red cabbage, and dark beer, finished with melty swiss cheese and pumpernickel croutons. Every bite of a classic deli reuben in a bowl.

Risotto with lamb and fennel: creamy Italian rice folded with seared lamb loin, blanched fennel, and fragrant fennel seeds. A restaurant-style dinner for two.

Vegetarian sweet potato risotto made with brown arborio rice and vegetable broth. Naturally creamy without butter, cheese, or constant stirring.

New England clam chowder built the old way: littleneck clams steamed in their own broth, salt pork rendered for fat and cracklings, with potatoes, onions and a finish of cream. Smoky, briny, deeply Yankee.

Pressure cooker beef stew with chuck, carrots, celery, peas, and leeks in a tomato-Worcestershire broth. Fork-tender beef stew in under 45 minutes total.

Classic French onion soup with caramelized onions, Dijon mustard, and cognac flambe. Topped with toasted bread and broiled Gruyere cheese.

Pressure cooker broccoli corn chowder with leeks and potatoes, ready in under an hour. Chunky, creamy, and packed with fresh vegetables.

Pronounced Keen-wa, quinoa is a mild-flavored grain that was eaten by the Incas. It is now grown in Colorado and New Mexico and is available in natural food stores. It is a very high as complete protein.

Le Papet Vaudois is a traditional Swiss dish of leeks and potatoes braised in white wine and vegetable broth with nutmeg, finished with milk. Serve with sausage and crusty bread.

Sweet Vidalia onions stuffed with a smooth cornbread, potato, and hard-boiled egg filling, baked until tender. A true Georgia-style Southern side dish.

A succulent and savory beef stew that's made with carrots, irish potatoes and juicy tomatoes.