772 stick recipes

Seared filet mignon with a red wine and shallot pan sauce reduced with beef stock and thyme. A classic French bistro steak dinner ready in 30 minutes.

Another tender and juicy pot roast that is cooked to perfection. Perfect for those Sunday dinners that bring families together!

This is wonderful!! Fabulous aroma and wonderful rich flavor.

Split peas simmered with chopped turnip, carrots, and onion in vegetable stock until thick and tender. A nourishing, plant-based soup that costs pennies to make and fills you up like a million bucks.

Middle Eastern sesame soup made with tahini, lemon juice, and stock in just 5 ingredients. A creamy, nutty, tangy vegetarian soup that comes together in minutes. Serve with crusty bread.

German egg-dough drop soup with breadcrumbs, butter, eggs, and nutmeg in warm beef broth. A simple, warming Central European soup ready in under 25 minutes.

Slow cooker braised leeks with onion, garlic, tomato, and vegetable stock, finished with fresh dill. A gentle, hands-off side dish that cooks itself over 6-10 hours.

Restaurant-style pheasant sauce with caramelized sugar, juniper-forward gin, red wine, and a butter-mounted finish. Game bird gravy with serious depth.

Roast leg of venison, no marinade required, larded with salt pork and garlic, rubbed with thyme butter, and roasted to rare with a quick pan gravy from the drippings.

Creamy leek soup blends sauteed leeks and onion with vegetable stock, then enriches with a butter-flour-milk-cream bechamel. Smooth, silky pureed soup for a cool-weather starter or light lunch.

Pureed broccoli and potato soup with caramelized aromatics and thyme. Velvet-smooth texture without a drop of cream or butter.

Chinese-style brown gravy for egg foo yung made with meat stock, soy sauce, and cornstarch. A simple three-ingredient sauce ready in minutes.

Tender sirloin cubes and sliced mushrooms baked under golden puff pastry with beef broth. This British-style steak and mushroom pie is a hearty, savory main dish worth every minute of prep.

Classic German beef rouladen with thin round steak spread with Dijon mustard, rolled around bacon and onion wedges, then braised in beef broth with a flour-thickened gravy.

Jewish-style kasha and mushroom knishes: flaky puff pastry pouches stuffed with toasted buckwheat groats, caramelized onions, and mushrooms. Poppy seed-topped and bite-sized for parties.

Vegan stuffed eggplant with bulgur, mushrooms, and oregano. Hearty Mediterranean-style boats with a meaty mushroom-grain filling, baked until the skins go silky and the tops crisp.