772 stick recipes

New Orleans crab canapes: buttered toast rounds topped with creamy crab and gruyere-parmesan cheese balls, baked until bubbly. A classic French Quarter party appetizer.

Vegetarian mushroom gravy built on browned flour, miso, soy sauce, and sea kelp for deep umami without meat. Pour over veggie burgers, mashed potatoes, or whole grains.

Rinderrouladen are classic German beef rolls stuffed with Dijon mustard, dill pickles, bacon, and onion then braised in beef broth. Served with a rich pan gravy for a traditional Sunday dinner.

Pepper beef balls simmer tender meatballs in a glossy soy-ginger sauce with green peppers, onion, and tomato, thickened to coat. A pepper-steak twist in meatball form, served over rice.

Lemon dill chicken breasts marinated in lemon juice, garlic, dill weed, and vegetable stock then broiled. A low-fat, high-protein dinner with just 8 simple ingredients.

Stovetop Paupiettes De Boeuf with Ground Meat Filling recipe

Clam is a word which can be used for all, some, or only a few species of bivalve mollusks; the word is a common name which has no real taxonomic significance in biology. It is however quite widely used as part of the common names of bivalves, and also has significance in fisheries and cuisine.

Fish fillets are cooked on a bed of mushroom-bread stuffing in this dish. Just add a salad or vegetable, and dinner is served.

A refined French-style red wine reduction sauce with sauteed shallots, balsamic vinegar, fresh thyme, and veal or beef stock. Rich, glossy, and built for grilled steak or veal.

Classic French red wine sauce for salmon made with fish stock, mirepoix, shallots, and multiple reductions. This elegant sauce from a master chef requires precision and patience.

Indian-spiced carrots and spinach with turmeric, ginger, fresh coconut, and coriander. Vibrant vegetarian side dish ready in 30 minutes for healthy weeknight meals.

Greek lamb stew with egg-lemon sauce (avgolemono) features tender meat braised with vegetables and finished with creamy, tangy sauce for elegant spring dinners.

A succulent beef dish made with red wine, mushrooms and madeira wine that will take you back to the Dark Ages!

Wild mushroom and foie gras stuffing for veal medallions with four varieties of mushrooms, shallots, white wine, and chives. French bistro cooking at home.

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Steamed bok choy is tossed with lemon juice, olive oil, garlic, and sunflower seeds. A refreshing yet tasty side dish.