3,314 stick recipes

Peach tres leches cake soaked in three milks and peach schnapps, topped with star anise and cinnamon poached peaches, vanilla whipped cream, and crispy meringue strips.

Restaurant-style penne in a rich coconut-curry cream sauce with crab and broiled scallops, finished with spiced tomato chutney and fresh basil. A showstopper fusion dish.

This scrumptious chili is made with succulent pork sausage, pinto beans and a nightmare of spices!

Grilled Venison Chop with Chestnut Twice Baked Potato recipe

Braised pork chops with dried figs, apple slices, orange juice, Gewurztraminer, and warm spices served over saffron cinnamon couscous with toasted almonds and pine nuts.

Ginger Grilled Chicken on Apple Rice Papaya Coconut Cream recipe

Stir-fried pork with red pepper, snow peas, and rice noodles in a soy-lemongrass sauce. A quick Asian-inspired wok dinner with fresh orange slices stirred in at the end.

A no-bean Southern chili built on three cuts of beef, beer, and an avalanche of spices including cardamom, saffron, ginger, and a whole cinnamon stick. Bold, complex, simmered for hours.

Fish fumet, the quick French fish stock: bones simmered briefly with white wine, onion, carrot and herbs, then strained and reduced. The aromatic base for seafood soups, sauces and risotto.

Use this stock as a base for mushroom soup or a mushroom sauce. For the latter, deglaze the pan with some of the stock after sautéing the protein. Then add sautéed mushrooms and either reduce the fluid or add flour to make a gravy.

Master homemade beef stock made by roasting marrow bones with mirepoix, then simmering 8 hours with tomatoes, thyme, and bay. A deep, golden-amber stock that beats store-bought broth in every recipe.

Homemade duck stock is as delicious as any stock you make by yourself, it may take some time, but when you taste it, you will feel it's well worth the effort.

A basic stock made from poultry (usually chicken) that you can freeze and use instead of store bought.

Pressure cooker chicken stock simmers browned chicken carcasses with carrots, celery, onion, and a bundle of herbs into a deep, golden broth in 45 minutes. Browning and deglazing build all-day flavor, fast.

A culinary school-style white chicken stock made from blanched bones, mirepoix, and a classic sachet of herbs and spices. Simmered for hours and strained into a clear, clean-flavored foundation for soups and sauces.

Quick DIY lamb stock made with browned lamb bones, shallots, carrots, celery, tomato, and white wine in a veal-stock base. Builds rich roasted flavor in just 30 minutes of simmering.