772 stick recipes

Slow cooker flank steak braised in sauterne wine, beef broth, and soy sauce with sliced mushrooms. Fork-tender beef with a rich, glossy mushroom gravy.

Norwegian roast venison (dyresteg) seared in butter, roasted to pink perfection, and served with a velvety brown goat cheese, currant jelly, and sour cream sauce. Scandinavian comfort at its finest.

Restaurant-style French onion soup with a dual broth of chicken and beef, topped with crusty French bread and broiled Swiss and Parmesan cheese. Freezes for up to 6 months.

Braised kosher-cut short ribs with mirepoix, brandy, and beef stock, finished with arrowroot pan sauce and a topping of julienned onion and turnip. Restaurant-style holiday beef.

Classic Beef Burgundy braised with red wine, sliced mushrooms, and onions in a rich, herb-flecked sauce. Tender cubes of round steak simmered low and slow, served over egg noodles.

Earthy anasazi beans simmered with cumin, coriander, and jalapeño heat for a hearty Southwestern soup that warms you from the inside out.

Try this new type of delicious cabbage rolls that are made with cornbread stuffing mix and sausages.

Green noodles with a creamy mushroom and bacon sauce finished with fresh basil and Parmesan. Nearly two pounds of mushrooms make this a rich, earthy weeknight pasta.

Potatoes and mushrooms, these two vegetables are both healthy and nutritional. Very nice combination.

Traditional Japanese tentsuyu dipping sauce for tempura made with dashi stock, mirin and soy sauce. Served warm with grated radish, horseradish and a squeeze of lemon.

Thick-cut filet mignon stuffed with crumbled Roquefort and sliced shiitake mushrooms, seared in clarified butter, and drizzled with a velvety red wine shallot pan sauce.

Cubed eggplant simmered with green peas in ghee, coriander, cumin, turmeric, and whole chiles until the stock evaporates and a smoky charred crust forms on the bottom. An Indian vegetable dish where the burnt bits are the best part.

Spiced carrot dip pureed smooth with olive oil, cumin, paprika, oregano, garlic, and vinegar. A vegan, hummus-style dip served with peppers, olives, and bread.

Pan-seared salmon fillets finished in a silky sherry-Madeira cream sauce with garlic, shallots, roasted red peppers, and mushrooms. Restaurant-plate elegance at home.

Roast a whole suckling pig at home, from the vinegar soak that whitens the meat to the oil basting that crackles the skin. Posed on its haunches with an apple in its mouth and a watercress garland, it's the ultimate feast centerpiece.

Falscher Hase, a traditional German meatloaf stuffed with hard-boiled eggs, wrapped in bacon, and served with a sour cream pan gravy. A showpiece Sunday dinner.