772 stick recipes

Delicious! And simple to make in a large batch for appetizers. As made in Thrace, the soft-dough may be spread into a sheet and cut in squares before baking, or each shaped individually into daintly "bastounakia" (little canes or sticks). The word "trifti" identifies the texture - crisp and crumbly in the mouth.

Halloween candy corn bars layer chopped chocolate cookies, salty pretzels, and raisins under a white chocolate drizzle, then top with candy corn and Halloween sprinkles. A no-bake bark-style treat kids can help make.

Eggs Neptune: poached eggs and sauteed crab meat on toasted English muffins, draped in a blender orange hollandaise with fresh citrus zest. Eggs Benedict's elegant cousin.

This is a wonderful pie, very chocolate flavor, and all the ingredients are very well to cook this recipe.

Ginger-macadamia brownies with unsweetened chocolate, buttery Hawaiian macadamias, and bright bursts of crystallized ginger. Rich, chewy, and one overnight rest from peak fudge.

Roasted asparagus with hollandaise pairs hot-roasted spears with blender-made hollandaise sauce. The French bistro classic done with no double boiler required.

Butter-seared shrimp served over a pool of emulsified green onion and basil butter sauce made with champagne vinegar and chicken stock. A refined, restaurant-quality plate ready in 30 minutes.

Easy chicken breasts marinated in white wine, then butter and cream baked with sautéed mushrooms, garlic, olives, finished with a garnish of parsley and cherry tomatoes.

A simple and easy crockpot recipe that can be used to make a scrumptious dip which is amazing with tortilla chips!

Swedish veal roulades with a ground veal and mashed potato filling, rolled around paper-thin leeks and browned in butter. Finished with a quick cream pan sauce, these are a classic Scandinavian main dish worth mastering.

These tasty treats made out of rich chocolate and almonds will have you wishing you made more!

Crisp vegetable salad with snow peas, cherry tomatoes, and carrots tossed in a savory miso-soy dressing with ginger and garlic. Fresh, crunchy, and ready in 15 minutes.

Refined Verona-style antipasto with paper-thin prosciutto, crunchy celery root matchsticks, and Parmesan wedges on bitter radicchio for an elegant Italian starter.

A classic Korean dish, seasoned vegetables are served with Korean noodles and spicy sauce along with a small bowl of miso soup and kimchee.

Baked salmon fillets topped with a compound pistachio basil butter melted over each serving. White wine in the pan keeps the fish moist. Ready in 20 minutes.

Layered tamale pie steamed in real corn husks with three distinct masa layers: fresh corn, green chile cilantro, and red pepper chili. Served with fresh green salsa.