1,487 stick recipes

Sea bass fillets braised in apple cider with tarragon, morel mushrooms, and shallots, served over an egg yolk sabayon with roasted tomatoes and apple slices.

Pasta shells tossed in a carrot sauce made by simmering chopped carrots, celery, garlic, and thyme in vegetable stock until reduced by half. Vegan, light, and naturally sweet with a red pepper flake kick.

Yellow split pea puree with carrots, turnip, and herbs, slow-simmered in stock then blended silky smooth with a buttery onion roux for rich, velvety flavor.

Velvety pumpkin soup deepened with dried porcini and shiitake mushrooms, nutmeg, and a splash of mushroom soaking liquid. Vegan, low-fat, and packed with fall flavor.

Spaghettini with sundried tomatoes and zucchini, a weeknight Italian pasta built on garlic-infused olive oil, golden zucchini chunks, and a bright lemon-vegetable broth. Vegan-friendly.

Traditional Lancashire-style lamb hotpot layered with onions and thick-sliced potatoes, infused with caraway seeds and topped with crispy bacon. Slow-baked until the lamb is fall-apart tender.

Chilled orange-carrot soup with ginger and leeks, pureed smooth and thinned with fresh orange juice. A refreshing cold soup garnished with orange slices and mint.

Pan-seared steaks topped with a rich mushroom ragout made with red wine, tomatoes, black olives, and thyme. A rustic French-inspired beef dinner ready in about an hour.

Linguine tossed with baby lima beans, grainy mustard, scallions, and fresh plum tomatoes in a light vegetable broth sauce. Ready in 15 minutes.

Sweet and sour pork chops braised in chili sauce, apple cider vinegar, and brown sugar until fork-tender. Thick-cut chops seared with ginger and simmered in a tangy, glossy sauce.

French onion soup with sweet Vidalia onions, beef broth and a bubbling cap of toasted bread, parmesan and mozzarella. Classic bistro comfort in one crock.

Macaroni and bean soup with white beans, salt pork, elbow pasta, and a tomato-beef broth base. An Italian-American pasta e fagioli cousin with a hearty two-hour simmer for deep flavor.

Best borscht: a ruby-red Russian beet soup loaded with potatoes, cabbage, carrots, and tomatoes in a rich beef broth, finished with a swirl of sour cream and fresh dill. Hearty yet light.

Vegetarian bean stew with slow-cooked fennel and tomatoes in olive oil. Cannellini beans simmered in broth then tossed with wilted fennel, fresh parsley, and lemon.

Hearty vegetarian stew of brown rice, lentils, and mushrooms pressure-cooked in stock with oregano and mustard, finished with tomato sauce and fresh parsley. High-fiber comfort in one pot.

Pan-seared beef tenderloin topped with melted blue cheese and sweet balsamic caramelized onions. A simple, elegant steak dinner that's ready in 40 minutes.