3,314 stick recipes

Broth-cooked orzo with lemon and parsley turns plain pasta into a bright vegan side. Cooked in vegetable stock for instant flavor, finished with garlic, olive oil, and fresh herbs.

Veal and asparagus, simply prepared with the French classic Bearnaise sauce.

Paula's vegetable barley stew combines pearl barley with lentils, cabbage, tomatoes, and green chilies in a vegetable stock base. Hearty, high-fiber, and vegan with warm cumin-oregano spicing.

Pressure cooker quinoa cooked in vegetable stock for a fluffy, flavorful grain in just 2 minutes of pressure time. A fast rice substitute with tender yet crunchy texture.

If you like a creamy garlic soup, you have to indulge yourself into this one that is simmered with tomatoes and served with croutons.

Basic Couscous: a 3-ingredient pantry side ready in 10 minutes. Just couscous, broth, and salt steamed off the heat. Endlessly versatile under stews, kebabs, or roasted vegetables.

Fat-free vegan asparagus soup with onions, leeks, and vegetable stock. No cream, no butter, just bright spring vegetables blended silky and strained smooth.

Pan-seared rabbit braised with crispy bacon, mushrooms, and onions in rich beef stock, then finished with a velvety sour cream sauce. Rustic game cooking at its finest.

A simple French-style onion soup for two: one big onion browned in butter, simmered in broth, and topped with toasted bread and melted cheese. Comfort food in 30 minutes with just 4 ingredients.

Another tender and juicy pot roast that is cooked to perfection. Perfect for those Sunday dinners that bring families together!

Tender Cornish game hens roasted until golden and glazed with a sweet, savory baste of beef consomme and light corn syrup. Elegant enough for a dinner party, simple enough for a weeknight.

A quick and delicious soup that can be served alone, with a side dish or just with a crusty bread and crackers!

Par-cooked balti meat is a Birmingham-curry-house technique: meat simmered with masala paste then frozen for fast curry assembly. A make-ahead British-Indian meal prep base.

Chef-style emerald green basil pasta with a rich reduction tomato sauce built on veal stock, mirepoix, and white wine. An elegant handmade Italian plate worthy of a tasting menu.

Easy matzoh ball dumplings made with just 5 ingredients: eggs, matzo meal, fat, salt, and stock. Drop them into any soup for fluffy, tender dumplings that cook in 30-40 minutes.

Forfar bridies, the Scottish hand pies stuffed with seasoned ground lamb or beef and onion, sealed in flaky pastry. A classic UK-style meat pasty for picnics or pub fare.