1,487 stick recipes

Hearty lentil vegetable stew with turnips, leeks, and fresh rosemary. One-pot comfort food simmered until tender, finished with bright lemon juice and parsley.

This is a great accompaniment or serve as a main course with some grilled halloumi cheese.

Turkey chowder with potatoes, carrots, and zucchini in a thyme-seasoned broth thickened with a light roux. A smart way to use leftover turkey beyond the usual sandwich.

I am drooling thinking about the leftovers in the fridge. I can't wait to make and eat more.

A bright Italian-style vegetable sauce with three sweet bell peppers, zucchini, tomatoes, and garlic, simmered in stock and tossed with pasta. Vegetarian, low-fat, ready in about 30 minutes.

Rustic white bean soup with great northern beans, carrots, celery, tomatoes, and vegetable broth finished with extra-virgin olive oil. A hearty, naturally vegan bean soup.

Italian vegetable stew with eggplant, potatoes, tomatoes, bell pepper, and briny black olives. Rustic Southern Italian peasant dish that tastes even better the next day, served hot or at room temperature.

Ham linguine Florentine with a creamy mushroom-Dijon sauce, toasted almonds, and served over fresh spinach. A leftover ham dinner that feels brand new.

This succulent dish made of tofu cakes, french beans and a bit of dry sherry is the perfect dinner to make when in a hurry.

Mexican red onion soup with cumin, coriander, cinnamon, allspice, red wine vinegar, and orange juice. A vegan twist on French onion soup with warm Latin spices and a sweet-tart broth.

Hungarian-style braised pork stew with paprika, caraway seeds, roasted vegetables, tomatoes, and red peppers. Slow-baked until fork-tender, served over egg noodles or rice.

Sweet and sour tofu with peppers and carrots: a vegetarian Chinese restaurant favorite. Tofu poached for tenderness, topped with crisp stir-fried vegetables, and dressed with a tangy ginger-garlic sweet-and-sour sauce.

Hearty steak and bean soup loaded with tender beef, white beans, and vegetables in savory tomato broth. Comfort food that fills you up on cold nights.

Mexican-style spicy beef stew braises chuck cubes in a tomato, garlic, and roasted green chile sauce until fork-tender. Served with warm flour tortillas to scoop up the rich, brick-red gravy.

Southwestern three bean soup with kidney beans, chickpeas, and lima beans in a cumin-chili tomato broth with parsnips and carrots. Vegan and hearty.

Split pea soup with fennel, potatoes, and green peas pureed into a creamy base then finished with fresh basil and parsley. A vegan harvest soup with anise-sweet depth.