3,314 stick recipes

Creamy Bolivian peanut soup with ground roasted peanuts or peanut butter mashed with potatoes into a thick, satisfying broth. Vegetarian, ready in 30 minutes.

Rabbit cake is an old-fashioned Pennsylvania Dutch comfort bake: tender deboned rabbit layered with creamy potato filling and a simple stock gravy, then baked until golden and bubbling. Frugal, deeply savory.

Schneiderflecklesuppe is a German tailor's square soup featuring handmade pasta squares rolled paper-thin and simmered in rich beef broth. A rustic, soul-warming classic from the old country.

Slow cooker braised leeks with onion, garlic, tomato, and vegetable stock, finished with fresh dill. A gentle, hands-off side dish that cooks itself over 6-10 hours.

Crushed hazelnuts simmer into rich, creamy broth in this traditional Algonquin soup that needs no dairy. Just nuts, stock, shallots, and time create velvety texture that coats your spoon.

Light, healthy chickpea and spinach soup with Moroccan harissa spice over rice or couscous. Quick vegetarian dinner ready in 30 minutes with bold flavor.

Broiled scampi marinated in olive oil, white wine, lemon juice, and fish stock with fresh basil and oregano. Butterflied prawns cooked golden in 10 minutes flat.

Mini pumpkins stuffed with herbed rye bread cubes, carrots, celery, and onion, baked until tender. A vegetarian fall main dish that doubles as a stunning table centerpiece.

Baby lettuce salad with a sharp raspberry vinaigrette made savory with lamb stock and fresh oregano and chives. A clean, elegant side salad that pairs perfectly with roasted lamb.

Tender chicken breasts baked in a luscious mustard-parmesan cream sauce that thickens into pure velvet. Ready in 40 minutes with minimal prep for busy weeknight dinners.

Slow cooker rabbit in cream sauce with mushrooms, thyme, and a tangy sour cream finish. Brined overnight and braised low and slow until fork-tender, this old-school Crock-Pot recipe delivers rich, rustic flavor.

A succulent beef dish made with red wine, mushrooms and madeira wine that will take you back to the Dark Ages!

Try something new with this cheesy and scrumptious side dish that can accompany any meal.

Seared buffalo tenderloin medallions finished with a Jack Daniels pan sauce of veal stock and cream. A restaurant-quality 20-minute dinner for two that feels like a special occasion.

In Norway, this dish is often accompanied by raw diced carrots, sprinkled with lemon juice and new potatoes.

Irish beef braised in Guinness stout with carrots, onions, and garlic, then finished with a rich reduced pan sauce. A hearty pub-style stew with deep, malty flavor.