3,314 stick recipes

Ground beef patties shaped like filet mignon with a butter center, wrapped in foil collars, pan-seared and served with a red wine rosemary sauce and mushroom caps.

Vegetarian paneer bake with root vegetables slow-cooked in stock until tender and rich. Cubed paneer, rutabaga, carrots, parsnips, and mushrooms braise together in a hands-off casserole that fills the kitchen with savory warmth.

Pan-roasted veal chops with fresh sage, sliced mushrooms, and prosciutto in a white wine pan sauce. Italian-inspired one-skillet dinner that turns bone-in veal into a special-occasion showstopper.

Pan-fried beef liver and onions in a savory beef broth gravy with garlic and green onions. Classic comfort food with a quick, flavorful pan sauce served over rice.

Whole trout braised in white wine and fish stock with shallots and thyme, finished with a silky cream and herb butter sauce. An elegant weeknight fish dinner in just 40 minutes.

Pronounced Keen-wa, quinoa is a mild-flavored grain that was eaten by the Incas. It is now grown in Colorado and New Mexico and is available in natural food stores. It is a very high as complete protein.

Pan-seared salmon finished in the oven with red wine, fish stock, and dried apricots, glazed with a butter-enriched pan sauce. An elegant French-inspired dish with sweet-savory depth.

Pan-seared filet mignon on a bed of crispy pancetta, finished with a rich Marsala wine and beef stock reduction. An elegant Italian-inspired dinner for six, ready in one hour.

Traditional Scottish haggis made from scratch: sheep heart, liver, and lungs ground with beef suet, onion, oatmeal, and warm spice, then stuffed into a stomach casing and gently boiled. The genuine Burns Night centerpiece.

Set your slow cooker in the morning and come home to fork-tender beef in tomato broth with carrots and onions. Pasta cooks right in the stew during the last 30 minutes for easy one-pot comfort.

Butternut squash pasta sauce with melted Monterey Jack, vegetable broth, and sun-dried tomatoes tossed with ziti. A creamy, lighter fall pasta without heavy cream.

Put the crockpot to work and try making this scrumptious dish made with succulent beef, bell peppers and a bit of soy sauce.

Old-fashioned boiled beef simmered with potatoes, carrots, onions, and peppercorns until fork-tender. Served with a tangy horseradish-mayonnaise sauce that cuts right through the richness.

A silky, puréed cauliflower soup with fresh ginger and onion, made with vegetable stock. Naturally vegan, dairy-free, and full of warm, earthy flavor.

Basque lamb stew simmered with carrots, turnips, thyme, and rosemary in a chicken-stock gravy. A make-ahead, freezer-friendly stew with a lamb shoulder base that splits into batches for the week.

Pot roast with Dijon mustard sauce: chuck roast simmered in beef broth and white wine, then served with a tangy mustard pan sauce thickened with cornstarch. Elegant French-style braise.