3,314 stick recipes

Traditional German braised red cabbage with Granny Smith apples, red wine, and a splash of vinegar to lock in the ruby color. Sweet-tart side dish for pork roast, sausages, and holiday tables.

Thai-style coconut tofu soup with golden-fried tofu, galangal, kaffir lime leaves, and chili in a silky coconut milk broth. Vegan, naturally gluten-optional.

Veal Adriana: thin veal scaloppine pan-seared and finished in a Dijon-cream pan sauce with lemon, white wine, and brown gravy. A classic San Francisco-Italian restaurant dish.

Spicy rice and beans baked in the oven with brown rice, salsa, corn, cumin, and stewed tomatoes. A one-pot vegetarian Mexican-style dinner that keeps in the fridge for up to 5 days.

Tender lamb chunks braised with turmeric, cardamom, and nutmeg, then folded with wilted spinach and tangy yogurt. This Afghan stew packs warm spice and bright citrus over fluffy rice pilaf.

Hearty vegetarian mushroom barley soup with white wine, fresh dill, and a splash of dry sherry. Simmered slowly with pearl barley for thick, satisfying comfort in a bowl.

Make your ribs taste a bit sweet with this easy crockpot recipe that is 100% stress free!

Lone Star chicken casserole bakes dredged chicken in a ketchup-Worcestershire beef gravy with potatoes, carrots, mushrooms, and baby onions. A hearty Texas one-pot Sunday supper.

Easy one-pot beef stew with chunked beef, potatoes, carrots, celery, onion, and peas in a simple beef broth darkened with Gravy Master. A no-fuss weeknight stew that simmers itself tender.

Turkey sausage and vegetable medley in a ginger-soy glaze served over rice. Smoked sausage with crisp-tender mixed vegetables in a glossy brown sugar sauce ready in 15 minutes.

Tender braised beef cubes oven-simmered with butternut squash, dried cranberries, thyme, and sage. A cozy fall dinner for two that fills the kitchen with warm, earthy aromas.

Traditional Irish beef stew with round steak, whole potatoes, carrots, parsnips, and pearl barley simmered low and slow. Hearty, thick, and honest pub fare.

Four-onion soup made with yellow onion, red onion, leeks, and scallions in beef broth, topped with toasted baguette slices and broiled Swiss and Parmesan. A deeper, more complex twist on classic French onion soup.

Butter-glazed onions simmer with beef stock, white wine, sherry, and garlic in the crockpot for a French onion soup topped with cheese-crusted toasted baguette.

Hearty crockpot vegetable soup with TVP, pinto beans, okra, rice, and tomatoes. Dump everything in, cook for 6 hours, and get a thick, protein-rich soup that tastes anything but meatless.

Lamb marinated in red wine, and served with a mash made with Alpine Pepper.