3,314 stick recipes

Saucy black beans with mushrooms, green chiles, and cilantro over fluffy brown rice. Loaded with veggies, naturally vegan, and on the table in 30 minutes.

Chicago Italian beef, a garlic-and-herb roasted sirloin sliced paper-thin and dipped in its own seasoned jus, then piled onto French rolls. The real-deal dipped sandwich, made for a crowd.

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.

Vegetarian black bean sausage made with pureed beans, diced tofu, fresh corn, and sautéed vegetables set with gelatin. Sliced and served cold for an elegant plant-based charcuterie.

Add some sophistication to your beef this summer with this succulent dish made with red wine and a variety of spices.

Manitoba wild rice baked casserole with bacon, mushrooms, and beef stock. Nutty, earthy wild rice simmered then finished in the oven for deep savory flavor.

Beef and pinto bean chili made with cubed sirloin tips, dried pinto beans, beef stock, garlic and chili powder. Slow-simmered for deep flavor. A no-fuss cold-weather one-pot dinner.

Mushroom barley kugel baked with sauteed mushrooms, onions, soy milk, and vegetable broth. A vegan-friendly take on the classic Jewish comfort dish.

Vegan nut roast layered with ground brazil nuts, cashews, and millet, stuffed with a chestnut puree center. Herb-spiced and golden-baked, this is the plant-based centerpiece your holiday table needs.

Bean and pasta soup with kidney beans, elbow macaroni, spinach, and stewed tomatoes in vegetable broth. A one-pot Italian-style soup with Parmesan on top in 30 minutes.

Beer-braised pot roast marinated overnight in dark stout with caraway, rosemary, and cloves, then slow-cooked until fork-tender. A German-Belgian style beef braise with a deep, malty gravy.

Pon pon shredded chicken, the classic Sichuan cold dish: poached chicken shredded by mallet or hand, served over bean paste strips with a peanut butter, sesame, and chili oil dressing.

Beef Brisket with Barbecue Sauce: a hands-off crockpot brisket cooked low for 10 hours in a Worcestershire-vinegar braise, finished with a separate ketchup-brown-sugar sauce.

Homemade baked beans slow-cooked for 7 hours with white beans, molasses, ketchup, dry mustard, brown sugar, and apple cider vinegar. Old-fashioned, from-scratch Boston-style beans.

New Orleans crab canapes: buttered toast rounds topped with creamy crab and gruyere-parmesan cheese balls, baked until bubbly. A classic French Quarter party appetizer.

Roast stuffed leg of lamb rubbed with garlic and rosemary, finished with a red wine pan sauce of tomatoes and olives. A centerpiece roast for Sunday or Easter dinner.