Recipe Sifter

Pan fried Red Snapper fillets served with a quick creamy basil cream sauce. Quick, easy and super tasty.

An quick and easy to make enriched Bechamel sauce that is excellent on fish or other broiled meats.

This delicious savory onion tart is tasty, creamy, and absolutely delicious, a great way to impress your family or your guest.

Sauce Aurore (Aurora sauce) made from a silky bechamel base with tomato paste stirred in for a blush-pink French classic. Seven ingredients, one saucepan, about 15 minutes.

A curried Bechamel sauce works very well as a topping for many steamed or cooked vegetables.

Can be used as an appetizer, or the main course, but either way this scrumptious dish doesn't disappoint in taste!

Chef Paul Prudhomme's Barbecue Sauce: a smoky, sweet-tangy Cajun sauce built on bacon, pecans, honey, and citrus rinds. Pureed silky for chicken, pork, or ribs. Makes 5 cups.

Have you ever seen a ling cod? They are almost primeval looking - huge, gaping mouths with very sharp teeth. As with any fish, the most important factor for how good it tastes is its freshness. I picked up this fillet at my local fish market where they told me that the ling cod had just come in that morning. With the lemon-garlic butter sauce it was divine.

Copycat Pappasito's creamy poblano soup with sauteed peppers, carrots, and onion in a butter-cream roux, finished with melted Monterey Jack cheese. Rich, spicy, and restaurant-quality.

This fiery Cajun chicken pasta smothers spaghetti in a spicy triple-pepper tomato sauce loaded with butter-sautéed chicken. A bold Louisiana-style feast for heat lovers.

Grouper fillets nestled on wilted spinach, draped in a Swiss and Parmesan cheese sauce with a whisper of Pernod, then broiled until bubbly and golden. Restaurant-quality seafood in 30 minutes.

Crispy fried eggplant: rounds salted to draw out any bitterness, then breaded in seasoned flour, egg and thyme-flecked crumbs and fried golden in butter and oil. Crisp outside, tender-not-mushy inside, finished with lemon.

This is a great dinner side dish to accompany almost any kind of meat, poultry, or fish. Or serve for lunch with a salad.

Very good with a dollop of plain yogurt or sour cream on each patty.

Pork tenderloin medallions Veronique: sauteed in butter, finished in a sherry-cream sauce built from the pan drippings, and topped with butter-sauteed seedless grapes. Elegant French bistro cooking.

Butter, cream, and two cheeses melt together in this thick, silky Alfredo sauce that coats every strand of pasta with the kind of indulgence that makes Italian restaurants nervous.