Recipe Sifter

Baked falafel patties with chickpeas, tahini, parsley, cumin, and garlic. Oven-baked until golden and crusty, with a fry option for reheating. A lighter take on falafel.

Bring the flavor of New Orleans into your kitchen with this succulent dish made of shrimp, potatoes and yellow squash.

Alaskan moose meat pie with flour-dredged cubes braised until tender, topped with pie crust and baked golden. A hearty wild game pot pie that works with beef too.

Pan-broiled steak with whiskey sauce sears peppercorn-crusted steak on rock salt in a hot cast-iron pan, then spoons over a whiskey-butter sauce. Steakhouse dinner made at home.

Pan-fried fish with pecan topping: golden flour-dredged fillets finished under the broiler with a buttery pecan-garlic crust. A Southern classic with rich nutty flavor.

Slow cooker Brunswick stew with ground chicken and pork, creamed corn, canned tomatoes, and a kick of Tabasco. A thick, smoky Southern stew that gets better the longer it cooks.

Pompano en papillote: New Orleans classic of Gulf pompano baked in foil packets over a sherry-spiked béchamel studded with shrimp and crab. Antoine's-style fine dining at home.

Baked pork and spaghetti casserole with cheddar cheese, tomatoes, and savory seasonings makes a vintage one-dish family dinner.

We have always been great lovers of mushrooms, wild and cultivated. This dish was usually made with meadow or button mushrooms, but the cultivated ones will fill in just as easily and be almost as good.

Creamy potato salmon chowder with carrots, peas, and celery in a homemade white sauce. A big-batch soup using canned salmon that makes 3 quarts.

Add something new to your Christmas platters with these scrumptious crab cakes that are sure to be a hit!

Ragout a la Berghof with beef round strips, mushrooms, and bell peppers in a buttery white wine and beef broth gravy. A rich German-style stew served over noodles or dumplings.

Hot, cheesy chicken dip loaded with sauteed peppers, celery, and jalapeno, bound creamy with cream cheese, sour cream, and cheddar. A quick, crowd-pleasing party dip for chips and crackers.

There are no tomatoes, ketchup, or sugar in this recipe. All of those things caramelize and burn quickly, giving the meat a black color and nasty taste.

Louisiana-style rice and oyster dressing with chicken livers, the Holy Trinity of onion, celery, and bell pepper, plus Worcestershire and cayenne. A Southern Thanksgiving dressing that goes beside the bird, not inside it.

Roasted wild duck stuffed with onion, apple, celery and garlic, braised breast-down in red wine and consomme. The Southern hunter's recipe for taming gamey ducks into a tender feast.