Recipe Sifter

One-pot beef jambalaya with the holy trinity of green pepper, celery, and green onion, plus mushrooms, thyme, and sherry. Rice cooks right in the pan, soaking up every drop of beefy flavor.

Here is the all-purpose southwestern favorite. This simple salsa is unbeatable when tomatoes are at their brilliant best.

Classic Chinese stir-fried squid in fermented black bean sauce with garlic, ginger, rice wine, and scallions. Sounds fancy, cooks in minutes. Easier than you think.

Cold green vegetable soup with poached fish. Source: Olga Gorechev, St. Petersburg, Russia

Shredded carrots and turnips baked in a rich Parmesan custard with scallions and parsley until golden and bubbling. An elegant, make-ahead side dish for holiday tables or weeknight dinners.

Everyone loves this dish, even those who don't particularly like egg plant. The flavor virtually explodes with a lively combination of sweet, spicy, tart and savory followed by the refreshing crunch of fresh water chestnuts. Serve as a side dish or first course for Western menus.

Hush puppy is an old Southern term that originated after the Civil War. People didn't have enough for themselves to eat let alone feed their dogs, so when the old hounds started barking from hunger, they would throw pieces of fried corn bread to them, yelling, 'Shut up, dog! Hush puppy!"

Orange Pork Tenderloin with Orange Marmalade Sauce recipe

This traditional Cajun gumbo, inspired by Queen Ida’s Louisiana roots, combines tender chicken, smoky sausage, and a dark, flavorful roux for a soul-warming dish. The holy trinity of onion, celery, and parsley, along with bold seasonings, creates a complex, spicy broth that’s perfect served over rice. Ideal for family dinners or festive gatherings, this gumbo is a labor of love that rewards with deep, authentic flavors.

This delicious spread made with cheddar cheese and jalapeno peppers is a great way to spice up your sandwiches or burgers.

Whole roast chicken soaked in a zesty lime, cumin, and cilantro marinade then basted until golden and juicy. Bold Tex-Mex flavor in every bite.

French-style wild game pate layered with cognac-marinated duck and seasoned pork, wrapped in blanched bacon, and baked in a water bath. Slice it cold and serve with crackers.

Classic Russian Olivier salad with boiled potatoes, carrots, peas, chicken, apples, and orange in a creamy egg yolk, mayonnaise, and sour cream dressing. Chilled overnight for deep, layered flavor.

Assorted fresh crunchy vegetables, sour, sweet and spicy sauce, and soba noodles make this quick, easy and tasty cool summer salad!

Breakfast omelette done the French way, soft folded eggs cooked in butter and topped with a fresh tomato, jalapeno, cilantro, and lime salsa. A quick, light, vegetarian breakfast with bright Mexican-inspired flavor.

Three-vegetable kimchi: napa and green cabbage with carrots, scallions, and bell pepper fermented with a heavy garlic-red pepper-paprika paste. Big-batch Korean pickle, ferments 2-3 days at room temperature.