Recipe Sifter

Pearl barley simmers in chicken broth with sautéed onions, fresh mint, and parsley, then gets swirled with yogurt for tangy Armenian comfort.

Scottish "Braveheart" chicken, beef and leek soup. Adapted from The Frugal Gourmet

Roasted garlic stuffed chicken breasts: pockets filled with 20-clove confit garlic paste, pan-seared, then finished in a Provencal tomato-caper-wine sauce. Elegant dinner-party chicken.

A smooth, puréed Norwegian cauliflower soup thickened with a light roux and skim milk, finished with white pepper and a dusting of nutmeg. Cozy, low-calorie comfort in a bowl.

Packed with colorful veggies. Makes an excellent main course. Leave meat out of the equation and try this tasty dish that will satisfy your hunger like no other.

German potato salad in a warm, tangy dressing of broth, white wine vinegar, mustard and a touch of sour cream, poured over still-warm sliced potatoes so they soak up every bit. Served at room temperature with fresh dill.

This dish, which originated on the island of Hainan, off the coast of Southern China, emphasizes the natural sweet flavour of an absolutely fresh chicken and served with rice that is cooked in chicken fat with garlic and then simmered in chicken stock.

This 15 minute tomato soup was the first tomato soup we made, and it came out deliciously refreshing. Homegrown tomatoes and homemade vegetable stock certainly made the soup taste more flavorful.

Creamy Creole peanut soup with crunchy peanut butter, fresh chilies, chicken, and heavy cream. Rich, nutty, and spicy with roots in Southern and African cooking.

Pearl barley browned in margarine and baked with cauliflower, mushrooms, shredded carrots, and onion in vegetable broth. A cozy vegetarian casserole with zero cholesterol.

Individual chicken pot pies with rosemary-infused cream sauce, sugar snap peas, carrots, and pearl onions under a puffed golden pastry lid. Dinner party-worthy comfort food.

This spicy soup is perfect for the Autumn season and is sure to please everyone's hunger.

Chicken breast stuffed with artichoke hearts, garlic, breadcrumbs, and a touch of cream and nutmeg. Baked at high heat for a fast, elegant dinner.

Classic Quebec-style roast goose stuffed with bread, currants, and apples, slow-roasted with aromatic vegetables and finished with a white wine pan gravy. A showpiece holiday roast.

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

I used very little green bell pepper (only had a half pepper on hand), but added frozen peas and sliced fresh mushrooms instead. I also ad libbed a little more by spicing it up with a good pinch of my homemade garam masala. Delicious.