Recipe Sifter

Indonesian chicken sateh skewers marinated in lemongrass, garlic, and curry, grilled over fire and drenched in a silky coconut-peanut sauce with fish sauce and lime.

Shrimp in lobster sauce, the classic Cantonese takeout dish: egg-white-marinated shrimp tossed with ground pork, fermented black beans, garlic, ginger, and silky egg ribbons. No lobster, all flavor.

Southwest black bean soup simmers dried beans with smoky ham, chipotle, and cumin, then purees half for a velvety body. Topped with creme fraiche and red bell pepper for a smoky, hearty bowl.

Kahlua kabobs with beef or lamb grilled in a peanut butter and coffee liqueur sauce. Chunky peanut butter, Kahlua, garlic, and horseradish blended into a rich basting sauce.

Apple-cheese soup blends tart Granny Smith apples, sharp aged cheddar, and a splash of port into a silky strained bowl finished with crisp bacon. A savory-sweet starter with real depth.

Bone-in chicken poached with leeks and celery in a silky egg yolk-and-cream enriched broth with lemon. A refined French-style braised chicken that's pure elegance in a soup plate.

Chiles en nogada: poblano peppers stuffed with sweet-savory picadillo, lightly fried, then draped in creamy walnut sauce and crowned with pomegranate seeds. A celebrated Mexican classic.

Rack of lamb marinated in red wine vinegar and coriander, roasted at high heat, then finished with a warm bacon and Dijon mustard vinaigrette built from the pan drippings.

Traditional Irish stew casserole with lamb, potatoes, onions, and rosemary layered and slow-baked for 8 to 10 hours. The potatoes dissolve into a thick, silky broth.

Poached salmon steaks simmered in a fragrant bay-dill-peppercorn broth, served with a cool yogurt cucumber sauce. Light, elegant, and ready in 30 minutes.

Polpettone di tacchino is an Italian stuffed turkey roll filled with ground dark meat, pistachios, and herbs, braised in white wine until tender.

Honey glazed chicken breasts poached in aromatic broth, chilled overnight for texture, then broiled with a glossy honey finish and topped with toasted almonds.

Roast duckling glazed with apricot basting sauce, served with wild rice studded with toasted pine nuts, chopped pears, and currants. An elegant holiday centerpiece.

Creamy corn chowder with leeks, carrots, and potatoes simmered in chicken broth, then puréed smooth and enriched with evaporated milk: light, comforting, ready in 30 minutes.

Get in on the fun of cooking chicken with this scrumptious recipe that uses jalapeno peppers and pickling spices.

Warm up your days with this savory and delicious corn soup that even Grandpa would enjoy!