Recipe Sifter

A healthy alternative to gumbo that's delicious and tantalizing down to the last bit!

Madeira gravy made from turkey pan drippings, reduced Madeira wine, chicken broth, and thyme. A flour-free, intense holiday gravy that pulls depth from roasted bones.

Mandarin soup simmers pork, dried mushrooms, bamboo shoots, and bean curd in chicken broth with a silky egg ribbon finish. Classic Chinese soup for cold nights.

Mixed mushroom soup with port wine, tomato paste, and fresh parsley in a chicken broth base. A rustic, brothy soup that highlights earthy mushroom flavor.

Creamy roasted poblano corn soup pureed with potato and tofu for silky body without cream. Serve hot or chilled for a lighter Mexican-inspired soup with smoky pepper flavor.

Minted couscous with currants, toasted pine nuts, green onions, and fresh dill. A fragrant Mediterranean side dish that comes together in just 5 minutes of active cooking.

Cold cucumber mint soup blended with yogurt, chicken broth, and fresh mint then chilled until refreshing. A light, creamy no-cook summer soup garnished with radishes and diced cucumber.

Mole Castellano: a Spanish-style Mexican mole with four nuts, ancho chiles, and sesame seeds, simmered with turkey. A classic colonial-era mole without chocolate.

Mom's minestrone soup with crushed tomatoes, zucchini, green beans, kidney beans, carrots, and small pasta shells in a savory chicken broth. A vegetable-packed Italian classic ready in under 30 minutes.

Veal stew braised in sour cream and white wine with mushrooms, onions, and Worcestershire sauce. A rich, old-world Dutch oven stew served over curried rice.

Moroccan lamb stew with chickpeas, sweet raisins, slivered almonds, and warm spices (cinnamon, allspice, cayenne). Tender lamb simmered to spoon-soft over fluffy couscous.

White chicken chili with great northern beans, poached chicken, green chiles, cumin, and a full pound of melted Monterey Jack. Served with sour cream and jalapenos for a hearty Southwest crowd-feeder.

Authentic Chinese hot and sour soup with cloud ear mushrooms, golden needles, silken tofu, shredded pork, and the signature tangy-spicy-savory broth thickened with cornstarch.

Mushroom Madness open-face sandwiches piled with marinated mushrooms and red onion, a curry-mustard bechamel and bubbling melted Swiss on rye. A warm, savory brunch or lunch plate with bold flavor in every bite.

Mushroom and celery root soup with dried and fresh mushrooms, pear, Spanish onion, and a touch of cream pureed into a thick, earthy bisque. Freezes for up to 3 months. Despite the title, this is a rich pureed soup, not a salad.

Use as a dip or topping for grilled chicken, seafood, etc., inspired by Diana Rattray