Recipe Sifter

Homemade vegetable stock in the pressure cooker in just 10 minutes at high pressure. Sauteed onions, carrots, celery, parsnips, and herbs for a rich, flavorful base.

Provencal Beef Bacon Stew with Potato and Carrot recipe

Provencal-style braised chicken with salt pork, tomatoes, white wine, garlic, thyme, and olives. A rustic French Sunday-supper dish that feeds a crowd from one Dutch oven.

This quick and tantalizing chicken stock is the perfect starter for soups and gravy.

No need to simmer for hours to create a flavorful homemade chicken broth.

Try a new dish today with this savory recipe that will become your new favorite.

This savory vegetable stock is quick and easy to make and is perfect to use when making soups.

Rack of lamb primeurs roasted over its own bones with thyme, then sauced with a deglazed pan jus and plated with spring baby vegetables. Classic French bistro dinner-party centerpiece.

Hearty vegetable pasta soup with zucchini, carrots, tomatoes, six cloves of garlic, and fettuccine in chicken broth. A warming one-pot soup for cold, rainy days.

Ranch-style slow cooker beef braises stewing beef and whole small onions in a brown gravy spiked with red wine vinegar, cloves, bay, and thyme. Set it and forget it for fork-tender results.

Spatchcocked roast turkey with cream gravy: backbone-removed bird that cooks in half the time, finished with a rich gravy of turkey stock, heavy cream, and nutmeg.

Sweetbreads poached with onion, shallot, thyme, and bay, then finished in cream and veal stock. A New York masterchef ravioli sauce built on luxury offal.

Red clam sauce with canned clams, tomato paste, lemon juice, rosemary, and thyme simmered for 15 minutes. A quick Italian-American pasta sauce served over linguine with parmesan.

Red wine sauce for salmon built from salmon bones, cognac, mirepoix, and shallot puree with a double-reduction technique. A restaurant-quality fish sauce with rich, concentrated flavor.

Baked rice with fresh spinach, provolone cheese, herbs, and eggs. A hearty Italian-style vegetarian casserole with thyme, parsley, and red pepper flakes.

Roast chicken stuffed with red onion, lemon, garlic, and thyme, draped in bacon for self-basting, then finished over a sea of cremini mushrooms that soak up the drippings. A Sunday-dinner bird that carves like a dream.