Recipe Sifter

Savory vegetarian tart with sautéed mushrooms, broccoli, and three cheeses in a tofu-cream filling. A hearty meatless main that slices like a dream.

Mushroom tart with caramelized mixed mushrooms, thyme cream, Parmigiano, and crumbled blue cheese in a flaky puff pastry shell. A showstopper appetizer or light dinner with deep earthy flavor.

Mushroom vegetable barley soup with a full pound of fresh mushrooms, carrots, celery, and pearl barley simmered in chicken broth with thyme and nutmeg.

Mushroom and short rib soup with pearl barley, thyme, and sherry. A hearty, slow-simmered beef soup with chewy barley and earthy mushrooms in every bowl.

Lazy oven turkey roasted in a covered pan with a thyme, rosemary, and sage herb paste. A low-effort method that steams the bird moist and browns at the end.

Olive oil marinated mushrooms simmer button mushrooms in herbed wine vinegar with thyme, garlic, and brandy. A make-ahead antipasto that gets better after a night in the fridge.

Homemade onion sandwich buns with sauteed onions, whole wheat flour, maple syrup, and thyme. Hearty, slightly sweet rolls perfect for burgers and pulled pork.

French onion soup Burgundy-style with 3 pounds of onions caramelized, simmered with white wine, and topped with Gruyere-crusted toast baked until bubbly and golden.

Pan-fried bass or trout amandine with butter-toasted slivered almonds, thyme, and a squeeze of lemon. A classic French-inspired fish dish done simply.

Parmesan garlic soup simmers a whole half-head of garlic into a mellow, sweet broth, then thickens it silky with a tempered egg, parmesan, and olive oil liaison. Ladled over a crouton, it's rustic comfort in a bowl.

Tomato-based fish soup with haddock, shrimp, leeks, and carrots in a homemade fish stock. The tomato paste and paprika give this hearty chowder its signature pink color.

Pizza bianca: a white pizza with hand-stretched dough, olive oil pureed with shallot, garlic, and Italian herbs in place of red sauce, then blanketed in melted Gruyère. Crisp, nutty, no tomato.

Pot roast with roasted vegetable sauce turns the braising veg into the gravy itself. Beef round roasts low and slow with tomatoes, red wine, thyme and bay, then the vegetables get pureed into a silky, spoon-it-over sauce.

Poultry chili with chicken or turkey, kidney beans, tomato concasse, and a bold spice blend of cumin, sage, thyme, and red pepper flakes simmered low and slow. A lighter take on classic chili.

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.