Recipe Sifter

Red snapper parmigiana marinates snapper fillets in white wine, garlic, and herbs, then gives them a savory parmesan-flour crust and a quick pan-fry. A light, low-fat fish dinner finished with a squeeze of lemon.

Country-style rabbit stew braised in dry sherry, chicken broth, and a strained game marinade with sage and thyme. The way old hunters do it, in a black iron pot.

Passover stuffing with chestnuts and mushrooms uses softened matzoh in place of bread, bound with egg and folded with sauteed onion, celery, earthy mushrooms, sweet chestnuts, and fresh herbs. Kosher-for-Passover holiday comfort.

Farm market soup stew packed with carrots, cabbage, leeks, potatoes, zucchini, Swiss chard, split peas, and tomatoes in vegetable broth. A hearty vegetarian garden harvest pot.

A scrumptious vegetable dish made with asparagus, broccoli florets, carrots and spinach.

Hearty salmon chowder with potatoes, carrots, broccoli, corn, and evaporated milk in chicken broth: lighter than cream-based chowders but still rich and satisfying.

Silky asparagus soup with tender leeks and potatoes, finished with cream. This spring vegetable soup celebrates fresh asparagus in a warming, elegant bowl.

Baked salmon with olives that adds a sophisticated look to your dinner!

Chicken thighs marinated in balsamic vinegar, white wine, lemon zest, and thyme, then simmered until tender. The marinade reduces into a glossy, tangy pan sauce you'll want to pour over everything.

Shell-on shrimp stuffed with herb-loaded Creole compound butter made from garlic, shallots, oregano, thyme, and three peppers, then grilled until pink and sizzling. New Orleans flavor in 30 minutes.

One-skillet Basque vegetable rice with tomatoes, zucchini, bell peppers, Spanish paprika, and thyme cooked in broth until tender. A healthy, hearty vegetarian main served straight from the cast-iron pan.

Tender braised beef cubes oven-simmered with butternut squash, dried cranberries, thyme, and sage. A cozy fall dinner for two that fills the kitchen with warm, earthy aromas.

A traditional Swiss-Italian tripe soup from Ticino with borlotti beans, carrots, leeks, celery, and Parmesan, served alongside broiled Gruyere garlic bread. Hearty, rustic, and warming.

Shortcut beef bourguignon using golden mushroom soup, Burgundy wine, bacon, and whole onions braised until fork-tender. All the French bistro flavor with half the effort.

No need to buy chili seasoning or taco spice mix. It's easy to make your own and it's not loaded with salt and MSG!

A delicious side dish for your Thanksgiving dinner.