Recipe Sifter

Tender crepes filled with crab, mushrooms, and scallions in a white wine cream sauce, baked until heated through and broiled golden. French-inspired elegance in 45 minutes.

Gluten-free potato-crusted cauliflower quiche with shredded potato crust, sauteed cauliflower, onions, garlic, herbs, and cheddar cheese in a savory egg custard.

Homemade hot Italian sausage made from scratch: pork and fat ground with fennel seeds, paprika and a fiery hit of red pepper flakes. Control the heat and salt yourself, then stuff into links.

Romanian mititei-style sausages made with ground beef and pork, garlic puree, and baking soda for tender texture. No casings needed, shaped by hand for the grill.

Oysters and wild rice casserole, a Southern holiday-style bake with plump oysters, nutty wild rice, sage, thyme, and a buttery Ritz cracker topping.

Pan-seared pork tenderloin medallions in a Riesling wine sauce with green peppercorns, raisins, balsamic vinegar, and toasted pine nuts. Restaurant-quality in 40 minutes.

Velvety cream of leek and potato soup infused with mussel cooking liquid, finished with half-and-half and tender mussel meat. Fresh herbs and white wine make this a refined bowlful.

Chilled spicy shrimp poached in vinegar, broth, dry mustard, and hot sauce. A make-ahead appetizer with bold tangy heat and clean shrimp flavor.

Florida bouillabaisse: a Gulf Coast riff on the French classic with fish, shrimp, crab, clams, and softshell turtle in a saffron-tomato broth. Wine, herbs, and white bread for sopping. Feeds a crowd.

Florida Keys conch chowder with smoky bacon, jalapeño heat, and a tomato-clam juice base. Manhattan-style red seafood chowder that tastes like the conch shacks of Islamorada.

Manhattan clam chowder made in the microwave with minced clams, bacon, tomato juice, and thyme. A brothy, tomato-based chowder ready in about 20 minutes.

Spicy beef carbonade braises sirloin or stewing beef in red wine and beef stock with bacon, garlic, chili powder and a hit of habanero. A Belgian-meets-Tex-Mex riff on the classic carbonade flamande.

Crispy mustard chicken coats boneless breasts in a light mayo-mustard mix, then dredges in wheat germ and breadcrumbs with thyme. Baked covered then uncovered for a golden, crunchy crust.

Portuguese fisherman's stew with white beans, whitefish, stewed tomatoes, and thyme. The fish poaches separately in lemon water to stay tender, then joins the hearty bean broth.

Halloween beef stew with flour-crusted meat, potatoes, carrots, and peas in a creamy thyme-coriander broth, served inside a carved pumpkin shell for a spooky seasonal showstopper.

Crustless spring vegetable pie layered between fresh breadcrumbs with carrots, cauliflower, peas, scallions, eggs, feta, and thyme. A vegetarian quiche-style main that bakes in 25 minutes.