Recipe Sifter

Manhattan clam chowder made from scratch with fresh clams, salt pork, potatoes, tomato juice, and thyme. The classic New York red chowder with no cream and real briny clam flavor.

Marinated venison roast soaked overnight in spiced vinegar and brandy, larded with salt pork and slow-roasted until tender. Finished with a glossy currant jelly pan gravy. A classic hunter's table centerpiece.

Creamy split pea soup blending green and yellow peas with fresh fennel, leeks, and thyme creates a silky vegetarian bowl of comfort.

Sausage-stuffed butternut squash baked twice with thyme, tarragon, and egg custard. A savory fall main dish that uses the squash shells as edible bowls.

Try these savory turnovers, they are too delicious to stop eating. Sauteed mushrooms gives the meaty texture and delicious flavor, the pepper Jack cheese adds extra cheesy bite, and the thyme adds the fresh taste. These tasty and delicate turnovers are perfect appetizer, or can be a delicious vegetarian main course.

This elegant first course looks very attractive served in clear glass bowls or clear stemmed dessert dishes.

Peach jambalaya: Louisiana-style jambalaya with shrimp, ham, smoked sausage, and unexpected fresh peach slices. Sweet-spicy fusion served over rice for four.

Thick-cut rib eye steaks rubbed with a bold blend of black pepper, paprika, garlic, and red pepper flakes, then grilled over coals to a smoky char. A peppery dry-rub steak built for the grill.

Nothing beats a succulent pot roast dinner and this recipe proves just that.

Roasted lamb with earthy mushrooms and a rich port wine sauce.

Rich chicken broth built from backs, necks, and wings, sweated with leeks and aromatics, then simmered four hours and reduced for deep gold stock. The base of every great soup.

Quick, easy and delicious way to cook your winter squash as a side dish.

Cajun-style stuffed pork loin roast with deep pockets packed with sautéed onion, celery, and green pepper trinity, all wrapped in a fiery dry rub. Roasted low and slow then blasted hot for a dark, peppery crust.

Romanian mititei (mici) sausages made with ground beef and pork, garlic paste, baking soda, thyme, and basil. Skinless grilled sausages shaped by hand without casings.

Rustic fish stew with tilapia, white wine, clam juice, zucchini, red pepper, and Roma tomatoes. A light Mediterranean-style one-skillet stew ready in 35 minutes.

Marinating the chicken in olive oil, balsamic vinegar, dried thyme and tarragon add great depth to a rice sauce that's smoothed by just a hint of red currant jelly and enhanced with apricots and tawny port. Be sure to use tawny port. With its beautiful amber color and slightly dry flavor, it compliments the apricots. Save your ruby port, which is sweeter and has a deep red wine color, for after dinner.