Recipe Sifter

Rich venison and mushroom stew braises marinated game low and slow into a dark, glossy gravy, then crowns it with crisp lemon-parsley forcemeat balls. A deeply savory, make-ahead wild-game casserole.

Individual chicken pot pies with mushrooms, peas, carrots, and pimiento in a sage-seasoned cream sauce under flaky pastry. Includes a biscuit-topped shortcut variation.

Pan-seared chicken breasts get draped in a tangy mustard sauce with dry sherry and a creamy ricotta-yogurt finish. All the richness of a cream sauce with half the guilt.

Open-faced crab avocado melt on pumpernickel with creamy crab salad, sliced avocado, and melted Colby cheese. A 15-minute lunch that feels way fancier than the effort involved.

Littleneck clams steamed open in a quick garlic, crushed tomato, and fish stock sauce with oregano and fresh parsley. A Neapolitan classic that takes just 25 minutes from stovetop to table.

Butterflied salmon fillet rolled around a fines herbes stuffing of parsley, tarragon, and thyme, finished with a reduced sherry butter sauce. A French-inspired entertaining centerpiece.

Pasta con il tonno is the classic Italian pantry pasta with canned tuna, garlic, dried chili, and tomato. A 40-minute weeknight dinner from the cupboard.

Summer basil salad tossed in a sweet rice vinegar and Dijon dressing with fresh veggies, herbs, and golden raisins. Serve it over fusilli, brown rice, or couscous for a light, vibrant side dish.

Broiled flounder or sole marinated in balsamic vinegar, lemon juice, and dry mustard. A light, lean fish dinner that's low in fat and ready to eat in under 10 minutes of cook time.

Manicotti Florentine stuffed with ricotta, mozzarella, parmesan, and spinach, baked in marinara sauce. A vegetarian Italian pasta bake with a three-cheese filling and fresh basil.

Classic creamy veggie dip with sour cream, mayonnaise, dill, parsley, dried onion and seasoned salt. Five-minute make-ahead party dip for crudités platters.

Vegetarian stuffed grape leaves filled with rice, yellow split peas, mushrooms, and warming spices like turmeric and cayenne. Baked until tender, these make a hearty appetizer or meatless main.

Irish stuffed rabbit with an apple, onion, and breadcrumb stuffing seasoned with thyme and parsley, braised in stock until fork-tender. Traditional countryside cooking.

Creamy linguine with sun-dried tomatoes, toasted pine nuts, shallots, garlic, and white wine in a half-and-half sauce finished with Parmesan. Restaurant-style Italian pasta at home.

Italian frying peppers stuffed with anchovy, bread crumbs, Parmesan, and fresh herbs, sautéed in garlic-infused olive oil until blistered and charred. Quick, bold, and built for summer.

Spinach lasagne with sauteed mushrooms, tomatoes, garlic, and fresh wilted spinach folded into a three-cheese filling. A vegetarian Italian lasagna with no jarred sauce needed.