Recipe Sifter

Pressure cooker veal stock delivers the silky gelatinous depth of day-long simmered stock in just 45 minutes. Veal bones with aromatic vegetables, bay, thyme and peppercorns for the ultimate sauce base.

This makes an excellent first course with dry white Demesticha or Samos wine.

Pan bagnat-style French roll sandwich stuffed with anchovies, black olives, capers, tomatoes, and cucumber in olive oil and mayo. A bold, briny, no-cook Mediterranean meal.

Classic French quiche maison with blanched bacon, Gruyere cheese, and a rich egg custard with cream and nutmeg in a blind-baked pie shell. Blanching the bacon first removes excess salt for a more refined filling.

Quiche-grits combines a classic egg and Swiss cheese quiche with hot grits in a pie shell, loaded with ham or tuna, onion, and a kick of cayenne. Southern meets French.

Quick microwave Italian potato salad with new red potatoes, olives, bell peppers, and fresh tomatoes tossed in zesty Italian dressing. Ready in 25 minutes with no stove required.

Rao's famous lemon chicken broiled until crispy then tossed in a bold lemon-olive oil-garlic sauce and broiled again. The legendary NYC Italian restaurant recipe for home cooks.

Raw mushroom dip with whipped cream cheese, fresh chopped mushrooms, onion, and parsley. A no-cook appetizer spread for crackers or open-faced sandwiches.

Make-ahead broccoli cheddar strata with cubed bread, eggs, and skim milk assembled overnight and baked until golden. A savory breakfast casserole that feeds a crowd.

Red lentil soup with paprika, bay leaf, dried mint, and parsley simmered in beef or chicken stock until the lentils dissolve into a thick, velvety potage. Puree optional.

Rice it up with this scrumptious dish made with fresh spinach, parsley leaves and provolone cheese.

Italian bread topped with sun-dried tomatoes, black and green olives, garlic, and melted mozzarella. A Mediterranean-style open-faced loaf ready in 20 minutes flat.

Roasted garlic puree dip: silky cream cheese and blue cheese spread loaded with six heads of slow-roasted garlic. The party dip that turns garlic skeptics into believers.

Unlike meat stock, vegetable stock doesn't benefit from hours of cooking. After about 40 minutes of simmering, the vegetables have yielded all of their flavor.

Rosemary turkey salad with fresh herbs, shredded Granny Smith apple, and light mayo served over alfalfa sprouts and lettuce. A fresh, lighter take on classic turkey salad for two.

Cold cucumber beet soup with a rosy pink color from pickled beets, blended with sour cream and chicken broth. No cooking required, just chill and serve.