Recipe Sifter

Instead of getting out the mayonnaise, why not try this spread that's perfect for sandwiches or crackers.

Italian-style zucchini with butter, olive oil, basil, oregano, and parsley. A quick microwave side dish that keeps the zucchini crisp-tender in 20 minutes.

Low-fat country potato patties with shredded boiled potatoes, onion, celery, green pepper, and whole wheat flour. Griddle-cooked with no added oil or butter.

Homemade chicken stock from scratch: chicken parts and aromatics simmered low and slow, skimmed for clarity, then strained and defatted. The deeply savory foundation for soups and sauces.

Pine nut pasta salad with butter-toasted pine nuts, alphabet pasta, bell peppers, parsley, and a lemon-olive oil dressing topped with Parmesan. A colorful chilled side dish.

Risotto with mozzarella, Kalamata olives, sun-dried tomatoes, and red pepper flakes. A creamy Italian rice dish with Mediterranean flavors and two cheeses.

Grilled beef tenderloin steaks with a roasted garlic red wine reduction, pressed into a pistachio and sunflower seed crust. Restaurant-quality steak at home.

Chicken breasts broiled with an herb butter seasoned with garlic, parsley, rosemary and thyme. Comes out nice and juicy!

Cider chicken braised Normandy-style with hard cider, calvados, bacon, prunes, slow-cooked onions, and a fresh bouquet garni. Rustic French autumn cooking at its best.

Baked tofu spaghetti balls with walnuts, oats, and Italian herbs, smothered in tomato sauce. Vegan meatballs that hold up on pasta or stuffed into a sub roll.

Fettuccine tossed with a no-cook tomato, basil, and yogurt sauce. A light summer pasta that skips the cream and comes together while the noodles boil.

Mike's fish fumet is a clean, aromatic homemade fish stock simmered from fish trimmings, leeks, and herbs with a splash of tarragon vinegar for brightness. The French base for chowders, seafood soups, and pan sauces.

Dried tomato crostini with sun-dried and fresh tomatoes, olives, capers, balsamic vinegar, and garlic on toasted baguette. An Italian bruschetta-style appetizer with optional melted cheese.

Linguine deliziose tosses lightly floured shrimp and salmon with sauteed leeks, mushrooms, garlic, and white wine, then finishes with linguine in a buttery marjoram-parsley sauce. San Francisco surf-and-pasta feast.

Barbecue sauce made with dehydrated vegetables, white wine, honey, Worcestershire, and liquid smoke. A Cajun-style pantry BBQ sauce that simmers for hours using shelf-stable dried ingredients.

Rice pilaf salad tosses diced turkey, brown rice, chickpeas, kidney beans, apples, celery, and green olives into a protein-loaded chilled salad. Perfect for Thanksgiving leftovers or make-ahead lunches.