Recipe Sifter

Vegan holiday loaf with brown rice, wild rice, walnuts, and Thanksgiving herbs baked until firm. A plant-based main for Thanksgiving served with mushroom gravy.

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.

Cajun chicken sauce piquant with a dark roux, Chablis wine, tomato sauce, stuffed olives, and hot pepper sauce, slow-cooked for hours and served over spaghetti. Big-batch Cajun cooking.

Oyster corn chowder simmers briny oysters and sweet corn with leeks, prosciutto, and cream, then folds in cooked orzo for a hearty seafood chowder. Coastal comfort in a single pot.

Roasted red pepper and tomato soup with dried chiles, cabbage, garlic, and warm spices, pureed smooth and topped with fresh cilantro. A hearty vegetarian soup.

Baked chicken legs glazed with raspberry jam, balsamic vinegar, and red pepper flakes for a sticky sweet-heat finish that caramelizes beautifully in the oven.

Wicklow pancake, a traditional Irish egg and breadcrumb pancake with fresh herbs, cooked in foaming butter and finished under the grill. A hearty, rustic breakfast or supper.

Classic court bouillon for poaching fish with aromatics, fennel seed, coriander, white vinegar, and fresh herbs. Simmers in 30 minutes, freezes for months, transforms any poached seafood.

Lobster tails in patty shells spoons sweet lobster meat in a sauterne-spiked cream sauce with mushrooms, olives, and pimento into golden puff pastry shells. A retro special-occasion dinner straight from the supper-club era.

Pot pie with greens: a vegetarian pot pie with potatoes, leeks, carrots, tomatoes, and mixed salad greens in savory broth, topped with biscuit crust. A meatless comfort dish for six.

Tuoni e Lampi! This rustic Italian classic pairs tender chickpeas with elbow macaroni, garlic, basil, and good olive oil. A hearty vegetarian pasta that's comfort food at its most elemental.

Garlic head soup built on three whole simmered bulbs blended into a brothy base with barley, wild rice, potatoes, carrots, and mushrooms, herbed with thyme, rosemary, and dill.

Mushrooms and chestnuts in a light cream sauce with butter, flour, and half-and-half, served over baked potatoes. A rich, earthy autumn side dish with a nutty, woodsy character.

Vegan tofu salad with tahini, soy sauce, eggless mayo, and mustard. A creamy, protein-packed no-cook spread for sandwiches, pita, crackers, or lettuce wraps ready in 15 minutes.

Seafood never had it so good, and neither have you with this unique blend of chili and sauteed shrimp that has a distinctive Thai influence.

Quick beef stroganoff with thin-sliced round steak, cream of chicken soup, paprika, and light sour cream. A 30-minute weeknight dinner served over hot egg noodles.