Recipe Sifter

Tom's Oysters Rockefeller: oysters baked under a rich green sauce of pureed spinach, scallion, celery, and parsley, seasoned with anchovy, anise, and Tabasco. The classic New Orleans baked oyster, done right.

Pizza Rustica with Roasted Red Peppers and Provolone recipe

Lighter fettuccine Alfredo made with skim milk, reduced-fat cream cheese, and a roux instead of heavy cream and butter. All the creamy Parmesan flavor with less fat.

Potato soup with lemons: a bright, golden purée flavored with lemon zest, ginger, and slow-simmered onion. A naturally creamy potato soup with zero dairy.

Beef spaghetti sauce simmered low and slow with garlic, oregano, thyme and a bay leaf for that deep Sunday-supper flavor. Hearty meat sauce that thickens to clingy, glossy perfection over hot pasta.

Louisiana crawfish etouffee with a dark roux, holy trinity vegetables, tomatoes, and cayenne served over rice. A Cajun classic built on a proper 10-minute dark roux.

Wild herb tart is a green-packed vegetarian custard pie stuffed with spinach, leek, green onion, and fresh parsley, bound in eggs and cream. A springtime garden-forward cousin of the classic quiche.

Imam bayildi, Turkish stuffed eggplant braised in olive oil with a tomato, onion, currant, and allspice filling. Served cold after chilling overnight.

Grilled shrimp skewered on fresh rosemary branches, marinated in lemon, garlic, and chili, then served over a bright cherry tomato and black olive salsa. A showstopping Mediterranean appetizer or light main.

Hot vermicelli tossed with a raw egg, sun-dried tomato, Parmesan, and lemon sauce that cooks on contact. A carbonara-style no-cook pasta ready in 30 minutes flat.

Baked garlic butter shrimp with crispy bread crumbs, oregano, parsley, and lemon served over spaghetti. Jumbo shrimp roasted until golden and saucy in garlicky butter.

Microwave Parmesan tomatoes topped with butter, grated Parmesan, oregano, and parsley. A 5-minute side dish using just 5 ingredients and ripe summer tomatoes.

Belgian carbonnade braises beef chuck and smoked ham in dark beer with onions, carrots, and herbs, finished with scotch, vinegar, and toasted walnuts. Deep stew flavor in every spoonful.

Italian spinach sauce for pasta made by blending raw spinach, lettuce, capers, lemon juice, and olive oil into a vibrant green puree. Quick, fresh, and vegetarian.

Fragrant Spanish rice with sautéed mushrooms, fresh tomatoes, green pepper, garlic, cloves, cayenne, and a splash of sherry. A flavorful side dish ready in 30 minutes.

Crunchy no-mayo coleslaw with shredded red cabbage, cauliflower, and carrots tossed in a tangy tarragon-dill vinaigrette. A vibrant, make-ahead side dish that holds up at cookouts and potlucks.