Recipe Sifter

Austrian liver dumplings (Leberknodel) bind pureed calf's liver with bread, egg, butter, and parsley into small simmered dumplings. Soul-warming Habsburg-empire bite served floating in clear broth or alongside roast meat.

Red Snapper in Artichoke Butter cooks entirely in the microwave - garlic butter with artichoke hearts, mushrooms, lemon, and cayenne poured over fillets and done in 30 minutes.

Creamy tofu salad dressing made with soft tofu, Dijon mustard, garlic, and white wine vinegar. Blends smooth in minutes for a high-protein, dairy-free alternative to ranch or Caesar.

Old German cabbage rolls stuffed with seasoned ground beef and rice, simmered for three hours in a tangy tomato-lemon sauce. A Pennsylvania Dutch comfort classic.

Italian baked squid stuffed with creamy ricotta, wilted spinach, and chopped tentacles, braised in white wine and plum tomatoes. A classic trattoria dish that turns simple calamari into an elegant dinner.

English steak and kidney pie with beef round steak, kidneys, mushrooms, and carrots slow-simmered in gravy under a flaky pastry crust. A proper British pub classic done right at home.

Linguine with seafood, a southern Italian classic with shrimp, scallops, and mussels in a chili-spiked tomato sauce brightened with white wine, lemon zest, and fresh basil. The pasta night that drinks like dinner out.

Scheherazade casserole: the classic Moosewood vegetarian bake of bulgur, ground soybeans, tomatoes, cumin and feta cheese. Middle Eastern-spiced, protein-rich and a co-op cookbook hall of famer.

Norwegian sardine pate blends mashed sardines with cream cheese, lemon juice, and hot sauce into a smooth spread. Garnished with capers and served with toast.

Beef Bourguignon with cubed round steak braised in burgundy wine with crispy bacon, pearl onions, and mushrooms, plus a splash of sherry and tomato paste. The classic French bistro stew made at home.

Emily's bean soup simmers seven dried beans and lentils with a meaty ham bone, tomatoes, and vegetables into a thick hearty pot. Old-fashioned cold-weather comfort.

Beef meatballs braised in Burgundy wine with mushrooms, pearl onions, and carrots. A one-skillet French-inspired dinner that's ready in 45 minutes.

French potato salad with a tarragon vinaigrette of white wine vinegar, olive oil, and grainy mustard. No mayo, just warm potatoes soaking up a bright dressing.

Party spinach dip: the classic creamy retro dip with frozen spinach, sour cream, mayo, and onion soup mix. The recipe every potluck has on the table, served in a hollowed bread bowl.

Mustard-glazed ham steak microwaved over cabbage and onion with Dijon, honey, and red wine vinegar. Fifteen-minute weeknight dinner for busy nights.

German-style veal and pork meatballs served over braised red cabbage and potatoes with a lemon-caper pan sauce. A rustic one-skillet-and-pot Bavarian dinner with Worcestershire-spiked gravy.