Recipe Sifter

German oxtail soup (Ochsenschwanzsuppe): browned oxtails and veal tails simmered five hours, then strained, pureed, and thickened with a dry-browned flour roux and a finishing splash of Madeira.

Slow cooker chicken fricassee with onions, celery, and carrots in a thick flour-thickened gravy served over noodles. A classic comfort dish that cooks itself all day in the Crock-Pot.

Crispy pan-fried sesame chicken cutlets coated in breadcrumbs, ginger, and garlic. Freezer-friendly, ready in minutes, and golden on the outside with juicy chicken breast inside.

Baked seafood tortillas stuffed with crab, Monterey Jack, and parsley in a creamy white sauce with a hint of cayenne. Bubbly, cheesy, and ready in just over an hour.

Kazakh fried lamb dumplings with hand-rolled pasta dough wrapped around seasoned ground lamb, rice, parsley, and cilantro, then crisped golden in hot peanut oil. A Central Asian showstopper.

Spicy couscous with curry, cumin, and cinnamon, tossed with sauteed tomatoes and green onions. A fragrant 15-minute side dish or light main course.

Pescado con agristada: Sephardic poached fish in lemon-egg sauce with cake meal. Traditional Jewish recipe served warm or chilled, kosher for Passover.

Seafood crepes stuff thin pancakes with poached monkfish, scallops, and shrimp bound in a garlic-infused Gruyère cream sauce, then bake until bubbling. A French bistro starter or light luncheon dish that punches well above its ingredient list.

Baked barley casserole with sauteed mushrooms and onions in chicken broth. Pearl barley absorbs the savory broth as it bakes, turning tender and chewy with a nutty flavor.

French-style mussels Dijon steamed in white wine and finished with a creamy Dijon mustard sauce. Sharp, rich, restaurant-grade. Eat with crusty bread to mop up the sauce.

McIlhenny's crawfish etouffee smothered in butter with the holy trinity, crawfish fat, Tabasco, and fresh lemon juice. A rich, roux-free Cajun classic that's even better the next day.

Hearty Pennsylvania Dutch stuffing loaded with chicken, toasted bread cubes, and vegetables, all bound with eggs and broth. Bakes up golden and feeds a crowd.

Creamy casserole with mock crabmeat, hard-boiled eggs, curry powder, mayonnaise, and sour cream. Baked golden with paprika, served over rice.

A rich and delicious dish made with potatoes, succulent ham, pickled jalapeno peppers and pimento-stuffed green olives.

Cabbage is baked with white wine, apple, onions, cheese and fresh dills. It is flavorful and delicious!

Large pasta tubes get stuffed with a mixture of mashed meatballs and spinach, then layered with slow-simmered tomato sauce and Parmesan for an Italian feast that feeds a crowd.