Recipe Sifter

Rigatoni alla vodka with flambed vodka, heavy cream, tomato sauce, prosciutto, and Asiago cheese. A rich, spicy pink sauce tossed with fresh basil and parsley.

This is a favorite dish of my family's, especially on holidays like Easter and Christmas. Most people cringe at the idea of eating a cow's tongue, but actually the meat is very tender, and even if you have to close your eyes and plug your nose to try it, please do. I guarantee it won't be what you expect!

Savory muffins with mushrooms, walnuts, cheese and herbs. A delicious make-ahead quick breakfast idea.

Traditional British Shrewsbury lamb chops braised in a sweet-tangy sauce of red currant jelly, Worcestershire, lemon juice, and mushrooms. Old English casserole, hearty and warming.

Outstanding, super creamy, cheesy and belly warming. We served it with toasted garlic croutons for some added texture. It was a bit like cheese fondue but not as rich.

Boneless skinless chicken breast stuffed with an herbed goat cheese sun-dried tomato mixture, breaded and finished in the oven to crispy perfection with a sweet red pepper sauce.

You will love how tasty this salad is. You can serve it as a side dish, or just have it for a simply flavorful yet nutritious main course.

Simply delicious. If you use canned beans, it only takes you about 10 minutes, a tasty and flavorful salad is ready. Have it as a side dish or a nutritious main dish.

A creamy and hearty vegetable soup of leeks, carrots, broccoli and tomatoes that's thickened and seasoned with sesame paste (tahini).

Ukrainian-style beef stroganoff with filet mignon, mushrooms, sour cream, and Dijon, finished with fresh dill and parsley. Traditional Slavic preparation of the iconic Russian dish.

A hearty Bulgarian stew of lentils and navy beans simmered with sweet red peppers, paprika, and herbs in a rich broth deepened with prune juice and tomato paste. Vegan-friendly and high in fiber.

Roasted vegetables give lasagna amazingly good flavor!

It's the season of Swiss chard and kale. We got lots of these fresh leafy greens from our CSA farm, and I was trying to come out an idea to use them up, surfing the internet, found a recipe in New York Times, it's a chard and feta phyllo tart. Definitely got the inspiration, I used both chard and kale, instead of feta, I used cheddar; and I sauteed some fresh mushrooms and added some toasted pine nuts, which worked very well. Also, I used a pie plate instead of a tart pan, and it was a great success, absolutely flavorful and delicious. The phyllo crust came out flaky and crispy. Have definitely become one of my signature recipes :)

Very good and light. By using phyllo (filo) pastry instead of the traditional goopy pastry this recipe cuts down on the fat and yields more turkey flavor.

Seafood thermidor casserole with poached fish, crab, shrimp, and scallops in a creamy mustard-wine sauce. Topped with buttery breadcrumbs and broiled until golden.

This Greek stye salad uses quartered cherry tomato, after sitting for half an hour, spin most of the juice out, which makes a not watery salad, then reduce the juice with other spices to create a tangy dressing, and the black olives, cucumbers and feta cheese together create this flavorful, succulent, and refreshing salad.