Recipe Sifter

Love in Disguise: stuffed pig's hearts braised in tomato sauce with mustard and bay leaves. A traditional British offal dish that turns humble cuts tender and rich.

Tender beef stew loaded with mushrooms, tomatoes, and carrots, topped with golden sour cream dumplings baked until crisp on top. Hearty comfort food from the Dutch oven.

Falafel patties pan-fried from cooked chickpeas with cumin, coriander, garlic, and parsley, then tucked into pita with homemade harissa. A quick vegan main that lands in 30 minutes.

These delicious Greek biscuits were so interesting to make, I wasn't sure whether the biscuit would hold together or not, but the result was great. The biscuits were all puffed beautifully and golden-brown. The layer of filling made with feta, roasted bell pepper, and black olives was super flavorful. We only made half of the recipe, and we got 6 biscuits. They disappeared real fast...

Brunswick stew is an American Southern cooking recipe that features a tomato base with vegetables, beans and, meats. Originally made with rabbit, squirrel, and even opossum, this version use stewing beef, chicken, and ham.

Flounder, shrimp, and sea scallops baked in parchment pouches with mushrooms, wine sauce, and fresh herbs. A stunning French en papillote technique that's easier than it looks.

Traditional German sauerbraten marinated for 3 days in vinegar and spices, then braised until fork-tender with a sweet-sour gravy thickened with gingersnap cookies. Authentic old-world pot roast flavor.

Crab fritters with a featherlight batter lifted by whipped egg whites, deep fried golden and served with a curry mayonnaise dipping sauce made bright with chutney and orange.

Spice-crusted chicken and smoky andouille sausage bake in a creamy sauce with artichoke hearts, mushrooms, and fresh tarragon under a golden Parmesan breadcrumb crust. Big Cajun flavor, serious crowd-pleaser.

Tender braised beef cubes oven-simmered with butternut squash, dried cranberries, thyme, and sage. A cozy fall dinner for two that fills the kitchen with warm, earthy aromas.

Tender chicken breast in creamy garlic sauce over egg noodles, topped with toasted almonds. Lighter 30-minute weeknight dinner.

Pan-seared scallops Provencal style with garlic, shallots, butter, and fresh parsley. Crisp golden crust outside, tender inside. Ready in 15 minutes from start to plate.

Classic flounder meuniere pan-fried in browned butter with lemon juice and fresh parsley. A simple French technique for delicate white fish fillets.

Parmesan-crumbed chicken breast pan-fried in olive oil and butter with a crispy breadcrumb, Parmesan, and parsley crust over Dijon mustard. A golden, crunchy breaded chicken cutlet.

Country-style rabbit stew braised in dry sherry, chicken broth, and a strained game marinade with sage and thyme. The way old hunters do it, in a black iron pot.

Fiddlehead fern and ham casserole layered with herb white sauce and topped with buttered bread crumbs. A New England springtime comfort dish using foraged fiddleheads.