Recipe Sifter

Classic Coach House black bean soup with ham bone, beef bones, bacon, Madeira wine, and chopped hard-boiled eggs. A legendary New York restaurant recipe slow-simmered for deep, smoky flavor.

Fat-free Alfredo sauce over fettuccine made with skim evaporated milk, garlic sauteed in white wine, and nutritional yeast for a cheesy flavor without the cheese. A lighter take on the classic cream pasta.

Sea scallops poached in court bouillon, bathed in a Gruyere cream sauce with mushrooms, and piped with a golden mashed potato border. The full classic French presentation.

Savory crepes filled with wine-braised leeks, shiitake mushrooms, and herbs, topped with a rich red wine mushroom sauce. An elegant vegetarian main that impresses.

Spiced ground lamb grills into crispy-edged slabs perfect for slicing thin and stuffing into warm pita with yogurt and fresh salad. This 15-minute doner kebab brings street food flavor to your kitchen.

Traditional Greek moussaka with layers of fried eggplant, potatoes, and ground beef topped with a nutmeg-spiced bechamel sauce with Romano cheese.

Tourtiere is a traditional French-Canadian pork pie seasoned with cloves, mace, and marjoram in a flaky double crust. A Quebec holiday classic that's just as good warm or cold.

Handmade ravioli stuffed with shrimp, halibut, and clams on a slow-simmered Spanish tomato sauce infused with saffron, orange zest, and shrimp shell stock. A true showstopper.

Tangy buttermilk blue cheese bread made easy in a bread machine. Crumbled blue cheese and fresh parsley bake into a savory loaf with bold, earthy flavor.

Cajun wild duck and andouille sauce piquant simmered low and slow in a dark roux with tomato sauce, white wine, and hot pepper. Louisiana bayou cooking at its boldest.

Layered crab gratin over linguine with mushrooms, white wine, clam juice, and tarragon in a light cream sauce, baked and broiled until golden. A refined seafood pasta bake.

Milan-style braised chicken breasts with tomato, white wine, and a soffritto of carrot, celery, and onion. A 30-minute Italian one-pot dinner with rustic Northern flavors.

Lemony veal piccata with capers, white wine, garlic, and butter in a classic Italian pan sauce. Thin veal cutlets sauteed golden and finished with a bright, tangy reduction. Ready in 35 minutes.

Drunken crawfish pie tucks two pounds of crawfish tails into a buttery brandy-spiked cream sauce with the Cajun holy trinity, sealed inside a double crust and baked golden. A Louisiana classic that turns brunch or supper into an event.

Authentic Veneto-style pasta e fagioli with dried beans, prosciutto, rosemary-infused olive oil, and freshly grated Parmigiano. A rich Northern Italian classic that's worth every minute.

Chicken piccata with pounded chicken breasts seared in butter, finished with sherry, lemon juice, and capers in a quick pan sauce. A weeknight Italian classic for eight in 40 minutes.