Recipe Sifter

Pressure-cooker braised beef chuck with red wine, tomatoes, mushrooms, green olives, and a pinch of saffron. Sunday-style stew in 35 minutes instead of 3 hours.

Sautéed tempeh, leeks, and wild mushroom stew braises crisped tempeh with four kinds of mushrooms, sweet leeks, garlic, and herbs in a wine-broth gravy. A hearty plant-based main with deep umami flavor.

Hobbit Pie is a savory deep-dish mushroom pie with 1 1/2 pounds of mushrooms, cheddar, cottage cheese, white wine, and whole wheat flour under a lattice crust. Hearty vegetarian comfort food.

Pan-seared lemon chicken with thyme in a silky pan sauce made from seasoned flour, chicken broth, and fresh lemon juice. A one-skillet dinner ready in 40 minutes.

Roast goose stuffed with cornbread, Granny Smith apples, dried figs, and savory, then slow-roasted three hours with the fat poured off as it renders. The traditional centerpiece for an old-fashioned Christmas dinner.

Lime-kissed chicken breasts browned in butter, then baked low and slow in a sherry mushroom sauce with rosemary, celery, and pearl onions. Served over rice.

Kimmel soup, a traditional Jewish caraway seed soup with egg dumplings and a paprika roux base. Simple, warming, and deeply aromatic from toasted caraway.

Penne tossed in a light béchamel cream sauce with flaked canned salmon, sweet peas, parsley, and parmesan. Pantry-friendly 30-minute weeknight dinner.

Pork stew braised with prunes, dried apricots, brandy, cumin, and allspice. A Moroccan-inspired meat and fruit stew with warm spices served over noodles.

A scrumptious dish made with shrimp, tomatoes and celery that is best served over rice.

Beef stroganoff with a splash of Coca-Cola in the braise. The cola tenderizes the chuck and balances the sour cream gravy with caramel sweetness. Mid-century classic.

Here is an excellent chicken recipe for a winter dinner in a greek style.

German spaetzle with goat cheese and fresh parsley for tangy richness. Traditional egg noodles pressed through a spaetzle maker and sautéed in butter.

Chocked full of fresh mushrooms, dill and parsley, this soup has extremely well-balanced flavors and is very satisfying.

Veal francese: pounded veal cutlets dipped in flour and egg, sauteed in butter until golden, finished with a bright lemon pan sauce. Italian-American classic, plated in 30 minutes.

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.