Recipe Sifter

Sweet and Sour Pork with Tomato, Sweet Pepper, and Pineapple recipe

Bite-size gemfish stir-fried with green beans and mushrooms in a lemongrass-garlic paste, finished with a glossy fish sauce glaze and topped with crushed peanuts and bird's eye chilies.

Classic French-Canadian tourtiere with seasoned ground pork, mashed potatoes, sage, and nutmeg baked in a flaky yogurt pastry crust. A hearty meat pie that's a holiday tradition in Quebec kitchens.

Proper Cornish pasties with homemade flaky pastry wrapped around finely diced steak, lamb kidneys, potatoes, and root veg. The real deal from Cornwall, no shortcuts.

A fiery roux-based Cajun sauce built on the holy trinity, triple pepper heat, and jalapeños simmered in beef stock. Ladle it over roast beef, steaks, or smothered dishes.

Homemade fried curry bread, soft yeast dough wrapped around a savory salmon and potato filling, coated in breadcrumbs and deep-fried golden and crisp. A Japanese-style stuffed bread for dipping.

This recipe is very easy to make and tastes delicious. It’s my favorite appetizer. This is my method.

When you are planning your next birthday party, don’t forget to make this recipe.

Every one loves pizza. Try this recipe. I used shortcrust pastry.

Oven-baked coconut shrimp with a triple-dip coating of egg, flour, and shredded coconut. Crispy outside, juicy inside, no deep frying required. Ready in 40 minutes.

Milwaukee-style pork stew braised in beer and chicken broth with caraway seeds, vinegar, and brown sugar. Tender, tangy, and built for cold-weather comfort.

Beef and tequila stew with browned chuck, crispy bacon, chickpeas, tomatoes, and a tequila splash. Mexican-style braise with cilantro and a long, savory simmer.

Pancetta stuffed flounder baked with a crispy pancetta and bread stuffing, served over buttered new potatoes with hollandaise. An elegant dinner party fish dish ready in about an hour.

Moroccan chicken with olives, lemon slices, and a spice rub of cumin, paprika, turmeric, ginger, and cilantro. Baked uncovered until golden. Serve over couscous or rice.

Crab cakes with roasted red pepper and lemon zest, triple-coated in breadcrumbs, pan-fried in butter, and served with a homemade basil aioli.

Braised lamb shanks simmered in a flour-thickened broth with onion and garlic, finished with celery, fresh tomatoes, and parsley. Fall-off-the-bone tender.