Recipe Sifter

Traditional Czech liver dumplings made from chicken livers, onion, and marjoram, simmered in chicken broth. Old-world comfort food at its finest.

Caramelized Spanish onions slow-cooked in red wine, mixed with grated potatoes, Parmesan, rosemary, and yogurt, then baked into a golden torte. Vegetarian and elegant.

Vegetarian shao mai dumplings with hand-rolled hot-water dough and two filling options: mashed tofu or minced water chestnut and mushroom. Bamboo steamer classic, freezer-friendly.

Beef chuck stew braised with tequila, bacon, chickpeas, tomatoes, and fresh cilantro. A Southwestern-style one-pot stew with smoky depth and a tequila kick.

Green tomato omelet with cornmeal-dredged fried tomatoes, fresh basil, and scallions. A flat Italian-style frittata that turns end-of-season tomatoes into a satisfying meal.

This bialy recipe stands on its own—a round yeast bun with a depressed middle filled with onions and poppy seeds. Sometimes known as Bialystok Kuchen.

Poached salmon steaks in white wine with a creamy horseradish, sour cream, and mint sauce made from the strained poaching liquid. A light, elegant fish dinner for two.

Spanish empanadillas stuffed with wine-braised rabbit, fennel and olives, folded into a thyme-scented dough and baked golden. Savory little hand pies for tapas or a Mediterranean spread.

Vegetarian BBQ burgers made from ground walnuts, rice, sauteed onion, and veggie bacon bits with barbecue sauce. Hearty, smoky, and satisfying on a bun with pickles.

Vegan tofu bourguignon with red wine-marinated baked tofu, sauteed mushrooms, and a rich thyme-tarragon gravy. A plant-based twist on the French classic, served over pasta or rice.

Jack Daniel's whiskey sauce with sauteed mushrooms, green onions, and beef broth thickened into a rich gravy. Pour it over grilled or broiled chicken.

Kadin budu kofte, the classic Turkish meatball of ground lamb and boiled rice studded with feta, parsley, and dill, egg-dipped, flour-coated, and fried golden. Crunchy crust outside, soft and tender within.

Easy pot roast slow-cooked with stewed tomatoes, beef stock, and horseradish for 4-5 hours in a crockpot or covered roaster. A dump-and-forget roast with homemade flour gravy.

Tired of making the same old stew? Then try this simple recipe that will having you making a savory and succulent dish in no time!

New Orleans crab canapes: buttered toast rounds topped with creamy crab and gruyere-parmesan cheese balls, baked until bubbly. A classic French Quarter party appetizer.

Gumbo des herbes is a traditional Cajun green gumbo with seven greens, brisket, smoked ham, chaurice sausage, and file powder. A hearty Louisiana Lenten stew served over rice.