Recipe Sifter

Mariachi beefballs with crushed corn chips in a spiced tomato-chili sauce served over layered Mexican rice with sour cream, green chilies, and Monterey Jack cheese.

Loaded potato cheese soup with broccoli, celery, carrots, ham, and sharp cheddar spread. A creamy weeknight one-pot soup ready in 40 minutes.

A rich shrimp quiche with mushrooms, two kinds of cheese, and a buttery press-in crust made from scratch. Creamy sour cream filling bakes up golden and custardy in about an hour.

Oven-baked crispy fried chicken with a flour, bread crumb, and paprika coating. All the crunch of fried, none of the oil splatter, ready in about an hour.

Hungarian-style paprika gravy with sour cream, beef stock, green peppers, tomatoes, and garlic. A rich, velvety sauce for schnitzel, dumplings, or roasted meats.

Rich fish chowder with five pounds of fish simmered in fish stock, thickened with a butter roux, and finished with cream and Monterey Jack cheese for a velvety, hearty bowl.

Classic quiche Lorraine with bacon, Swiss cheese, and thyme-sauteed onions in a homemade butter crust. Five whole eggs plus two yolks create an extra-rich, silky custard filling.

Deep-fried chicken in a ginger-brandy batter with a sweet and sour brown sugar-soy glaze, topped with chopped macadamia nuts. Hawaiian-inspired over rice.

Southern hush puppies with cornmeal, chopped onion, and evaporated milk fried until golden and crisp. A Florida fish fry classic with a crunchy exterior and tender center.

Southwestern simmered beef stew with round steak, green chilies, stewed tomatoes, cumin, and oregano. A thick, chile-spiced braise that turns tough beef fork-tender.

Rye bread sourdough starter with an onion twist, ready in 48 hours. Rye flour, yeast, water, and a halved onion develop a pleasingly sour, beery aroma for bread baking.

Crispy fried turkey croquettes with creamy filling, breaded and golden brown. Transform leftover holiday turkey into elegant finger food with nutmeg-spiced cream sauce.

Herbed tofu simmered in a creamy white wine sauce made from a simple roux with milk and a hint of ground cloves. Served over pasta for a quick vegetarian dinner.

Restaurant-style crab cakes bound in a light herbed batter instead of breadcrumbs, fried golden in clarified butter and plated over silky beurre blanc with julienned peppers and capers. An elegant starter or main.

Beef bourguignon with round steak marinated in Burgundy wine, then braised with bacon, onions, garlic, thyme, and mushrooms until fork-tender. A classic French stew with real depth of flavor.

Crispy General Tao's chicken coats golden fried chicken in a sticky sweet-and-savory sauce of brown sugar, soy, garlic, and ginger with a kick of chili. Better than takeout, easily made gluten-free with tamari, and ready in about 25 minutes.