Recipe Sifter

Westphalian leg of lamb roasted in a buttermilk and vegetable sauce inside an oven bag. A German roasting method that keeps the meat incredibly tender with a tangy pan gravy.

Smoky bacon meets sharp cheddar in this velvety soup loaded with tender vegetables. Cook everything in bacon fat for maximum flavor, then stir in cream for pure comfort in a bowl.

Ham and corn casserole bakes cubed lean ham with whole kernel corn, green pepper, and onion in a light mustard-Worcestershire white sauce. Diabetic-friendly weeknight bake topped with breadcrumbs and cheese.

Easy, and quick and impresses the heck out of your guests! I sometimes add thyme, or oregano to my dough when mixing (about 2 teaspoons) and this adds nicely to the taste of the dough.

Korean bulgogi-style marinade with soy sauce, sesame oil, sugar, garlic, and toasted sesame seeds. Works on beef short ribs, steak, or chicken for grilling.

Earthworm Stroganoff with purged and baked earthworms, sauteed mushrooms, onions, and sour cream over rice. An adventurous entomophagy recipe using the classic Stroganoff method.

Swiss steak with flour-pounded round steak braised in tomatoes, onions, celery, and green pepper. A retro skillet supper simmered fork-tender in 90 minutes.

Farm pot roast simmered low and slow with onions, carrots, and stewed tomatoes until the beef pulls apart with a fork. A Sunday-dinner classic with a rich pan-drippings gravy.

Baked rosemary turkey patties with whole wheat breadcrumbs and thyme, topped with a creamy rosemary gravy made from scratch. A lighter, herb-forward alternative to beef burgers.

Green lentil veggie burgers with grated carrots, breadcrumbs, garlic, and parsley, bound with egg and grilled. Served with a quick homemade tomato sauce over brown rice.

Classic moussaka casserole with layers of fried eggplant, spiced ground beef and lamb in red wine tomato sauce, and a rich bechamel with egg yolks and lemon juice. Topped with a golden Parmesan crust.

Classic Southern she crab soup with crab roe, claw meat, sherry, cream, and egg yolks in a rich fish and chicken stock base. Charleston's most iconic seafood soup, silky and luxurious.

Potato soup with tender egg dumplings, celery, sauteed onions, and a finishing swirl of sour cream. A Central European comfort bowl for cold nights.

Caramelized onions melted into rich beef stock create the soul-warming French soup that's been comforting diners since Les Halles market days in Paris.

Oven-braised beef stew with red wine, mushrooms, tomatoes, and rosemary. The beef browns at high heat first, then slow-cooks in a rich, saucy broth until fork-tender.

Brennsuppe is a rustic Austrian flour soup made from a dark lard roux, onions, caraway seeds, and herbs. A humble peasant dish with deep, toasty flavor that warms you from the inside out.