Recipe Sifter

Salt cod meets fresh fillets in crispy, golden cakes loaded with herbs, cayenne kick, and Old Bay vibes. Pan-fried to crunchy perfection for seafood lovers craving coastal comfort.

Deep-dish broccoli and red pepper pizza loaded with three cheeses: mozzarella, provolone, and Parmesan. Fresh vegetables in a golden pie crust shell.

Fried venison heart marinated overnight in red wine, vinegar, and pickling spices, then dredged in flour and pan-fried in butter. A hunter's classic for nose-to-tail wild game cooking.

Deep-fried garbanzo parsnip gnocchi made with chickpea flour, parsnips, and gluten flour. Vegetarian gnocchi with a crispy shell, served with homemade tomato sauce.

Creamy garlic soup made with 40 cloves of garlic, plum tomatoes, and a hint of cayenne and curry. A pureed cream soup with deep mellow garlic flavor and a touch of warming spice.

Classic French onion soup with deeply caramelized onions, brown stock, white wine, and Cognac, topped with toasted bread rounds and melted Swiss cheese. A true bistro-style recipe.

Easy green chile sauce made with roasted green chili peppers, garlic, and a simple flour roux. Ready in 30 minutes, this versatile New Mexican staple goes on everything from enchiladas to eggs.

Green chili with pork shoulder, diced green chilies, and canned tomatoes. A New Mexico-style chili verde browned in lard with no beans and loads of pepper flavor.

Grilled pizza with oat-flour crust, fresh Roma tomatoes, basil, bell pepper, and melted mozzarella. Homemade dough grills in minutes with a smoky charred crust.

Polish mushrooms in sour cream sauce with sauteed onions, butter, and paprika. A rich and velvety Eastern European side dish ready in under 30 minutes.

Deep-fried chicken wings marinated overnight in a sweet soy garlic mixture with egg and cornstarch, fried golden and topped with sesame seeds and scallions.

Ham and bean scallop bakes creamy navy beans with diced ham and sharp cheddar under a buttery breadcrumb crust. A freezer-friendly casserole that makes four meals from one batch.

Hearty tomato soup with cooked rice, tender carrot, celery, and a base of canned tomatoes thickened with whole wheat flour and finished with milk. A creamy 30-minute one-pot soup that fills a bowl properly.

Herb-crusted rack of lamb seared and finished with compound herb butter, served over mesquite-grilled pepper ragout with socca and olive tapenade. Restaurant-level Provencal cooking.

These plant-based sausages taste great, contain no added fat except the vegetable oil they're fried in, and are easy to make. These ingredients yield fairly mild sausages; after you've tried them, adjust the seasonings to please your palate.

Southern cornbread dressing done right: make-ahead cornbread and homemade turkey giblet broth prepped the night before for Thanksgiving day assembly with rice, mushrooms, pecans, and fresh herbs.