Recipe Sifter

Feather souffle roll bakes an ethereal egg-white souffle flat in a jellyroll pan, then rolls it around a cream cheese shrimp filling with horseradish and sour cream. An elegant sliced appetizer.

Greenbow County okra gumbo simmers shrimp and crab in a deep chocolate-brown roux with okra, tomato, and the holy trinity. A Louisiana-style seafood gumbo served ladled over hot rice.

Try something new for breakfast with this delicious recipe that uses succulent ham, cheddar cheese and english muffins.

Boudin blanc de Liege, a delicate homemade white pork sausage. Lean pork and fat pureed silky with eggs, Port and aromatic spiced milk, dotted with currants, poached gently then browned in butter.

Jewish caponata with eggplant, tri-color bell peppers, green olives, capers, and a sweet vinegar sauce. Serve warm as a side dish or chilled as an appetizer.

Georgian khachapuri with hand-stretched dough layered with butter, folded envelope-style around a spiced red bean filling with caramelized onions and fresh cilantro.

Braised lamb shoulder and merguez-style sausages served over couscous with a cumin and cayenne broth. A North African-inspired feast with carrots, zucchini, and white wine.

Ground beef liver meatloaf with salt pork, onion, bread crumbs, and parsley baked until browned, served with a pan dripping gravy. A classic mid-century American liver loaf.

Meatball bake with beef and sausage meatballs, lima beans, carrots, and onion braised in a thick stewed tomato sauce. A hearty one-dish comfort food casserole.

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.

One-skillet beef and noodle supper with ground beef, mushrooms, onion, green pepper and flat noodles in a thyme-scented gravy. Old-school weeknight comfort food.

Old-fashioned pot roast braised in a Dutch oven with carrots, onions and a homemade pan gravy. Sunday-supper beef chuck the way grandma made it.

Savory olive muffins with chopped black olives, grated onion, fresh mint, and olive oil. Greek-style savory muffins for picnics, brunch, or appetizer trays.

Oysters Lafitte: oysters on the half shell topped with crabmeat in dill cream and a tarragon béarnaise, broiled until golden. A French Quarter classic for the brave home cook.

Homemade red enchilada sauce from whole dried chile pods, garlic, oregano, and cumin, thickened with a bacon drippings roux. Rich, smoky, and leagues ahead of anything from a can.

Santa Fe salmon chowder with potatoes, corn, green chilies, and chili powder in a creamy lowfat milk base. A Southwestern-style fish chowder with a gentle kick of heat.