Recipe Sifter

Belgian beef stew braised in beer with sauerkraut, green olives, marjoram, and a finish of cream. A carbonnade-style oven braise with tangy, complex flavors.

Louisiana courtbouillon of redfish, the classic Cajun fish stew. Whole redfish or red snapper steaks simmered in a brown roux, holy trinity, tomatoes, herbs, and white wine. Spooned over rice, this is bayou comfort food.

Slice-and-bake cheddar cheese biscuits with Worcestershire and hot sauce, topped with poppy, sesame, or celery seeds. Make the dough ahead and bake crispy, golden rounds whenever guests arrive.

German-style two-bean soup with white beans, green beans, ham, potatoes, and a roux-thickened beef broth. A thick, hearty old-world soup that simmers low and slow for deep, satisfying flavor.

Try this dish which is perfect for a meal after Thanksgiving or Christmas.

Deep-dish chicken pie from scratch with poached chicken, carrots, celery, baby lima beans, and mushrooms in a creamy half-and-half sauce, under a hand-rolled egg-washed pastry lid. Sunday supper royalty.

Cream of pecan soup simmers finely ground pecans with onion, celery leaves, vegetable broth, and half-and-half for a silky Southern-style nut soup. Garnished with fresh mint.

Hearty meatball chowder with walnut-sized beef meatballs, potatoes, carrots, rice, and Mexicorn in a tomato-beef broth. A big-batch soup that feeds a crowd.

Jumbo pasta shells stuffed with seasoned turkey, celery, and cheese, baked in creamy cheddar sauce. Freezer-friendly comfort food.

Pheasant Amerind with poached then roasted pheasant halves in a mushroom pan gravy with thyme, rosemary, and chopped black walnuts.

Cajun-style crawfish and corn soup built on a flamed brandy shell stock and a medium-brown roux. Rich, spicy, and loaded with sweet corn straight off the cob.

Old-fashioned stewing hen braised tender in seasoned broth, served over mashed potatoes or rice with a lemony green pea cream sauce. The kind of cooking grandma got right.

Navy bean borscht with beef, bacon, kielbasa, beets, cabbage, and potatoes in a sweet-sour broth. A hearty Polish-style beet soup thickened with a butter-flour paste and topped with sour cream.

Mock lobster Flemish style dresses up humble white fish, poached in a beer broth, bound in a silky cream and egg-yolk sauce, spooned into scallop shells, and broiled under Gruyere. An elegant fish gratin on a budget.

Louisiana-style okra and shrimp gumbo built on a dark roux with oysters added in the last five minutes. Served over rice with the holy trinity of celery, onion, and bell pepper.

Crispy garlic-butter bread rolls stuffed with chicken, shrimp, and mushrooms in a rich Swiss and Parmesan cream sauce. Pure Louisiana comfort food.