Recipe Sifter

Bread machine focaccia topped with tomato, mozzarella, and prosciutto, finished with fresh basil and Parmesan. Italian appetizer bread, sliceable for sandwiches.

Dalt's baked potato soup with diced potatoes, slow-cooked onions, half and half, and a clever potato-flake thickening trick. Restaurant-style copycat with crispy bacon scattered on top.

Hearty bluefish chowder with crispy bacon, tender potatoes, and a rich white sauce thickened with evaporated milk. Seasoned with tarragon, rosemary, and basil for a New England-style fish soup.

A surf-and-turf casserole loaded with chicken, shrimp, clams, and mushrooms in a savory tomato-sherry sauce. Bake it covered and let the oven do the heavy lifting for an impressive weeknight dinner.

Instead of using the barbecue, stay cool indoors and try this succulent dish that is sure to make you forget about the summer heat.

Too many zucchinis? Try this galette that's made with ricotta, mozzarella, parmesan cheese and zucchini; cheesy and tasty filling is held by a flaky and tasty crust.

Kosher Creole seafood gumbo built on the holy trinity of onion, pepper and garlic, simmered with tomatoes, okra and tender fish fillets over rice. A shellfish-free gumbo that freezes beautifully.

Spice-rubbed chicken thighs browned and simmered with collard greens, mushrooms, bell peppers, and tomatoes in a rich, gravy-like broth. Serve over rice for a soul-warming one-pot dinner.

Herb and goat cheese stuffed crepes with a reduction sauce. Very sophisticated

Let the oven have a day off and use this simple crockpot recipe to create a hearty beef stew you will love!

Greek pastitsio layers tender pasta with a cinnamon-and-allspice spiced beef sauce under a creamy feta-and-parmesan bechamel. The Mediterranean baked pasta that eats like a warmly spiced Greek lasagna.

New Orleans-style oyster cream sauce with fresh oysters, oyster liquor, herbs, and a butter roux. Rich and briny, perfect over pasta, fish, or steaks.

Chicken and Mushrooms with Basil Garlic Sauce recipe

Escargot and chanterelle stew simmered in white wine and chicken stock with herbs, finished with an egg yolk and cream liaison for a silky, rich French-inspired broth.

Thursdays at The Dove's Nest means Potpie Day, and our customers start calling early in the morning to reserve one in case we run out before they get seated. Most tell us that it's the best chicken potpie they have ever tasted.

This recipe is SO savory and SO beefy, it can be a meal in itself.