Recipe Sifter

Old-fashioned baked macaroni and cheese with a from-scratch roux, five cups of cheddar, dry mustard, and a buttered breadcrumb topping with paprika. Creamy inside, crunchy on top.

Treat your family to this succulent and scrumptious lasagna that's fun to make and eat!

Amazing Pasta with Cream Truffle Sauce and Fresh Mushrooms recipe

Ribbons of spinach, carrots, and zucchini stack between lasagna noodles with a nutmeg-spiced cottage cheese sauce for a surprisingly rich vegetarian bake.

A straight up French Bechamel sauce from Woman's Day magazine.

Rabbit chasseur with a pound of mushrooms, tomatoes, and white wine braised in the oven, finished with a beurre manie-thickened hunter's sauce. Classic French technique.

Elegant abalone steaks pounded thin, dipped in egg and flour, pan-fried in butter, then rolled around creamy crabmeat stuffing with shallots, lemon, mustard, and white sauce.

Classic flounder meuniere pan-fried in browned butter with lemon juice and fresh parsley. A simple French technique for delicate white fish fillets.

Broccoli cheddar beer soup builds a thick roux-based pot with two pounds of melted cheddar, beef stock, and a splash of beer stirred in just before serving. Pub-style soup at home.

Chicken and shrimp gumbo with okra, mustard greens, collard greens, and a custom Cajun seasoning blend thickened with browned flour. A lighter take on gumbo with no oil-based roux and loads of greens.

Kartoffelklosse are traditional German potato dumplings stuffed with buttery croutons, seasoned with nutmeg and white pepper. Boiled until they float, these pillowy dumplings are the classic side for roasts and gravy.

Mixed seafood poached in court bouillon, then folded into a silky nutmeg cream sauce with mushrooms and green onions. A classic French-inspired dinner for four in 35 minutes.

Cajun-spiced fried eggplant or zucchini gets a triple coating of seasoned flour, egg wash, and breadcrumbs before hitting hot oil. Cayenne heat with a surprising powdered sugar dusting at the end.

Hearty loaded baked potato soup with seared round steak, Dijon mustard, Monterey Jack cheese, and cumin-spiced broth. A stick-to-your-ribs bowl that simmers low and slow until the beef is fork-tender.

Cheesy reuben soup turns the deli sandwich into a creamy bowl with corned beef, sauerkraut, Swiss cheese, and a buttery roux base. Pure comfort in a soup pot.

Lobster, shrimp, and king crab in a velvety white wine cream sauce with butter and paprika. A showpiece seafood dish that serves 12 over rice.