Recipe Sifter

A Kentucky Hot Brown open-faced sandwich layered with roasted turkey, tomatoes, and crispy bacon, all smothered in a rich Swiss cheese cream sauce and baked until bubbly. Inspired by the Beaumont Inn tradition.

The buttery crepes were soft and warm with caramelized brown sugar-cinnamon mixture on top and juicy-tender apple slices inside coated with more brown sugar, cinnamon and butter. We served these yummy pancakes with maple syrup and a drizzle of fresh lemon juice, absolutely to die for!

Rich and creamy Southwestern chicken con queso soup with jalapeños, cumin, cheddar cheese, and a silky roux-thickened broth. Restaurant-quality comfort in every spoonful.

Beef stroganoff in a rich cream sauce: strips of beef seared with mushrooms, onion, and garlic, then simmered into a velvety sauce. The comforting Russian classic served over noodles or rice.

Crab bisque with real crab meat simmered in chicken broth and finished with light cream and cayenne. A rich, velvety 30-minute seafood soup with simple ingredients.

Fish Florentine with tender fillets poached in court bouillon, layered over creamed spinach, and topped with a Swiss cheese sauce broiled until golden.

Follow this easy recipe to make an easy blueberry coffee cake. Perfect with a cup of tea or coffee.

An easy and tasty way to serve healthy beets; in a creamy mustard sauce.

Raspberry nut cake: a tender buttermilk-cinnamon layer cake studded with fresh raspberries and chopped nuts, finished with pink raspberry-puree frosting. The most photogenic layer cake on the table.

Blueberry cream scones combine cold butter, heavy cream, and fresh berries into tender diamond-shaped pastries with golden tops. A classic English-style breakfast scone in 45 minutes.

Chicken fried steak Dupree pounds chuck steak thin, dredges in flour and saltine crumbs, then fries crisp and finishes with onion-cream gravy. Classic Southern comfort food cooked in cast iron.

Aebleskiver are Danish pancake balls cooked in a special dimpled cast iron pan, with stiffly beaten egg whites folded into a sweet cream batter. Serve dipped in sugar or jam.

Steamed cranberry pudding with molasses and a warm vanilla butter sauce. A dense, tart-sweet holiday dessert with jewel-red cranberry halves throughout, steamed for 90 minutes in a mold.

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.

This Christmas pudding has plenty of delicious fruit and nuts, but it's really simple to make - just plan ahead and then make the warm vanilla-bean custard on the day.

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.