Recipe Sifter

Thinly sliced beef marinated in curry, garlic, and honey, threaded on skewers and grilled until charred at the edges. Dunk these Indonesian satay skewers in warm coconut-peanut sauce for pure bliss.

Meat filled green peppers in a spicy tomato cream sauce. A hand me down family recipe that I have greatly modified & finally written down.

Here is how Boston chef William Poirer makes red chowder, and it is good enough to convert the most diehard white chowder fanatic.

Roasted Fillet of Beef with Rosemary Au Jus recipe

This curry is a delicasy in the Indian state of Goa. It has plenty of coconut and some chilly which go very well with prawns.

Crunchy make-ahead salad with halved cherry tomatoes, baby carrots, celery, and fresh basil in a sweet cider vinegar dressing. Gets better the longer it sits in the fridge.

French potato salad with a tarragon vinaigrette of white wine vinegar, olive oil, and grainy mustard. No mayo, just warm potatoes soaking up a bright dressing.

Stir-fried chicken breast with snow peas, mushrooms, water chestnuts, and bean sprouts in a sweet-savory pineapple-ginger sauce with a kick of horseradish. Dinner in 30 minutes flat.

Italian baked squid stuffed with creamy ricotta, wilted spinach, and chopped tentacles, braised in white wine and plum tomatoes. A classic trattoria dish that turns simple calamari into an elegant dinner.

Layered baked frittata with Dungeness crab, charred red peppers, blanched spinach, and Asiago cheese, cooked in a water bath for a silky, custard-like texture. Elegant brunch or light dinner.

Light chicken asparagus quiche built on a crisp phyllo crust instead of buttery pastry, with a lean filling of egg whites, ricotta and Swiss folded with tender chicken and asparagus. A protein-packed, lightened brunch.

Turkey wings simmered until fall-off-the-bone tender with celery, onions, and green pepper in a rich, homemade gravy thickened with flour. Old-school comfort food that fills the house with the most incredible aroma.

This is an excellent recipe, even you are not vegetarian, you will love it too.

Red Snapper in Artichoke Butter cooks entirely in the microwave - garlic butter with artichoke hearts, mushrooms, lemon, and cayenne poured over fillets and done in 30 minutes.

Buttery flounder fillets stuffed with shrimp, crab and seasoned breadcrumbs, then baked until the fish is flaky and the filling is golden. A Gulf Coast showstopper for seafood night.

Cucumber dill sauce blends grated cucumber with plain yogurt, fresh dill, and grated onion for a cool, tangy condiment. Salt-drained cucumber keeps the texture thick, never watery.