Recipe Sifter

Pork chops and twice-baked yams share one pan, both perfumed with orange juice. A paprika-garlic rub on the chops, and yam shells stuffed with apple, onion and celery for a sweet-savory dinner.

Old-fashioned chicken chowder starting with a leftover carcass simmered into broth, then thickened with egg yolks and scalded milk and finished with sherry. Thrifty and hearty in every bowl.

Minestrone casalinga: a homestyle Italian vegetable soup packed with white beans, leeks, cabbage, zucchini, and orzo. Rustic, layered, and exactly what cold weather calls for.

Chilled asparagus soup with slow-sweated vegetables, potato for natural body, and stalks simmered in chicken stock for depth. Finished with half-and-half and crème fraiche.

Easy Mexican chili made in a slow cooker with ground beef, kidney beans, green chiles, and tomatoes. A dump-and-go crockpot chili that simmers 8-10 hours on low heat.

Five-bean salad with green, navy, lima, garbanzo, and kidney beans tossed with bell pepper, celery, and onion in a sweet-tangy vinegar marinade. The make-ahead potluck classic, vegan friendly.

Creamy vegetable soup thickened with instant mashed potatoes and made from frozen mixed vegetables, milk, and chicken bouillon. A pantry-friendly shortcut soup.

Maryland-style spicy crab soup simmered with chicken wings, tomatoes, corn, and green peas. Seasoned with Old Bay-style spices and lemon pepper for that Chesapeake Bay kick.

Acorn squash stuffed with brown rice cooked in chicken broth, unsweetened applesauce, toasted pecans, celery, and ground ginger. A hearty fall side dish or light main.

Haricot mutton, a traditional New Zealand stew with flour-dredged mutton, turnip, carrots, and celery simmered in stock. Old-school comfort food from the farm kitchen.

Finnish fish chowder layered with salmon, clams, shrimp, bacon, potatoes, and red cabbage in a milk broth. A hearty Nordic soup that freezes beautifully.

Classic American potato salad with hard-boiled eggs, celery, onion, mustard, and sweet relish in a creamy mayo dressing. Served chilled with a paprika finish.

Freezer mix goulash turns a frozen beef-tomato base into a quick weeknight dinner with paprika, mushrooms, ketchup, and egg noodles. Ready in about an hour.

Avocado halves filled with crabmeat salad, topped with chopped egg and garnished with anchovies, pimiento, and olives. Served with a tarragon-chervil herbed mayonnaise dressing on the side.

Potato-tomato bisque with rehydrated sun-dried tomatoes, corn, celery, and thyme in a half-pureed base thickened naturally with blended potatoes and low-fat milk. A creamy, low-fat soup with concentrated tomato flavor.

Turkey meatloaf loaded with spinach, carrots, and horseradish, bound with herb stuffing and egg whites. A leaner, veggie-packed twist on classic meatloaf.