Recipe Sifter

Butternut squash soup with honey and a roasted barley risotto center, a restaurant-plated autumn soup where creamy risotto sits in the middle of a pool of silky squash soup. Elegant fall entertaining in a bowl.

Rich black bean soup simmered with bacon, ham, brown rice, cumin, and garlic, then blended smooth and finished with sherry. A big-batch crowd pleaser.

Cajun stuffed crabs loaded with claw meat, bell peppers, onions, and celery, breaded and fried until golden and crunchy. A Louisiana seafood classic ready in 30 minutes.

Curried rice salad with corn, celery, olives, dill pickles, and a chutney French dressing. A retro cold salad mounded on greens and topped with sliced hard-boiled eggs.

A 30-minute skillet dinner with browned beef, frozen vegetables, and ramen noodles simmered together for a quick, budget-friendly Chinese-inspired weeknight meal the whole family will eat.

Low-fat country potato patties with shredded boiled potatoes, onion, celery, green pepper, and whole wheat flour. Griddle-cooked with no added oil or butter.

Cheese and beer soup with cheddar, provolone, bacon, bell pepper, and chicken bouillon in a butter-flour roux base. Thick, creamy, and loaded with smoky, cheesy flavor.

Country Captain is a storied Southern curried chicken stew with tomatoes, green peppers, garlic, and warm spices. A whole hen simmered tender and served over rice. Feeds 8.

Hunter's minestrone with cubed beef, kidney beans, pasta shells, and red wine simmered for four hours in three stages. A hearty, meaty Italian soup built for cold weather.

Pressure cooker pot roast with beef chuck browned and cooked in beef stock with aromatics for one hour, then finished with fresh vegetables in the flavorful broth. Fork-tender roast in a fraction of the time.

Traditional Italian mixed-meat broth (brodo di carne mista) made with chicken, beef short ribs, and veal bones. A slow-simmered foundation for tortellini in brodo, minestrone, risotto, and countless Italian soups and sauces.

Vinaigrette potato salad with olive oil, lemon, white wine, and Dijon mustard instead of mayonnaise. A lighter make-ahead potato salad with hard-boiled eggs and shallots.

Five-day beans: a slow-cook project where dried limas soak, simmer with aromatics, rest, and finish under a crusty cream and breadcrumb topping. Bean heaven for patient cooks.

No-cook cranberry relish with crisp celery, fresh apple, and a hit of lemon. Make it a day ahead and let the flavors meld for your Thanksgiving spread.

Whole artichokes filled with tiny shrimp tossed in a gazpacho-style cilantro dressing with tomato, avocado, scallion, and garlic. A bright summer starter or light lunch that doubles as edible presentation.