Recipe Sifter

Vegan holiday loaf with brown rice, wild rice, walnuts, and Thanksgiving herbs baked until firm. A plant-based main for Thanksgiving served with mushroom gravy.

Chow down on this savory dish that is so easy to make, you can use your crockpot!

Honey-baked chicken stuffed with a sauteed squash, zucchini, pecan, and whole wheat breadcrumb dressing, basted with apple juice and honey glaze. A lighter roast chicken with a vegetable-packed stuffing.

Mushroom clam chowder made with minced clams, fresh mushrooms, celery, and onion in a light cornstarch-thickened skim milk broth. A lower-fat twist on classic clam chowder ready in 45 minutes.

Whole beef brisket slow-smoked over charcoal for 4 to 5 hours, basted in a tangy homemade sauce with green chiles and hickory-finished until it practically crumbles. Pile it on buns and let the napkins fly.

Hot chicken salad casserole with rice, cream of chicken soup, hard-boiled eggs, and a crunchy cornflake and buttered almond topping. A retro Southern classic.

Risotto primavera packs spring vegetables into creamy arborio rice: green beans, peas, asparagus, artichokes, carrots, and tomatoes folded in stages, finished with butter and Parmigiano. The garden in a bowl.

Shrimp tomato salad stuffs creamy shrimp salad with celery, dill pickle, hard-boiled egg, and mayo into hollowed garden tomatoes opened up like a flower. A retro no-cook lunch ready in 20 minutes.

Poulet a l'Intrigue: a Louisiana-style stuffed chicken breast marinated, packed with a sausage-eggplant dressing under the skin, lightly hickory-smoked, and finished with an andouille-pecan cream sauce.

Tortilla black bean soup simmers black beans with celery, onion, and red bell pepper, finished with cilantro and served over warmed corn tortillas in each bowl. A rustic Mexican classic.

Oxtail Stew Recipe We serve the oxtails with the bone-in, though if you want you can easily remove the bones from the meat before serving.

Garlic head soup built on three whole simmered bulbs blended into a brothy base with barley, wild rice, potatoes, carrots, and mushrooms, herbed with thyme, rosemary, and dill.

Cajun chicken sauce piquant with a dark roux, Chablis wine, tomato sauce, stuffed olives, and hot pepper sauce, slow-cooked for hours and served over spaghetti. Big-batch Cajun cooking.

Tallahassee chicken salad keeps it Southern simple: poached chicken thighs, crisp diced celery, mayonnaise, and a hit of hot pepper sauce. Three ingredients, big Florida-panhandle flavor.

Plump shucked oysters in a buttery cream sauce seasoned with mace and nutmeg, spooned into flaky patty shells. A classic seafood appetizer or elegant holiday main course.

A cassoulet is traditionally a rich, hearty stew of various meat (this recipe is vegetarian, but you can add meat if you prefer) and or beans with a mix of starchy and aromatic vegetables and herbs.