Recipe Sifter

Leftover turkey and broccoli linguine in a sage-scented pan gravy, topped with crunchy herb stuffing crumbs. The post-Thanksgiving pasta that rescues the fridge.

Two kinds of cheddar and beer make this unbelievably delicious cheddar cheese soup recipe a colossal hit on game day or any colder day of the year.

Fassoulatha, the classic Greek white bean soup slow-simmered with olive oil, carrots, celery, and oregano. Vegan, hearty, and finished with a splash of white wine vinegar.

Pureed broccoli soup with celery, onion, and heavy cream, brightened with lemon juice and a kick of Tabasco. A simple 30-minute cream soup that serves a crowd.

Low-calorie shrimp bisque made from a homemade shell stock with saffron, white wine, and cognac. Rich and creamy using powdered milk instead of heavy cream.

Sashimi at home: paper-thin slices of sashimi-grade red snapper served with a soy dipping sauce. It's all about pristine fish and a sharp knife. Naturally gluten-free with tamari.

Traditional Italian chicken broth with handmade passatelli noodles of breadcrumbs, Parmesan, eggs, and nutmeg. A soul-warming Emilia-Romagna classic you can make at home.

Lightened-up single-serving Boston clam chowder built on chicken broth and low-fat milk instead of cream, with leek, celery, red potato, canned clams and a handful of shredded spinach folded in at the end. Ready in about 30 minutes.

A traditional Welsh leek soup simmered in mutton stock with onions and celery, puréed smooth, and finished with double cream and fresh parsley. Hearty, silky, and steeped in Celtic cooking tradition.

Sloppy Joes made from frozen beef-tomato mix with ketchup, brown sugar, Worcestershire, and celery. A freezer-to-table weeknight dinner on toasted buns in 35 minutes.

Pâté de poulet en gelée layers poached chicken, broiled chicken livers, poached vegetables, and apple in individual aspic molds. Elegant French cold starter set in savory gelatin.

Classic chicken stock simmers chicken bones with carrots, onion, celery, bay leaf, thyme, and peppercorns into a rich golden broth. The foundation of soups, sauces, risottos, and braises.

Milanese vegetable soup: a light northern Italian broth with diced eggplant, zucchini, celery, carrot, Swiss chard, and bacon, finished with fresh basil. Clean, clear, and summery.

Apple-pecan salad filling for cranberry molds with crisp apples, celery, and pecans in a lightened mayo dressing with folded whipped cream. A classic Thanksgiving holiday side.

Homemade seafood stock made from shrimp or lobster heads simmered with celery, onion, garlic, and lemon. A Cajun-style base for gumbo, bisque, etouffee, and chowder.

Slow cooker beef stew with carrots, celery, new potatoes, mushrooms, and red wine. Set it before work, come home to a deeply flavored, fork-tender stew thickened with a flour slurry. Feeds 16, freezes beautifully.