Recipe Sifter

Hearty garbanzo bean soup with carrots, celery, onion, and lemon juice, finished with a swirl of sour cream and fresh dill. A creamy Mediterranean-leaning bowl.

Turkey noodle soup made from scratch with homemade bone broth, zucchini, carrots, and herbs. A from-the-carcass soup that turns leftover turkey bones into a rich, clear broth.

Creamy chicken pot pie with a buttery flaky pastry topping over chunks of chicken, carrots, celery, and onion in a half-and-half cream sauce. Single-crust comfort that bakes up bubbly and golden.

Homestyle chicken barley soup with carrots, celery, onion, and thyme in a clear chicken broth. Hearty one-pot dinner that uses up leftover chicken.

Maque choux Thibodaux: Paul Prudhomme's Cajun stewed corn built with a dark pan-caramelized puree, apple and prune juice, peppers, and a silky evaporated milk finish.

Simple red beans and rice with canned kidney beans, sauteed onion, celery, and garlic simmered together. A quick USDA-style version of the Louisiana classic, ready in under an hour.

Pheasant casserole with brown rice, cream of mushroom soup, pheasant broth, and soy sauce. A simple hunter's casserole that bakes low and slow for tender, savory results.

Easy shrimp Creole made in a slow cooker with tomato paste, celery, green pepper, onion, and a Bisquick-thickened sauce. Shrimp added in the last hour and served over rice.

Gone All Day Stew with beef, potatoes, carrots, mushrooms, and onions baked low and slow in a tomato soup gravy. No browning, no watching, just oven time.

Three-bean vegetarian minestrone soup with chickpeas, adzuki beans, kidney beans, pearl barley and tomatoes, finished with red wine, soy sauce, and grated Parmesan. A hearty Italian soup packed with protein and fiber.

Hungarian vegetarian soup with pearl barley, split peas, potatoes, and carrots simmered in white wine, thickened with a butter roux and finished with vegetable juice and liquid smoke.

Maritime-style seafood chowder brimming with mixed seafood, garden vegetables, and a splash of wine in a creamy bacon-kissed broth that freezes beautifully for make-ahead meals.

A succulent pork roast that has an extravagant taste made from apple juice and white wine.

Sweet potatoes, carrots, parsnips, and onions slow-baked in white grape juice until tender, then thickened into a glossy stew with arrowroot. A hearty vegetarian fall side dish.

An Italian Piedmontese braise: beef marinated overnight in Barolo wine with bay leaves and thyme, then slow-simmered with mushrooms, carrots, and onions until fork-tender. Old-world elegance in every slice.

Hearty beef and cabbage soup loaded with ground beef, kidney beans, tomatoes, and celery. Simmers for one hour in a Dutch oven and makes 3 quarts to feed a hungry crowd.