Recipe Sifter

Potato chowder with diced potatoes, grated carrot, and onion simmered in chicken broth, then finished with a creamy skim milk base thickened by a flour slurry. A lighter chowder with all the comfort and none of the heaviness.

Potato barley soup simmers pearl barley with carrots, celery, onion, and potatoes in beef or chicken stock for a thick, hearty grain-and-vegetable bowl that gets better the next day.

Sophisticate your chicken today with this easy crockpot recipe that you will end up storing in your cookbook.

Fight off that cold with this hearty soup that will warm you up in just a matter of seconds!

Quick Japanese sukiyaki with thinly sliced beef, fresh vegetables, and spinach in savory soy gravy, delivering restaurant flavors in 30 minutes over steamed rice.

Roasted lamb with earthy mushrooms and a rich port wine sauce.

Vegan red lentil loaf with brown rice, oats, carrots, and sage, served with a creamy red pepper sauce. A hearty plant-based main dish with protein-rich lentils and whole grains.

Don't let that bottle of wine go to waste, instead use it for this succulent dish that goes well chicken or fish.

Rich chicken broth built from backs, necks, and wings, sweated with leeks and aromatics, then simmered four hours and reduced for deep gold stock. The base of every great soup.

Hearty lentil soup with bacon, shredded carrots, celery, and onions in a beef broth base. Simple ingredients, big flavor, and ready in about an hour.

Shredded carrot salad with crushed pineapple, plumped raisins, and mayonnaise. A sweet, creamy no-cook side dish perfect for potlucks and barbecues.

Carrot cake spiked with vodka and orange zest, loaded with pecans and warm spices, baked in a Bundt pan and finished with a boozy orange glaze. Cocktail hour meets cake hour.

Oxtail consomme is a crystal-clear fine-dining broth made from slow-simmered oxtails, aromatics, and an egg-white raft clarification. The classic French technique gives a rich beef flavor in a see-through bowl.

Leftover turkey shepherd's pie with carrots, tomatoes, thyme, and rosemary in a whole wheat flour gravy, topped with mashed potatoes and baked golden. The best way to use holiday turkey leftovers.

Thin sirloin strips marinated in Sichuan chile, hot bean sauce, ginger, and soy, wrapped around blanched vegetables and grilled on skewers. A spicy, smoky, show-stopping appetizer or main course.

Slow-simmered Sicilian ragu with ground pork, pureed tomatoes, soffritto vegetables, and fresh mint. Freezes for months and gets richer with every reheat.