Recipe Sifter

Pasta e fagioli with pinto beans, pork chops, elbow macaroni, and tomatoes in beef broth. Half the beans get pureed to thicken the broth into a hearty Italian soup.

Pasticcio di Maccheroni, the Greek baked pasta casserole layered with spiced ground beef, macaroni, grated cheese, and a rich béchamel crown.

Simple potato vegetable stew with cabbage, kale, carrots, and celery in a lightly seasoned broth. A vegan, fat-free comfort stew that comes together with pantry staples.

Potage Saint-Germain: a classic French green pea soup with carrots, leeks, lettuce, and a finishing splash of cream and milk. Pureed silky-smooth and finished with a dollop of sour cream or sherry.

Potato soup with sweet parsnip and earthy mushroom, browned in butter and thickened with a touch of flour. A chunky, herb-flecked bowl with marjoram and chicken stock at the base.

Pressure cooker veal stock delivers the silky gelatinous depth of day-long simmered stock in just 45 minutes. Veal bones with aromatic vegetables, bay, thyme and peppercorns for the ultimate sauce base.

Homemade Purim ravioli with a tender spinach and chicken filling, sealed between paper-thin sheets of pasta and boiled, then served with marinara or meat sauce. An Italian-Jewish holiday labor of love.

Warm cinnamon and nutmeg spice this tender carrot cake studded with toasted pecans. Orange cream cheese frosting crowns the bundt for a citrusy finish.

Butter-dipped carrots coated in crispy cornflake crumbs and baked until golden. A retro side dish with a crunchy coating that makes carrots irresistible to kids and adults alike.

Unlike meat stock, vegetable stock doesn't benefit from hours of cooking. After about 40 minutes of simmering, the vegetables have yielded all of their flavor.

Sauteed eggplant, green peppers, and carrots seasoned with cinnamon, fresh parsley, and dill. A light vegetarian side dish with Middle Eastern flair.

Provencal soup au pistou loaded with kidney beans, white beans, potatoes, tomatoes, carrots, green beans, and macaroni. A hearty, rustic French vegetable soup.

Hot dog potato soup with sliced frankfurters, corn, carrots, and evaporated milk in a creamy thyme-seasoned broth. A hearty, kid-friendly one-pot soup ready in 40 minutes.

Soupe au pistou, a Provencal vegetable soup with white beans, potatoes, pasta, and a fresh basil-garlic-olive oil pistou stirred in at the table. France's answer to Italian minestrone.

Smooth pureed celery soup with potatoes, onion, and herbs, finished with milk and topped with fresh grated carrot and celery for crunch. A light, nourishing bowl ready in about an hour.

Light Spanish garlic soup made with a whole head of roasted garlic pureed into chicken broth with carrots and red pepper. Topped with garlic-rubbed Parmesan croutons.