Recipe Sifter

Rich broccoli crevette soup with shrimp, clams, cream, and fresh herbs. A seafood chowder that brings restaurant-quality flavor to your home kitchen.

Steamed broccoli tossed in a sharp Dijon mustard dressing with balsamic vinegar, lemon juice, and olive oil. Five ingredients, 20 minutes, vegan.

A delicious vegetable sauce that can be mixed into pasta. A quick, easy and tasty meal takes no time.

Broiled flank steak marinated overnight in lemon juice, soy sauce, and oregano, topped with sauteed onions. An 8-hour marinade tenderizes this lean cut into something special.

Pan-fried brook trout stuffed with a creamy shrimp and ginger mousseline, finished with lemon brown butter and parsley. An elegant French-style fish course for a special occasion.

Brussels sprouts a la Greque tossed with lemon zest, red wine vinegar, fresh parsley, and pimento. A bright, tangy Greek-style side with no butter or oil.

Fresh blueberry lattice pie baked inside an oven bag for a bubbly, perfectly thickened filling and golden crust. Simple ingredients: blueberries, flour, sugar, and lemon.

Classic Caesar dressing made from scratch with a coddled egg, anchovy fillets, garlic, Parmesan, olive oil, and fresh lemon juice. Thick, creamy, and intensely savory.

Cafe Brulot, the classic New Orleans flambeed coffee with brandy, orange liqueur, cinnamon, cloves, and citrus. A dramatic Cajun after-dinner drink served in demitasse cups.

Calvert's pecan flounder bakes flounder fillets in foil packets with pecan vinaigrette, lemon slices, white wine, and toasted pecan halves. An elegant Southern-inspired dinner for four.

Canned apple pie filling made with tart sliced apples, cinnamon, nutmeg, and a cornstarch sugar syrup. Water bath canning recipe yields 6 quarts, each jar fills a two-crust pie.

Venison or pork chops browned and smothered in ketchup and brown sugar, then simmered until sticky and fork-tender. A hunter's kitchen classic that turns game meat into candy.

Candied spiced bananas pan-fried in brown sugar, lemon, butter, cinnamon, and nutmeg. Caramelized on the outside, soft inside, ready in 10 minutes for ice cream toppings, brunch, or quick dessert.

Grilled 5-pound beef roast studded with garlic, soaked in a white wine and Dijon marinade, then glazed with a honey-soy-ginger sauce spiked with Thai chili. Feeds 6 hungry people.

Caramel apple pie with cinnamon-kissed apples stacked over a pecan-studded crust, baked until bubbling, then drizzled with warm caramel and more pecans. Fall dessert at full volume.

Carciofi alla Giudia are Roman Jewish-style fried artichokes baked in olive oil until crisp and golden. Finished with black pepper and fresh parsley.