Recipe Sifter

Classic veal francaise with egg-dipped cutlets sautéed in butter, then simmered in a bright lemon, white wine, and chicken broth sauce. Italian-American comfort at its finest, ready in 40 minutes.

Old-fashioned beef tongue simmered tender, sliced thin, and served with a sweet-tart raisin sauce. Classic nose-to-tail dish from the Pennsylvania Dutch and German-American kitchen tradition.

Flounder in lemon-dill sauce, gently poached in butter with fresh dill, lemon juice, and scallions. A delicate one-skillet fish dinner ready in under 20 minutes.

This scrumptious dip is made with eggplants, garlic and tahini. Can be used as a sandwich spread or eaten with crackers and tortilla chips.

If you do not have a clay cooker, you can use a large covered Dutch oven and reduce the oven temperature to about 375 F. Do not fear the large amount of garlic in this recipe. Garlic cloves are nutty and mellow when cooked whole. Once you try it, you may end up adding even more garlic, because they are so good!

When President-elect Barack Obama made tuna salad with his family on “60 Minutes” last year, he used this recipe, specifying troll-caught albacore.

A delicious variation of coleslaw made with sweet bell peppers and tabasco sauce.

Red tomato preserves made the old-fashioned way: whole peeled tomatoes steeped overnight in sugar, then simmered with thinly sliced lemon until the syrup runs clear and thick. A vintage canning classic.

Juicy grilled shrimp marinated in herb butter with garlic, lemon, and shallots, then skewered and grilled over hot coals in minutes. Served on fresh spinach for the ultimate Aussie barbie appetizer.

Green tomato jam: tart-sweet preserve made with unripe tomatoes, lemon, sugar, and water. Old-fashioned garden-rescue jam that uses up the last of the season's tomatoes.

This delicious dish takes no time to cook, and it comes out super tasty. The fish is very moist on the inside with a nice texture on the outside, packed with great flavors. A lemony green beans are a perfectly refreshing and tasty side dish along with it.

Chef Paul Prudhomme's Barbecue Sauce: a smoky, sweet-tangy Cajun sauce built on bacon, pecans, honey, and citrus rinds. Pureed silky for chicken, pork, or ribs. Makes 5 cups.

Heritage-style sour milk cookies filled with a cooked raisin and ground walnut filling brightened by lemon juice. An old-fashioned farmhouse treat rolled, cut, and sealed by hand.

This is a great appetizer, the beets are delicious and easier to prepare, and I used more garlic too, very yummmy.

Traditional German sweet-and-sour red cabbage braised with apples, red wine, brown sugar, and vinegar. Simmered in a Dutch oven for an hour until tender and glossy. The classic side dish for sauerbraten, pork roast, or schnitzel.

A succulent chicken fondue that doesn't take a lot to make or enjoy!