Recipe Sifter

Homemade vegetable stock in the pressure cooker in just 10 minutes at high pressure. Sauteed onions, carrots, celery, parsnips, and herbs for a rich, flavorful base.

Provencal-style braised chicken with salt pork, tomatoes, white wine, garlic, thyme, and olives. A rustic French Sunday-supper dish that feeds a crowd from one Dutch oven.

Pudina rice, a fragrant Indian one-pot mint pulao, with a fresh mint, coconut, ginger, and garlic paste, whole spices, and tomato simmered into the rice. A vibrant, herby vegetarian dish.

This quick and tantalizing chicken stock is the perfect starter for soups and gravy.

No need to simmer for hours to create a flavorful homemade chicken broth.

This savory vegetable stock is quick and easy to make and is perfect to use when making soups.

Ranch-style slow cooker beef braises stewing beef and whole small onions in a brown gravy spiked with red wine vinegar, cloves, bay, and thyme. Set it and forget it for fork-tender results.

Spatchcocked roast turkey with cream gravy: backbone-removed bird that cooks in half the time, finished with a rich gravy of turkey stock, heavy cream, and nutmeg.

Sweetbreads poached with onion, shallot, thyme, and bay, then finished in cream and veal stock. A New York masterchef ravioli sauce built on luxury offal.

Red bean soup with beef, celery, lemon, and Worcestershire sauce, pressed through a sieve for a smooth, thick puree. A hearty old-fashioned bean soup ready in about 40 minutes.

Red beans and rice cooked the proper way: dried kidney beans simmered with bay and bell pepper, then the bean stock cooks the rice along with sauteed onion, pepper, garlic, and cumin. Vegetarian, deeply savory, all in one pot.

Red lentil dal with a fragrant tadka of cumin seeds, onions, garlic, and cayenne fried in ghee, poured sizzling over smooth lentil puree. Classic Indian comfort food with bold spiced butter.

Red onion soup caramelized in butter with white wine, beef broth, and a dash of Angostura bitters, finished with Parmesan. A refined twist on French onion soup ready in 35 minutes.

Red wine sauce for salmon built from salmon bones, cognac, mirepoix, and shallot puree with a double-reduction technique. A restaurant-quality fish sauce with rich, concentrated flavor.

Vegetarian brown rice casserole baked with tomatoes, pine nuts, currants, and sauteed vegetables. A hearty one-dish meal with Mediterranean-style flavors.

A succulent seafood dish made with shrimp, mussels, clams and white wine.