Recipe Sifter

Green Mountain potato chowder simmered in beef broth with carrots, tomatoes, leeks, and celery root, finished with sour cream and topped with pumpernickel-bacon croutons.

Grilled venison tenderloin marinated three days in red wine vinegar, rose, and bay. The technique that turns lean wild game into juicy, medium-rare filets straight off the coals.

Rustic oyster milk soup infused with bay leaf, parsley, and celery. This comforting recipe feeds 4-6 with simple ingredients and a touch of cayenne heat. Budget-friendly using canned or fresh oysters.

Traditional Italian minestrone with white beans, vegetables, broken spaghetti, and a Parmesan rind simmered into the broth for umami depth. The classic peasant-soup approach.

Julia's manicotti, shells stuffed with ricotta, mozzarella, Parmesan and Romano, baked in a slow-simmered wine-laced tomato sauce. A family-style Italian-American bake with deeply seasoned red sauce.

Lobster Bisque Elegante is a classic French-style creamy lobster soup built on a homemade stock from the lobster shells, thickened with a buttery roux and finished with cream. A restaurant-quality starter from scratch.

Boiled lobster medallions and claw meat served in a rich curry sauce made from the lobster cooking liquid, Calvados, white wine, and curry powder, finished with a butter-flour thickener.

Manhattan-style clam chowder with bacon, minced clams, diced potatoes, plum tomatoes, celery, and green pepper in a briny tomato broth. The red chowder that started a rivalry with New England's cream version.

Marinated venison roast soaked overnight in spiced vinegar and brandy, larded with salt pork and slow-roasted until tender. Finished with a glossy currant jelly pan gravy. A classic hunter's table centerpiece.

Pureed Mexican lentil soup with green chili salsa, ham, garlic, and cornmeal for body. A thick, smoky bowl topped with sour cream and cilantro that's loaded with protein and fiber.

Three beans mingle with zucchini, fresh tomatoes, and banana peppers in this Southwestern-spiced vegetable soup. Red wine and cumin add warmth to this hearty, healthy bowl.

Use microwave to make this delicious boiled dinner that contains lots of flavor!

Pressure cooker beef pot roast turns a brisket fall-apart tender in about an hour, with potatoes, carrots, and a tangy sour cream and horseradish gravy. Sunday-roast comfort on a weeknight timeline.

Authentic Cincinnati chili simmered with cinnamon, allspice, cloves, and unsweetened chocolate, then chilled overnight to deepen the flavors. Serve over spaghetti with shredded cheddar for a true 3-way.

Creamy parsnip chowder with butternut squash, bacon, and a cinnamon stick simmered in chicken broth. A velvety fall soup finished with heavy cream, nutmeg, and chives.

Chicken cacciatore baked in a crushed Roma tomato sauce with white wine, fennel seed, cinnamon, coriander, and red pepper flakes. A lighter, oven-baked Italian hunter's chicken.