Recipe Sifter

A marinated pork roast that fit for any Sunday dinner.

There are many ways of preparing adobo. In this recipe, the sauce is reduced to a rich savory glaze to coat the pork and chicken.

Poule D'Eau Jambalaya with rabbit and smoked sausage cooked in a black iron pot. A big-batch Cajun rice dish with Ro-Tel tomatoes, mushrooms, and the holy trinity of vegetables.

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.

Silky pureed black bean soup simmered low and slow in chicken broth with garlic, carrots, and bay leaves, then finished with heavy cream and a dollop of sour cream.

Fried rabbit simmered first in salted water with peppercorns and bay leaves until tender, then dredged in flour and pan-fried in butter until golden. A two-step method for crispy, juicy rabbit.

Rack of lamb marinated 48 hours in fresh herbs, roasted to perfection, served with complex red wine demi-glace sauce studded with ham and pickles.

Rancho California rice casserole layered with sour cream, cottage cheese, whole green chiles, and sharp cheddar. A creamy Tex-Mex side dish that bakes up bubbly and golden.

A tasty side dish made with ricotta cheese, light cream and cardamom pods.

Classic ratatouille Nicoise with each vegetable browned separately in olive oil before combining. Eggplant, zucchini, tomatoes, peppers, and onions cooked the traditional way for distinct textures, not mush.

Red lentil soup with paprika, bay leaf, dried mint, and parsley simmered in beef or chicken stock until the lentils dissolve into a thick, velvety potage. Puree optional.

Creamy broccoli soup made with a butter-flour roux, chicken bouillon, and half-and-half. Uses frozen broccoli for a quick weeknight soup ready in under 45 minutes.

Rice pilaf with green peas, bay leaves, and a whole cinnamon stick cooked in the Middle Eastern soaked-rice method. A fragrant vegetarian side with toasted, fluffy grains.

Kentucky-style burgoo with three meats: stewing beef, pork shoulder, and whole chicken simmered for hours with fresh corn, lima beans, tomatoes, and potatoes.

Moroccan-spiced roast chicken with saffron, ginger, and cilantro, finished with a pan sauce of green olives and julienned lemon zest. Two birds roasted golden for a crowd of 10.

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.