Recipe Sifter

Lapin en gibelotte braises rabbit in white wine with bacon, garlic, and a bouquet garni, then finishes the strained sauce with cream. Old-school French country cooking with no shortcuts.

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.

Mexican bean dip made in the microwave with blended beans, sharp cheddar, chili powder, and crispy bacon on top. Hot, smoky, and ready in 25 minutes.

Pureed red lentil soup with bacon and leek, finished with cream and served with poached chicken liver dumplings. A refined European soup with old-world elegance.

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.

Traditional Irish fresh pea soup made with ham stock, bacon, lettuce, and mint, then pureed silky smooth. The pea pods simmer in the stock for extra depth of flavor.

Bacon-wrapped roasted pheasant stuffed with apples and onions, served with a glossy cherry-wine jubilee sauce. An elegant game bird dinner that brings the hunter's harvest to the holiday table.

Crustless quiche stacks Monterey Jack, cream cheese, and cottage cheese with six eggs into a 9x13 pan for a crowd-friendly brunch casserole. Naturally gluten-free with no pastry to fuss with.

A classic French bordelaise sauce built from scratch in three stages: matignon, espagnole, and a red wine reduction finished with poached bone marrow. The ultimate companion for game, beef steaks, and roasts.

Whole oven-baked sea bass on a bed of bacon, apple, onion, lemon, and green pepper, basted with a buttery Worcestershire and soy sauce. Rustic, smoky, and savory.

Roast pheasant draped in bacon and basted with a port wine and broth glaze, served with a rich port wine sauce and grapes. An elegant way to keep a lean game bird juicy and tender.

Cumin and garlic pinto beans simmered low and slow with onion, a single slice of bacon, and whole cumin seeds. The classic Tex-Mex side, sturdier and tastier than canned. Quick-soak method skips the overnight wait.

Hot, bubbly Vidalia onion dip loaded with chopped White Castle sliders, Swiss cheese, bacon, and mayo. Baked until golden and scooped onto toasted buns or crackers.

Sophisticate your chicken today with this easy crockpot recipe that you will end up storing in your cookbook.

Crustless bacon breakfast pie with Monterey Jack, green chiles, and sour cream. Bisquick batter forms its own crust as it bakes for a no-fuss brunch dish.

Frijoles a la charra (Mexican ranch-style beans) with bacon, jalapenos, tomato, and cilantro simmered in their own broth. A smoky, spicy pinto bean side dish ready in 35 minutes.