Recipe Sifter

Polish-style fried meatballs or hamburgers literally called ground cutlets (pol. kotlety mielone). My latest rendition contains white radish, sesame seeds, and cilantro leaves. It is far away from home, but I think it's healthy to travel from time to time. My cutlets are served with potatoes, yoghurt, dill, and Bayou Carlin coleslaw. The salad recipe is taken from RecipeLand. Quick and easy dinner to prepare.

Not exactly traditional, but these crispy latkes will make every night of Hanukah a delicious one!

Crispy potato pancakes studded with fresh chives, topped with silky smoked salmon and golden caviar. These elegant latkes turn simple russet potatoes into sophisticated brunch fare.

Fillet of sole sautéd in herbed butter. Very quick and easy. Serve with carrots and snow peas to make it a meal.

Cajun seafood dirty rice loaded with shrimp, lump crab, homemade shrimp stock, and the holy trinity. Spiced with cayenne and thyme for that real Louisiana bayou flavor.

Restaurant-style meatloaf with beef and sausage baked in a water bath for a silky, custard-like texture. Seasoned with cumin, nutmeg, three peppers, and sauteed vegetables throughout.

Brookfield's meatloaf with Monterey Jack cheese, sourdough bread soaked in milk, and a bold mix of steak sauce, Worcestershire, and Tabasco topped with chili sauce.

Homemade beef jerky cured in a bold coffee-teriyaki-soy marinade with liquid smoke, then slow-dried right in the oven, no dehydrator needed. Sweet, smoky, and peppery.

French-style pork medallions braised in a classic brown sauce with mustard butter, capers and a bouquet garni. Restaurant-technique dinner served with glazed turnips and potatoes.

Cajun-spiced shrimp simmered with the holy trinity, fresh tomatoes, apple juice, and fish stock over rice. This New Orleans-style skillet dinner brings bold bayou flavor to your table in 40 minutes flat.

Classic egg fu yung omelets loaded with shrimp, barbecued pork, snow peas, and bean sprouts, crowned with a glossy oyster sauce gravy. Chinese-American takeout-style made from scratch.

Frankfurter Gruene Sauce, a traditional German green herb sauce made with sour cream, cottage cheese, and fresh mixed herbs, topped with chopped hardboiled eggs.

Pork dumpling soup with hand-folded siu mai dumplings in Chinese chicken broth with sesame oil. Cabbage-and-pork filling with white pepper and wine.

Pfeffernusse-style German pepper cookies with white pepper, cinnamon, mixed spice, candied peel, and lemon zest. Small, puffy spice balls dusted in powdered sugar.

Paneed veal fried golden in seasoned bread crumbs served over fettuccine in a rich Parmesan cream sauce with cayenne. A Cajun-Italian restaurant classic made at home.

This delicate soup, popular 100 years ago, is now unusual. On no account should it be liquidized at any stage, as that ruins the texture