Recipe Sifter

Velvet corn soup is a classic Chinese egg drop soup with creamed corn, chicken broth, fresh ginger, and dry sherry, thickened with cornstarch and swirled with frothy egg whites.

Pasta with smoked salmon and golden caviar: thin spaghetti in a silky butter cream sauce, ribboned with smoked salmon and crowned with a spoonful of golden whitefish caviar. Elegant in 30 minutes.

Cold poached salmon fillets in white wine, served chilled with a Dijon mustard, lime, and honey sour cream sauce. An elegant make-ahead main course for summer entertaining.

Boudin blanc de Liege, a delicate homemade white pork sausage. Lean pork and fat pureed silky with eggs, Port and aromatic spiced milk, dotted with currants, poached gently then browned in butter.

Medallions of Veal with Pistachio Butter Sauce recipe

Luxurious crab bisque with Scotch whiskey, butter, and heavy cream. Chunks of flaked crab meat swim in a velvety, boozy broth that comes together in just 30 minutes. Pure indulgence in a bowl.

Creamy winter butternut squash soup blended with applesauce, half-and-half, and ground toasted walnuts. Warm and silky in 20 minutes using pre-pureed squash for a fast weeknight dinner.

Chinese steamed translucent dumplings (fun gor) filled with shrimp, ground pork, dried mushrooms, bamboo shoots, and water chestnuts in a wheat starch wrapper.

Greek avgolemono-style lemon chicken soup thickened with egg yolks and a butter-flour roux. Silky, tangy, and loaded with rice and tender chicken.

Silky Chinese steamed egg custard with clams and shrimp, set over a savory broth and finished with oyster sauce and chives. Gentle steaming and a quick strain give it a flawless, custard-smooth texture.

Pineapple beef marinade with pineapple juice, soy sauce, dark brown sugar, garlic, ginger, and cayenne. A sweet-savory tropical marinade that tenderizes and flavors steaks and roasts.

Creamy clam and corn chowder with bacon, potatoes, and milk thickened with a butter-flour paste. A hearty Pacific Northwest-style chowder topped with cracker crumbs.

Wine-poached salmon fillets on a bed of scallions, gently steamed under buttered foil. Tender, flaky, restaurant-style with five-ingredient elegance.

Authentic Chinese hot and sour soup with wood ear fungi, dried lily buds, shiitake mushrooms, pork shreds, and silken tofu. Tangy, peppery, and finished with egg ribbons and sesame oil.

Slow-simmered ground beef chili with a surprise twist: sliced pepperoni stirred in with kidney beans for smoky, spicy depth. Serve over rice with melted cheddar on top.

Master Chef BBQ ribs: a peppery homemade spice rub and a from-scratch ketchup-vinegar-molasses barbecue sauce, smoked low and slow until fall-off-the-bone tender. Pitmaster-style ribs worth the all-day cook.