Recipe Sifter

This dip is good on almost everything IF you like garlic. We dip unsalted pretzels as well as pita chips and or vegetable cudites. It also makes an excellent base for brushetta.

Garlic stuffed mushrooms with pecans, parmesan, and a folded-in roasted garlic bechamel, baked hot until the filling sets and the tops blush with cayenne.

Gefilte fish the old-fashioned way: poached pike and white fish dumplings simmered in an onion-carrot fish stock, chilled and served with horseradish. A traditional Passover and Shabbat classic.

Easy to pack and perfect as crudités for that favorite dip, the crunchy texture and sweet taste of carrots is popular among both adults and children. Although they are shipped around the country from California throughout the year, locally grown carrots are in season in the summer and fall when they are the freshest and most flavorful.

Gratin Catalan with layered eggplant, roasted peppers, capers, anchovies, and a pine nut breadcrumb topping. A rustic Mediterranean vegetable bake served warm or at room temperature.

Grilled yellowfin tuna with a fresh mango-papaya relish: half pureed for body, half diced for texture, brightened with lemon juice and cilantro. A tropical seafood plate ready in 30 minutes.

Ham and potato quiche with Swiss cheese in a from-scratch shortening crust. Cubed ham, boiled potato strips, and a simple egg custard bake into a hearty, satisfying main dish.

Hill Country pickled peaches preserved in a sweet vinegar syrup with cinnamon sticks, whole cloves, ginger, and white pepper. A Texas tradition for canning season.

Retro molded potato salad set in lemon gelatin with ham, cheese, and hard-boiled eggs for a cool vintage side dish.

Lean chicken tetrazzini using melted cottage cheese instead of cream sauce, with spaghetti, mushrooms, dry sherry, and a Parmesan breadcrumb topping. Lower fat, full flavor.

Give your stew a new look with this recipe that will satisfy the hunger of seafood lovers everywhere.

Silky oyster bisque thickened with a butter-flour roux and enriched with cream, simmered just until the oyster edges curl without overcooking.

Seafood lovers will love this tantalizing dish that is perfect for anytime of the year!

Spinach fettuccine with bay scallops, broccoli, red pepper, and mushrooms in a light white wine sauce. Quick seafood pasta with sweet scallops, ready in 45 minutes.

One of my favorite things to do with garden peas is to make a pea purée. Think of mashed potatoes only with peas instead.

An East Indian twist on Chinese fried rice, perfect for using up any leftover meat or just go with the veggies.