Recipe Sifter

Creamy broccoli mushroom chowder made with a buttery roux, half-and-half, and a hint of tarragon. A rich, warming soup that comes together in 30 minutes.

Buffalo chili: ground bison simmered with three peppers, jalapenos, green chiles, and warm spice blend. Lean, gamy alternative to beef chili with serious heat.

Butterflied Cornish game hens grilled with ancho chile and finished with a bold lemon garlic compound butter. Impressive enough for company, simple enough for any night.

Crispy pan-fried buttermilk chicken breasts with a shattering golden crust. Bone-in, skinless, and fried low and slow for juicy meat every time.

Classic Caesar dressing made from scratch with a coddled egg, anchovy fillets, garlic, Parmesan, olive oil, and fresh lemon juice. Thick, creamy, and intensely savory.

A dump-and-go slow cooker chicken braised with white wine, tomatoes, green peppers, garlic, and a pinch of cayenne. Just 10 minutes of prep for tender, fall-off-the-bone results.

Creamy Cajun stew loaded with shucked oysters and bay scallops in a spiced half-and-half broth with sherry, Worcestershire, and fresh herbs. Topped with croutons for a rich, warming bowl.

Brown rice almond pilaf with raisins, chicken bouillon, and toasted slivered almonds. A nutty, one-pot side dish with stovetop and microwave instructions included.

Chive blossom omelet with Swiss cheese, fresh parsley, and edible chive florets folded inside and garnished with whole blossoms. A elegant 20-minute breakfast for two using garden-fresh herbs.

Chez Melange gazpacho is a chilled tomato and tri-color pepper soup brightened with cucumber, dill, cilantro and a touch of beef stock for savory depth. No-cook summer starter.

Flour-dredged chicken browned and baked until tender, then finished with heavy cream, plump oysters, and slivered almonds. A classic, old-world surf-and-turf casserole.

Skillet chicken breast simmered in orange juice and topped with a fresh raspberry sauce thickened with cornstarch. Fruity, elegant, and low-fat with a hint of nutmeg.

Make your own snacks rather than buying from a bulk store or box. Store bought packaged snacks always have huge amounts of salt, reduce the sodium by making your own.

Chilled broccoli soup pureed with potato and chicken stock, served ice cold with paper-thin raw porcini mushroom slices, chives, and ricotta toasts. A refined, restaurant-quality cold soup for summer.

Chilled orange-carrot soup with ginger and leeks, pureed smooth and thinned with fresh orange juice. A refreshing cold soup garnished with orange slices and mint.

Hot, creamy crabmeat dip with melted cream cheese, butter, garlic, and a dash of hot sauce. Just 5 ingredients and 25 minutes for the ultimate warm party dip.