Recipe Sifter

Provencal fish stew with haddock, fennel, thyme, and bay leaf in a tomato-white wine broth. Served over garlic croutons, 40 minutes from the first sear to the ladle.

Chicken breast with sour cherry sauce, cracked peppercorns, and coriander in a white wine-brandy reduction. A French-inspired pan sauce built right in the skillet.

Saffron-tinted yellow rice baked with shrimp, tomatoes, wine, and a splash of beer. A Spanish-inspired casserole with warm spices and vibrant color.

Try making this savory dish in the convenience of your home by using the simple crockpot recipe provided.

Layered crab gratin over linguine with mushrooms, white wine, clam juice, and tarragon in a light cream sauce, baked and broiled until golden. A refined seafood pasta bake.

Chicken breasts marinated in white wine, olive oil, garlic, and oregano, then roasted until crispy with a golden Parmesan crust. Served over spinach and rice for an Italian feast that feeds a crowd.

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.

Lemony veal piccata with capers, white wine, garlic, and butter in a classic Italian pan sauce. Thin veal cutlets sauteed golden and finished with a bright, tangy reduction. Ready in 35 minutes.

Lentil soup simmered with tomatoes, carrots, marjoram, and thyme, finished with dry white wine and topped with grated cheddar. A hearty, high-fiber one-pot meal.

Sea scallops poached in court bouillon, bathed in a Gruyere cream sauce with mushrooms, and piped with a golden mashed potato border. The full classic French presentation.

Creole eggplant stuffed with oysters scoops tender baked eggplant into a stuffing of chopped oysters, breadcrumbs, onion, and herbs, then bakes in the shells with parmesan until golden.

Ron Santo's linguine with clam sauce pairs the Chicago Cubs legend's red clam sauce with diced tomatoes, mushrooms, white wine, and a pinch of cayenne for a quick Italian pasta dinner.

Americanized version of Maggie Beer's recipe I saw on Masterchef Australia 2011 the other day.

Traditional Japanese tempura with a light, crispy cold-water batter and homemade tentsuyu dipping sauce. Works for vegetables, shrimp, fish, and squid with authentic frying techniques.

Italian spaghetti with sauteed shrimp, white wine, fresh basil, mint, and cherry pepper. A light, herb-bright coastal pasta that comes together in 45 minutes.

Cajun wild duck and andouille sauce piquant simmered low and slow in a dark roux with tomato sauce, white wine, and hot pepper. Louisiana bayou cooking at its boldest.