Recipe Sifter

Pressure cooker collard greens with butter beans, white wine, bay leaves, and fresh hot peppers. Southern comfort without the ham hock, ready in 30 minutes.

Billi Bi, the classic French cream of mussel soup with white wine, shallots, heavy cream, egg yolk, and hollandaise. An elegant, velvety bisque served hot or chilled.

Rich black bean soup simmered with bacon, ham, brown rice, cumin, and garlic, then blended smooth and finished with sherry. A big-batch crowd pleaser.

California spin on Welsh rarebit with creamy Monterey Jack melted in white wine, spooned over toast with garlicky sauteed mushrooms, then broiled until bubbly and golden.

Wine-poached scallop ceviche tossed with Roma tomato, shallots, capers, and red pepper flakes. An elegant, light appetizer with a Mediterranean twist on classic ceviche.

French-inspired Chablis quiche with Swiss cheese, heavy cream, white wine, and a hint of nutmeg in a buttery crust. Silky, golden, and effortlessly elegant.

Microwave cheese fondue with Swiss cheese, white wine, and a splash of kirsch. Ready in 15 minutes for easy entertaining with crusty French bread cubes.

Clear chicken broth infused with ginger and white wine, loaded with sauteed shiitake mushrooms, napa cabbage, and wilted spinach finished with sesame oil.

Big-batch Texas-style chili with ground beef, cumin, coriander, and a dash of cinnamon simmered for hours in tomato sauce and juice. No beans, all meat, feeds a crowd.

Warm crab dip with white wine, prepared mustard, and grated onion, gently heated and served with crackers. A full pound of crab makes this a generous party appetizer.

Cream of cheese soup with sharp cheddar, white wine, and half-and-half. Silky, boozy, and ready in half an hour with a paprika-dusted finish and crouton crunch on top.

Cucumber leek sauce made from fresh juiced cucumbers, thickened with a slurry and finished with lime, white wine, dill, and a touch of butter. Light, bright, and elegant.

Grilled oysters on the half shell drenched in a rich curry cream sauce made with homemade fish fumet, topped with a tropical red banana salsa spiked with serrano chiles, tamarind, and fresh mint. A showstopper.

Homemade Dijon mustard from scratch: dry mustard whisked into a wine-onion-garlic infusion, sweetened with honey and kicked with hot pepper sauce. The sharp, complex condiment that beats anything in a jar.

Hearty chicken soup simmered with white wine, tomato sauce, potatoes, carrots, and green pepper. A whole chicken boiled tender and chunked back into a rich, veggie-loaded broth. Serve with garlic bread for a full meal.

A semi-sweet white sangria with a light, refreshing taste and loads of fruit! A great summer treat by yourself or for the backyard soiree!