Recipe Sifter

Potatoes Thermidor with russet potatoes baked in a rich cream sauce of shallots, mushrooms, dry sherry, egg yolks, and cayenne. A French classic reimagined as an elegant side dish.

Prosciutto and pea cream sauce with sun-dried tomatoes, shallots, and Romano cheese tossed with penne. A rich Italian pasta sauce that comes together fast.

Pumpkin risotto with roasted pumpkin puree, saffron, white wine, shallots, and fresh sage stirred into creamy arborio rice. A stunning fall side dish.

Sweetbreads poached with onion, shallot, thyme, and bay, then finished in cream and veal stock. A New York masterchef ravioli sauce built on luxury offal.

Authentic Thai red curry paste from scratch: dried chilies, galangal, lemongrass, kaffir lime rind, shrimp paste, and toasted coriander and cumin seeds blended into a fiery aromatic base.

Rotini with marinated shiitake mushrooms, prosciutto, sun-dried tomatoes, black olives, pine nuts, and Parmesan in a white wine broth. An Italian pasta with deep, layered umami flavor.

Salmon corncakes flake poached salmon with sweet corn, shallots, peppers, and cilantro into pan-fried cracker-crumbed patties. Pacific Northwest meets Southwestern in one crispy bite.

Salmon fillets baked in foil between layers of shredded potato, then broiled until the potato crust turns golden. Served with a white wine and shallot butter sauce for an elegant, French-inspired dinner.

Salmon mousse with brandy-flambeed mushrooms and shallots, set with gelatin and folded with whipped cream, served sliced with a fresh watercress-mayonnaise sauce.

Pan-seared salmon fillets finished in a silky sherry-Madeira cream sauce with garlic, shallots, roasted red peppers, and mushrooms. Restaurant-plate elegance at home.

Restaurant-style salmon, sliced thin and gently butter-cooked until silky, draped over greens in a pool of reduced white wine and mushroom cream sauce. An elegant chef's plate made at home.

Pan-seared salmon on a bed of creamy leek fondue with a saffron butter sauce. A French-style restaurant dish with two distinct sauces built from wine, shallots, and cream.

Sauteed chicken with Gewurztraminer wine sauce, sauteed leeks, and warm halved grapes. An Alsatian-style French bistro dish with a silky cream reduction made from the bones.

Pan-seared whole trout cooked open-faced in brown butter, topped with a lemon white wine sauce with shallots, garlic, chervil, chives, and thyme.

Sauteed filet mignon with a red wine vinegar and cream pan sauce finished with shallots. A classic French bistro technique that turns simple steaks into an elegant dinner.

young arugula is used for salads and the spicier older arugula for cooking. Below are two recipes featuring both types of arugula.