Recipe Sifter

Breaded turkey cutlets pan-fried in olive oil and butter, then finished in the oven with tomato sauce, prosciutto, and shaved Parmigiano-Reggiano. This Emilia-Romagna classic is Italian comfort food at its most elegant.

A zucchini quiche but the crust is made with a crunchy wild rice. It's a satisfying counterpoint to the creamy French custard filling.

Pounded chicken breasts stuffed with herb butter and Monterey Jack, rolled in Parmesan breadcrumbs, and baked until golden. Includes a spicy Mexican-style variation.

Spicy sun-dried tomato pasta with garlic, shallots, and jalapenos tossed with broken lasagna noodles and fresh Parmesan. A bold, no-fuss weeknight dinner ready in 45 minutes.

Miniature pumpkin soup served in hollowed roasted pumpkin shells with sage, onion, and Parmesan. Dramatic individual-portion fall starter that doubles as edible tableware.

Fettuccine with peas, ham, and mushrooms in a Parmesan cream sauce. A rich, one-skillet pasta dinner with browned mushrooms and sweet pops of green peas in every forkful.

Basil sunflower seed pesto with parmesan, garlic, butter, and olive oil. A budget-friendly twist on classic pesto that swaps pricey pine nuts for nutty, toasty sunflower seeds.

Paneed veal fried golden in seasoned bread crumbs served over fettuccine in a rich Parmesan cream sauce with cayenne. A Cajun-Italian restaurant classic made at home.

Lemony Caesar salad with homemade anchovy spread on walnut toast, a from-scratch lemon-garlic dressing, and shaved Parmesan. Three components, one composed plate.

Baked parmesan-crusted chicken: bite-size pieces dipped in garlic butter, rolled in a Parmesan-breadcrumb coating, and baked hot until golden and crunchy. The family trick is cutting the chicken small.

Yummy and hearty alfredo sauce with blackened chicken.

Use some of leftover turkeys to make this creamy and tasty macaroni, which will definitely impress your family!

Spinach, cheeses and bread crumbs are three major ingredients, and they make these crispy outside and cheesy inside delicious spinach balls, they are a perfect appetizer or delicious snack.

Leek and pea risotto with grilled calamari crowns creamy arborio with flash-grilled squid tossed in lemon-scallion vinaigrette. Bright, briny, deeply savory.

Curry lobster risotto: arborio rice cooked the classic risotto way with West Indian curry powder, ginger, and shallots, finished with sweet papaya, mango, banana, and chunks of cooked lobster.

Savory egg roulade filled with sauteed spinach, red pepper, and ricotta, rolled in a Parmesan-rich souffle base. An elegant brunch or appetizer baked in a jelly roll pan.