Recipe Sifter

Restaurant-style meatloaf with beef and sausage baked in a water bath for a silky, custard-like texture. Seasoned with cumin, nutmeg, three peppers, and sauteed vegetables throughout.

Moroccan chicken stew with acorn squash, chickpeas, raisins, and warm spices served over fluffy couscous. A microwave-friendly one-pot North African dinner with toasted almonds and fresh mint.

Beef stew braised in red wine with a tart twist: fresh cranberries pulsed with brown sugar and flour stir in at the end for a sweet-tangy sauce. Make it ahead and it only gets better.

Paprika is an excellent spice in this recipe, giving the chicken incredibly delicious flavour.

This Tex-Mex chicken spaghetti bake layers pasta in a smoky chili-spiced tomato sauce with melted cheddar, olives, and tender shredded chicken. A crowd-pleasing casserole ready in 2 hours.

Crown roast of pork stuffed with apple, cranberry, and bread dressing for elegant holiday entertaining. Showstopping centerpiece feeds 16 in 3.5 hours.

A hearty yet wholesome winter soup is made with apple, potato, butternut squash, cheddar and prosciutto, simmered in a mixture of cider, broth and milk. It's creamy, tasty and packed with goodness.

New Orleans shrimp and squash bisque with yellow squash, potatoes, and carrots pureed smooth, then finished with cooked shrimp, dill, and hot sauce. Creamy without any cream.

A hearty vegetarian barley stew simmered in sweet carrot juice with shiitake mushrooms, kale, and a hit of ginger. Toasted barley cooks risotto-style into a cozy, warming, fiber-rich bowl.

Pasta with chicken in a creamy tomato sauce blended with four Italian cheeses: Bel Paese, ricotta, Romano, and Gorgonzola. A rich, indulgent pasta dinner with plum tomatoes, heavy cream, and butter.

Creamy sweet potato soup pureed silky smooth, topped with butter-toasted pecans and creme fraiche. Made with leeks, carrots, white wine, and a russet potato for extra body.

Velvety pureed leek and potato soup enriched with heavy cream and freshly grated nutmeg, topped with crumbled blue cheese and a shot of white wine on the side.

Pan-seared pork tenderloin medallions in a Riesling wine sauce with green peppercorns, raisins, balsamic vinegar, and toasted pine nuts. Restaurant-quality in 40 minutes.

Salmon pate made with poached fresh salmon and smoked salmon, blended with butter, dill, and sour cream. Sealed with clarified butter for an elegant make-ahead appetizer.

Norwegian sauteed veal cutlets in a silky sour cream and goat cheese sauce. Pan drippings build the base and the sauce comes together fast - the one rule: never let it boil.

Apple cheddar soup with curry, ginger, and dry mustard pureed silky smooth and topped with sharp cheddar. A warming autumn soup that balances sweet apples with spicy, nippy heat.