Recipe Sifter

Cream of cauliflower soup with leeks, white wine, tarragon, and heavy cream, pureed silky smooth. Includes a cauliflower cheese soup variation with melted Swiss.

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.

Classic French-style turkey soup with golden sautéed vegetables, white wine, and a flour-thickened broth. Elegant yet simple way to use your holiday turkey carcass.

Nachos is definitely one popular Mexican food, and it's a perfect appetizer for party, make this luxury nachos to start celebrating Cinco de Mayo.

Overnight souffle layers buttered bread, mushrooms, onions, bacon, Anaheim chilies, dill, and cheddar between an egg-cream-Dijon custard, then chills overnight and bakes into a puffy strata. The make-ahead brunch hero for holiday mornings.

Cream of pumpkin soup with coriander, curry powder, and a finishing drizzle of walnut oil. Smooth, golden, and ready in an hour using fresh or canned pumpkin.

Fresh or in a pinch canned tomatoes add depth to the rice in this fluffy pilaf. A great side dish and I usually finish cooking the rice using my rice cooker while I'm busy watching the Food Network!

Persian-style pilaf with basmati rice, red lentils and sour cherries perfumed with turmeric and cumin, finished with a buttery golden crust. A sweet-tart, aromatic side or vegetarian main with real character.

Skillet-pressed roast beef hash cake with diced potatoes, onions, and green pepper, finished with heavy cream. A flipped-and-crusted diner-style hash for using up Sunday roast leftovers.

Malai kofta are golden-fried potato and paneer-style balls stuffed with cashews and raisins, simmered in a cashew-cream sauce warmed with cloves, cinnamon, nutmeg, and cayenne. A North Indian restaurant classic.

Sauerkraut balls with corned beef, ham, and tangy kraut bound in a thick roux, breaded and fried golden. The Ohio bar-snack classic with crackly crust and a savory, slightly sour center.

Braised Sunday pot roast with vegetables, garlic, and thyme in a rich red-wine gravy. Classic French-style braise that delivers fork-tender beef and a deeply flavored sauce for family dinner.

Georgian khachapuri with hand-stretched dough layered with butter, folded envelope-style around a spiced red bean filling with caramelized onions and fresh cilantro.

Classic French blanquette of veal with cauliflower in a velvety white roux sauce finished with sour cream. Slow-simmered tender veal stew, lightly nutmegged. Serve over rice pilaf or buttered noodles.

Kobeba samakeyah are Lebanese fish-filled bulgur croquettes seasoned with cumin and cilantro, deep-fried golden, and served with homemade tahini sauce. A Middle Eastern classic.

Refined split pea soup with fresh sorrel, ham hock, lemon, and cream, puréed silky smooth and strained. Serve it piping hot in winter or well chilled as an elegant summer starter.