Recipe Sifter

An easy and tasty way to serve healthy beets; in a creamy mustard sauce.

A refined French-style red wine reduction sauce with sauteed shallots, balsamic vinegar, fresh thyme, and veal or beef stock. Rich, glossy, and built for grilled steak or veal.

Classic escargots bourguignonne baked in their shells with garlic-herb butter, shallots, parsley, and a splash of white wine. The iconic French appetizer done right.

Bordelaise sauce is the classic French red wine reduction with shallots, bouquet garni, bone marrow, and veal stock. The mother sauce companion to a perfect steak. Restaurant-grade in 30 minutes.

Your kids might start to love broccoli in the tasty bowl of green gruel with an eyeball in the middle. Perfectly healthy and fun recipe for kids at Halloween.

Compound curry butter with garam masala, curry powder, fresh ginger, shallot, garlic, and green chile, whirled smooth in a food processor. Endlessly useful pantry stash.

Pork tenderloin medallions Veronique: sauteed in butter, finished in a sherry-cream sauce built from the pan drippings, and topped with butter-sauteed seedless grapes. Elegant French bistro cooking.

Red snapper fillets wrapped in buttered phyllo dough with Pernod and bread crumbs, baked golden, and served with a classic beurre blanc sauce. An elegant French-style fish entree.

Pot-roasted veal marinated in rosemary and shallots, seared and braised low and slow in white wine and lemon juice with a butter-finished pan sauce.

Sauteed sturgeon topped with a silky vermouth and dill butter sauce. A restaurant-style fish dinner with a classic French-inspired reduction.

Sautéed snails with red kidney beans, shallots, garlic, fresh chilies, and a splash of Pernod in beef stock. A bold masterchef-level Spanish-inspired dish that serves 8.

Thin salmon escalopes grilled in barely a minute and served in a frothy champagne and chive cream sauce. An elegant, restaurant-style dish that cooks fast yet looks dinner-party special.

Shell-on shrimp stuffed with herb-loaded Creole compound butter made from garlic, shallots, oregano, thyme, and three peppers, then grilled until pink and sizzling. New Orleans flavor in 30 minutes.

Golden-crusted sweetbreads braised in dry sherry and chicken broth, finished with cream and butter. A classic French bistro dish with a warm hint of mace that's easier than you think.

Hearty leftover turkey stew with fluffy dumplings, parsnips, carrots, and green beans in a rich homemade stock. The best way to turn your Thanksgiving carcass into a whole new meal.

This sauce has an intensely rich, woodsy flavor that works well on pasta, chicken, and pork.