Recipe Sifter

Garlic butter shrimp scampi with lemon, herbs, and orange liqueur reduced into a concentrated sauce. Served over pasta or rice for a quick, elegant seafood dinner.

Belgian endive halves browned in butter until caramelized, then braised in chicken broth. A 30-minute European side dish with a bittersweet, nutty flavor and silky texture.

If you love cheese and nut mixing, you should try this recipe, it tastes really nice!

Try these fruit cake bars instead of fruit bread, they are very handy and delicious, also they are great gifts at Thanksgiving or Christmas!

Tender whitefish fillets baked in white wine and Dijon mustard, topped with earthy fiddlehead ferns and finished with a swirl of butter. Spring on a plate in just 25 minutes.

Cheesy broccoli cornbread baked in a cast iron skillet, with cottage cheese and cheddar for a moist, rich crumb and tender broccoli and onion throughout. A savory, veg-loaded twist on classic cornbread.

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

Krestianskiy zavtrak is a hearty Russian peasant breakfast: pumpernickel croutons crisped in butter, layered with bacon, kielbasa, and onions, then topped with eggs cooked until the yolks stay just runny.

Salmon with basil cream sauce: pan-seared fillets finished in a silky white wine, shallot, and fresh basil cream reduction. An elegant bistro main course in under 40 minutes.

Three mini cream puff fillings: smoked salmon mousse, curried caramelized onions, and a crab-cream cheese spread with red peppers. Ready to pipe into pate a choux for elegant hors d'oeuvres.

Reuben omelet that turns the deli classic into breakfast: tender eggs folded over Swiss cheese, lean corned beef, and tangy sauerkraut. Diner-style brunch in 25 minutes for two.

Gesztenye kremleves is a silky Hungarian cream of chestnut soup with veal, parsnip, carrot, and celeriac, finished with an egg yolk and cream liaison.

Elegant pork chops baked tender then topped with Gruyere-Dijon mixture and finished with creamy apple brandy pan sauce for special occasion dinner.

Delicate phyllo triangles filled with spiced apples, toasted pine nuts, and lemon zest, brushed with butter and baked until golden and crisp.

Bay scallops poached in white wine with a bouquet garni, then draped in a velvety Dijon mustard and butter sauce with capers. A refined French classic from the Savoie region.

North Carolina-style pork ribs with a salt-pepper-red pepper rub and a tangy vinegar-butter basting sauce. Eastern NC barbecue flavor built on heat, acid, and smoke.