Recipe Sifter

Whole chicken slow-cooked with carrots, celery, and onions in herbed broth until fall-apart tender. Drop it in the crockpot, walk away, and come home to a complete dinner.

Salmon fillets encrusted in shredded potato with onion and tarragon, pan-fried until golden and crispy. A simple, elegant fish dinner ready in 30 minutes.

Reuben casserole with layers of sauerkraut, corned beef, Swiss cheese, and Thousand Island dressing topped with buttery bread crumbs. All the deli sandwich flavors in one dish.

Southern grits casserole with garlic cheese and whipped egg whites folded in for a light, souffle-like texture. Only six ingredients for a savory, puffy side dish.

Dairy-free sour cream made with avocado, silken tofu, nutritional yeast, lemon juice, and fresh herbs. A vegan sour cream substitute for tacos, potatoes, and burritos.

Pasta with asparagus, an aglio e olio-style dish with five cloves of garlic, red pepper flakes, hot sauce, fresh asparagus, and Parmesan over mostaccioli. Light, garlicky, ready in 40 minutes.

Championship-worthy no-bean chili packed with 5 lbs of ground beef, six jalapeños, and a bold herb-and-spice blend simmered low and slow. This big-batch recipe feeds a hungry crowd of 12.

Vegan lemon garlic dressing with cucumber, onion, apple cider vinegar, dill, and celery seeds blended smooth. An oil-free, fat-free salad dressing that keeps well in the fridge.

Pate Diana, a silky French-style chicken liver pate with sauteed apples, shallots, and apple wine or brandy, sealed in clarified butter. Elegant make-ahead appetizer that keeps a week chilled.

This is really easy and quick to prepare. Only used one skillet. I added asparagus while sauteing the onions. This was delicious.

Chocolate pecan cookie slices shaped into logs, baked, then cut on the diagonal and drizzled with white chocolate. A slice-and-bake method that yields 40 elegant cookies.

A retro no-bake icebox dessert with flavored gelatin, vanilla ice cream, and ladyfingers set in a springform pan. Just 4 ingredients and a few hours in the fridge.

Try to make your own cheese, it sounds a little bit crazy, but the homemade cheese tastes a lot fresher and more tasty; it can be used in lots of recipes!

A tantalizing and savory dish that goes well with Thai noodles or rice.

Serve over hot buttered noodles or mashed potatoes and garnish with chopped parsley if desired. Serve with hot biscuits or bread, if desired.

Leek and goat cheese tart with balsamic-braised leeks and cream layered over crumbled chevre in a pre-baked shell. An elegant French vegetarian tart with rich, tangy flavor.