Recipe Sifter

Pepper-crusted roast beef eye of round coated in Dijon mustard and cracked black pepper, served with a roasted red pepper and fresh basil compound butter. An elegant, simple roast.

Seasoned beef meatloaf with oatmeal, thyme, nutmeg, and cayenne, bound with eggs and beef stock. Starts at high heat for a crust, then bakes low to stay juicy.

Lamb marinated in red wine, and served with a mash made with Alpine Pepper.

Danish pastry twisted through with apricot preserves and topped with walnuts for a bakery-style breakfast treat that rises beautifully.

Traditional fermented beet kvass, the tangy ruby-red base for authentic borscht. Just beets, water, and a slice of bread create this Old World staple in 4 to 5 days.

Southwest chicken and cheese pan-fries pounded chicken breasts, then smothers them with sauteed onions, mushrooms, green chiles, and jalapeno, finished with melted provolone.

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Tingal Poblana with slow-simmered shredded pork and beef, chorizo, tomatillos, chipotle, oregano, and marjoram. A rich Mexican stew from Puebla served as a bowl or scooped into warm tortillas.

Easy raw fennel salad: crisp fennel cubes tossed with good olive oil, salt, pepper and a splash of white wine vinegar. A refreshing, anise-scented Italian side that lets the fennel's clean crunch shine. Ready in minutes.

Bourbon-spiked ribs get lacquered with a sweet and tangy glaze of soy sauce, brown sugar, and Dijon mustard, then roasted until the edges turn crispy and caramelized for finger-licking good barbecue flavor.

Chinese American fortune cookies bake from a thin batter of cake flour and egg whites, then fold around personal messages while still warm. A homemade version of the takeout staple.

Blue cheese potato meatloaf folds tangy blue cheese into the loaf, frosts the whole thing with blue cheese mashed potatoes, and crowns it with crumbled bacon. Meatloaf and mashed potatoes baked into one loaded dish.

Sesame crusted halibut pan-seared in butter with a golden sesame seed coating. Egg white acts as the glue for a nutty, crunchy crust on tender, flaky fish.

Frozen pink lemonade pie with cream cheese, sweetened condensed milk, and whipped cream in a graham cracker crust. No-bake and creamy with a tart lemon punch.

Pan-seared veal cutlets with a woodsy sauce of shiitake mushrooms, spring fiddleheads, crispy pancetta, and sherry. A restaurant-style spring main that comes together in under 30 minutes.

Grilled baby back ribs with a peach preserves and honey mustard glaze. Sweet, tangy, and charred on a hot grill with no precooking needed.