Recipe Sifter

This tasty recipe for roulade calls for beef, bacon slices, celery and green pepper.

Filipino-inspired beef short ribs braised in vinegar, soy sauce, and garlic until fork-tender, then seared for a crispy crust. Served over blanched spinach for a hearty, tangy one-plate meal.

Premium steaks marinated in a Roquefort, sour cream, and red wine marinade, charcoal-grilled and topped with butter-sautéed mushrooms. A show-stopping steakhouse dinner for a crowd.

Whole chicken rubbed with a bold spice blend, stuffed with fresh herbs, and grilled on charcoal with beer basting every 20 minutes. Smoky, juicy, and packed with herby flavor.

Bell pepper rajas broiled with melted Monterey Jack cheese, black olives, and red pepper flakes. A colorful Mexican appetizer ready in 15 minutes flat.

A Lowcountry classic: toasted benne (sesame) seeds ground into a paste and stirred into warm cream with oyster liquor and fresh shucked oysters. Rich, briny, and ready in 30 minutes.

An old-fashioned apple nut pudding with barely any flour, just enough to bind chopped apples, walnuts, and warm spice into a chewy, candy-like baked dessert. Quick to mix and lovely warm with cream.

Texas-style smoked beef brisket rubbed with spices and barbecued low and slow, then wrapped with beer for a juicy, tender finish. The Texan way to smoke a brisket.

Black bean chili chowder made with canned black bean soup, tomatoes, corn, salsa, and green onions. A 20-minute pantry soup topped with sour cream.

Blaff: traditional French Caribbean poached whitefish in a spicy broth of lime, allspice, thyme, garlic, and chili. A Martinique and Guadeloupe specialty for seafood lovers.

Blue corn tortillas stacked with seasoned chicken, Monterey Jack, pine nuts, and red chile sauce, then baked until bubbly. New Mexican flat enchiladas you eat with a fork and knife.

Traditional Irish boiled bacon and cabbage, the real thing. A collar of bacon simmered until tender, cooked alongside quartered cabbage, and served with jacket potatoes and mustard.

Boiled speckled trout poached in a fragrant court bouillon of cloves, allspice, thyme, bay leaf, and dried red pepper. A heritage Louisiana recipe served with drawn butter.

A traditional seasoning that is perfect for meats and vegetables.

Mushrooms are always a healthy food, this recipe is very worthy to try!

Festive ham slices baked low and slow with brown sugar, whole cloves, and canned plums in their own juice. A sweet, fruity glazed ham with just 4 ingredients and minimal effort.