Recipe Sifter

Grilled sausage, homemade tomato jam and sauerkraut make this sandwich a winner. Enjoy the smoky, sweet and sour flavors all in one bite, and it's a great change from hot dog!

Warm and juicy mushroom filling spiked with goat cheese inside buttery flaky puff pastry.

Cucumber and cilantro add the extra fresh taste into the salad!

Marco Pierre White's tartare sauce from the Mirabelle restaurant. This was served with grilled dover sole but work well with any white fish dish.

Old-school pickled pigs' feet simmered in vinegar brine with whole cloves, peppercorns, and bay. Gelatinous, tangy, and served cold in their own aspic, Pennsylvania Dutch style.

Louisiana-style Christmas crawfish stuffing with cornbread, Creole seasoning, bell pepper, and water chestnuts. Stuff it in your holiday bird or bake it as a bayou-flavored side dish.

A quick and easy fat free pie crust that uses Phyllo (Filo) pastry in place of a fat-laden crust.

A hearty New England fish hash with flaked fish, diced potatoes, and hard-cooked eggs, pan-fried in lard until golden and crusty. Seasoned with Worcestershire and evaporated milk for old-fashioned Down East comfort in just 30 minutes.

Kotopita, a traditional Greek chicken pie with tender shredded chicken in a creamy egg and cheese sauce wrapped in layers of crispy, buttered phyllo dough. Bakes golden and flaky.

Braised Buckwheat Kernels Popular in Russia where it's called Kasha, this hearty style side dish is prefect for a hurry-up meal.

Quick-pickled raw vegetables in a dill seed, apple cider vinegar, and hot sauce brine. Ready after 24 hours in the fridge, no canning required.

French-style liver loaf (pate de campagne) with beef liver, veal, bacon, sage, and white wine. Ground twice, baked in a water bath, and served warm or chilled.

Hungarian baked chicken with paprika-browned breasts layered over cabbage, sliced apples, and onions, finished with melted Swiss cheese. Sweet, savory, and hearty.

Traditional beef stroganoff prepared with health in mind.

Anniversary burgers: tender beef patties with horseradish, thyme, and dry mustard, grilled and brushed with melted butter-ketchup baste. Old-school cookout royalty.

Almost all my sauce is inside florets and around shrimps. I like it because broccoli florets taste delicious with the quite strong garlic flavor of the sauce.