Recipe Sifter

Wild mushroom and foie gras stuffing for veal medallions with four varieties of mushrooms, shallots, white wine, and chives. French bistro cooking at home.

Gin-marinated smoked salmon with brown sugar, pickling spices, and star anise. Bruised spices create complex flavor in this 2-hour cold-smoke recipe.

Homemade sun-dried tomatoes oven-dried at low heat for 16-18 hours, then packed in olive oil with rock salt and optional rosemary or dried chilies. A pantry staple that keeps indefinitely.

Salsa meatloaf with a Tex-Mex spin: lean ground beef bound with crushed tortilla chips instead of breadcrumbs, jarred salsa, chili powder, peppers, and olives. A Sunday dinner with a little kick.

Whole roasted chicken rubbed inside and out with sun-dried tomato paste, garlic, fresh basil, and parsley. Crisp golden skin, deeply savory flavor in every bite.

Crunchy Italian orange almond biscotti, twice-baked for that signature snap and loaded with toasted almonds and bright orange zest. A no-butter cookie made for dunking in coffee or vin santo.

Smoky salmon and mackerel whipped with cream cheese, lemon, and horseradish into a silky pate. Ready in 10 minutes flat, spread it on crackers or crusty bread for a crowd-pleasing Canadian-style appetizer.

A lighter coleslaw with a tangy yogurt-mayo dressing, Dijon mustard, and white vinegar. Crunchy shredded cabbage, carrot, celery, and onion tossed together in 30 minutes. Keeps in the fridge for 2 days.

Stuffed green olives wrapped in a sharp cheddar dough with paprika and cayenne, then baked until golden and puffy. Bite-sized, salty, cheesy, and gone in seconds at any party.

Swedish meatballs in a creamy allspice-spiked gravy made from beef bouillon, evaporated milk, and a touch of lemon. The retro homestyle version that lands over buttered noodles.

Quick sweet and sour prawns in an orange juice, soy, ginger, and brown sugar sauce thickened with cornstarch. Ready in 20 minutes, served over rice with beansprouts.

Sweet and sour Alaska salmon nuggets: broiled wild salmon chunks served with a pineapple-ginger dipping sauce. A fun twist on takeout using Pacific wild-caught fish.

Classic Swiss fondue with a full pound of Gruyère melted into dry white wine with kirsch and nutmeg. The authentic recipe for a fondue pot and crusty bread cubes.

Szechuan hot and sour shrimp stir-fried with garlic, ginger, and chili, then tossed with celery and bamboo shoots in a tangy wok sauce. Fast, fiery weeknight dinner.

Egg tagliarini tossed with sun-dried tomato strips, Parmigiano-Reggiano, garlic, parsley, and lemon juice in the reserved tomato oil. A no-cook Italian pasta sauce ready in 20 minutes.

A fragrant South Indian curry powder toasted from whole spices: cumin, black mustard, fenugreek, curry leaves, dried chili, and urad dal, ground fresh. Keeps for four months in a jar.