Recipe Sifter

Lovely lobster dish on a hot summer night. Just a very nice difference with the orange zest....

These are cute little turkeys made out of oreo cookies and candy pieces. They are even easy enough for young children to help make. Gobble! Gobble!

This a quick and tasty version of the classic Italian Chicken Marsala.

Classic pan-fried yellow perch with crispy cornmeal crust, finished with lemon butter pan sauce. Fresh-caught lake fish ready in 45 minutes for simple suppers.

Pineapple ham sandwich roll-ups with pineapple cream cheese, toasted walnuts, ham, and crisp lettuce rolled in warm tortillas. A lunchbox-friendly cold wrap with sweet-and-savory contrast.

Portuguese piri-piri sauce: hot chili peppers, bay leaf, and lemon zest infused in olive oil. A 24-hour shake-and-wait condiment that keeps indefinitely. Drizzle on grilled chicken, fish, or pasta.

We use lemon all the time, of course not just because it looks cute, also it enhances flavor of our dish. We use the whole lemon to make these delicious pickles, from the peel to the juice.

Everyone loves a traditional ham quiche so why not make one now with this simple and easy to follow recipe!

Short cut version of refrigerated pickled okra.

Ravioli with sweetbreads filling: a classic French-Italian preparation of ground veal sweetbreads, shoulder, shallots, and Cognac baked into a rich pasta stuffing. Old-world fine dining at home.

Ancient Roman coleslaw with boiled cabbage dressed in olive oil, white wine, cumin, caraway, and liquamen. A historical recipe with earthy, aromatic flavors unlike any modern slaw.

Round or blade steak slow-cooks with dry onion soup mix and cream of mushroom soup for fall-apart tender beef blanketed in savory gravy over mashed potatoes.

Saltimbocca with Beef Base and Bon Appetit Seasoning recipe

Buttery shortbread crust for cheesecakes and tarts, hand-mixed with unsalted butter, egg yolk, flour, and sugar. Bake the base, line the sides, then seal with egg white to prevent sogginess.

Butter-seared shrimp served over a pool of emulsified green onion and basil butter sauce made with champagne vinegar and chicken stock. A refined, restaurant-quality plate ready in 30 minutes.

Three-ingredient slow-roasted pork shoulder seasoned with just oil, salt, and pepper. Simple, hands-off roasting that lets the pork speak for itself.