Recipe Sifter

Steamed salmon fillets served chilled with a butter-sauteed cucumber and sour cream sauce with dill. An elegant cold fish dish for warm-weather entertaining.

Baked potato chips made with 1/8-inch sliced red potatoes brushed with butter and baked at high heat until crisp and golden. A simple homemade chip ready in 30 minutes.

Who would have thoughtyou could deliciously combine herring and gin? Well, we've done it...give it a try and tell us what you think!

Butter-browned chicken breasts in a silky mushroom cream sauce inspired by France's Périgord region. Just 7 ingredients and 40 minutes for a bistro-worthy dinner at home.

Parmesan squash cakes pan-sear crispy-edged patties of shredded yellow squash, shallot, parsley, and grated Parmigiano, then finish in the oven. A low-carb vegetarian side or brunch bite.

Homemade Italian-style turkey sausage seasoned with fennel seed, oregano, thyme, garlic, and a whisper of star anise. Lean alternative to pork sausage with the same classic flavor.

3-ingredient chocolate pecan clusters made in the microwave. Milk chocolate chips and broken pecans spooned into candy cups and chilled until firm. No baking required.

Herb-seasoned chicken breasts marinated in white wine vinegar and fresh orange juice, then broiled until juicy. Served over wild rice drizzled with the savory pan drippings.

Authentic Mexican chorizo made with pork, toasted ancho and pasilla chilies, whole spices, and vinegar. Cure it for 3 days and the flavor deepens into something store-bought can never touch.

Toriwasa is a Japanese izakaya classic: sake-poached chicken shredded thin and tossed with blanched parsley in a sharp wasabi-soy dressing, finished with shredded nori. Light, clean, and full of bite.

Welsh trout and bacon (Brithyll a Chig Moch) stuffs whole rainbow trout with fresh herbs and butter, wraps it in bacon, and bakes it in foil. Simple, rustic, and brilliant.

Crown roast of lamb stuffed with sage and cornbread dressing, seasoned with onion, celery, and garlic. A showstopping centerpiece that feeds 12 and looks like a million bucks.

Classic breaded veal cutlet with a double cracker-crumb coating, pan-fried golden and finished with lemon juice. Served Pennsylvania Dutch style topped with a fried egg.

Swordfish and shrimp baked in a foil packet with garlic-tarragon butter and white wine, then crowned with a silky cream pan sauce. An elegant, fuss-free seafood dinner that steams in its own juices.

Saganaki, the classic Greek fried cheese appetizer made with kefalotiri or kasseri, pan-fried in butter until golden and finished with fresh lemon juice.

Slow cooker pot roast braised in red wine for 10-12 hours, finished with a sour cream gravy made from the pan drippings. Fork-tender beef, set-and-forget method.