Recipe Sifter

Roast loin of venison served over sun-dried cherry sauce and topped with crisp parsnip chips. A restaurant-style wild game main course with a marinated, seared, and oven-roasted loin sliced into medallions.

Garlicky grilled portobello mushrooms basted with melted butter, olive oil, garlic, and lemon juice. A meaty, smoky vegetarian side dish cooked on a covered grill in 16 minutes.

I have made this recipe for quite a long time, until now there is no one who told me this is not good. Very nice recipe.

When you don't have 4 hours or more to make chicken broth use inexpensive chicken legs to make this rich broth along with cooked chicken for use in other recipes.

Creamy pate blended with cream cheese and topped with a shimmering bourbon-beef aspic. A retro-chic appetizer that unmolds beautifully for cocktail parties.

Chipotle mussels steamed with garlic and orange zest in a smoky reduced broth, topped with homemade orange mayonnaise and fresh cilantro.

Ancient Roman walnut spread made with ground walnuts, liquamen (fish sauce), grape juice, olive oil, and cumin. A historical appetizer shaped like a fish and served with bread or crackers.

Garlicky Italian broccoli sautéed with red pepper flakes and white wine turns everyday vegetables into a vibrant side dish in 20 minutes.

Rosemary and allspice rub with crushed allspice berries, garlic, and olive oil. A fragrant wet rub for lamb, chicken, or grilled meats made in minutes.

Homemade siopao steamed dumplings stuffed with a savory shrimp, ground pork, and water chestnut filling. Makes 30 pillowy buns from scratch, street-food style.

Ensalada compuesta is a Mexican-style stuffed tortilla layered with seasoned ground beef, refried beans, and melted cheddar, then piled high with lettuce, vegetables, and dressing. Hearty taco salad meets enchilada.

Old-school Southern drop biscuits baked in a cast-iron skillet with melted butter poured over the tops mid-bake. Four ingredients, pull-apart edges, a ridiculously crisp golden crust.

Pickled chipotles in red wine vinegar with just two ingredients and 15 minutes of cooking. Smoky, tangy, and ready to use as a condiment for months. Store in the fridge up to 3 months.

Cumin-rubbed chicken baked with olives and lemon creates an aromatic one-pan dinner with Mediterranean flair perfect for busy weeknights or meal prep.

White wine garlic shrimp sautés peeled shrimp with olive oil, garlic, white wine, and parsley in 10 minutes. Restaurant-style Italian shrimp scampi minus the butter. Serve over linguine.