Recipe Sifter

Poached Pacific salmon with a white wine beurre blanc sauce finished with dill and lemon. Gentle poaching keeps the fillets silky while the butter sauce adds rich, tangy elegance.

Leftover turkey with cranberry papaya salsa tops sliced cold turkey with a fresh, spicy tropical relish of diced papaya, dried cranberries, pickled jalapeños, cilantro, cumin, and lime. Ready in minutes, no cooking required.

Garlicky clam dip made with cream cheese, minced clams, clam broth, Worcestershire, and fresh lemon juice. A no-cook appetizer that's ready in 15 minutes for crackers, chips, or veggies.

Homemade herbes de Provence blend with basil, rosemary, thyme, bay leaves, savory, coriander, nutmeg, cloves, and white pepper. A fragrant French herb mix in five minutes.

Crispy breaded veal cutlets pan-fried golden, layered with marinara, Parmigiano, and melted mozzarella. A classic Italian-American main in 40 minutes.

the best smoothie EVER, and you can make it in the comfort of your own home :)

Red curry paste from scratch with dried chilies, lemongrass, galangal, kaffir lime, coriander, and shrimp paste. The authentic Thai foundation for curries and soups.

Instant cheesecake fakes the real thing in five minutes with a chocolate digestive biscuit, a swipe of cream cheese, and half a fresh strawberry. Snack-sized, no-bake, ready before the kettle boils.

Steamed king salmon strips folded over spinach leaves, served on basil sauce with Belgian endive spears and salmon caviar. An elegant, light seafood dish ready in minutes.

When buying cheese for grating, get the best quality - Parmigiano Reggiano. A wedge will keep for a long time in your refrigerator if it's very well wrapped in plastic. As it may be expensive, consider that you've made a worthwhile investment.

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.

This co-winner in the filled-cookie category from Gerry Cofta of Milwaukee has a great, rich flavor in the filling.

These truffle tarts are so smooth, creamy and full of chocolate flavor, they are so handy, and melt in your mouth.

The classic Minnesota tater tot hotdish: seasoned ground beef under creamy mushroom soup, crowned with crispy tater tots baked golden. A three-ingredient weeknight comfort casserole.

Crawfish Rixie sautees a pound of tails in butter, then bathes them in a double-reduced fish stock and cream sauce with a dash of Tabasco. Elegant Cajun simplicity on toast points.

Rich pastry crust made with lard and schmaltz (chicken fat) for an extra-flaky, savory pie shell. The traditional savory pie pastry built on rendered animal fats for unmatched flavor and tenderness.