Recipe Sifter

Step-by-step guide to boning whole pheasants for the Champagne Cabbage recipe, removing breasts and leg-thigh portions with clean knife work. A masterchef technique for preparing wild game birds.

I originally learned this recipe that I learned from my good friend of mine from San Juan. She taught me to make beans and rice like the natives do it. Of course over the years I’ve adapted it to make it my own. The biggest benefit of this recipe is that it is high protein and high fiber. Using brown rice instead of white rice decreases the glycemic index slightly as well. I hope you enjoy!

Rich chicken and olive quiche with a silky cream-and-egg-yolk custard seasoned with nutmeg and cayenne. An elegant brunch or light dinner baked in a flaky pastry shell.

Tiny green sugar cookie balls arranged in rings with candied cherry "berries" to make festive Christmas wreath cookies. A fun, easy holiday baking project for kids.

Veal Marsala with provolone, pounded thin and pan-seared, topped with melted cheese, and finished with a butter-mounted Marsala mushroom sauce. Italian elegance in 35 minutes.

Baked garlic cheese grits with sharp cheddar, fresh garlic, and a kiss of cayenne. A classic Southern brunch or side dish casserole that bakes up creamy inside with a golden burnished crust on top.

Scrumptious apple muffins that are just in time for the Autumn season.

Halloween deviled eggs made to look like bloodshot eyeballs using cream cheese, pimento-stuffed olives, and red food coloring. Creepy, edible, and kid-approved.

Deep-fried red bean paste cakes wrapped in egg roll skins and fried twice for a crispy, golden shell around sweet, smooth filling. Just three ingredients for a classic Asian dessert or snack.

Vintage molded gelatin salad with cream cheese, crushed pineapple, marshmallows, chopped nuts, and whipped cream. A retro potluck classic that sets overnight.

Old-fashioned currant jelly uses just two ingredients: fresh currants and sugar. Traditional cook-and-strain method without commercial pectin. Bright tart-sweet jelly for toast, lamb, or thumbprint cookies.

Chinese-style wilted greens relish with spinach or garland chrysanthemum, sesame oil, and vinegar. A bright, cold side dish served at room temperature or chilled.

Thai Tom Yum Gung, the classic hot and sour shrimp soup with lemongrass, kaffir lime leaves, enoki mushrooms, and chili paste. Bright, fiery, deeply aromatic.

Oyster spinach soup with pureed oysters in a creamy milk and half-and-half base, finished under the broiler with a golden cap of whipped cream.

Homemade turkey sausage seasoned with fennel, garlic, and red pepper flakes for authentic Sicilian flavor. Grind, stuff, and pan-fry these lean links in about an hour.

Steamed corn pones are simple masa dough logs wrapped in softened corn husks and steamed until tender. A rustic Mexican-Southern US sidekick to beans, chili, or stews.