Recipe Sifter

Scallops, shrimp, and crab in a creamy mustard and sherry sauce baked in shells with golden breadcrumbs. A classic French seafood gratin that feels like a special occasion.

Try something new today with this succulent dish that will have you scooping out a second helping in no time!

A simple and easy crockpot recipe that can be used to make a scrumptious dip which is amazing with tortilla chips!

No-knead yeast bread gets its tender crumb from cottage cheese and its savory punch from dill weed and dried onions, baked in a casserole dish for easy prep.

If you're in a hurry, but have the chicken out already, try this simple crockpot recipe that will have you licking your fingers at dinner!

This easy roast chicken can be a maindish during the Oktoberfest. Easy and delicious.

Quick pan-fried trout fillets in seasoned flour, crispy outside and tender inside. Ten minutes from stove to table, served over peppery watercress.

Old-world pickled beef brisket or tongue brined for 19 days with garlic, bay leaves, and pickling spices. A traditional Jewish deli-style corned beef you can make at home from scratch.

Brined for 48 hours in brown sugar and spices, then coated in a crushed juniper and black pepper rub and roasted low and slow. Homemade turkey pastrami that rivals any New York deli counter.

Savory filo cheese cups, crisp phyllo shells brushed with hazelnut oil and filled with a herbed goat cheese and fromage blanc custard, then baked until golden and puffed. An elegant vegetarian party bite.

Honeymoon sourdough biscuits use just four ingredients: active sourdough starter, biscuit mix, baking powder, and oil. Tangy tender crumb, ready in 30 minutes. A clever shortcut for sourdough fans on a busy morning.

Easy vegetarian bean burritos: refried beans, seasoned taco filling, cheese, and taco sauce rolled in flour tortillas and warmed in minutes. A fast, freezer-friendly lunch or weeknight dinner.

No-churn fresh fruit ice cream blends pureed fruit with sweetened condensed milk and whipped cream for a creamy summer dessert. No ice cream maker needed, freezes in a loaf pan.

Didn't make the whole chicken, instead cooked one chicken breast with skin and bone. Followed the recipe exactly, and roasted the chicken in the oven until the temperature of the breast was 165 F, which took me about 10 minutes. Then let the cooked chicken breast stand for about 10 minutes, this way made a succulent chicken breast. Served it with some roasted baby carrots tossed with same spices for chicken, delicious!

Pan-seared chicken breasts dredged in sage and nutmeg, deglazed with dry vermouth and sweet red peppers for an elegant 30-minute dinner.

Try this scrumptious East Indian favorite that can be used instead of bread.