Recipe Sifter

Old-fashioned potted beef tongue blended with butter, nutmeg, cloves, sage, and parsley, then sealed under clarified butter. A classic British larder spread for toast, crackers, or sandwiches.

Quinoa salad with fresh apricots, currants, scallions, toasted pine nuts, and bell pepper. A light Mediterranean-inspired grain salad that balances sweet dried fruit with crunchy nuts and herby alliums.

Non-alcoholic red wine substitute for cooking made with water, beef stock, and vinegar. A quick three-ingredient swap that adds acidity and depth to sauces, stews, and braises.

Bring some Texas-style cooking into your kitchen with this delicious and easy recipe that's hassle-free!

Crusty seeded multigrain boule baked in a Dutch oven with whole wheat, oats, rice flour, flax, poppy, sesame, and sunflower seeds. No-knead, high-fiber artisan bread at home.

Sri Lankan fish mustard curry simmers fish in coconut milk with cardamom, clove, cinnamon, and turmeric, then finishes with a sharp ground mustard and lime paste. A tangy, aromatic curry ready in about 30 minutes.

Syrian meat pies made easy with ground beef marinated overnight in pomegranate juice, lemon, and allspice, then baked in pressed buttermilk biscuit dough. Bold Middle Eastern flavor with a clever shortcut.

Veal and asparagus, simply prepared with the French classic Bearnaise sauce.

Classic veal piccata with lightly floured cutlets seared in butter and olive oil, finished with a bright lemon-caper pan sauce. A timeless Italian-American favorite that comes together faster than you can set the table.

Use your favorite cookie cutters to create these delicious and interesting shaped cookies!

Osso bucco in bianco, the white Milanese version braised in white wine without tomato. Veal shanks go fall-off-the-bone tender, finished with fresh lemon zest and parsley gremolata.

Traditional Wiener Schnitzel with milk-fed veal pounded paper-thin, triple-breaded, and fried until the coating ripples golden. Served with lemon wedges, the way Vienna intended.

Microwave oyster stew warms canned oysters in buttery milk with celery salt and cayenne. A six-ingredient seafood soup ready in 5 minutes flat.

Classic leek and potato soup, silky from butter-softened leeks and potatoes simmered in stock until they collapse, then mashed rustic-style and finished with cream. Top with croutons and bacon bits.

Whole wheat chocolate chip cookies made lighter with canola oil, egg whites and whole wheat pastry flour. Chewy, lower-fat cookies with all the chocolate and none of the heaviness.

Grilled pulled pork tacos with sliced red potatoes and melted Monterey Jack folded into corn tortillas. Crisp grilled exterior, melty middle. Quesadilla-style.