Recipe Sifter

A big-batch chili built on chopped sirloin and sausage, simmered with dried pinto beans, mushrooms, olives, and green chilis. Four hours from start to bowl, this freezer-friendly recipe feeds a crowd.

Favorite avgolemono soup: the Greek egg-lemon soup made from scratch, simmering a whole chicken into rich homemade stock, then thickened with tempered eggs and bright lemon. Silky, tangy, and comforting.

Master chicken stock simmered low for hours with a whole fowl, leeks, carrots and a classic bouquet of herbs. Skim it well, strain it clear, then chill and lift off the fat for a clean, golden base for any soup or sauce.

Slow-baked rice pudding with almonds, coconut, and raisins. Cooked low and slow in milk until thick, creamy, and golden on top. Serve warm or cold.

A no-bake ice cream pie layered with softened vanilla ice cream and cherry pie filling in a cookie crust. Freeze, slice, and serve with whipped topping.

Light spinach dip made with low-fat cottage cheese and yogurt instead of sour cream. Fresh spinach, lemon juice, and green onions in a creamy, tangy base.

Oxtail Stew Recipe We serve the oxtails with the bone-in, though if you want you can easily remove the bones from the meat before serving.

Roast leg of lamb served with braised lentils finished with pan gravy, green onions, and parsley. A classic pairing where the lamb's drippings enrich the earthy lentil side dish.

Roast turkey with port-soaked grapes and prunes in cornbread stuffing, then cooked inside a paper bag for a juicy bird with golden bronze skin. A holiday twist on the classic roast.

The procedure is a bit long if you have to do the ragù but once you made it you can freeze and use just by puttig it in the oven cover with aluminium for the first 40min at 180 degrees and then uncoverit and bake until the top is reddish

Tangy grilled chicken with a Scotch bonnet and white wine marinade, sweetened with tomato paste and brightened with vinegar. A Caribbean-inflected chicken built for hot coals.

Old-fashioned steamed fruit pudding with raisins, suet, molasses, and warm spices. A Pennsylvania-style dessert steamed for 3 hours and served with brown sugar sauce.

Homemade beef bouillon simmered for six hours from beef shank, soup bones, cloves, and root vegetables. Strained and reduced to a rich, clear broth.

Simple crockpot fiesta chicken with Mexican spices, vegetables, and cheese, slow-cooked for 5-6 hours and shredded for serving over rice or in tacos.

Traditional Mexican beans cooked in a pot (frijoles de olla) with just onion, lard, and salt. Slow-simmered from dried beans for 3 hours until tender and soupy. The foundation of Mexican cooking.

No-bake chocolate cheesecake pie with whipped topping, caramel drizzle, and toasted pecans. Turtle-style dessert that comes together in 15 minutes.