Recipe Sifter

Roasted Long Island duck with a gastrique sauce made from caramelized sugar, red wine vinegar, and duck stock, garnished with fresh grapefruit sections. A refined, restaurant-level dish.

Cajun artichoke salad mashes fresh artichoke hearts with garlic and salt to build a punchy dressing for canned artichoke quarters. A bold marinated salad with lemon, vinegar, and hot sauce.

Ribs with peach barbecue sauce, a sweet-and-spicy Asian-fusion glaze of fresh peach puree, mirin, ginger, garlic and chili paste brushed over lamb or pork spareribs. Marinated overnight for deep flavor.

Grilled oysters on the half shell drenched in a rich curry cream sauce made with homemade fish fumet, topped with a tropical red banana salsa spiked with serrano chiles, tamarind, and fresh mint. A showstopper.

Savory Vietnamese soup with tender pork ribs and tangy pickled mustard greens. Long-simmered broth infused with fish sauce sweetness and fresh tomato acidity.

Hearty ziti casserole loaded with browned ground beef, earthy mushrooms, and red wine-spiked sauce topped with melty mozzarella. Feeds a crowd with sour cream on the side.

Earthy lentil soup pureed to velvet smoothness and served with a delicate celery root flan. A French-inspired showstopper that turns humble lentils into fine dining.

Velvety Greek cream of green bean soup pureed with carrots and onion, thickened with a buttery roux, and finished with a swirl of butter. Serve with crunchy croutons for a comforting Mediterranean bowl.

Phaalse Ka Sharbat is a traditional Indian blackberry summer drink with mashed soaked berries, sugar, and a pinch of salt over crushed ice. Refreshing North Indian sherbet for hot days.

A showstopper lattice pie with three layers: almond cream cheese, fresh raspberries, and glazed cherries, all in a flaky homemade vinegar crust. Bake-sale worthy.

Sauteed chicken with Gewurztraminer wine sauce, sauteed leeks, and warm halved grapes. An Alsatian-style French bistro dish with a silky cream reduction made from the bones.

Raspberry chocolate cheesecake in a chocolate wafer crust, topped with fudge sauce and fresh berries. A quick bake with a stunning layered presentation.

Marshmallow cream fudge made in the microwave with chocolate chips, evaporated milk, and butter cooked to soft ball stage. Creamy, smooth, and no candy thermometer needed.

Use fresh rosemary, if possible (many supermarkets carry it). The flavor it imparts to the lamb will be far superior to that of dried. If you like, white potatoes may be substituted for the sweet potatoes, and turnips for the parsnips. You can also flavor lamb by covering it with lemon slices before roasting.

This rich, creamy and chocolaty cake is perfect for St. Patrick's Day, serve this delicious cake at the end of the dinner or party as a sweet ending!

Chickpea and eggplant stew baked with tomatoes, garlic, and fresh mint. A hearty vegan Mediterranean stew with crispy, salted eggplant and creamy chickpeas.