Recipe Sifter

Hollowed oranges stuffed with brown rice, chickpeas, and raisins dressed in an orange-tahini sauce with cumin and paprika. A stunning vegetarian main or side.

Thai-style aromatic broth infused with lemongrass, cilantro stems, jalápeño, and lime zest, strained clear, then filled with snow peas, carrot ribbons, radishes, and fresh cilantro.

Earthy mushrooms, tender asparagus, and tangy feta bake into fluffy egg whites for a veggie-packed frittata that's ready in 35 minutes.

Layered cream cheese, cheddar, and spicy chili baked until bubbly and golden. This lighter chili cheese dip uses fat-free cheeses and comes together in under an hour. Scoop it up with tortilla chips.

Black bean chili chowder made with canned black bean soup, tomatoes, corn, salsa, and green onions. A 20-minute pantry soup topped with sour cream.

Myong's kimchi ferments napa cabbage, daikon, carrots, ginger, and garlic in rice vinegar and sea salt for weeks in the fridge. A crisp, bright Korean-style relish that builds more depth the longer it sits.

Gateaux piments, Mauritian chilli cakes made from soaked chana dal, green chilies, turmeric, and fresh herbs. Deep-fried into crispy golden fritters.

Crisp mixed greens meet crunchy vegetables in a creamy sesame-peanut dressing spiked with lime and ginger. Roasted peanuts add texture while brown rice syrup brings subtle sweetness to balance the tangy, garlicky Asian-inspired flavors.

Creamy mushroom and aged cheddar cheese soup with shiitake and rehydrated porcini for deep umami. A rich one-pot dinner ready in 45 minutes.

When in a hurry, use this delicious recipe that will satisfy everyones hunger.

Potato-tomato bisque with rehydrated sun-dried tomatoes, corn, celery, and thyme in a half-pureed base thickened naturally with blended potatoes and low-fat milk. A creamy, low-fat soup with concentrated tomato flavor.

Chinese-style tofu stir-fried with salted black beans, mashed red beans, garlic, green chili, and soy sauce. A savory, protein-rich vegetarian main dish.

Turkey mole empanadas wrapped in flaky puff pastry with cilantro and scallions. Baked golden in 10 minutes for an easy Mexican-inspired appetizer with rich, spiced filling.

Authentic hot and sour soup with shredded pork, wood ear mushrooms, seaweed, and bean curd in a tangy black-pepper-and-vinegar broth. The Sichuan-style takeout classic, made from scratch.

Cold citrus rice salad molded into a ring and served with fresh orange and grapefruit segments, watercress, and chicory. A retro party presentation that's light, fresh, and make-ahead friendly.

Bacon pinto beans simmer overnight-soaked pinto beans with browned bacon, onions, celery, garlic, red bell pepper, and a dash of chile powder. Classic Tex-Mex side or vegetarian-plus main.