Recipe Sifter

Chinese crab and corn soup, the restaurant favorite, made light at home. Half the corn is pureed for a naturally creamy body, the rest left whole, with fresh crab, ginger, and a quick cornstarch thickening.

Potato barley soup simmered low and slow for two hours with carrots, celery, onion, and garlic. A thick, hearty comfort soup where the barley and potatoes create a naturally creamy broth.

Kasha with porcini and white mushrooms, sauteed vegetables, and a finish of soy sauce baked in a casserole. Nutty buckwheat groats with deep, earthy mushroom flavor.

Homemade ranchero sauce with Roma tomatoes, red bell pepper, onion, and garlic simmered in chicken broth. A chunky, mild Mexican tomato sauce for huevos rancheros and more.

Quick weeknight pork curry with apples, red peppers, and warming spices in a light cornstarch-thickened sauce ready in 20 minutes served over couscous.

Add some Oriental style to your dinner with this simple recipe your family will enjoy!

Creamy Mexican corn soup pureed smooth, seasoned with cumin and green chilies, enriched with melted pepper jack cheese. Served over chicken and tomatoes with crispy fried tortilla squares.

One-skillet ham gumbo with okra, tomatoes, green pepper, onion, and rice cooked right in the pot. A pantry-friendly, weeknight-fast take on Louisiana-style gumbo.

Keep your company satisfied with this yummy casserole made with chicken, mushrooms and almonds.

Breaded chicken breasts stuffed with spinach and feta cheese, baked golden and topped with a lemony mushroom-caper wine sauce. A Greek-inspired dinner that's worth the extra step.

If you want to get rid of your cold, try this hearty soup that will warm up your body and your day!

Spice-rubbed chicken thighs browned and simmered with collard greens, mushrooms, bell peppers, and tomatoes in a rich, gravy-like broth. Serve over rice for a soul-warming one-pot dinner.

Orange Pork Tenderloin with Orange, Honey and Soy Marinade recipe

Ba mee nam: Thai egg noodle soup with ground pork, dried shrimp, crispy fried garlic, bean sprouts, and crushed peanuts in a savory chicken broth. Comforting and ready in 40 minutes.

This is one of those recipes that is more of a guideline—I really encourage you to adapt the amounts and ingredients to your tastes. If you like it chunky, don’t puree it. If you like a thinner soup, add more chicken broth. If you don’t like heat, omit the cayenne.

Cheddar cauliflower soup thickened with a butter-flour roux and finished with half-and-half. Creamy, cheesy, and ready in 30 minutes with tender vegetables throughout.