Recipe Sifter

Bread machine herb bread with parsley, caraway seeds, and dill baked into a soft loaf. Hands-off baking with aromatic herbs that fill the kitchen as it rises.

Baked garlic shrimp coated in seasoned bread crumbs with five cloves of garlic, fresh parsley, and olive oil. A 40-minute Italian-American main with a crispy crust and tender pink interior.

Homemade chicken and dumplings from scratch with fluffy parsley-flecked dumplings steamed right on top of herb-simmered broth. Pure comfort food that fills the kitchen with the smell of thyme and rosemary.

Broiled salmon plated with silky celery root puree, dry mushroom puree, and a bright parsley cream. A restaurant-style dinner worth the extra pots.

Whole sea bass stuffed with seasoned croutons, fresh mushrooms, basil, and white wine, then baked until the flesh flakes apart. An elegant one-dish seafood dinner.

Ratatouille with cinnamon basil served inside hollowed-out eggplant shells. A stunning vegan side dish with zucchini, plum tomatoes, red pepper, and two types of fresh basil.

Turkish-style pizza with a whole wheat crust, Monterey Jack, diced tomatoes, sweet Vidalia onion, and jalapeño. Optional pastrami adds smoky-peppery depth. Baked on a pizza stone for a crisp, golden oval flatbread finished with torn flat-leaf parsley.

Bread stuffing for poultry made with stale bread, sauteed onions and celery, mushrooms, chestnuts, and grated raw potato bound with egg and schmaltz. Classic kosher-style stuffing for chicken or turkey.

Introduce seafood to the skewers with this succulent recipe that's easy to follow and will have you enjoying a delicious dinner in no time!

Hearty vegetarian stew with chickpeas, parsnips, carrots, potatoes, and cabbage simmered in a tomato-herb broth. Filling, wholesome, and on the table in under an hour.

Belgian beef stew braised in beer with sauerkraut, green olives, marjoram, and a finish of cream. A carbonnade-style oven braise with tangy, complex flavors.

Pastitsio with layered macaroni, seasoned ground beef in tomato-wine sauce, and creamy bechamel topped with kefalotiri cheese. A traditional Greek baked pasta casserole.

Homemade vegetarian burgers with pressed tofu, sauteed vegetables, taco seasoning, and nutritional yeast, dredged in wheat germ and pan-fried until crisp.

This simple and scrumptious side dish is great addition to the backyard barbecue!

Scalloped potatoes layered with ham, onions, and creamy milk sauce get topped with buttery breadcrumbs for a cozy one-dish dinner that's perfect for using up leftover ham.

Dilly rice muffins fold cooked rice, fresh dill, scallions, and parsley into a quick muffin batter. Savory, herby, and ready in 30 minutes. A great way to use leftover rice.