Recipe Sifter

Rich and earthy porcini mushrooms in a traditional Italian soup base. No need to hunt for the lone mushroom piece like from a can. Loaded with rich flavor.

Falafel patties pan-fried from cooked chickpeas with cumin, coriander, garlic, and parsley, then tucked into pita with homemade harissa. A quick vegan main that lands in 30 minutes.

Meatballs for spaghetti: classic Italian-American meatballs with ground beef, breadcrumbs, garlic, basil, and parsley. Browned and simmered in tomato sauce for tender results.

Paleo friendly. Tomatoes stuffed with beef, pesto and topped with an egg.

An easy make-ahead side dish. Highlights the flavor of each ingredient.

These delicious Greek biscuits were so interesting to make, I wasn't sure whether the biscuit would hold together or not, but the result was great. The biscuits were all puffed beautifully and golden-brown. The layer of filling made with feta, roasted bell pepper, and black olives was super flavorful. We only made half of the recipe, and we got 6 biscuits. They disappeared real fast...

Quick, easy and delicious. Using whole wheat pasta makes the dish even more nutritious and filling. An ideal one-pan meal.

Super quick and easy to put together, and the salsa tastes so refreshing and delicious. Serve it with store-bought or homemade tortilla chips.

Broiled portobello mushrooms sliced over mixed greens tossed with Earl Grey tea vinaigrette and topped with creamy goat cheese and fresh tomatoes for an elegant vegetarian main.

This was so easy and so good. I used chicken breasts and they were delicious and moist. Great addition to my recipes.

Baked falafel patties with chickpeas, tahini, and warm spices. Healthier Middle Eastern vegetarian patties that are crispy outside, tender inside, without deep frying.

Quite easy to prepare, and the chicken tasted juicy and the skin was so crispy. Cooked some sliced carrots with the same seasoning and a drizzle of maple syrup as the side dish. Delicious.

Rustic French meatloaf channels country pâté with ground pork, veal, puréed chicken livers, chopped prunes, and pistachios. Served with Dijon mustard for a bistro dinner in loaf form.

Feta and ricotta cheese fondue melted with butter and lemon juice. A creamy, tangy Greek-inspired dip ready in 10 minutes. Serve immediately for best flavor.

Traditional German sauerbraten marinated for 3 days in vinegar and spices, then braised until fork-tender with a sweet-sour gravy thickened with gingersnap cookies. Authentic old-world pot roast flavor.

Classic French chicken liver pate with cognac, cream, butter, and fine spices. Marinated in cream overnight, blanched four times, then processed silky smooth.