Recipe Sifter

Vegetable latkes with shredded potato, zucchini, and carrots fried crispy in canola oil. A colorful twist on traditional potato latkes with rosemary.

Holiday pork loin stuffed with brown rice, toasted almonds, orange, and crystallized ginger, glazed with cranberry-orange sauce. A festive Christmas centerpiece roast that slices into ruby-red rounds.

Killer shrimp: fiery herb-and-garlic broth with rosemary, thyme, fennel, and red pepper, simmered long then poached shrimp added at the end. Eaten with your fingers and plenty of bread.

Hearty vegetarian hot pot with pearl barley, root vegetables, mushrooms, and fresh herbs simmered in a savory yeast extract broth. Warming autumn comfort food.

Lentil potato burgers: oven-baked vegan patties of mashed lentils, potatoes, and whole wheat breadcrumbs with sage, thyme, and rosemary. Hearty, fiber-packed, and zero oil needed.

Greek-style baked shrimp with feta (shrimp saganaki style): jumbo shrimp baked under crumbled feta and breadcrumbs, drenched in a garlic-rosemary-oregano scampi butter. Served over pasta or rice.

Beef tenderloin kabobs marinated in red wine, olive oil, rosemary, and oregano with mushrooms, zucchini, red pepper, and cherry tomatoes. Grilled in 8 minutes.

Red bell pepper soup pureed with potato, carrot, rosemary, and fennel for a vibrant, smooth bowl. Soy sauce adds umami depth. Naturally vegan.

Grilled alligator tail steaks marinated in milk with rosemary, red pepper flakes, and cayenne. A Cajun-style grill recipe that tenderizes this lean, mild meat.

Fusilli with lentil sauce is a hearty pasta tossed in a simmered lentil, tomato, and spinach sauce with rosemary, thyme, and Parmesan. A protein-rich one-pot pasta dinner that's mostly pantry ingredients.

Orange baked chicken breasts with rosemary and paprika in a flour-thickened citrus sauce. Simple weeknight dinner served over noodles or rice with built-in gravy.

Italian braciole, a butterflied round steak rolled around prosciutto, Parmigiano, breadcrumbs, and herbs, then braised slowly in red wine and pear tomatoes until fork-tender.

Portobello barley risotto made with pearl barley using the classic risotto method, sweet white wine, rosemary, allspice, and golden raisins. A hearty, earthy vegan main course.

Rustic rosemary whole wheat bread made in a bread machine with bran, honey, and mostly whole wheat flour. Fragrant, hearty, and effortless to make.

Try this dish containing spinach and parmigiano-reggiano cheese, which is perfect for a special occasion.

A make-ahead beef roast with a caper sauce. Thinly sliced and arranged on a plate or cubed and served as an appetizer.