Recipe Sifter

Australian-style Lamb burgers and homemade chips, seasoned with Australian native herbs and spices.

Slow cooker ground turkey tacos with mushrooms, tomato paste, white wine, and pickling spices, topped with a homemade yogurt cream sauce with nutmeg.

Versatile Indian curry sauce with apple, chutney, and curry powder that works with chicken, meat, or tofu. A creamy, flour-thickened curry you can build around whatever protein you have.

Homemade soy burgers with cooked soybeans, brown rice, ground sesame seeds, and whole wheat flour. A hearty plant-based patty you can griddle, bake, or freeze.

Savory sausage crepes: tender homemade crepes rolled around a filling of smoked sausage, onion, cheddar and cream cheese, baked until hot and finished with a sour cream butter topping. A make-ahead brunch you can freeze.

Kuku Sabzi, the Persian herb frittata packed with spinach, parsley, cilantro, dill, tarragon, and garlic chives. Baked until set and served with yogurt and flatbread.

Sauerbraten with Coke uses cola in the vinegar marinade for a sweeter, more caramelized take on the classic German pot roast. Marinated 2 to 4 days, braised until fork-tender, and finished with gingersnap gravy.

Bavarian veal rouladen stuffed with bacon and hard-boiled eggs, browned and simmered in a red wine gravy with tomato paste. A hearty German main dish.

Instead of guacamole or a salad dish, make these hot stuffed avocado. Creamy, cheesy, warm and packed with yumminess. They are great for Super Bowl or any gather-together occasions.

Flaky Chinese onion pancakes stuffed with chicken, Chinese sausage, dried shrimp, and barbecued pork. Crispy outside, savory layered inside. Northern dough meets southern filling.

Individual cheese and mushroom souffles with Swiss cheese, sherry, and whole wheat flour. Puffy, golden, and impressive enough for a dinner party starter.

Spinach ricotta gnocchi tossed in a simple butter-cream Parmesan sauce. Handmade Italian green gnocchi that are light, pillowy, and freezer-friendly.

Louisiana courtbouillon with red snapper and oysters in a dark roux-thickened tomato sauce with the Creole holy trinity, mushrooms, and bay. Served over hot rice. A classic Cajun seafood stew.

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

Sole fillets stuffed with salmon, poached in white wine, and topped with a creamy mushroom sauce. An elegant microwave method that keeps the fish perfectly tender.

Floured round steak simmers with carrots, potatoes, and onions in French onion soup for a complete crockpot dinner with fork-tender beef and rich gravy.