Recipe Sifter

Ground beef and kidney bean chili served inside a golden Parmesan choux pastry bowl baked in a heart-shaped or round pan. A show-stopping one-dish dinner that's easier than it looks.

A Manhattan-style clam chowder made with fresh steamed clams, diced potatoes, tomatoes, and a paprika-spiked vegetable base. Uses homemade clam stock for serious briny depth. Keeps for up to a week.

Cocoa chili is a slow-simmered [ground beef](/recipes/ground-beef) chili with unsweetened cocoa powder stirred into the spice base. The cocoa adds bittersweet depth without sweetness, amplifying chili powder, cumin, and tomato.

Creole tomato bread machine loaf studded with mushrooms, celery, red pepper and pimento, spiced with chili, paprika and cayenne. New Orleans flavors baked right into the crumb.

Give the barbecue a rest and use the crockpot to create this savory dish that is perfect for the summer.

This is a great whole wheat pizza, mushrooms with the nice cheese, very tasty!

Chicken Marengo braises browned chicken pieces with onions, garlic, tomato, and sherry until tender. A French Napoleonic classic with rustic wine-laced sauce in under an hour.

Fish escabeche features fried fish fillets bathed in a hot vinegar marinade with peppers, onions, leeks, carrots, and garlic. A make-ahead Spanish dish that gets better overnight.

Garlicky Baked Vegetables with Spoon Bread Topping recipe

Try something new for dinner with this succulent dish made with ground pork, ground lamb and pecorino-romano cheese.

A basic and succulent beef dish that's easy to make when in a hurry. Best served with a fresh loaf of crusty bread.

Keftethes from Pontos, Greek meat patties with veal, pork, fresh herbs, tomato, and vinegar. Shallow-fried until puffed and golden, served with fried potatoes.

Swiss steak with tenderized round steak, sweet onions, mushrooms, and a tomato-mushroom gravy braise. Old-school comfort cooking that turns tough cuts fork-tender.

Paneer is a fresh cheese with plenty of texture and protein. In this traditional northern Indian dish, Paneer is combined with green peas in a spicy tomato-ginger sauce. Fresh Paneer is quite crumbly, so it is generally cut into cubes and sauteed until golden before combining with other ingredients. For variety, try adding some finely minced fresh cilantro and a little freshly ground black pepper to the mixture before cubing and frying. If you do have any left over, serve it warm in whole wheat pita bread topped with sliced tomaotes and crunchy red onions.

Navy bean borscht with beef, bacon, kielbasa, beets, cabbage, and potatoes in a sweet-sour broth. A hearty Polish-style beet soup thickened with a butter-flour paste and topped with sour cream.

Louisiana-style okra and shrimp gumbo built on a dark roux with oysters added in the last five minutes. Served over rice with the holy trinity of celery, onion, and bell pepper.