Recipe Sifter

Whole roasting a chicken is a great way to economize. This herb roasted chicken always turns out moist and juicy with great flavor. I then package the leftover meat one cup at a time into zipper bags and store in the freezer for later use in casseroles or hashes. Then using the remains I made a homemade chicken stock that is much better than any store bought stock.

This recipe makes the perfect appetizer for a busy holiday host!

One day I ran out of the ingredients, and so I got creative. What I came up with, I looooove. I call it Mediterranean Chicken a la Crock-Pot.

Spread with a thin layer of tomato sauce or pizza sauce, topped with broccoli florets, olives, mushrooms and a few other veggies. Feel free to add cheddar cheese on top of the sauce before you add the toppings. The cheese-free version tastes delicious as well, without cheese we call it a flatbread.

Bring some Mexican fever into your kitchen with this dish that will make your tastebuds have a fiesta!

Simply braise green beans in a tomato sauce that is cooked with garlic and onion, tasty, juicy and refreshing!

Spread with homemade marinara sauce, sprinkled with mozzarella cheese, and topped with sweet cherry tomatoes, mushrooms, kalamata olives, red bell pepper and onions. This easy pizza will for sure satisfy everyone's appetite, be sure to make enough :-)

Recipe made by the ambassador for Olives from Spain José Pizarro. The four main varieties of Spanish table olive available from major supermarkets in the UK are: Manzanilla, Gordal, Hojiblanca and Cacereña. Spanish table olives can be served in a different number of ways including: whole, pitted, stuffed with one or more ingredients such as pimento, onion, tuna, anchovy, salmon, almond, etc. It is a healthy seasonal ingredient, with the Spanish olive harvest running from September-March.

Ready in 15 minutes flat, quick and hearty Asian beef noodle soup.

Golden-fried baby potatoes simmered in a tangy tamarind sauce with cardamom, fennel, turmeric, and cinnamon. This vegetarian dum aloo is Indian comfort food at its finest.

Backyard booyah, the giant slow-simmered meat-and-vegetable stew of the Upper Midwest. Beef, soup bones, and chicken cooked until they fall off the bone, then loaded with vegetables in a kettle.

Pasta primavera with zucchini, yellow squash, and bell peppers in a quick tomato-basil sauce over fresh linguine. An Italian vegetable pasta ready in 30 minutes.

Try this new tasty rendition of Sloppy Joes' that will have everyone licking their lips and maybe even their bowl!

One of my favorite Mexican dishes, so many delicious flavors and great textures.

Toast whole spices like cumin, cardamom, and fiery dried chilies to unlock smoky depth in this homemade Ethiopian berbere blend that transforms stews and grilled meats.

A dead-simple 30-minute vegetarian dinner: chickpeas and brown rice simmered in a garlicky crushed tomato sauce. Five ingredients, six servings, zero stress.