Recipe Sifter

Low-fat eggplant barley bake loaded with mushrooms, tomatoes, and chili sauce. A one-pan vegetarian main dish with hearty whole grains and tender sauteed vegetables.

Hearty vegetable soup with canned tomatoes, carrots, celery, and green pepper simmered in chicken bouillon. A pantry-staple soup with a kick of hot sauce, naturally low-calorie and diabetic-friendly.

Hot oxtail stew simmered low and slow with garlic, bay leaves, and crushed red chili until the meat falls off the bone. A hearty one-pot stew finished with carrots, celery, and tomatoes.

Impossible Vegetable Pie uses Bisquick to create a self-forming crust loaded with broccoli, cheddar, onion, and green pepper. No pastry skills needed, ready in 1 hour.

Jack Jubilee layered Tex-Mex casserole with corn chips, Monterey Jack, green chiles, and a creamy egg-tomato sauce, topped with sour cream and cheddar. Retro potluck classic.

Kennebunk relish is a New England-style garden relish with green and red tomatoes, cabbage, peppers, and onions in spiced vinegar. An old-fashioned canning recipe with sweet-tangy heat.

Kung Pao chicken: authentic Sichuan stir fry with velveted chicken cubes, blackened dried red chiles, scallions, and roasted peanuts in a glossy sweet-sour sauce. The real deal, not the sweet American version.

Roasted cornish hens marinated overnight in lemon, fresh ginger, honey, and lemongrass. A bright, citrusy take on individual roast birds for an elegant dinner.

Manhattan-style seafood stew in a tomato broth built on bacon, clam juice and white wine, loaded with clams, scallops and shrimp over tender potatoes. Bright with fresh basil and lemon zest, and not a drop of cream.

Marinated trout poached with vegetables in white wine and vinegar, then stored in glass jars. A European-style pickled fish preserve that improves over days in the fridge.

Monterey spaghetti casserole baked with Monterey Jack, spinach, sour cream, and crispy French fried onions on top. A cheesy, creamy one-dish pasta bake the whole family will love.

Creamy mushroom scallion soup pureed with chicken broth and cream, finished with whole mushroom slices and a dollop of whipped cream. A silky, elegant soup in 30 minutes.

Old-fashioned baked beans slow-cooked for 6 hours with salt pork, molasses, brown sugar, and dry mustard. Soaked overnight and baked low until thick, smoky, and caramelized.

Greek stuffed grape leaves (dolmades) filled with ground lamb, pine nuts, fresh mint, parsley, and lemon juice, then baked in water until tender. A classic Mediterranean appetizer.

Pecan and red onion bread made in a bread machine or by hand. Savory yeast bread with chopped nuts and sweet onion baked into a soft, buttery crumb.

Traditional Polish sauerkraut pierogi filling slow-cooked with bacon, onions, and butter until mellow and sweet. Enough filling for a big batch of homemade pierogies.