Recipe Sifter

Crispy tortilla pizzas topped with fresh tomatillo salsa, chili-rubbed chicken strips, red onion, and melted cheddar. A fun Southwest twist on pizza night.

This recipe is from Northern Germany, cooked by fisherman on their boats and served with beer.

Devil's Delight, a retro West Virginia spread of whipped cream cheese, deviled ham, and tomato soup with a hit of hot sauce. Make-ahead, spreadable, and made for chips and crackers.

Crispy-skinned chicken simmers in a Madras curry sauce with a ginger-garlic-onion paste and sliced key limes. Tangy, aromatic, and on the table in under an hour.

Beer-braised oven pot roast with chuck beef, chili sauce, and aromatic vegetables. Roasts uncovered first for browning, then covered in beer until fork-tender.

Louisiana crawfish boil with liquid crab boil, cayenne, bay leaves, honey, and citrus: 50 pounds of live crawfish cooked for 7 minutes, then soaked an hour to absorb spicy-sweet brine.

Vegetarian sweet potato risotto made with brown arborio rice and vegetable broth. Naturally creamy without butter, cheese, or constant stirring.

Pork and oyster egg roll filling with mushrooms, red pepper, scallions, and a drizzle of sesame oil. Stir-fried fast, loaded with umami, and ready to wrap.

Italian polenta with beef and sausage stew, a rustic Northern Italian dish of braised beef, hot Italian sausage, and mushrooms served over creamy polenta.

Lemon and Garlic Chicken with Spring Market Vegetables recipe

Mexican drunken eggs: beaten eggs swirled into a smoky bacon and chicken broth with tomatoes, serrano chiles, and grated cheese. Served with warm corn tortillas, this is hearty, spicy brunch food at its best.

Browned smoked turkey sausage over a bed of romaine with tomatoes, cucumber, cauliflower, olives, and crumbled feta, drizzled with Italian dressing. A hearty 15-minute salad.

Frijoles de olla are traditional Mexican pot-cooked beans simmered slowly with onion, lard, and epazote. Soupy, soulful, and the foundation of countless Mexican meals from refried beans to soups.

Slow cooker black beans simmered all day with whole tomatoes, onion, garlic, green peppercorns, and cumin. Six-ingredient vegan dinner with monastic simplicity and big flavor.

Mexican sandwiches with seasoned ground beef, longhorn cheese, olives, salsa, and tomato sauce stuffed into hollowed-out rolls and baked in foil until melty.

Creamy mushroom soup made with ground cashews instead of dairy, spiked with cayenne and sea kelp for a rich, vegan-friendly bowl ready in 30 minutes.