Recipe Sifter

Sweet red bell peppers stuffed with a sesame-ginger stir-fry of chicken, rice, peas, carrots, and egg, baked until heated through. A Chinese twist on classic stuffed peppers that's low-calorie and full of flavor.

Curried Mustard Greens & Garbanzo Beans with Sweet Potatoes recipe

Grilled salmon with a tangy red wine vinegar and Italian-herb marinade. A simple, foolproof grilling recipe with garlic, olive oil, and fresh herbs that lets the salmon flavor shine.

Jamaican jerk chicken wings marinated in a fiery blend of allspice, scotch bonnet heat, thyme, scallions, and warm spices, then roasted hot until lacquered and crisp. Island flavor on a party platter.

Traditional Madrid-style gazpacho with fresh tomatoes, cucumber, bell pepper, crumbled French bread, olive oil, and red wine vinegar. A chilled vegan summer soup.

This easy and refreshing salad has lots of great textures, and it's quite filling as well. Serve it as a side dish or a tasty and nutritious vegetarian main course.

Quite tasty. The tahini dressing made the whole dish sing. We used arugula instead of spinach. Delicious!

Yum. The combination of asparagus and mushrooms inside the omelet was packed with flavor, and it went deliciously well with omelette.

Juicy tomatoes on a bed of flaky puff pastry with caramelized onions and goat cheese.

Basil and beets inside ravioli bundles served on a bed of roasted garlic cream sauce.

German hasenpfeffer: rabbit braised with bacon, carrots and mushrooms in a vinegar-spiked broth, finished with sour cream. The classic German hunter's stew over noodles or dumplings.

Fish fillets nestled in spinach with sauteed onions, garlic, white wine, and tarragon, grilled in foil packets over medium coals. A low-calorie, no-mess grilled fish dinner for summer cookouts.

Spicy seafood chili simmers shrimp, scallops, clams, and firm fish in a roasted-pepper tomato base with green salsa and Anaheim chilies. Southwestern coastal stew with a fiery kick.

West Indian rice and peas turns vegan with crisp tempeh, coconut-toasted brown rice, and black-eyed peas simmered with bay. Cinnamon, chile, and bell pepper bring Caribbean warmth.

Cucumber pineapple salsa tosses crisp cucumber, sweet pineapple, and chewy dried cranberries with jalapeno, lime, and fresh ginger. A bright, no-cook fruit salsa for grilled chicken, fish, or tortilla chips.

Crab fritters with a featherlight batter lifted by whipped egg whites, deep fried golden and served with a curry mayonnaise dipping sauce made bright with chutney and orange.