Recipe Sifter

Meaty portobello caps soak up tangy marinade before grilling until tender, then get layered with roasted peppers and melted cheese on toasted rolls.

Old-world pickled cherry tomatoes with dill seed, garlic, and peppercorns, packed with grape leaves for crisp texture. Russian-Ukrainian fermentation tradition in canning jars.

Slow cooker kielbasa with pasta and Italian flavors.

Oven-roasted chicken paprikash with whole chickens slow-cooked until fall-off-the-bone tender. Finished with sour cream pan sauce and served over wide egg noodles.

Layered shrimp and feta casserole with angel hair pasta, salsa, three cheeses, and a herbed egg custard. Mediterranean meets Southwest in one baked weeknight dish.

You can choose meat filling or vegetable filling as each you like.

Grilled veal chops pizzaiola with a robust tomato sauce of anchovies, capers, garlic, and fresh herbs. Italian-style broiled chops with a bold, savory Neapolitan sauce.

Moroccan beef tagine slow-simmered with saffron, ginger, cumin, and sweet pitted prunes, finished with toasted sesame seeds. Serve over couscous with chickpeas for a fragrant North African feast.

Hearty vegetable barley soup with lean ground beef, pearl barley, tomatoes, carrots, celery, and frozen mixed vegetables. A budget-friendly weeknight pot full of fiber.

It can be a very good appetizer after dinner! Welcomed by everyone!

Italian vegetable ragout simmers potatoes, Brussels sprouts, cauliflower, Swiss chard, zucchini, and chickpeas in a marjoram-scented tomato base. A hearty meatless main over whole wheat pasta or brown rice.

Pumpkin ravioli soup, a silky sage-and-thyme pumpkin broth ladled over plump cheese ravioli and dusted with cinnamon. A cozy fall bowl that comes together in about half an hour.

Tiny baby zucchini halves hollowed out and stuffed with a sauteed filling of garlic, shallot, Roma tomatoes, and fresh parsley. An elegant room-temperature appetizer from the Silver Palate.

Hearty Italian vegetable soup with cabbage, zucchini, green beans, mushrooms, and a half-pureed broth for body. Built on pancetta, prosciutto rind, and chicken stock. Eight servings of comfort.

Slow cooker Italian beef sandwiches: chuck roast braised tender, shredded, and simmered with tangy pepperoncini, sweet peppers, and garlic, then piled on Italian bread. Feeds a crowd.

Quick pickled green peppers with garlic and bay leaves in a simple vinegar brine. Pack into canning jars for a crunchy, tangy condiment that lasts for months.