Recipe Sifter

Creole beans and rice layers a tomato-spiced kidney bean stew over fluffy rice, finished with a fresh cucumber-tomato salsa for crunch. Vegan, high-fiber Louisiana classic.

Oven-baked risotto with peas, scallions, brown rice, and rosemary. A no-stir, hands-off Italian-style rice dish with no constant ladling required. Done in 45 minutes.

Microwave brown rice stew with knackwurst sausage, tomatoes, carrots, celery, and Italian herbs. A one-pot weeknight dinner that cooks entirely in the microwave in about an hour.

Creamy Cajun stew loaded with shucked oysters and bay scallops in a spiced half-and-half broth with sherry, Worcestershire, and fresh herbs. Topped with croutons for a rich, warming bowl.

Focaccia condita made with durum flour and a slow-rise biga, topped with fresh tomatoes, oregano, capers, and olive oil. Crisp, chewy Italian flatbread baked at high heat.

Italian-style jalapeño chili with hot Italian sausage, ground chuck, fennel, red wine, and three kinds of peppers. A sturdy bowl for game day or cold-weather feeding.

Kreatopita Therini is a Greek summer meat pie with veal, zucchini, eggplant, and tomato baked between buttered phyllo layers. Fresh, herby, and golden-crisp on top.

Lamb tartare made from hand-ground loin mixed with bulgur wheat, fresh herbs, scallions, and red pepper flakes. A Lebanese-inspired kibbeh nayyeh appetizer.

Mexican lasagna layers seasoned ground beef, refried beans, salsa, and a Monterey Jack-cheddar blend between lasagna noodles, finished with a sour cream and olive topping. Big-batch, freezer-friendly weeknight dinner.

Crispy pecan-potato pancakes topped with cilantro-marinated grilled shrimp, cool cucumber salsa, and a roasted red pepper cream sauce. A restaurant-style appetizer.

Poultry chili with chicken or turkey, kidney beans, tomato concasse, and a bold spice blend of cumin, sage, thyme, and red pepper flakes simmered low and slow. A lighter take on classic chili.

Baked kidney beans with bulgur, brown rice, mushrooms, and tomato sauce served warm over fresh spinach leaves. Two whole grains and beans in one hearty vegetarian main dish.

Very healthy and nutritious salad. Flavor is great too.

Texiana shrimp and rice, Tex-Mex one-pot with green chiles, toasted cumin, oregano, and shrimp simmered into pilaf-style rice. Border-state weeknight seafood main with cilantro and scallions on top.

Beef and pork chili with four pounds of ground meat, pinto beans, canned tomatoes, tomato paste, cumin, and oregano simmered for two hours. A big-batch, no-shortcuts meat chili topped with cheddar.

Tofu antipasto salad with bell peppers, mushrooms, olives, and tomatoes in a balsamic-oregano marinade. A colorful vegetarian appetizer or side, no cooking required.