Recipe Sifter

A rich Mediterranean sun-dried tomato dip pureed smooth with garlic, oregano, thyme, and olive oil. Microwave method makes it fast, and it keeps in the fridge for a month.

Sylvia's stuffing lives up to its name with cubed bread, cornbread, oats, and sunflower seeds soaked in butter, bacon drippings, and turkey giblet broth. Seasoned with an unexpected kick of chili powder alongside classic herbs.

Mexican picadillo with ground beef, apples, raisins, green olives, and toasted almonds. Sweet, savory, and versatile taco filling.

Paprika-browned turkey simmered with tomatoes, potatoes, green peas, mushrooms, and bell pepper in a herb-seasoned broth. Serve over hot rice for a hearty island-inspired stew that feeds the soul.

Chef-style emerald green basil pasta with a rich reduction tomato sauce built on veal stock, mirepoix, and white wine. An elegant handmade Italian plate worthy of a tasting menu.

Authentic Louisiana red beans and rice slow-simmered with smoky ham, spicy sausage, and the holy trinity of celery, onion, and bell pepper. A New Orleans Monday-supper tradition.

Red beans with toasted pecans, saffron, and red wine served over whole wheat spaghetti. A creative vegetarian fusion dish with Mediterranean and Southwest flavors that comes together in 30 minutes.

Herbed lentils and brown rice baked in broth with white wine, basil, oregano, and thyme, topped with melted Swiss cheese. A one-casserole vegetarian main or hearty side dish.

Tri-pasta salad combines ziti, bow-tie, and spinach rotini with tri-color peppers, olives, and capers in a no-oil herbed red wine vinaigrette. Colorful, tangy, and low-fat for picnics and potlucks.

Beef spaghetti sauce simmered low and slow with garlic, oregano, thyme and a bay leaf for that deep Sunday-supper flavor. Hearty meat sauce that thickens to clingy, glossy perfection over hot pasta.

Vegetarian spaghetti with pressed tofu cooked to a ground-beef texture, mushrooms, herbs, garlic, tamari, and red wine. A meatless pasta that eats like a classic Bolognese.

Greek marinated smelts fried in flour, then simmered in a white wine and vinegar marinade with herbs and mustard. A classic cold appetizer served chilled, perfect for a meze spread.

Venison pizza on homemade buttermilk honey dough with crumbled ground venison, cheese, onions, and herbs. A hunter's take on pizza night from scratch.

New Orleans-style red beans simmered with smoked ham hocks, kielbasa, the holy trinity, and a kick of Tabasco. Thick, smoky, and good enough to make on a Monday or any day.

Roux-thickened Creole onion soup loaded with golden onions, three cheeses, cayenne, and herbs, topped with seasoned bread cubes. French onion goes full Louisiana.

Caribbean shrimp sautéed with a warm spice rub, fresh mango, white wine, orange juice, cilantro, and toasted coconut. Tropical, vibrant, and on the table in 35 minutes.