Recipe Sifter

Bright, herb-forward hummus with no tahini needed. Sautéed onion and garlic blend with fresh parsley, basil, oregano, and coriander into silky chickpeas for a lighter Middle Eastern dip that skips the paste but keeps all the flavor. Ready in 25 minutes.

Turn leftover boiled beef into a rustic Italian main dish baked under garlicky tomatoes, oregano, and olive oil. Ready in 45 minutes with just 8 simple ingredients.

Littleneck clams steamed open in a quick garlic, crushed tomato, and fish stock sauce with oregano and fresh parsley. A Neapolitan classic that takes just 25 minutes from stovetop to table.

Oven-baked chicken wings coated in grated Parmesan and Italian herbs. Shake-and-bake style that's crispy, cheesy, and perfect for game day without the deep fryer.

Aunt Bunny's Stuffing combines apple, orange, pineapple, water chestnuts, and preserved ginger with raw sausage and 13 herbs and spices for a holiday turkey stuffing that's genuinely unlike any other.

Broiled portobello mushrooms loaded with chopped garlic, olive oil, oregano, and fresh parsley. Tender and meaty in about 10 minutes with just a handful of simple ingredients.

Flank steak marinated in dry red wine, olive oil, and onion soup mix, then grilled and sliced thin against the grain. The reduced marinade doubles as a savory pan sauce.

Chicken marinated overnight with garlic, oregano, prunes, olives, and capers, then baked with brown sugar and white wine. A legendary party dish that serves a crowd.

Boiled shrimp marinated overnight in a fiery herb oil with hot sauce, Old Bay, garlic, basil, oregano, and thyme. A bold, zesty appetizer that feeds a crowd. Makes 25.

Fish fillets marinated overnight in garlicky olive oil with rosemary, oregano, and parsley. A Mediterranean technique that works for any grilled, broiled, or baked fish.

White clam sauce made in the microwave with olive oil, garlic, canned clams, parsley, and oregano. A 15-minute pantry-friendly pasta sauce for spaghetti.

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.

Baked garlic butter shrimp with crispy bread crumbs, oregano, parsley, and lemon served over spaghetti. Jumbo shrimp roasted until golden and saucy in garlicky butter.

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

Leg of lamb Nicoise marinates butterflied lamb in a Provencal paste of anchovy, garlic, rosemary, thyme, and red wine vinegar. Broiled or grilled to a juicy pink center for a Mediterranean dinner.

Grilled prawns basted with homemade chimichurri sauce made from fresh parsley, oregano, garlic, jalapeno, and red wine vinegar. Bright, garlicky, and ready fast.