Recipe Sifter

A hearty Baja-style seafood stew loaded with clams, shrimp, fish, and crab simmered in a citrusy tomato broth with green chiles and white wine.

Serve this scrumptious cheese bread with lasagna or any other kind of casserole you prepare for dinner.

Showstopping Camembert pie with Old Bay shrimp, asparagus, artichoke hearts, and tomatoes layered under a golden homemade brioche crust. A savory French-inspired masterpiece for entertaining.

Herb-seasoned beef meatballs simmered in homemade red sauce, loaded into hollowed-out hoagie rolls with melted mozzarella and Parmesan, then baked until bubbly and golden.

Barbequed swordfish with a spicy tomato glaze and a Mediterranean black olive, cucumber, and plum tomato salad. A composed summer plate finished with a Dijon-chive vinaigrette for restaurant-level dinner party plating.

Vegetarian baked pasta with mushrooms, bell pepper, and tomatoes, layered with a cottage cheese filling and topped with savory tomato sauce. Lighter, lower-fat take on classic baked ziti.

Grilled chicken marinated in gin, lemon juice, lemon zest, and fresh oregano. The juniper botanicals in the gin add a piney, herbal depth to the marinade.

A hearty Louisiana-style lentil stew simmered with tomatoes, red wine, zucchini, and Italian herbs. Think of it as Cajun chili without the meat. Serve over polenta or brown rice.

Spicy ground pork chili with kidney beans, diced tomatoes, red and green bell peppers, and triple heat from cayenne, red pepper flakes, and hot sauce.

This Tex-Mex chilled red pepper soup blends smoky roasted peppers with tangy buttermilk, sweet corn, and pickled nopales for a bold, refreshing bowl topped with herbed Parmesan tortilla crisps.

White turkey chili with cannellini beans, leeks, green chiles, and a flour-thickened broth seasoned with cumin, coriander, and chili powder. Big-batch chili for crowds.

Favourite Pasta with Eggplant and Tomato Sauce recipe

A simple yet super tasty pizza topped with a fresh and chunky topping with a crispy bottomed crust.

Oven-baked veal Parmigiano with a crispy corn flake and Parmesan crust, oregano tomato sauce, and melted mozzarella. A lighter, no-fry take on the Italian-American classic.

Chili con cervesa simmers ground beef and kidney beans in a beer-spiked tomato base with chili powder, garlic, and oregano. A pantry-friendly chili with deep malty flavor from a full bottle of beer.

Roasted tomato and red chile arrabiata sauce with New Mexico chile, garlic, oregano, and cilantro over pasta. A Southwestern twist on Italian arrabiata with fire-roasted depth.