Recipe Sifter

Smoked ham and cheese stuffed mushrooms pack mushroom caps with a wine-deglazed ham, garlic, and breadcrumb filling, then broil under melted Monterey Jack for a savory two-bite party appetizer.

Grilled herbed steak marinated overnight in a tomato juice, basil, and oregano blend, served over tender foil-packet onions with a tangy pan sauce.

White chicken chili with white beans, green chiles, poblano pepper, cumin, and oregano. A lighter, brothy chili loaded with garnish options.

Avocado Torey is a quick no-cook avocado appetizer with scooped avocado balls on romaine, drizzled with a garlic-oregano vinaigrette of olive oil, red wine, and vinegar.

Cajun barbecue compound butter with cayenne, fresh garlic, Worcestershire, and a trio of dried herbs whipped into softened unsalted butter. The grilling secret weapon that turns plain steaks and corn into something memorable.

A from-scratch red chile sauce made with dried chile pods, cumin seeds, garlic, and oregano pureed smooth. The essential building block for enchiladas, tamales, and smothered burritos.

Chiles rellenos sauce simmers tomato, garlic, onion and oregano into a smooth broth-based salsa for poaching stuffed chiles. The classic Mexican caldillo for ladling over rellenos.

Quick Cuban black beans and rice with sautéed green pepper, garlic, oregano, and a splash of vinegar. A vegan-friendly staple that's on the table in 25 minutes.

Fast creamy spaghetti sauce with sauteed onions and garlic simmered in tomato sauce and red wine with green bell pepper, basil, and oregano. Ready in 30 minutes.

Sudado, a Latin American fish saute simmered in a garlicky tomato sauce with thyme, oregano, and bay leaves. A one-skillet dish ready in 30 minutes.

Protein-rich spaghetti sauce thickened with chickpea flour instead of meat. Mushrooms, garlic, and Italian herbs in a hearty tomato base that's naturally vegan.

Gourmet asparagus pizza on a honey wheat crust with alternating roasted roma tomato and fresh mozzarella, topped with asparagus tips, basil, and oregano.

Green chili with pork shoulder, diced green chilies, and canned tomatoes. A New Mexico-style chili verde browned in lard with no beans and loads of pepper flavor.

Grilled flank steak fajitas marinated in lime juice, cumin, and onion soup mix with sauteed peppers and onions on warm flour tortillas.

Grilled pepper quesadillas stuffed with roasted red bell pepper, two melted cheeses, sauteed red onion, and fresh herbs. Skillet-grilled tortillas baked until crispy and golden.

Grilled summer vegetables: eggplant, zucchini, and red and yellow bell peppers marinated in olive oil, white wine vinegar, garlic, and fresh oregano, then grilled until tender. A Mediterranean side for any BBQ.