Recipe Sifter

Velveted chicken stir-fry seasoned with oregano, lemon pepper, and white wine instead of soy and ginger. The Greek-Chinese mashup that actually works. Two-serving size.

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.

Authentic Texas chili (chile con carne) with coarsely ground beef, six tablespoons of chili powder and jalapeño heat. No beans, just bold beef and spice.

Buffalo chili: ground bison simmered with three peppers, jalapenos, green chiles, and warm spice blend. Lean, gamy alternative to beef chili with serious heat.

Browned chicken drumsticks bake over a bed of rice, tomatoes, peas, bell pepper, and pimento-stuffed olives with oregano and paprika. A hearty Spanish-inspired one-pot casserole that feeds six.

A hearty meatless three-bean chili with kidney beans, chickpeas, and refried beans simmered in beer and chicken broth. Topped with sharp cheddar and croutons. Feeds 6 to 8.

Cincinnati chili: thin, spiced ground beef sauce with cinnamon, allspice, cloves, and a touch of molasses, simmered low and slow. Serve over spaghetti with cheddar, onions, and beans.

A from-scratch vegan black bean chili built on freshly toasted and ground spices and homemade chili powder. Dried beans simmered thick and hearty, brightened with vinegar and cilantro.

Big-batch chili with ground beef, cubed steak, and 75 whole chilies floating in the pot. A killer party chili where the green floaters decide how hot your bowl gets.

Herbed chicken mozzarella: chicken breasts shake-and-baked in a Parmesan herb crust, then crowned with chili sauce and melted mozzarella. A 90s casserole with serious herb backbone.

Italian sausage stuffed shrimp with vegetables and homemade seasoning blend. Large butterflied shrimp topped with spicy sausage stuffing and baked until golden.

Vegetarian red lentil soup with potatoes, carrots, celery, tomatoes, and tamari seasoned with cumin, paprika, and oregano. Naturally thick and creamy as the lentils break down during cooking.

Monkfish kebobs marinated in white wine, lemon, garlic, and herbs then broiled with onions, peppers, zucchini, cherry tomatoes, and corn on the cob. Firm, meaty fish that holds up on skewers.

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

Red chili nightmare: a wild Mexican-style red chili with beef, sausage, pinto beans, almonds, sesame, chocolate, and a dozen green chiles. Mole-inspired, fiery, and not for the timid.

Red potato casserole bakes cubed red potatoes with fresh tomatoes, red onion, baked tofu, and Mediterranean herbs in olive oil. A hearty 5-step vegan one-pan meal for two.