Recipe Sifter

Versatile spaghetti sauce built from sauteed onion, garlic, blended fresh tomatoes, oregano, and basil. Works as pasta sauce, veggie-loaded ragu, or homemade pizza base.

Crispy fried chicken wings tossed in a sweet-and-spicy sauce with French dressing, herbs, and hot sauce. Served with blue cheese dressing and crunchy veggies.

Italian sausage stuffed bell peppers with mozzarella cheese and oregano in marinara sauce. Easy baked peppers ready in under an hour, perfect for weeknight dinners.

Mexican escabeche oysters pickled in vinegar with garlic, carrots, cauliflower, and herbs. Briefly cooked then marinated overnight for a tangy, briny cold appetizer with lime and jalapeno.

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.

Rao's famous lemon chicken broiled until crispy then tossed in a bold lemon-olive oil-garlic sauce and broiled again. The legendary NYC Italian restaurant recipe for home cooks.

Mom's beef stew braised in red wine and tomato sauce with white wine vinegar, oregano, potatoes, and carrots. Low and slow comfort food for six.

A vegan Spanish tortilla made with blended tofu, potato, tomato, green pepper, and turmeric for that golden egg color. Egg-free, protein-rich, and ready in 30 minutes.

Vegetarian gumbo with black-eyed peas, okra, corn, tomatoes, and the holy trinity in a homemade vegetable stock. A plant-based bayou bowl ready to ladle over cornbread.

Italian-seasoned popcorn tossed with garlic-oregano butter and grated Parmesan cheese. A savory 3-ingredient snack ready in 15 minutes that beats plain buttered popcorn every time.

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.

Make-ahead Mexican chicken casserole with corn tortillas, sour cream, green chiles, mushrooms, and sharp cheddar. Refrigerate overnight and bake for an easy crowd-pleaser.

Cuban-style black beans simmered slow with cumin, oregano, green pepper, garlic, sherry, and apple cider vinegar. The classic Cuban frijoles negros that earn their place beside any Caribbean meal.

Argentine-style grilled flank steak with classic chimichurri sauce of parsley, garlic, jalapeño, oregano, olive oil, and red wine vinegar. Sliced thin across the grain.

Pan-seared salmon with an herb crust, cumin-coriander yogurt crema and smoky chipotle salsa. Restaurant-style plated fish with bold Mexican-inspired flavors.

Thick homemade pizza sauce with sauteed onion, garlic, and oregano in tomato paste and tomato sauce. Simmers in 10 minutes and freezes beautifully for pizza night anytime.