Recipe Sifter

New Orleans jambalaya loaded with chicken, andouille sausage, and shrimp in a rich tomato base. Fresh herbs and three types of onions create complex Creole flavor.

Vegetarian chili with soybeans and wheat berries instead of traditional kidney beans. Simmered with fresh tomatoes, jalapeno, red bell pepper, and warm spices. Better the next day.

Italian sausage pizza with a garlic tomato sauce, fennel seeds, and a three-cheese blend of mozzarella, Gruyere, and Romano. A game day pizza with serious flavor.

Lamb and bulgur bake: a Middle Eastern-style kibbeh pie with layered ground lamb, bulgur, onion, and a pine nut stuffing. Crisp on top, juicy inside, sliced into wedges.

A fancy turkey pot pie baked in Mini squash halves and topped with whole wheat herbed biscuits.

Lemon marinated chicken breast with olive oil, oregano, bay leaf, and chicken broth. A simple 5-ingredient marinade that keeps grilled or broiled chicken juicy and bright.

Grilled lime-marinated chicken breasts with a fresh tomato, olive, and jalapeño salsa featuring mint, cilantro, and slivered almonds. Served with avocado and tortilla chips.

Vegetable pasta primavera with fettuccine, broccoli, cauliflower, asparagus, artichoke hearts, peppers, and cherry tomatoes. A garlic-and-herb skillet vegetarian classic.

A hearty and savory chili that tastes wonderful with a crusty bread or those old-fashioned bread bowls.

A healthy alternative to gumbo that's delicious and tantalizing down to the last bit!

Vegetarian pasta sauce with tomato paste, mushrooms, oregano, basil, and Parmesan. A simple from-scratch marinara for macaroni using pantry staples.

Marachichi pasta with anchovies, black and green olives, tomato, and a heavy hand of Italian herbs. Sicilian-style puttanesca riff with bold, salty Mediterranean flavor.

Homemade marinara sauce with crushed plum tomatoes, mushrooms, and a secret trio of steak sauce, barbecue sauce, and ketchup for unexpected depth. Vegetarian and ready in 45 minutes.

Ground beef meat crust pizza pie with tomato paste, cheddar, parmesan, oregano, and optional pepperoni. The meat becomes the crust in this low-carb, protein-packed twist on pizza night.

Mexican meatballs in chile sauce made with a three-meat blend of beef, pork, and ground ham, bound with milk-soaked corn tortillas and simmered in red chile sauce.

One-skillet Mediterranean tuna simmered in a white wine and tomato sauce with artichoke hearts, oregano, and olive paste for a bright, briny weeknight dinner.