Recipe Sifter

Chili N'Awlins is a New Orleans-style beef and pork chili with green chiles, oregano, and a Cajun edge. Topped with corn chips, sharp cheddar, and shredded lettuce for a hearty crowd-feeder.

Cheesy chili mac for a crowd with ground beef, kidney beans, tomatoes, and melted cheddar cheese sauce over pasta. Family-friendly one-pot chili that feeds 12.

Mexican street-corn-inspired grilled corn rubbed with lime wedges dipped in chili-amchoor spice. Vegetarian summer BBQ side with bright tang and gentle heat.

Homemade mango chutney with brown sugar, ginger, garlic, raisins, and warm spices. Slow-simmered to jam consistency and aged four weeks for deep flavor.

Beef and Italian sausage chili with a tablespoon of instant coffee for depth, two kinds of beans (kidney and refried), and a Monterey Jack topping. Captain's recipe.

Sri Lankan savory fried bread snack made by dipping spiced bread triangles in a chickpea flour batter and frying until crispy. Best served hot with tomato chutney tucked inside for a street food experience.

Grilled guacamole burgers topped with homemade avocado salsa, chili powder, and red pepper on toasted English muffins. A smoky, creamy Mexican-inspired burger recipe ready in 30 minutes flat.

Kukul Mus Thakkali, a Sri Lankan chicken and tomato curry with coconut milk, lemongrass, curry leaves, fenugreek and cardamom. Marinated and simmered for rich, layered flavor.

A succulent dish that brings some variety to dinner and a tantalizing flavor everyone will enjoy!

Indian cabbage, carrot, and onion curry with mustard seeds, cumin, turmeric, and coriander cooked in ghee. A vegetarian dry curry side dish ready in 35 minutes.

Layered tamale pie steamed in real corn husks with three distinct masa layers: fresh corn, green chile cilantro, and red pepper chili. Served with fresh green salsa.

Vegetarian Mexican chili burgers made with seven-grain cereal, brown rice, tofu, green chilies, and cumin. Pan-fried golden brown with no meat needed. Makes 12 patties.

Texas-style beef chili with cubed meat, toasted whole cumin, and six tablespoons of chili powder. No beans, no tomatoes, just beef, spice, and a slow 90-minute simmer.

Chicken simmered in coconut-infused milk with saffron, star anise, coriander, plum jam, and blanched almonds. A fragrant, lightly spiced dish served over rice.

Vegan pasta and red kidney bean salad with diced zucchini, green pepper, tomato and green olives, bound in eggless mayonnaise with chili powder, coriander, paprika and sage. A protein-rich room-temperature salad for picnics and potlucks.

Hot Indian chicken curry blooms cumin and cardamom in oil, then builds a tomato-onion masala with ginger, garlic, and Thai chili. Garam masala spiced, served over rice.