Recipe Sifter

Mexican-style meatloaf stuffed with roasted poblano peppers, hard-boiled eggs, and nuts. A layered ground beef loaf with milk-soaked bread and warm spices.

Mexican almond red sauce with ground toasted almonds, tomato, onion, garlic, paprika, and dried chiles. A quick 15-minute sauce that uses almonds as a thickener for rich, nutty heat.

Kasseropites are Greek cheese-filled crescents with kasseri, fresh tomatoes, and basil wrapped in homemade olive oil pastry. A golden, hand-shaped vegetarian appetizer dusted with paprika.

Texas barbecue beef brisket smoked low and slow with paprika rub, finished over coals, served sliced with a tangy onion-ketchup pan-drippings sauce.

Sole fillets stuffed with salmon, poached in white wine, and topped with a creamy mushroom sauce. An elegant microwave method that keeps the fish perfectly tender.

Orjaleves is a traditional Hungarian wedding soup made with beef bones, pork, saffron broth, root vegetables, and handmade spiral egg noodles. A rich, celebratory first course.

Rolled veal cutlets stuffed with mushroom and onion breadcrumbs, braised in a smoky paprika-tomato sauce with sour cream. Served over buttered noodles for a hearty Eastern European supper.

Creole tomato bread machine loaf studded with mushrooms, celery, red pepper and pimento, spiced with chili, paprika and cayenne. New Orleans flavors baked right into the crumb.

Oat and onion tarts: little British-style savory tarts with crisp oat-and-cheese pastry, slow-sweated onions, and a baked sour cream and cheddar custard. Perfect with drinks or a green salad.

Tangy bleu cheese spread blended with cream cheese, white wine, and Worcestershire. Served with sliced California dried figs and crackers for an elegant cheese plate appetizer.

From-scratch beef chuck chili with dried pinto beans, blended vegetables, tomato paste, and a slow 3-hour simmer. A big-batch recipe built for deep, layered flavor.

Shrimp Arnaud, a classic New Orleans appetizer of chilled shrimp marinated in a tangy vinaigrette with hot mustard, chili sauce, garlic, and chives. Dusted with paprika.

Pakoras: crisp Indian fritters of onion, potato, and spinach dipped in spiced chickpea-flour batter and deep-fried to golden crunch. Monsoon-season street food at its finest.

Louisiana red beans and rice with the holy trinity, cumin, thyme, and hot sauce. A hearty vegetarian version of the Cajun Monday classic, served over steamed rice.

Crunchy crab nuggets: hollow bread cubes brushed with butter, baked crisp, then filled with sharp cheddar and crab and baked again until hot and bubbly. A vintage party appetizer worth bringing back.

Pork chops baked on a bed of cornbread stuffing with golden corn soup, topped with a brown sugar mustard glaze. A one-dish weeknight dinner.