Recipe Sifter

Flour tortillas stuffed with chopped turkey, ricotta, cheddar, green chiles, and coriander, baked in a salsa-tomato sauce until bubbly. These freezer-friendly turkey enchiladas are perfect for meal prep or a quick weeknight Tex-Mex dinner.

Baked couscous casserole with black beans, corn, roasted red peppers, and creamy ricotta, served over fresh spinach. A hearty vegetarian one-dish dinner for six.

Pan-roasted pork loin chops coated in a bold homemade dry rub of chili powder, cumin, garlic, and oregano, marinated overnight, then seared and roasted. A simple spice-rubbed dinner with big Southwestern flavor.

A simple, tasty and heart-warming recipe for winter days.

Pinto bean and feta cheese quesadillas with a chunky bean puree seasoned with jalapeno, cumin, chili powder, and red onion. A hearty vegetarian quesadilla with a Mediterranean-Mexican mash-up.

Loaded vegetable burger with corn, mushroom, peppers, spinach, carrot, and potato bound with egg white. Served with mint yogurt sauce. Vegetarian patties.

Mexican chicken chili blends home-ground chicken breast with a little lean beef, simmered low and slow with warm spices and tomatoes. Topped with avocado, a dollop of yogurt, and fresh cilantro for a lighter bowl.

Santa Fe burgers with cheese, salsa, crushed tortilla chips, and cumin mixed right into the patty, then topped with more salsa and cheese. Southwestern grilled burgers with serious flavor built in.

Hearty bean soup combines kidney beans, sweet corn and tomatoes in a chili-cumin spiced broth, topped with shredded cheddar. A 35-minute pantry meal that feels like it simmered all day.

Moosewood-style vegetarian chili with kidney beans, bulgur wheat, fresh tomatoes, peppers, and a warm chili-cumin spice mix. A hearty, protein-rich plant-based main from the iconic Ithaca cookbook tradition.

not a 5-spice powder.. a different flavor in almost each bite..

Colorful Southwestern rice and bean salad with kidney beans, corn, and picante dressing. Vegetarian, low-fat make-ahead perfect for potlucks.

A from-scratch chili con carne made with dried pinto beans, lean ground beef, and a smoky blend of cumin, oregano, and chili powder. Simmers into a thick, soul-warming bowl that's lower in sodium than most.

Three-meat chili loaded with ground beef, steak, pork, and linguica sausage, slow-simmered with black beans, green chilies, and beer for deep, layered heat that feeds a crowd.

Moroccan-spiced lamb patties with cumin, paprika, red pepper flakes, garlic, and parsley, pan-fried and served with harissa sauce on the side.

Texas-style no-bean chili with hand-cubed beef and pork, beer, whiskey, dried chiles, and masa harina. A fiery, competition-worthy pot that feeds a crowd.